Fajita Chicken Mac and Cheese

Ingredients

• 2 Chicken breasts (large)
• 2 tbsp Olive oil
• 2 tsp Salt (For seasoning the chicken)
• 2 tsp Garlic powder (For seasoning the chicken)
• 2 tsp Onion powder (For seasoning the chicken)
• 1 tsp Paprika (For seasoning the chicken)
• 1 tsp Chili powder (For seasoning the chicken)
• 0.5 tsp Oregano (For seasoning the chicken)
• 0.5 tsp Cumin (For seasoning the chicken)
• 1 Bell pepper
• 0.5 Red onion
• 2 Garlic cloves
• 9 oz Shell pasta (Uncooked; source gives a range of 8–10 oz)
• 2 cup Water (Approximately; add just enough to cover the pasta)
• 12 oz Evaporated milk
• 4 oz Cheddar cheese
• 4 oz Mozzarella cheese
• 4 oz Pepper jack cheese
• 1 tsp Salt (For the pasta and cheese mixture; transcript additionally says to add a pinch with the vegetables)
• 1 tsp Garlic powder (For the pasta and cheese mixture)
• 1 tsp Onion powder (For the pasta and cheese mixture)
• 1 tsp Paprika (For the pasta and cheese mixture)
• 1 tsp Chili powder (For the pasta and cheese mixture)
• 0.5 tsp Oregano (For the pasta and cheese mixture)
• 0.5 tsp Cumin (For the pasta and cheese mixture)
• 1 tbsp Cilantro (Chopped)
• Lime juice (Squeeze over the cooked chicken; amount not stated)

Steps

1. 1

   Season the chicken breasts with the olive oil, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon oregano, and ½ teaspoon cumin, distributing the spices over the chicken.

2. 2

   Sear the seasoned chicken in a pan until cooked through. The source does not specify the pan temperature or cooking time.

3. 3

   Squeeze lime juice over the cooked chicken, then set it aside while preparing the pasta mixture.

4. 4

   In the same pan, cook the bell pepper and red onion until soft. The transcript does not specify how they are cut or a cooking time.

5. 5

   Add the garlic cloves and a pinch of salt to the softened vegetables.

6. 6

   Add the uncooked shell pasta to the pan and pour in just enough water to cover it, approximately 2 cups.

7. 7

   Simmer for about 15 minutes, until most of the water has cooked off and the pasta is cooked. The source does not state a heat level or whether the pan should be covered.

8. 8

   Add the evaporated milk, cheddar, mozzarella, pepper jack, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon oregano, and ½ teaspoon cumin. These are the second listed amounts of the seasonings.

9. 9

   Mix well until the cheese melts and the sauce is creamy.

10. 10

    Return the chicken to the pan and mix it into the mac and cheese.

11. 11

    Chop the cilantro and add it to finish the dish. Serve the mac and cheese warm.

Notes

The source gives pasta as 8–10 oz and water as approximately 2 cups. It does not specify the lime-juice amount, chicken searing time, vegetable-cutting details, or exact pan heat. The transcript also mentions a pinch of salt with the vegetables; that pinch is not separately quantified in the description's listed salt amounts.

Nutrition per serving

• main
• one-pot
• pasta
• comfort food
• chicken
• cheesy
• stovetop