Creamy Fajita Pasta

Ingredients

• 1 lb boneless chicken breast (Cut into small cubes)
• salt (To taste, for seasoning the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tbsp smoked paprika powder (For the chicken)
• 0.25 tsp chili powder (For the chicken)
• 0.5 tsp black pepper (For the chicken)
• 0.5 tsp cumin powder (For the chicken)
• 2 tbsp oil (For the chicken marinade; use more 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
• 5.5 cloves garlic (Minced; source states 5–6 cloves)
• 0.5 cup unsweetened heavy whipping cream
• 0.5 cup chicken stock
• 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 garnishing)

Steps

1. 1

   Place the cubed chicken breast in a bowl. Season it with salt, black pepper, chili powder, smoked paprika powder, garlic powder, and cumin powder.

2. 2

   Add the 2 tablespoons of oil to the seasoned chicken and mix until the pieces are evenly coated. Marinate for at least 1 hour.

3. 3

   Boil the penne pasta according to the packet instructions, then set it aside for assembly.

4. 4

   Heat a pan and add enough of the additional cooking oil to cook the chicken. Add the marinated chicken and cook for 8–10 minutes, or until cooked through. Remove the chicken from the pan and set it aside.

5. 5

   Using the same pan, add the oil for the vegetables. Add the sliced bell peppers and red onion.

6. 6

   Sauté the vegetables for 2–3 minutes, until the onions are translucent and the peppers are slightly tender. Remove them from the pan and set aside.

7. 7

   Return the same pan to medium-low heat. Add the sauce oil and butter, and wait until the butter has melted.

8. 8

   Add the minced garlic and sauté for 1 minute, until fragrant.

9. 9

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

10. 10

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

11. 11

    Add the shredded cheddar cheese. Stir and cook over medium-low heat until the cheese is incorporated and the sauce has thickened.

12. 12

    Add the chopped parsley and mix it into the sauce.

13. 13

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

14. 14

    Garnish with Italian seasoning and serve warm.

Notes

The source does not specify the exact amount of additional oil used to cook the chicken, nor the precise sauce-thickening time. Use enough oil to prevent sticking and cook until the chicken is fully cooked through and the sauce is thickened.

Nutrition per serving

• main
• pasta
• chicken
• Mexican-inspired
• comfort food
• stovetop
• creamy
• cheesy