Creamy Chicken Fajita Pasta Fusion

1. Prep Work

Begin by preparing your ingredients. Slice the chicken breasts into strips, thinly slice the onion, and slice the red and yellow bell peppers after deseeding them. Crush the garlic and chop the parsley finely, reserving some for garnish. Grate your choice of Parmesan or Cheddar cheese for topping.

2. Sauté Chicken

Heat olive oil in a large shallow casserole or frying pan over medium heat. Add the chicken strips, frying them for about 5 minutes, or until they are golden brown all around. Once cooked, remove the chicken from the pan and set aside on a plate.

3. Cook Vegetables and Spices

In the same pan, add the sliced onion and peppers, frying them over medium heat for 8-10 minutes until they soften. Stir in the crushed garlic, chili powder, smoked paprika, dried oregano, ground coriander, and cumin, and cook for an additional minute. Incorporate the tomato purée and let it cook for 2 minutes.

4. Combine Chicken and Cream

Return the chicken to the pan, pouring in the double cream. Stir everything to combine well, making sure the chicken is coated with the creamy spice mixture. Season the sauce to your taste.

5. Pasta Integration

Cook the pasta according to the package instructions until al dente. Reserve 150 milliliters of the pasta cooking water before draining. Add the drained pasta to the pan along with 50 milliliters of the reserved water, stirring the mixture over the heat until fully combined. If the sauce seems too thick, gradually add more reserved water to reach the desired consistency. Season again if needed and fold in the chopped parsley.

6. Serve

Divide the creamy chicken fajita pasta among six bowls. Sprinkle each serving with the grated cheese and a bit more chopped parsley for a fresh garnish.