This Chicken Fajita Pasta recipe has been sitting in my drafts for
far longer than planned. I actually made it last year, filmed everything,
edited most of it, and then somehow it kept getting pushed further and
further down the schedule. You know those recipes you keep telling yourself
you’ll share “soon”? This was very much one of those.
What I love most about this recipe is just how easy it is to make. There’s
nothing complicated here, no fancy techniques, and no long prep time
involved. Everything comes together quickly, which makes it perfect for busy
weeknights when you want something comforting but still packed with flavour.
I joked on my Instagram that you can turn almost any recipe into a
“one-pot” meal if you simply skip all the steps telling you to remove
ingredients and keep them aside, and adjust the cooking process slightly.
This chicken fajita pasta is definitely one of those dishes you can get away
with doing exactly that.
This chicken fajita pasta is also ideal for meal prep and lazy days. It
reheats beautifully and tastes just as good the next day, if not better. You
can make it extra saucy or keep it lightly coated depending on your
preference, which makes it really versatile for the whole family.
If you’ve been around here for a while, you’ll know I’ve already shared a
chicken fajita recipe before, which you can click here for the recipe. A
quick giggle before you scroll on, while editing the video for this pasta, I
realised the beginning of the footage was missing, so this ended up being
the meal I made the next day just so I could re-record the intro. Meal
planning made easy and content creation at its finest.
TikTok
@spicyfusionkitchen Fajita-bout self-control… just pass the pasta 👀 - Chicken Fajita Pasta 🤤 So easy and simple to make, comes together quickly and is great for meal prep days 😁 Any recipe can be turned into a one-pot meal if you ignore the step that says “remove and set aside” and adjust things slightly, and honestly, I stand by that 😅 Full Recipe - www.spicyfusionkitchen.com #fajitas#pasta#food#recipe#foodtiktok♬ Salsa Party 1 - Intermede Music
DND:
Currently time-travelling down memory lane via sour cream and chives
pasta
One dish I absolutely loved as a child was the
Knorr Sour Cream and Chives Pasta. Sadly, it was discontinued
where I live, but the craving for that creamy, comforting flavour never
quite left me. Around my birthday last month, I was feeling nostagic and this is how this recipe came to be.
This Sour Cream and Chives Pasta recipe is quick, easy, and
packed with flavour. It comes together with minimal prep and just a
handful of ingredients. I used a Sour Cream and Chives Seasoning Powder blend for
convenience, but don’t worry, I’ve also included instructions on how to
make it from scratch using Fresh Sour Cream and Chives if you
prefer.
Perfect as a side dish, this pasta pairs beautifully with a BBQ or
braai, especially during the colder months. It also makes a fun,
family-friendly meal, your kids will love it as much as I did when I was
younger!
This might pasta-bly be my favourite dish at the moment, it was
shrimp-ly the best!
I kid you not, this has been on my 'to make' list for ages now, and I
finally got to make it!
This meal held up to all expectations as I ate to my heart's content, and
so did my family.
This Sicilian inspired recipe is super easy and quick to make, especially since prawns/shrimp cook fast. That being said, remember to keep everything prepped, so you don't risk overcooking your prawns.
If you would like to see a video of me making this, check out my Tiktok because I have one up on there, and if you're not on Tiktok, I do share my videos on Instagram as well.
You can use either linguine or spaghetti; on this particular day, I
didn't have any linguine, which is why spaghetti came to the rescue! I
also did not have fresh basil, which I wish I did because it would have made this dish pop more.
Like I mention below, I did end up serving this with some home-made
croutons, which were super quick to make. If you'd like to know how I made
them, check out my
Instagram.
- INGREDIENTS -
500g Peeled and Deveined Prawns (Medium Sized)
1 - 2 Tbsp Oil
1 Tbsp Freshly Minced Garlic
1 - 2 Tbsp Red Chili Paste
Pinch of Saffron
250ml Tomato Puree
1 Grated Tomato
2 tsp Tomato Paste
1 Tbsp Sweet Basil
1/2 tsp Paprika
Pinch of Salt
250g Spaghetti/Linguine
- METHOD -
The sauce and prawns will cook fast, especially if everything is
prepped before you start cooking; I'd suggest boiling your spaghetti
and keeping it aside.
Heat up the oil in a deep pan on medium heat for a few seconds before
adding 1/2 Tbsp of the freshly minced garlic.
Braise for about a minute; once the garlic starts to soften and
caramelize, add in your red chili paste and keep stirring as it cooks
for another minute.
Next, stir into the chili garlic paste a few saffron strands.
Quickly add in the tomato puree and grated tomato, stirring it in,
and leave it to simmer on a medium temperature for 1 - 2
minutes.
Once it starts to bubble, add in the tomato paste, followed up by the
other 1/2 Tbsp of the freshly crushed garlic.
Leave the sauce to simmer for another 1 - 2 minutes before adding in
the prawns and mixing them into the sauce, followed by 1/4 cup of
water and basil.
Let the prawns cook for 5 - 10 minutes on a medium temperature (be careful to not overcook the prawns); your sauce will thicken up.
When your prawns are cooked, add in your boiled spaghetti, mix it all together with the sauce and prawns, let it cook for another couple of seconds, so all the flavours fuse together.
Finally, garnish with fresh basil (or dry basil), serve with croutons and lemon wedges.
I ended up plating it before serving. I wish I had some fresh basil; it would have brought a lovely pop of colour to the meal. If you'd like to know how I made the croutons, I shared a quick recipe on my Instagram, which you can check it out there.
If you would like to see a video of me making this, check out my Tiktok because I have one up on there, and if you're not on Tiktok, I do share my videos on Instagram as well.
- PIN IT -
It is so easy to pin a recipe you like right onto your Pinterest
boards.
Simply click on the picture, and it will automatically open up to your
Pinterest
where you can save the image and recipe link to any board.
I hope you enjoy this Prawns Pasta Recipe,
it's super easy and quick to make and definitely a
crowd-pleaser!
Please be sure to also follow me on my other social sites, I share many pictures, videos, tips, and behind the scenes
content: Facebook Instagram Pinterest Youtube Tiktok
It is one of my fave cuisines to cook and eat after Indian cuisine.
I absolutely love the flavours of the different herbs
and it just makes me happy.
So I made this homely meal for Sunday lunch with the family
and it was an instant hit.
Now I know the year started and it's my first recipe back,
sorry I took some time off but now I am back and I have more recipes and videos coming!
I know a lot of people like using 'white sauce' in their cannelloni recipe,
personally I have been loving mariana sauce
and so this is my version of making it.
I always say make your own sauce,
it tastes so much better and it's so easy!
- CHICKEN INGREDIENTS -
2 Cups Chicken Fillet (cubed extremely small) 1 Grated Onion 2 Tbsp Olive Oil 1 - 2 Tbsp Red Chili Paste 1 tsp Freshly Crushed Garlic 1 Tbsp Robertsons Sweet Basil 2 tsp Red Chili Powder 1 Tbsp Peri-Peri Sauce 1 Tbsp Lemon Juice Salt To Taste
- CHICKEN METHOD -
Once your chicken is cubed, marinate it with the red chili paste, crushed garlic, sweet basil, red chili powder, peri-peri sauce, lemon juice and salt.
In a boil add your grated onion, oil and a little water and braise your onions till golden.
When your onions become golden, add your marinated chicken, add some water and cook the cubed chicken half way.
While your chicken is cooking make your marinara sauce.
- MARINARA SAUCE INGREDIENTS -
I love making my own sauce,
yes it takes a bit of time but it's so worth it than just popping a bottle open.
1 Grated Onion 2 Tbsp Olive Oil 2 - 3 Big Red Tomatoes 1 Small Tin Tomato and Onion Mix 1 tsp Tomato Paste 1 Tbsp Robertsons Dry Parsley 2 tsp Freshly Crushed Garlic 1 Tbsp Robertsons Dry Oregano 1 Tbsp Robertsons Dry Sweet Basil 1 Tbsp Red Chili Powder 2 tsp Red Chili Paste Salt To Taste MAJOR TIP:
Try to get your hands on some Italian Red Cherry Tomatoes, a whole bunch of them can be used instead of the suggested tomatoes under the ingredients. These Italian Red Cherry Tomatoes enhance the sauce so much more, personally I love the large "Woolworths Tin Italian Whole Cherry Tomatoes".
Another suggestion is try using fresh herbs, I used Robertsons dry parsley, oregano and sweet basil because I didn't have fresh herbs. The more fresh the herbs the more enhanced the flavour of the sauce will be.
- MARINARA SAUCE METHOD -
Blend all the tomatoes so the sauce will be smooth.
Braise your grated onions in some olive oil till golden before adding your tomatoes.
Mix in the rest of the spices to the tomatoes, add some water and leave to cook for around 10 - 15 minutes. Remember the sauce needs to be a lot and thick so you can add some water so it does not dry out.
While you marinara sauce is cooking you can head over to finish prepping the rest of the dish.
- FINAL STEP INGREDIENTS -
1 Box Cannelloni
1 1/2 Cups Gouda Cheese
1 1/2 Cups Mozerella Cheese
Parmasean Cheese (I used the shaker so I just sprinkled it)
2 - 3 Tb Robertsons Dry Parsley
- FINAL STEP -
You do need patience filling in the cannelloni,
you don't want to break the shells or have it too soggy.
This is why I suggest filling your shells straight out of the box,
I personally do not like to dip it in hot water for a second before filling it
as some people suggest.
By this point your chicken should have cooked half way and it's time to fill your cannelloni shells.
Spray (grease) your pyrex or baking dish and slowly fill your shells, make sure they're filled all the way and you don't have to fill with the left over sauce from the chicken.
Line them up in your pyrex/baking dish till the whole dish is filled with all the cannelloni shells.
Once you're done, turn the heat off your marinara sauce and pre-heat your oven to 200 Degree's Celsius.
Pour the hot marinara sauce over your cannelloni, making sure it's all covered in the sauce.
Top with your gouda, mozzarella and parmesan cheese.
Finally, garnish with some dry parsley.
Cover your dish with some foil and bake for 15 - 20 minutes on 200 Degree's Celsius and around 10 minutes on 180 Degree's Celsius.
Keep checking it's saucy and not watery also that your pasta is soft.
Serve hot and enjoy!
- PIN IT -
It is so easy to pin a recipe you like right onto your pinterest boards, simply click on the picture and it will automatically take you to pinterest. When you share the picture the link shares as well, which makes it easier for you and any one else to find the recipe.
I hope you enjoy this cheesy Chicken Cannelloni with Marinara Sauce Recipe,
it's now one of my favourites and definitely a repeat with the family.
Be sure to have fun with different flavours and spices/herbs,
try to always use fresh ingredients when possible
and try to stick to true nature of the style of cuisine you're cooking.
Please do follow me on my social sites to keep up with posts, tips and videos:
NOTE: I purchased the Marble Plate and Pyrex Baking Dish from Mr Price Home. I cannot find it anywhere online, so I will link some places on amazon which you can purchase them from, but also check any home decor stores.
Hey, I’m Zainab — cooking (and eating) is how I embrace my chubby cheeks, and bring a little joy to the kitchen! I love blending flavours, spices, and cultures to create recipes that are as fun to make as they are to eat. Think bold spices, fusion twists, and meals that are fancy enough to impress but easy enough to whip up any day of the week.
Every recipe I share is something we’ve actually eaten at home — no food styling fakery here (well, maybe just a bit of garnish magic). My step-by-step photos and videos walk you through every stage, so whether you're a kitchen newbie or a seasoned pro, you’ll plate up something delicious and beautiful in no time.
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