Creamy Chicken Fajita Pasta

Ingredients

• 1 lb boneless, skinless chicken breast (Cut in half lengthwise)
• 3 tbsp oil (Plus more for cooking)
• salt (To taste; also used to salt the pasta water)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 tsp paprika powder (For seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 1 tsp cumin powder (For seasoning the chicken)
• 2 tbsp unsalted butter (Add during the last minute of cooking the chicken)
• 2 tbsp fresh garlic paste
• 1 tbsp tomato paste
• 1 cup chicken broth (Alternative: 1 cup water plus 1 chicken stock cube)
• 1 cup water (Alternative to chicken broth, used with 1 chicken stock cube)
• 1 chicken stock cube (Use only if substituting water for chicken broth)
• 1.5 cups unsweetened heavy whipping cream
• 0.5 cup reserved pasta water (Reserve from cooking the pasta; add as needed if the sauce is too thick)
• 1 tbsp fresh parsley (Freshly chopped; plus more for optional garnish)
• 0.75 cup Parmesan cheese (Freshly grated; plus more for optional garnish)
• 1 tsp garlic powder (For the sauce)
• 1 tsp Italian seasoning (For the sauce)
• 1 tbsp lemon juice (Freshly squeezed)
• 8 oz penne pasta (Cook according to package instructions until al dente)
• 1 cup mixed bell peppers (Diced)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente.

2. 2

   Before draining the pasta, reserve 1/2 cup of the pasta water. Drain the penne and set it aside.

3. 3

   In a bowl, mix the chicken garlic powder, paprika powder, salt, black pepper, and cumin powder.

4. 4

   Rub the spice mixture evenly over both sides of the chicken breast.

5. 5

   Heat 2–3 tablespoons of oil in a skillet over medium heat.

6. 6

   Place the seasoned chicken in the skillet and sear for 5–6 minutes per side, or until cooked through.

7. 7

   Add the unsalted butter during the last minute of cooking the chicken, allowing it to melt in the skillet.

8. 8

   Remove the chicken from the skillet and let it rest for 10 minutes before slicing.

9. 9

   In the same skillet, add the fresh garlic paste and tomato paste. Cook over medium heat, stirring constantly, for 1–2 minutes.

10. 10

    Pour in the chicken broth, or the water mixed with the chicken stock cube. Bring the mixture to a simmer and cook for 2–3 minutes.

11. 11

    Stir in the heavy whipping cream. Bring the sauce to a simmer, then reduce the heat to low.

12. 12

    Cook the sauce over low heat for 5–6 minutes, stirring occasionally, until it thickens.

13. 13

    Stir in the Parmesan cheese, chopped parsley, sauce garlic powder, Italian seasoning, salt, and lemon juice.

14. 14

    Cook the sauce for an additional 1–2 minutes.

15. 15

    Add the cooked penne to the skillet and mix it into the sauce.

16. 16

    If the sauce is too thick, add some of the reserved pasta water until the desired consistency is reached.

17. 17

    Add the sliced chicken and toss everything together to combine.

18. 18

    Serve hot, garnished with additional parsley and Parmesan cheese if desired.

Notes

The ingredient list includes diced mixed bell peppers, but the written instructions do not specify when or how to add them. The source also mentions additional oil for cooking without giving an amount. The chicken should be cooked through before serving; no internal temperature is provided in the source.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• fajita-inspired
• skillet
• comfort food