This fiesta chicken pasta is one of my go-to weeknight dinners. It balances creamy and spicy elements perfectly, delivering bold flavor in every bite.
I first made this dish in 2020 and it’s stayed in my regular rotation ever since. Family and friends often ask for it, and I usually have most of the ingredients on hand. Diced tomatoes, for example, are a pantry staple I use in other recipes as well.
What is Fiesta Chicken Pasta?
Think of fiesta chicken pasta as a fusion of Alfredo and chicken fajitas. Heavy cream combined with bell peppers and tomatoes gives the sauce a Tex‑Mex feel, while Cajun seasoning on the chicken adds a spicy punch. Tossed with pasta, the result is a rich, flavorful meal that’s easy to make.
Ingredients for chicken fiesta pasta
There are several ingredients, but they come together quickly and deliver a satisfying dish.
Chicken breast – Lean and quick-cooking, chicken breast provides the protein for this recipe and helps dinner come together fast.
Seasonings – Garlic powder, Cajun seasoning, salt, red pepper flakes and Italian seasoning create a well-rounded spice profile.
Peppers & Onions – Red and green bell peppers with yellow onion and scallions form the aromatic base that complements the sauce.
Dairy – Heavy cream and a Mexican taco blend or shredded cheese make the sauce rich and creamy.
Chicken broth – Adds flavor and thins the sauce so it coats the pasta evenly.
Faqs for this recipe
Linguine works well here. You can also use spaghetti or penne—both hold sauce nicely.
Yes. Shrimp is a great substitute, and mushrooms make a good vegetarian option.
Fiesta Chicken Pasta
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Ingredients
- 2 chicken breast, large
- 1/2 tsp garlic powder
- 1/2 tsp red pepper chili flakes
- 1/8 tsp salt
- 1 tsp Italian seasoning
- 2 tsp cajun seasoning
- 1/4 c red bell pepper, diced
- 1/4 c green bell pepper, diced
- 1/2 onion, diced
- 1/2 pound linguine, 8oz
- 2 tablespoons scallions, chopped
- 1/2 cup heavy cream
- 1 cup chicken broth
- 14 oz can of diced tomatoes, drained
- 1 cup taco blend cheese
- fresh parsley for garnish, chopped
Instructions
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Fill a pot with water, bring to a rolling boil over high heat, and salt generously.
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Cut chicken into bite-sized pieces. In a bowl, season with Cajun seasoning, garlic powder, and Italian seasoning; mix to coat.
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Heat 2 tablespoons of oil in a large skillet over medium-high heat. When hot, add the chicken and cook about 10 minutes, stirring occasionally, until cooked through. Remove chicken and set aside.
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When the water is boiling, add the pasta and cook until al dente. Drain and reserve a little pasta water if needed.
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In the same skillet over medium heat, add the onions and bell peppers. Cook about 5 minutes, stirring; add 1 tablespoon olive oil if they begin to stick.
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Add the drained diced tomatoes, then season with garlic powder and red pepper flakes to taste. Cook for about 1 minute to combine flavors.
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Increase heat to medium-high and stir in the heavy cream, chicken broth, and cheese. Cook, stirring, until the cheese melts and the sauce is smooth. Return the chicken to the pan, add the pasta, and toss to coat. If needed, add reserved pasta water to loosen the sauce.
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Remove from heat and let the pasta sit a few minutes so the sauce thickens and becomes extra creamy.
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Serve topped with chopped fresh parsley if desired. Enjoy!
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Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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