Creamy Fajita Style Chicken Pasta
with Pepper and Italian Style Cheese
- Cereals containing gluten
- Milk
- Egg
- May contain traces of allergens
- Celery
A customer favourite, this Creamy Fajita Style Chicken Pasta is a tried-and-tested recipe that always wins with a crowd.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
(May be present: Celery)
2 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten)
260 grams
Diced British Chicken Thigh
1 sachet(s)
Mexican Style Spice Mix
10 grams
Chicken Stock Paste
150 grams
Soured Cream
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
1.5 tbsp
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
Halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
When the water is boiling, add the rigatoni to the pan and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, transfer the chicken to a small bowl.
Pop the (now empty) pan back on high heat (no need to clean). Add another drizzle of oil (if needed).
Add the sliced pepper and onion to the pan. Stir in the sugar (see pantry for amount), then season with salt and pepper. Stir fry until the veg has softened, 4-5 mins.
Once softened, add the browned chicken back into the pan, along with the Mexican spice mix and the garlic. Stir-fry for 30 secs.
Next, stir in the water for the sauce (see pantry for amount) and chicken stock paste.
Bring to the boil and simmer until the chicken is cooked through and the sauce has reduced by half, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sauce has reduced, stir in the soured cream and the grated Italian style cheese. Season with salt and pepper, then bring to the boil then simmer until slightly thickened, 2-3 mins. Remove from the heat.
Add the pasta to the sauce and stir together to combine.
Taste and add more salt and pepper if needed. Add a splash of water if it's a little dry.
Share the fajita style pasta between your bowls.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A creamy, spiced sauce with a gentle kick that many find satisfying; some find the Mexican spice mix overpowering and prefer using only half the packet.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for busy weeknights.
- Suggestions: The water quantity on printed recipe cards has been widely reported as incorrect — use around 150–300ml for the sauce rather than the stated teaspoon. If the spice feels too strong, especially for children, reduce the amount to taste; adding mushrooms, spinach, or extra peppers can also boost colour and flavour.
- Next-day meals: Generous portions mean leftovers reheat well for lunch the following day.
- Customisation: Some cooks stir in chorizo, chilli oil, or extra cheese for added depth; using less soured cream or adding a splash of milk can help if the sauce splits at the final stage.
