Bowl of Chicken Fajita Alfredo Pasta!

Ingredients:
. 8 ounces penne pasta
. 1 boneless, skinless chicken breasts, thinly sliced
. 1/2 red bell pepper, sliced
. 1/2 green bell pepper, sliced
. 1/2 orange bell pepper, sliced
. 1 small onion, thinly sliced
. 2 cloves garlic, minced
. 2 tablespoons olive oil
. 1 tablespoon fajita seasoning
. Salt and pepper to taste
. Dried or fresh parsley for garnish (optional)

Alfredo sauce :
. 3 tablespoons unsalted butter
. 1 1/2 cup heavy cream
. 1/2 cup grated Parmesan cheese
. 2-3 tablespoons cream cheese
. 1/2 teaspoon black pepper
. 1/2 teaspoon dried oregano
. 1/2 teaspoon dried basil
. A pinch of salt

Instructions:
. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
. In a large skillet, heat the olive oil over medium-high heat. Add minced garlic into the skillet and sauté for about 30 seconds until fragrant.
. Add the sliced chicken breasts and cook until they are no longer pink. Add fajita seasoning. Cook for 5-7 minutes.
. Add vegetables stir well to coat everything evenly. Set a side.
. Reduce the heat to low and pour in the heavy cream. Add cream cheese, Stir gently to combine.
. Add the seasonings. Gradually add the grated Parmesan cheese to the skillet, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
. Add the cooked chicken and vegetables into the Alfredo sauce.
. If the sauce is too thick, you can add a little pasta cooking water to thin it out.
. Add the cooked penne pasta to the skillet and toss well to coat the pasta with the sauce.
. Sprinkle grated Parmesan cheese.
. garnish with fresh or dried parsley, if desired.

Serve the Chicken Fajita Alfredo Pasta hot and enjoy!
Feel free to adjust the seasoning and spices according to your taste preferences.

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