Creamy Chicken Fajita Pasta

Ingredients

• 350 g Chicken (breast or thighs, cut into cubes; range 300g-400g)
• 1 tbsp All-purpose flour
• 0.5 tsp Salt (or to taste)
• 1 tsp Paprika
• 0.5 tsp Red chili powder (adjust to taste)
• 0.5 tsp Garlic powder
• 0.5 tsp Black pepper
• 1 cup Bell peppers (sliced, a mix of green, red, or yellow)
• 1 Small onion (sliced)
• Oil or ghee (for sautéing chicken)
• 2 tbsp Butter
• 1 tbsp Garlic (minced)
• 1 tbsp Tomato paste
• 0.25 cup Reserved pasta water (divided (2 tbsp used for deglazing))
• 1 cup Heavy cream
• Extra seasoning (Salt, pepper, garlic powder, paprika, and red chili powder for the sauce)
• 0.5 cup Cheddar cheese (shredded)
• 200 g Penne Pasta (boiled according to package instructions)

Steps

1. 1

   In a bowl, toss the chicken cubes with the 1 tbsp flour, 1/2 tsp salt, 1 tsp paprika, 1/2 tsp red chili powder, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.

2. 2

   Heat a pan over medium-high heat with a little oil or ghee.

3. 3

   Add the seasoned chicken to the pan and sauté until fully cooked, golden, and slightly crisp on the edges.

4. 4

   Remove the chicken from the pan and set it aside.

5. 5

   In the same pan, add the sliced bell peppers and onion.

6. 6

   Sauté the vegetables briefly until tender-crisp and slightly charred around the edges, retaining a nice crunch.

7. 7

   Remove the veggies from the pan and set aside with the chicken.

8. 8

   In the same pan, melt 2 tbsp of butter over medium heat.

9. 9

   Add the minced garlic and sauté for about 30 seconds until fragrant.

10. 10

    Stir in 1 tbsp of tomato paste and cook for another minute.

11. 11

    Pour in 2 tbsp of reserved pasta water to deglaze the pan, scraping up any delicious browned bits from the bottom.

12. 12

    Reduce the heat to medium-low and pour in the heavy cream.

13. 13

    Add extra seasonings (salt, pepper, garlic powder, paprika, and red chili powder) and let it simmer gently for 1 to 2 minutes.

14. 14

    Stir in the shredded cheddar cheese into the simmering cream sauce, stirring continuously until completely melted and smooth.

15. 15

    Add the boiled pasta and the sautéed veggies directly into the sauce, tossing everything well so the pasta is thoroughly coated.

16. 16

    Top the pasta with the cooked chicken, let it warm through for a minute, and serve immediately.

Notes

Ensure you reserve some pasta water before draining your penne to help emulsify the sauce and deglaze the pan.

Nutrition per serving

• main
• pasta
• chicken
• fajita
• creamy
• fusion
• dinner