• 8- oz penne pasta
  • 1 lb chicken tenderloins
  • 1 bell pepper, sliced
  • ½ onion, sliced
  • 1 (1.12-oz) package fajita seasoning
  • 1 Tbsp vegetable or olive oil
  • 2 cups heavy cream
  • ½ cup grated parmesan cheese


  1. Prepare pasta according to package directions; drain and rinse with warm water, set aside.
  2. Cut chicken into bite-sized pieces. Sprinkle chicken, pepper and onion slices with fajita seasoning.
  3. Heat oil in a large skillet over medium-high heat. Add chicken, peppers and onions. Cook for 7 to 10 minutes, turning occasionally.
  4. 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.


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 pepper and onion.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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