Chicken Fajita Pasta Alfredo

Chicken Fajita Pasta Alfredo – ready in 15 minutes! All the flavors of fajitas tossed with pasta and an easy homemade Alfredo sauce. Chicken onion, bell pepper, fajita seasoning, heavy cream, pasta and parmesan cheese. Everyone loved this! It has already been requested for dinner again! Very little prep and ready in 25 minutes. GREAT weeknight meal!

Ingredients:
8 oz penne pasta
1 lb chicken tenderloins
1 bell pepper, sliced
½ onion, sliced
3 Tbsp fajita seasoning
1 Tbsp vegetable or olive oil
2 cups heavy cream
½ cup grated parmesan cheese

Instructions:
Prepare pasta according to package directions; drain and rinse with warm water, set aside.
Cut chicken into bite-sized pieces. Sprinkle chicken, peppers, and onion slices with fajita seasoning.
Heat oil in a large skillet over medium-high heat. Add chicken, peppers and onions. Cook for 7 to 10 minutes, turning occasionally.
Add cream, bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.

Notes:
Can use any cut of chicken you prefer – tenderloins, breasts, or thighs.
Can substitute shrimp or steak for chicken.
Can use more or less bell peppers and onions.
Can add mushrooms, tomatoes, or broccoli.
Can use gluten-free pasta.
It is important to bring the heavy cream to a boil before reducing the heat and simmering for about 5 minutes. Boiling the heavy cream helps it thicken. It should take about 5 minutes total for the cream to start to thicken.
Feel free to top the pasta with your favorite taco toppings – cheese, sour cream, avocado, guacamole, tomatoes, salsa.

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