Description
This Chicken Fajita Pasta is a vibrant, flavorful dish that combines the spicy, smoky flavors of classic fajitas with creamy pasta. Tender chicken strips are seasoned with a blend of chili powder, garlic, cumin, and other spices, then sautéed and combined with colorful bell peppers and onions. Cooked penne pasta is simmered in chicken broth and finished with heavy cream and melted Colby-Jack cheese for a rich, comforting meal perfect for weeknights.
Ingredients
Units
Scale
Spice Blend
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Protein and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch strips
- 1 cup yellow onion, cut into 1/2 inch strips (approx. half of a large onion)
- 1 cup red bell pepper, seeded and cut into 1/2 inch strips (approx. 1 medium pepper)
- 1 cup green bell pepper, seeded and cut into 1/2 inch strips (approx. 1 medium pepper)
- 1 cup yellow bell pepper, seeded and cut into 1/2 inch strips (approx. 1 medium pepper)
Other Ingredients
- 3 tablespoons olive oil, divided (2 tablespoons for chicken, 1 tablespoon for vegetables)
- 2 1/2 cups chicken broth
- 8 ounces penne pasta
- 1/4 cup heavy cream
- 1 cup grated Colby-Jack cheese
- Chopped fresh cilantro (optional garnish)
Instructions
- Prepare Seasoning Blend: Combine chili powder, garlic powder, onion powder, salt, ground cumin, dried oregano, and black pepper in a small bowl and set aside.
- Season Chicken: Add 1 tablespoon of the seasoning blend to the chicken strips and toss to coat evenly.
- Cook Chicken: Heat 2 tablespoons olive oil in a large 12-inch heavy-duty skillet over medium-high heat. When hot, add the seasoned chicken strips and cook for 6-8 minutes, stirring occasionally, until golden brown and no longer pink inside. Remove chicken from skillet and set aside.
- Sauté Vegetables: Add remaining 1 tablespoon olive oil to the skillet along with yellow onion, red, green, and yellow bell peppers. Sprinkle with the remaining seasoning blend. Stir and cook for 4-6 minutes until vegetables are crisp-tender.
- Add Broth and Pasta: Pour in chicken broth and add penne pasta. Stir to combine all ingredients.
- Simmer Pasta: Bring mixture to a boil, then reduce heat to medium-low. Cover skillet with a tight-fitting lid and simmer for 12-15 minutes, stirring halfway through, until pasta is tender and most liquid is absorbed.
- Make Sauce: Remove the lid, stir in heavy cream and grated Colby-Jack cheese until the cheese is melted and the sauce has thickened.
- Combine Chicken: Return cooked chicken to the skillet and stir everything together until well combined and heated through. Remove from heat.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the dish if desired, and serve warm.
Notes
- Be sure to stir the pasta halfway through cooking to prevent sticking and ensure even cooking.
- Feel free to adjust the seasoning blend to your preferred spice level.
- Leftover chicken fajita pasta can be stored in the refrigerator for up to 3 days and reheated gently.
- For a lighter version, substitute half-and-half for heavy cream or use a reduced-fat cheese.
- Adding a squeeze of fresh lime juice before serving enhances the fajita flavors.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
