Description
Creamy, cheesy, smoky, and full of Tex-Mex flavor—this Chicken Fajita Pasta brings together juicy chicken, sautéed peppers, and tender pasta in one easy stovetop dish!
Ingredients
Scale
- 8 oz penne pasta (or any short pasta)
- 3 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp black pepper
- 1½ tsp kosher salt
- 5 tbsp olive oil, divided
- 2 tbsp fresh lime juice
- 1 lb chicken tenders, cut into 1-inch pieces
- 2 small bell peppers, thinly sliced
- 1 small yellow onion, thinly sliced
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1½ cups shredded Monterey Jack cheese
- ¼ cup fresh chopped cilantro
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a bowl, whisk together chili powder, smoked paprika, onion powder, cumin, black pepper, salt, 2 tbsp olive oil, and lime juice.
- Toss chicken with 2 tbsp of the spice mixture. Toss peppers and onion with the remaining spice mixture.
- Heat 3 tbsp olive oil in a large skillet. Add peppers and onions, sauté 8–10 minutes until tender. Remove to a plate.
- Add chicken to the same pan, cook 2 minutes per side until nearly cooked through.
- Add chicken broth, heavy cream, and tomato paste. Simmer to thicken slightly.
- Add peppers, onions, and cooked pasta, tossing to coat. Sprinkle with cheese, cover, and cook until melted (1–2 minutes).
- Garnish with cilantro and serve.
Notes
Don’t substitute half-and-half for cream; the sauce won’t thicken as well. Store leftovers in the fridge up to 3 days, or freeze up to 3 months. For a golden top, broil for 2 minutes after adding cheese.