Imported from Instagram

Creamy Chicken Fajita Fettuccine

Name: Creamy Chicken Fajita Fettuccine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 200 g fettuccine pasta; 200 g boneless chicken (Cut into cubes; the instructions specify approximately 1/2-inch cubes.); 3 tbsp unsalted butter; 2 tbsp garlic cloves (The source lists this as “2 tbsp garlic cloves”; mince or finely chop before cooking.); 0.5 cup tomato sauce; 0.25 cup unsalted heavy whipping cream; salt (To taste; used in the pasta cooking water and as needed for seasoning.); 2 tbsp fajita seasoning (Used to marinate the chicken.); 1 tbsp red chili flakes; 0.5 cup colored bell peppers (Sliced.); 0.5 cup Mexican Four cheese blend; onion (Dice; the instructions call for onion, but no quantity is provided.); green onions (Sliced, for topping; no quantity is provided.)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Fettuccine tossed with seasoned chicken, bell peppers, tomato sauce, cream, and melted Mexican cheese. The result is a creamy, mildly spicy pasta with fajita-style flavors.

3 servings35 minMexican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

200 g fettuccine pasta
200 g boneless chicken (Cut into cubes; the instructions specify approximately 1/2-inch cubes.)
3 tbsp unsalted butter
2 tbsp garlic cloves (The source lists this as “2 tbsp garlic cloves”; mince or finely chop before cooking.)
0.5 cup tomato sauce
0.25 cup unsalted heavy whipping cream
salt (To taste; used in the pasta cooking water and as needed for seasoning.)
2 tbsp fajita seasoning (Used to marinate the chicken.)
1 tbsp red chili flakes
0.5 cup colored bell peppers (Sliced.)
0.5 cup Mexican Four cheese blend
onion (Dice; the instructions call for onion, but no quantity is provided.)
green onions (Sliced, for topping; no quantity is provided.)

Steps

1
Cut the chicken into approximately 1/2-inch cubes. Dice the onion and slice the colored bell peppers. Prepare the garlic and slice the green onions for the final topping.
2
Place the chicken cubes in a bowl and marinate them with the fajita seasoning, coating the pieces evenly.
3
Bring a pot of salted water to a boil. Add the fettuccine and boil until fully cooked. Drain the pasta and set it aside.
4
Heat a skillet and add the unsalted butter.
5
Add the red chili flakes and garlic to the butter.
6
Add the marinated chicken to the skillet and cook thoroughly.
7
Add the diced onion and sliced bell peppers. Sauté for an additional 4–5 minutes.
8
Add the tomato sauce and heavy whipping cream to the chicken mixture. Let it simmer for 2 minutes.
9
Add the Mexican Four cheese blend. Stir over medium heat until the cheese melts into the sauce and forms a creamy tomato-based mixture.
10
Add the cooked, drained fettuccine to the skillet. Stir until the pasta is evenly combined with the chicken, vegetables, and creamy sauce.
11
Top with sliced green onions and serve.

Notes

The source mentions onion and sliced green onions in the instructions but does not provide quantities for either. It also does not specify the chicken cooking temperature or an exact pasta boiling time; cook the chicken thoroughly and boil the pasta until fully cooked as stated.