Description
A quick and flavorful one pot creamy fajita pasta combining tender chicken, bell peppers, and a rich, cheesy sauce with classic fajita spices. Perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked penne pasta
3 cups low sodium chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken strips and cook for 5-6 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the sliced red, green, and yellow bell peppers and onion. Cook for 4-5 minutes until vegetables are slightly softened.
Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to coat the vegetables and cook for 1 minute until fragrant.
Add the uncooked penne pasta, chicken broth, and heavy cream to the skillet. Stir to combine and bring the mixture to a boil.
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
Remove from heat and let the pasta sit for 2 minutes to thicken.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes