Chicken Fajita Pasta is a delightful fusion dish that brings together the bold flavors of fajitas and the comforting elements of pasta. This recipe features tender chicken breast, vibrant bell peppers, and onions, all cooked in a rich, creamy sauce with a hint of spice. It's a one-pot meal that's perfect for a quick and satisfying weeknight dinner, offering a balance of protein, vegetables, and carbs in every bite. Garnish with fresh cilantro and a squeeze of lime for an extra burst of freshness.
This Chicken Fajita Pasta brings together the bold flavors of fajitas with the creamy comfort of pasta. Here’s what you’ll need to make this delicious dish.
INGREDIENTS
- Neutral oil: Three tablespoons for cooking the chicken and vegetables.
- Chicken breasts: Three, sliced, providing the protein for the dish.
- Red bell pepper: One, sliced, for color and sweetness.
- Green bell pepper: One, sliced, adding a slightly bitter taste.
- Yellow bell pepper: One, sliced, for a mild and sweet flavor.
- Yellow onion: One, sliced, adding a savory depth.
- Kosher salt: One teaspoon for seasoning.
- Freshly ground black pepper: One teaspoon for a bit of heat.
- Chili powder: One tablespoon to add a smoky and spicy flavor.
- Cumin: One tablespoon for an earthy and warm taste.
- Garlic powder: One tablespoon to enhance the overall flavor.
- Milk: Five cups (1 ¼ L) to create the creamy sauce.
- Penne pasta: Four cups (400 g), cooked, as the base of the dish.
- Pepper jack cheese: One cup (100 g), shredded, for a creamy and spicy finish.
INSTRUCTIONS
- Step 1:
- Heat the oil in a large pot over high heat. Add the sliced chicken breasts and cook until no longer pink, about 5-6 minutes. Remove the chicken from the pot and set aside.
- Step 2:
- Add the sliced red, green, and yellow bell peppers, along with the sliced yellow onion, to the pot. Cook until the onion becomes translucent, about 6 minutes.
- Step 3:
- Return the chicken to the pot. Add the kosher salt, freshly ground black pepper, chili powder, cumin, and garlic powder. Stir until the chicken and vegetables are evenly coated with the spices, cooking for about 30 seconds.
- Step 4:
- Pour in the milk and add the penne pasta. Stir constantly to prevent the pasta from sticking to the pot.
- Step 5:
- Cook for about 20 minutes, stirring frequently, until the pasta is tender and the milk has reduced to a thick sauce that coats the pasta.
- Step 6:
- Add the shredded pepper jack cheese and mix until the cheese has melted and the sauce is creamy.
- Step 7:
- Serve the Chicken Fajita Pasta hot, garnished with additional cheese or fresh herbs if desired.
Serving and Storage Tips
- Serve the Chicken Fajita Pasta hot, straight from the pot for the best flavor and texture.
- Garnish with extra shredded cheese or a sprinkle of fresh cilantro for added flavor and presentation.
- Pair with a side of guacamole or a fresh green salad to balance the meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce becomes too thick.
Helpful Notes
- Variations: Use different types of bell peppers, such as orange or purple, for a colorful presentation.
- Substitutions: Substitute the pepper jack cheese with cheddar or Monterey Jack for a milder flavor.
- Add-ins: Include sliced jalapeños or a dash of hot sauce for extra heat.
Tips from well-known chefs
- Chef's Tip: For an extra smoky flavor, grill the chicken and bell peppers before adding them to the pasta.
- Chef's Tip: Use freshly ground spices for the best flavor intensity in your fajita seasoning.
- Chef's Tip: Let the cooked pasta sit for a few minutes before serving to allow the sauce to fully coat the noodles.