Crockpot Chicken Fajita Pasta

Ingredients

• 2 lb boneless, skinless chicken breasts
• 1 red bell pepper (sliced)
• 1 orange bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 small purple onion (sliced)
• 1 packet fajita seasoning (about 1 oz)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 10 oz Rotel diced tomatoes and green chilies (1 can, undrained)
• 8 oz cream cheese (cubed)
• 1 lb penne or rotini pasta (cooked)
• 8 oz shredded Mexican blend cheese (1 bag)
• fresh parsley (chopped, for garnish)

Steps

1. 1

   Add the 2 lbs of boneless, skinless chicken breasts to the bottom of the crockpot.

2. 2

   Season the chicken evenly with the fajita seasoning packet, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika.

3. 3

   Add the sliced red, orange, and yellow bell peppers, the sliced small purple onion, the undrained can of Rotel, and the 8 oz of cubed cream cheese to the crockpot.

4. 4

   Cover the crockpot and cook on High for 3 hours.

5. 5

   After 3 hours, remove the chicken and shred it, then return it to the crockpot.

6. 6

   Stir everything together until the cream cheese is fully melted and the sauce is well combined.

7. 7

   Add the 1 lb of cooked pasta and the entire 8 oz bag of shredded Mexican blend cheese.

8. 8

   Stir until the cheese is completely melted and the pasta is creamy and evenly coated.

9. 9

   Top with fresh chopped parsley for a pop of color and serve hot.

Notes

The pasta should be cooked separately according to package directions before being added to the crockpot at the end. You can use either penne or rotini pasta for this recipe.

Nutrition per serving

• crockpot
• slow cooker
• chicken
• pasta
• fajita
• dinner
• main course
• cheesy