Creamy Chicken Fajita Pasta

Ingredients

• 1 lb boneless chicken breast (Cut into small cubes)
• salt (To taste, for chicken)
• 1 tbsp garlic powder (For chicken)
• 1 tbsp smoked paprika powder (For chicken)
• 0.25 tsp chili powder (For chicken)
• 0.5 tsp black pepper (For chicken)
• 0.5 tsp cumin powder (For chicken)
• 2 tbsp oil (For chicken marinade; additional oil is needed for cooking)
• 1 cup mixed bell pepper (Thinly sliced)
• 0.5 red onion (Sliced)
• 1 tbsp oil (For sautéing the vegetables)
• 1 tbsp oil (For the sauce)
• 2 tbsp butter (For the sauce)
• 2 tbsp tomato paste (For the sauce)
• 5 garlic (Cloves, minced)
• 0.5 cup unsweetened heavy whipping cream (For the sauce)
• 0.5 cup chicken stock (For the sauce)
• 8 oz cheddar cheese (Shredded)
• 1 tbsp fresh parsley (Freshly chopped)
• salt (To taste, for the sauce)
• 1 tsp black pepper (For the sauce)
• 1 tsp smoked paprika powder (For the sauce)
• 1 tsp red pepper flakes (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp Italian seasoning (For the sauce)
• 0.5 tsp cumin powder (For the sauce)
• 8 oz penne pasta (Boiled according to packet instructions)
• Italian seasoning (For garnish)

Steps

1. 1

   Place the cubed chicken breast in a bowl. Add salt, black pepper, chili powder, smoked paprika, garlic powder, cumin powder, and the measured oil. Mix until the chicken is evenly coated, then marinate for at least 1 hour.

2. 2

   Boil the penne according to the package instructions. Drain it and set it aside for assembly.

3. 3

   Heat some additional oil in a pan. Add the marinated chicken and cook for 8–10 minutes, or until cooked through. Remove the chicken from the pan and set it aside.

4. 4

   Using the same pan, add more oil as needed. Add the sliced bell peppers and red onion, then sauté for 2–3 minutes, until the onion is translucent and the peppers are slightly tender. Remove the vegetables and set them aside.

5. 5

   In the same pan, add the sauce oil and butter over medium-low heat. Once the butter has melted, add the minced garlic and sauté for 1 minute, or until fragrant.

6. 6

   Add the tomato paste, salt, black pepper, red pepper flakes, smoked paprika, garlic powder, Italian seasoning, and cumin powder. Mix to combine.

7. 7

   Pour in the chicken stock and heavy whipping cream. Bring the mixture to a boil, then cook until the sauce thickens.

8. 8

   Add the shredded cheddar cheese. Cook over medium-low heat, stirring, until the cheese melts and the sauce has thickened.

9. 9

   Add the chopped parsley and mix it into the sauce.

10. 10

    Add the sautéed vegetables, boiled penne, and cooked chicken to the sauce. Mix until everything is well combined.

11. 11

    Garnish with Italian seasoning and serve warm.

Notes

The source specifies boiling the pasta according to the packet instructions but does not provide a pasta cooking time. The amount of additional oil used for cooking the chicken and vegetables is unspecified. Chicken should be cooked through before combining.

Nutrition per serving

• main
• pasta
• chicken
• fajita
• creamy
• stovetop
• family dinner