Chicken Fajita Pasta
A delightful fusion of chicken fajitas and pasta, this dish combines seasoned chicken, colorful bell peppers, and creamy sauce into a satisfying meal perfect for any occasion.
Ingredients
Main Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 1/2 cups Monterey Jack cheese, shredded
Vegetables
- 1 yellow onion, thinly sliced into half moons
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
Seasonings
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/4 teaspoon garlic powder
Sauce
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1 can diced tomatoes (15 ounces), drained
- 1 can diced green chilis (4 ounces), drained
Garnish
- cilantro, for garnish
- lime wedges, to serve
Instructions
Preparation
- Bring a large pot of salted water to a boil over medium-high heat.
- Cook the penne pasta according to the package directions until al dente (8-10 minutes), then drain and set aside.
- In a large bowl, toss the cubed chicken with kosher salt, black pepper, and paprika until well-coated.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). Remove and cover with foil.
- In the same skillet, add the remaining tablespoon of olive oil and the sliced vegetables. Sauté for 5-6 minutes until softened.
- Stir in chili powder, cumin, and garlic powder and mix thoroughly.
- Pour in chicken broth, heavy cream, diced tomatoes, and diced green chilis. Simmer gently, allowing the cream to thicken slightly.
- Add the cooked chicken and drained pasta to the skillet, stirring well to coat everything in the sauce.
- Sprinkle shredded cheese over the top and let it melt for a minute before serving.
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Notes
To store leftovers, cool before transferring to an airtight container. Refrigerate for up to 3-4 days. For longer storage, freeze in portions for up to 2-3 months.