Creamy Chicken Fajita Pasta



Part 1:

Chicken: (2-3 Medium sized chicken breast)

  • Seasoning for chicken:
  • 1 tsp cumin
  • 1 tsp chilli pepper
  • 1 tbsp cayenne pepper
  • 1 tsp salt
  • 1 tsp cajun seasoning

Part 2:

  • 500g Penne pasta
  • 6 small yellow bell peppers
  • 6 small red bell peppers
  • 1 large green bell pepper
  • 1 onion
  • 5 garlic grated
  • 2 pimento peppers
  • 6 leaves of cilantro
  • ¼ cup chopped chives
  • 1 ½ cup Anchor cooking cream
  • ½ cup parmesan cheese
  • ½ pepper jack cheese
  • 1 tbsp tomato paste
  • ½ cup corn
  • 2 tbsp cayenne pepper
  • 2tbsp cumin
  • 1 tsp chilli pepper
  • 1 tbsp salt
  • 3 tbsp cajun seasoning


Chicken Prep:

  • Cut chicken breasts up into strips, mix together with all the dry ingredients listed above in Part 1
  • Cover up with plastic or place in a Ziplock bag, let marinate for 12-24 hours.


  • Throw in 1 tsp of garlic, salt and olive oil into a pot of boiling water and throw in the pasta. Cook the pasta al dente and set aside 1 cup of pasta water
  • In a large non-stick pan with 2 tbsp of olive oil, throw in the chicken breast strips, and let cook until tender.
  • Remove the chicken from the pan and set aside.

Throw in onions, garlic and pimento peppers and sauté until the onions become translucent.

  • Begin throwing in all the bell peppers and corn and sauté well.


  • Add in the chicken strips and toss in the cumin, cayenne, cajun and chili pepper seasoning, together with the leaves of cilantro.
  • Gradually add in the cooking cream,pasta water, tomato paste, and both cheeses, stir continuously. 
  • Throw in the chives and we’re done! Enjoy! Feel free to tag #trinikitchensnaps if you try the recipe.


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