by Asif Ali
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Creamy Chicken Fajita Fettuccine is inspired by the Mexican Chicken Fajitas. Chicken, bell peppers, mushrooms, caramelized onions, cream, and fettuccine make a rich and tasty combination. 


  • 200 g fettuccine pasta
  • 200 g boneless chicken sliced into strips
  • 2 tablespoon neutral oil
  • 2 garlic cloves crushed
  • 1 capsicum sliced
  • 1 onion sliced
  • 1 jalapeno pepper deseeded & chopped
  • 6-8 mushrooms approx 100g
  • ½ cup milk
  • ½ cup cooking cream
  • ½ chicken cube
  • ¼ cup pasta water
  • ¼ cup cheddar cheese


  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon paprika powder
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon cumin powder


  • Mix the fajita seasoning together and keep aside.
  • Marinate the chicken with 2 teaspoon of fajita seasoning.
  • Boil the pasta al dente. Do it just before the sauce is ready so that you can immediately add to it. Running water/oil over pasta makes it difficult for the sauce to stick to it.
  • Take some oil in a pan and add the onions. When they turn translucent, add the mushrooms on high heat. And when the mushrooms begin to brown add the capsicum, jalapeno pepper and 1 teaspoon of fajita seasoning. Stir fry for 2 mins. Take out all the vegetables and keep aside.
  • In the same pan, add the chicken. Cook till seared and brown. Take out.
  • Now in that pan, heat a tablespoon of oil and add the garlic cloves. When it starts to brown, add the cream, milk and chicken cube. Let simmer for 2 mins and then add the pasta, vegetables, chicken and rest of the fajita seasoning.
  • Stir on medium heat till the pasta absorbs most of the cream. Then pour the pasta water to thicken the sauce.
  • In the end, add the cheese and mix until it melts.
  • Sprinkle some paprika powder before serving.
  • Serve with garlic bread and enjoy!

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