• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Fajita-Style Pasta

Published: Aug 18, 2021 · Modified: Apr 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Fajita-Style Pasta, Fajita-Style Pasta
Jump to Recipe Print Recipe

This recipe for fajita-style pasta is slightly adapted from a recipe that was in June's BBC Good Food magazine.   We both love fajitas and chicken pasta dishes, so thought this mashup sounded like a great combination!   We weren't wrong, it's delicious - the fajita flavours with the onions and peppers in a slightly creamy tomato sauce go really well together.   In fact, i'm thinking I might try replacing the pasta with chunky oven chips...now there's an idea...chicken fajita loaded chips or fries!!

Tips

  • The original recipe uses chicken breast, however, it was skinless boneless thighs I had in the freezer when deciding to make it the first time.   We think it's good with either.
  • When making the full recipe I got 5 portions – a portion each for dinner one night and 3 small bowls for lunches during the week.
  • This fajita-style pasta recipe is easily adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

  • chicken and turkey dishes
  • pasta dishes

Latest Recipes

  • Fajita-Style Pasta, Fajita-Style Pasta
    Chicken Mulligatawny
  • Fajita-Style Pasta, Fajita-Style Pasta
    Tuscan Style Ribollita
  • Fajita-Style Pasta, Fajita-Style Pasta
    Slow-Cooker Roast Chicken Soup
  • Fajita-Style Pasta, Fajita-Style Pasta
    Quick Prawn Paella
Fajita-Style Pasta, Fajita-Style Pasta

Ingredients

  • 2 tbsp olive oil
  • 2 large skinless chicken breasts or 4 skinless boneless chicken thighs (approx. 400 to 450g), cut into strips (see Tips)
  • 1 onion, thinly sliced
  • 1 red pepper, deseeded and sliced
  • 0.25 tsp chilli powder
  • 1 yellow pepper, deseeded and sliced
  • 1 garlic clove, crushed
  • 0.5 tsp dried oregano
  • 1 heaped tsp sweet smoked paprika or pimento
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 3 tbsp tomato puree
  • 80ml double cream – we use Elmlea to reduce the calories
  • salt and freshly ground black pepper
  • 350g penne or rigatoni pasta
  • 3 tbsp flat leaf parsley, finely chopped
  • grated parmesan or cheddar, to serve

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

    

Instructions

  1. Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 minutes over a medium heat until golden all over. Remove and set aside on a plate.
  2. Put the onion and peppers in the same pan and fry over a medium heat for 8 to 10 minutes. Meanwhile, skip to step 3 and cook the pasta. Then, add the garlic, dried herbs and spices to the onions and peppers and cook for 1 minute. Add the tomato purée and cook for 2 minutes. Turn the heat down to low and return the chicken to the pan and pour in the cream, stirring to combine. Season to taste, then increase the heat to a simmer to keep warm until the pasta is cooked.
  3. Cook the pasta following pack instructions (normally 10 minutes), then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through two thirds of the chopped parsley.
  4. Serve with a little grated cheese and the remaining parsley.
Fajita-Style Pasta, Fajita-Style Pasta

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Fajita-Style Pasta, Fajita-Style Pasta

Fajita-Style Pasta

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Lunch, Main, Main Course
Cuisine Italian, Mexican
Servings 4 to 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 2 large skinless chicken breasts or 4 skinless boneless chicken thighs (approx. 400 to 450g) cut into strips (see Notes)
  • 1 onion thinly sliced
  • 1 red pepper deseeded and sliced
  • 1 yellow pepper deseeded and sliced
  • 1 garlic clove crushed
  • 0.25 tsp chilli powder
  • 0.5 tsp dried oregano
  • 1 heaped tsp sweet smoked paprika or pimento
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 3 tbsp tomato puree
  • 80ml double cream – we use Elmlea to reduce the calories
  • salt and freshly ground black pepper
  • 350g penne or rigatoni pasta
  • 3 tbsp flat leaf parsley finely chopped
  • grated parmesan or cheddar to serve

Instructions
 

  • Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 minutes over a medium heat until golden all over. Remove and set aside on a plate.
  • Put the onion and peppers in the same pan and fry over a medium heat for 8 to 10 minutes. Meanwhile, skip to step 3 and cook the pasta. Then, add the garlic, dried herbs and spices to the onions and peppers and cook for 1 minute. Add the tomato purée and cook for 2 minutes. Turn the heat down to low and return the chicken to the pan and pour in the cream, stirring to combine. Season to taste, then increase the heat to a simmer to keep warm until the pasta is cooked.
  • Cook the pasta following pack instructions (normally 10 minutes), then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through two thirds of the chopped parsley.
  • Serve with a little grated cheese and the remaining parsley.

Notes

  • The original recipe uses chicken breast, however, it was skinless boneless thighs I had in the freezer when deciding to make it the first time.   We think it's good with either.
  • When making the full recipe I got 5 portions – a portion each for dinner one night and 3 small bowls for lunches during the week.
  • This fajita-style pasta recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • chicken and turkey dishes
  • pasta dishes
 
Keyword chicken, fajita, mashup, pasta, penne pasta, rigatoni pasta
« Indian Koftas with Mint Yogurt and Flatbreads
Bolognese-Stuffed Roast Peppers »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy