Chicken Fajita Pasta



Fajita seasoning: 

1 tbsp Supreme Cumin Powder

1 tbsp Supreme Kashmiri Chilli Powder 

1 tbsp Supreme Garlic Powder

1 tbsp Supreme Onion Powder

1 tbsp Supreme Cayenne Pepper

1 tbsp Supreme Smoked Paprika

1 tsp Supreme Coarse Black Pepper

1 tbsp oregano 

1 tbsp salt 


400g chicken breast, cut into 1cm pieces

400g pasta, boiled in salted water until al dente 

50g butter 

1 cup medium red onion, sliced 

½ cup red pepper, sliced 

½ cup yellow pepper, sliced 

½ cup green pepper, sliced 

3 tbsp tomato puree

Salt to taste 

1 cup pasta water 

½ cup double cream 

2-3 cups grated mozzarella & cheddar cheese

Chopped coriander



In a bowl combine all the herbs & spices to make the fajita seasoning. 

Bring a large pot of salted water to a boil and boil the pasta until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta then set aside. 

Heat a large pot over medium heat. Add butter and once melted add chicken and 2 tbsp of fajita seasoning. Stir well and cook until excess moisture has evaporated and the chicken is cooked through. Add onions and peppers, mix well and cook for a few minutes or until they start to soften. Now add remaining fajita seasoning and tomato puree. Mix well and cook for 1-2 minutes. Check seasoning and adjust accordingly. Then add double cream and pasta water, mix well and simmer for 4-5 minutes. Add in boiled pasta and mix until well combined. Turn the heat down to low and stir in the grated cheese. Keep stirring and mixing until all the cheese has melted. Garnish with chopped coriander and serve immediately.


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