Creamy Chicken Fajita Pasta
Creamy Chicken Fajita Pasta - A perfectly quick and easy weeknight dinner. Everything cooks together and is ready in just minutes. Super creamy, cheese, full of lots of flavor and fresh veggies.
Servings: 4
Ingredients
- 2 tablespoons Olive Oil divided
- 1 pound Boneless Skinless Chicken Breast cut into cubes
- 2 tablespoons Fajita Seasoning
- 4 cloves Garlic minced
- 1 Onion thinly sliced
- 1 Green Bell Pepper thinly sliced
- 1 Red Bell Pepper thinly sliced
- 1 10 ounce can Chunky Diced Tomatoes and Green Chiles
- 2 cups Chicken Broth
- 1/2 cup Heavy Cream
- 8 ounces Short Cut Pasta (dry)
- 1 cup Shredded Monterey Jack Cheese
For the Fajita Seasoning Mix:
- 4 teaspoons Chili Powder
- 3 teaspoons Ground Cumin
- 2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- In a large skillet heat 1 Tablespoon olive oil over high heat. Add chicken and season with fajita seasoning mix. Cook until browned, and cooked through, about 5-6 minutes.
- Add in garlic and sauté for 1 minute until fragrant. Remove from the pan and keep warm.
- Add an additional 1 Tablespoon of oil to the pan along with all the peppers and onions.
- Cook for 4-5 minutes until the vegetables are soft and lightly browned. Remove from the pan and add to the chicken to keep warm.
- Meanwhile add diced tomatoes, chicken broth, heavy creamy and pasta to the pan.
- Bring to a simmer, scraping up the brown bits on the bottom of the pan from the chicken.
- Cover and cook for 10-12 minutes until the pasta is cooked and the liquid is mostly absorbed. Add the chicken and peppers back to the pan and mix until combined.
- Top with cheese and stir until it is completely melted.
- Serve immediately.
Nutrition
Calories: 632kcal | Carbohydrates: 36g | Protein: 50g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Cholesterol: 158mg | Sodium: 1462mg | Fiber: 6g | Sugar: 8g
