Easy Chicken Fajita Pasta (Print version)

Creamy chicken fajita pasta with tender chicken, bell peppers, onions, smoky spices, and penne in one easy pot.

# Ingredients:

For the fajita seasoning

01 - 2 teaspoons chili powder
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
08 - 1/8 teaspoon cayenne pepper, optional

For the pasta

09 - 1 tablespoon olive oil
10 - 1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
11 - 1 red bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 yellow onion, sliced
14 - 3 cloves garlic, minced
15 - 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes, with juices
16 - 2 1/2 cups (600 ml) low-sodium chicken broth
17 - 1 cup (240 ml) whole milk
18 - 10 oz (285 g) penne pasta
19 - 4 oz (115 g) cream cheese, cubed
20 - 1 cup (110 g) shredded Monterey Jack cheese
21 - 1 tablespoon fresh lime juice
22 - 2 tablespoons chopped cilantro or sliced green onions

# Instructions:

01 - Combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl.
02 - Heat the olive oil in a wide Dutch oven or deep skillet over medium-high heat. Add the chicken and half the seasoning. Cook for 4-5 minutes until lightly browned, then transfer to a plate.
03 - Add the bell peppers and onion to the same pot. Cook for 4-5 minutes until the edges soften and pick up a little color. Stir in the garlic for 30 seconds.
04 - Add the diced tomatoes, chicken broth, milk, penne, and remaining seasoning. Bring to a simmer and cook for 10-13 minutes, stirring often, until the pasta is tender.
05 - Reduce the heat to low. Stir in the cream cheese until smooth, then return the chicken and any juices to the pot. Cook for 2-3 minutes until the chicken reaches 165 F.
06 - Stir in the Monterey Jack until melted. Add lime juice, taste for salt, and serve with cilantro or green onions on top.

# Good to know:

01 - Best served right away while the sauce is creamy.
02 - Add broth by the splash if the pasta absorbs too much liquid.
03 - Chicken should reach 165 F before serving.

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