Creamy Chicken Fajita Pasta
Creamy Chicken Fajita Pasta is made with tender chicken smothered in a creamy sauce that's seasoned with flavorful Mexican spices!
Servings: 4
Calories: 568kcal
Ingredients
- 8 ounces penne pasta (cooked al dente)
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large red bell pepper (sliced)
- 1 large green bell pepper (sliced)
- 1 medium yellow onion (sliced)
- 2 cloves garlic (minced)
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup shredded cheddar cheese
- ⅛ cup fresh cilantro (optional garnish)
Instructions
- In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Dice the chicken and season it with half of the spice mixture.
- Heat olive oil in a large skillet over medium heat. Add the seasoned poultry and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add the sliced bell peppers and onion. Cook until the vegetables are tender-crisp, about 5 minutes.
- Add the minced garlic and the remaining spice mixture to the skillet. Sauté for 1-2 minutes until fragrant.
- Pour in the broth and heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted and combined.
- Add the cooked penne pasta and the cooked chicken to the skillet. Toss to combine and coat everything evenly with the sauce. Cook for an additional 2-3 minutes, or until heated through.
- Remove the skillet from the heat and garnish with chopped fresh cilantro, if desired.
Notes
- Be careful not to overcook the peppers or other veggies.
- Sauté the minced garlic last to avoid burning.
- Save half of the spice mixture to use later in the recipe.
- Make this recipe a casserole by baking it in a dish at 350º F and smothering with more cheese!
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
Calories: 568kcal | Carbohydrates: 52g | Protein: 37g | Fat: 23g | Saturated Fat: 11g | Sodium: 649mg | Potassium: 824mg | Fiber: 4g | Sugar: 7g | Vitamin C: 90mg | Calcium: 160mg | Iron: 2mg