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Chicken Fajita Pasta_rev

Chicken Fajita Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 large skillet
  • 1 medium pot
  • 1 Cutting board
  • 1 Knife
  • 1 Tongs
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts sliced into strips
  • 1 tablespoon fajita seasoning
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 8 ounces penne pasta
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • fresh cilantro chopped for garnish

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the chicken strips with fajita seasoning.
  • Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
  • Remove chicken from skillet and set aside.
  • In the same skillet, add the remaining olive oil.
  • Add sliced bell peppers and onion, sautéing until softened, about 5 minutes.
  • Stir in garlic and cook for an additional minute.
  • In a medium pot, cook penne pasta according to package instructions; drain and set aside.
  • Return chicken to the skillet with the vegetables.
  • Pour in chicken broth and heavy cream, stirring to combine.
  • Bring the mixture to a simmer and cook for 5 minutes.
  • Add cooked pasta to the skillet and stir until well coated with sauce.
  • Stir in shredded cheddar cheese until melted and smooth.
  • Season with salt and pepper to taste.
  • Let the dish rest for 5 minutes before serving.
  • Garnish with chopped cilantro before serving.

Notes

For extra flavor, try marinating the chicken in the fajita seasoning for a few hours before cooking to infuse the meat with more depth. Adjust the spice level to your preference by adding more fajita seasoning or a dash of hot sauce. To make the dish lighter, substitute half of the heavy cream with milk or a non-dairy alternative.
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