Grilled Chicken Fajita Fettuccine
Quick to put together, and so very tasty and flavorful, this grilled chicken fajita fettuccine is a weeknight dinner knockout.
Fajita pasta was inevitable after getting a kick out of trying other recipes that have been morphed into pasta form, like BBQ Chicken Pasta and Chicken Enchilada Pasta.
This meal was an absolute knockout.
I got the idea from a recipe sent to me by a reader, Katie. After looking it over, I realized I wanted to change a few things, so I used a slightly adapted marinade from my favorite chicken fajitas and then added other delicious fajita-appropriate ingredients to make a pasta dish that easily ranks in my top 10 favorite noodle recipes.
Quick to put together (if you account for marinading time), this meal was so very tasty and flavorful.
The pasta is basically sauce-less, which may worry you, but trust me, it all comes together perfectly – and I tend to like lighter sauced pasta dishes anyway.
We used a dollop of sour cream swirled it into the hot pasta to create a light, creamy, silky coating that was precisely what this unique dish needed to make it complete.
What To Serve With This:
Mexican Tomato and Corn Salad or steamed vegetable like broccoli or peas
Shrapnel Dip with Baked Tortilla Chips
Fresh, seasonal fruit
One Year Ago: Peanut Butter Brownie Trifle
Two Years Ago: Aunt Alecia’s Famous Chocolate Chip Cookies
Grilled Chicken Fajita Fettuccine
- 2 tablespoons fresh lime juice, about 2 limes
- 1 tablespoon vegetable or canola oil
- 2 large cloves garlic, minced
- ½ teaspoon salt
- 1 tablespoon apple cider or red wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 3 boneless skinless chicken breasts, cut into fajita-sized strips
- 1 tablespoon vegetable, canola or olive oil
- 1 large yellow onion, sliced into half moons
- 1 green pepper, sliced into thin strips
- 1 red pepper, sliced into thin strips
- 8 ounces white button mushrooms, quartered
- 4-6 ounces crumbled feta cheese, Monterey Jack, Pepper Jack or cheddar could easily be subbed here
- 1 pound fettuccine
- ¼ cup chopped fresh cilantro, plus more for serving
- Sour cream for serving
- In a small bowl, mix the marinade ingredients together. Place the chicken strips in a ziploc bag, pour the marinade over the chicken and seal the bag. Refrigerate and marinate for 4-8 hours.
- Grill the chicken strips until they are tender and cooked through (alternately, you could saute the chicken in a hot skillet to cook or broil in the oven). Set aside and tent with foil to keep warm.
- Start a large pot of water to boil. When boiling, add a tablespoon of salt and the fettuccine. Cook until the noodles are tender, according to package directions. Drain.
- While the water is heating and the noodles are boiling, in a large nonstick skillet over medium heat, heat the 1 tablespoon oil and add the onions. Cook, stirring often, until they begin to soften, about 3-4 minutes. Add the mushrooms and cook until the mushrooms begin to give off their liquid and start to brown (by now, the onions should be nearly finished cooking). Add the bell peppers and saute until they are crisp tender. I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.
- Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro. Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro. For a prettier presentation (rather than serving from the pot), after combining all the ingredients in the pot, dump the pasta onto a large serving platter or bowl.
Recipe Source: inspired and heavily adapted from a recipe sent to me by Katie, a reader.
19 Comments on “Grilled Chicken Fajita Fettuccine”
Mel, I just tried this yesterday it was wonderful, I made it with homemade noodles. I had to adjust a few things because of where we live but we loved it, it had so much flavor, thank you again for another great meal.
LOVE this! I did add just a few table spoons and water to the peppers while I was cooking them so the pasta had a bit of flavor and it was so so good! Just different and so yummy. I wanted to keep eating and eating even when I was full.
Julia – glad you liked this one!
Mel- I tried “your” version of the chicken fajita fettuccine recipe last night and the hubbs and I both LOVED it. Seriously… YUM. You just seem to know what it takes to make a good recipe fantastic. Thanks for doctoring this one up a bit and posting on your site. Even the leftovers I took for lunch today were fab… I think I’ll be craving this on a weekly basis now 🙂
Made this last night for dinner and loved it! We thought it had plenty of flavor and adding the cheese (I used shredded cheddar) and sour cream gave it the “juice” I had in mind. Great dish!
Susan – thanks for checking in on this recipe! I’m glad you liked it as much as we did.
I agree with Maureen. Made it last night and my husband and I were fighting over the chicken- the marinade was incredible and easy! Rest of the dish was “ok”… first thing I have made from your blog that has been “awesome”…. all delish ingredients, just bland paired up to the dynamite chicken! We added fresh salsa once we started eating, which helped some. Wonder if you made a second batch of marinade to pour over the veggies and pasta at the end??!
Beth and Maureen – sorry that this dish was less than wonderful for you both! It seems like you might want more sauce with the pasta. I actually loved the plain pasta taste with the flavorful chicken but had an inkling I might be alone in that, since many people like more “juice” with their pasta. Beth – I didn’t make extra marinade, but it’s a great idea if you want more of that marinade flavor throughout the pasta!
I tried this last night and it was okay- it needed a bit more flavor. Everyone who tried it said it was good but… seemed bland. The chicken was AMAZING though- a really good marinade. It either needed some kind of sauce OR more chicken throughout to really give it that fajita flavor. If I make it again, I may make extra marinade to to turn into some kind of sauce to kick it up a notch. Thanks for the recipe.
this is new! forget your pebbles of rice, gimme some fettuccine. 🙂
This falls into the category of, “why didn’t I think of that?”. We LOVE fajitas. I had an out of this world fajita sandwich in Boston this summer, but I’ll bet fajita pasta is even better!
love how unique you get with these pasta dishes…great recipe!
Glad to see green pepper on your plate. I like them even more than the other colors – and … they are less expensive.
This looks fantastic, Melanie! Yet another “why didn’t I think of that?” moment! 🙂
What a great idea!! I love how it sounds and looks! YUM!
This dish looks wonderful!
Awesome idea! Love chicken fajitas so why not add it to pasta? Yum.