Chicken Fajita Pasta Fusion (Print View)

Chicken, peppers, and creamy cheese blend in a satisfying Tex-Mex pasta for quick, bold flavor.

# Components:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 450 g), sliced into thin strips

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 medium red onion, thinly sliced
06 - 2 cloves garlic, minced

→ Pasta

07 - 12 oz penne or rotini pasta

→ Dairy

08 - 0.5 cup heavy cream
09 - 0.5 cup shredded cheddar cheese
10 - 0.5 cup shredded Monterey Jack cheese

→ Liquids

11 - 1 cup low-sodium chicken broth

→ Spices & Seasonings

12 - 2 tbsp olive oil
13 - 1 tsp smoked paprika
14 - 1 tsp chili powder
15 - 1 tsp ground cumin
16 - 0.5 tsp dried oregano
17 - 0.5 tsp salt
18 - 0.25 tsp black pepper

→ Garnishes (Optional)

19 - Fresh cilantro, chopped
20 - Lime wedges

# Directions:

01 - Boil pasta in salted water according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips along with smoked paprika, chili powder, cumin, oregano, salt, and black pepper. Sauté until the chicken is golden brown and fully cooked, approximately 5-7 minutes. Remove the chicken from the skillet and reserve.
03 - Add the remaining olive oil to the same skillet. Sauté the sliced bell peppers and red onion for 4-5 minutes until they begin to soften. Incorporate the minced garlic and cook for an additional minute until fragrant.
04 - Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the chicken broth and bring the mixture to a gentle simmer.
05 - Stir in the heavy cream, cheddar cheese, and Monterey Jack cheese. Continue stirring until the cheeses are fully melted and a smooth, slightly thickened sauce forms.
06 - Add the drained pasta to the skillet. Toss all components together until the pasta is evenly coated with the sauce and heated through.
07 - Plate the finished dish. Garnish with fresh chopped cilantro and lime wedges, if desired.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses everyday ingredients you likely have on hand
  • Perfect one-pan meal that minimizes cleanup
  • Versatile recipe that can easily be adjusted for heat preference
  • Impressive enough for guests but simple enough for weeknights
02 -
  • This dish reheats beautifully for next-day lunches
  • Each serving provides a complete meal with protein, carbs and vegetables
  • The recipe can easily be doubled for larger gatherings
  • Perfect for meal prep as flavors develop overnight
03 -
  • Always slice chicken against the grain for maximum tenderness in each bite. Slightly freezing the chicken for 15 minutes before slicing makes this task much easier.
  • Toast your spices in the hot pan for about 30 seconds before adding the chicken. This simple step blooms the essential oils in the spices and dramatically enhances their flavor.
  • For the creamiest sauce, remove the pan from heat before adding cheese and stir constantly until melted. This prevents the proteins from separating and becoming grainy.

Return