Creamy Chicken Fajita Pasta

Ingredients

• 1 lb boneless chicken breast (Cut into small cubes)
• salt (To taste, for 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; additional oil is used 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 (Minced; source gives 5–6 cloves)
• 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 and garnish)
• 0.5 tsp cumin powder (For the sauce)
• 8 oz penne pasta (Boiled according to packet instructions)

Steps

1. 1

   Place the cubed chicken in a bowl. Season it with salt, black pepper, chili powder, smoked paprika powder, garlic powder, and cumin powder. Add the 2 tablespoons of oil and mix until the chicken is evenly coated.

2. 2

   Marinate the seasoned chicken for at least 1 hour.

3. 3

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

4. 4

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

5. 5

   Using the same pan, add the 1 tablespoon of 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 them aside.

7. 7

   In the same pan, add the sauce oil and butter over medium-low heat. Once the butter has melted, add the minced garlic.

8. 8

   Sauté the garlic for 1 minute, or until fragrant.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Add the chopped parsley and mix it into the sauce.

13. 13

    Add the sautéed vegetables, boiled penne pasta, 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 amount of additional cooking oil beyond the listed oil quantities, so add it as needed. The sauce is cooked until thickened, but no exact duration is provided.

Nutrition per serving

• main
• pasta
• chicken
• fajita-style
• creamy
• cheesy
• stovetop