Chicken Fajita Pasta
A flavorful fusion dish that combines the bold flavors of fajitas with the comforting essence of pasta, perfect for busy weeknights or family dinners.
Ingredients
For the Chicken
- 1.5-2 lbs chicken breasts, boneless & skinless
- 1 tsp olive oil for cooking the chicken
- 2 tsp garlic powder
- 1.5 tsp chili powder
- 1.5 tsp paprika
- 1.5 tsp cumin
- 1 tsp salt
- 1 tsp pepper
For the Pasta
- 2 small bell peppers, chopped use a mix of colors for vibrant presentation
- 1/2 cup red onion, chopped
- 3 cups dry pasta (your preferred shape) such as penne or fusilli
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 1/3 cup shredded cheese (like cheddar or Monterey Jack)
Instructions
Preparation
- Start by heating 1 teaspoon of olive oil in a large skillet over medium heat.
- In a small bowl, combine garlic powder, chili powder, paprika, cumin, salt, and pepper. Whisk together to create a seasoning mix.
- Rub the chicken breasts on both sides with half of the seasoning mix.
Cooking
- Place the seasoned chicken breasts in the skillet and cook for about 8-10 minutes on each side, or until internal temperature reaches 165°F.
- Transfer the chicken to a plate and let it rest while preparing the vegetables.
- In the same skillet, add chopped bell peppers and red onion along with an additional teaspoon of olive oil.
- Sprinkle the remaining seasoning mix over the vegetables and stir.
- Add the dry pasta over the sautéed vegetables and pour the chicken broth over everything, making sure the pasta is fully submerged.
- Cover the skillet with a lid, reduce heat to low, and let simmer for about 15 minutes, stirring often.
- Once the pasta reaches your desired tenderness, pour in the whole milk and stir in the shredded cheese until melted and creamy.
- Slice the rested chicken and fold it gently into the pasta mixture.
Serving
- Serve the Chicken Fajita Pasta hot, garnishing with fresh cilantro or your favorite toppings.
Notes
For variations, consider adding beans, switching up the spice levels, or using different proteins and cheeses. Leftovers can be stored in an airtight container in the fridge for 3-4 days.