Chicken Fajita Pasta
Ingredients
- 1 lb chicken breast cut into thin strips
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3 cups penne pasta or pasta of your choice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lime juice optional
- Fresh cilantro chopped (for garnish)
Instructions
1. Cook the Pasta:
- In a large pot, cook penne pasta according to the package instructions until al dente. Drain and set aside.
2. Season and Cook the Chicken:
- In a bowl, toss chicken strips with fajita seasoning, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
- Add seasoned chicken strips and cook until golden and cooked through (about 5-7 minutes). Remove chicken from the skillet and set aside.
3. Sauté Vegetables:
- In the same skillet, add another tablespoon of olive oil.
- Add sliced onions, red bell pepper, and green bell pepper. Sauté until the vegetables are tender (about 4-5 minutes).
4. Prepare the Sauce:
- Add chicken broth and heavy cream to the skillet with the vegetables. Stir well and bring to a gentle simmer.
- Add shredded cheddar and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
5. Combine All Ingredients:
- Add cooked pasta and chicken back into the skillet. Stir well to combine everything evenly.
- Cook for an additional 2-3 minutes until the pasta is well coated and the chicken is heated through.
- Add lime juice for a fresh zing (optional).
6. Serve:
- Garnish with fresh cilantro and serve immediately.
Notes
- Protein Alternatives: You can substitute chicken with shrimp, beef strips, or tofu for a different twist.
- Cheese Options: Feel free to use Monterey Jack or a Mexican cheese blend instead of cheddar.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of chicken broth or cream to maintain the sauce's consistency.
