Chicken Fajita Pasta

Name: Chicken Fajita Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6
Ingredients: 2 boneless skinless chicken thighs (about 3/4 pound); 1/2 package McCormick® Original Taco Seasoning Mix; Avocado oil; 2 large bell peppers, sliced into thin strips; 1/2 medium white onion, sliced into thin strips; 2 cloves fresh garlic, minced; 3 tablespoons butter; 2/3 cups heavy cream; 1/4 cup freshly grated Parmigiano Reggiano cheese, plus more to garnish; McCormick® Sea Salt Grinder, to taste; McCormick® Black Pepper Grinder, to taste; 1/2 pound linguine pasta; 2 tablespoons finely chopped fresh cilantro

By: McCormick Kitchens

Made With:

This chicken fajita pasta offers a simple way to add variety to your weeknight dinner routine. By combining the flavors of chicken alfredo with the zest of chicken fajitas, it presents a unique twist on two classic dishes. With the use of McCormick Recipe Mix, particularly the Original Taco Seasoning, the chicken marinade is infused with Tex-Mex spices, enhancing its taste. The creamy alfredo sauce complements the dish, creating a satisfying meal without much effort. Give your dinner a flavorful upgrade with this easy-to-make recipe that's sure to become a family favorite. Recipe and Photo Credit: Rafi Fronzaglia @rafi_fronzaglia

Recipe Info

Prep Time:

15m
Cook Time:

25m
Ingredients:

12
Servings:

4 to 6
User Rating:

Ingredients

2 boneless skinless chicken thighs (about 3/4 pound)
1/2 package McCormick® Original Taco Seasoning Mix
Avocado oil
2 large bell peppers, sliced into thin strips
1/2 medium white onion, sliced into thin strips
2 cloves fresh garlic, minced
3 tablespoons butter
2/3 cups heavy cream
1/4 cup freshly grated Parmigiano Reggiano cheese, plus more to garnish
McCormick® Sea Salt Grinder, to taste
McCormick® Black Pepper Grinder, to taste
1/2 pound linguine pasta
2 tablespoons finely chopped fresh cilantro

Nutrition Information

(per serving)

Key products

McCormick® Original Taco Seasoning Mix, 1 oz (6-Pack)

$8.99

Unit price: per

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

McCormick Black Peppercorn Grinder, 1 oz

$4.99

Unit price: per

Instructions

To Prepare the Fajitas: Pat chicken thighs dry and season on both sides with half of the Taco Seasoning.
Heat about 2 tablespoons avocado oil in 12-inch skillet on medium-high heat. Once hot, add chicken thighs; cook about 4 minutes per side, or until the internal temperature reaches 165°F. Remove and keep warm.
Add sliced peppers and onion to the same skillet. Cook 3 minutes, stirring every 30 seconds to allow some charring on the vegetables. Add garlic; cook and stir 30 seconds longer, or until fragrant.
Add butter to skillet with peppers and onions, stirring until melted. Stir in heavy cream and bring to a light simmer. Reduce heat to medium and simmer until slightly reduced and thickened. Stir in Parmigiano Reggiano cheese and salt and pepper, to taste. Keep warm on low heat.
Meanwhile, to Cook the Pasta: Bring large pot of salted water to boil. Add linguine. Cook according to package directions for al dente pasta. Drain well, reserving 2 cups of the pasta water.
Add hot cooked linguine to skillet with sauce. Cook on medium-high heat, stirring to coat pasta. Add pasta water, as desired, until sauce is desired consistency. Stir in chopped cilantro.
To Serve: Divide pasta with peppers and onion among serving plates. Slice chicken thighs and serve over pasta. Garnish with additional grated Parmigiano Reggiano and whole cilantro leaves, if desired.