Description
Chicken Fajita Pasta combines the bold flavors of fajita-seasoned chicken, sautéed bell peppers and onions, and a creamy, cheesy sauce served over al dente penne pasta. This hearty and comforting one-pan meal balances smoky, spicy, and tangy elements, making it a perfect family dinner with a Tex-Mex twist.
Ingredients
Scale
Sauce Ingredients
- 1 ¼ cups half and half
- ¾ cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon coriander
- ½ teaspoon garlic powder
Chicken and Seasoning
- 1 tablespoon avocado oil (or olive oil)
- 1 lb. boneless skinless chicken breast, cut into bite-sized cubes
- Salt and freshly ground black pepper, to taste
- 1 ¾ teaspoons fajita seasoning (reserved from above)
Vegetables and Pasta
- 2 cups sliced bell peppers (any color mix)
- 1 cup chopped onions (about 1 small yellow onion)
- ½ cup dry white wine
- ½ pound penne pasta
Additional Ingredients
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 (10 oz.) can Rotel tomatoes, drained
- ¾ cup shredded cheddar cheese
- ½ cup shredded Pepper Jack cheese
- 2 teaspoons fresh lime juice
- Freshly chopped cilantro, for garnish
Instructions
- Prepare the Sauce Mixture: Combine the half and half, chicken broth, bouillon cube, hot sauce, chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder in a large measuring cup with a spout. Set aside for later use.
- Prepare Seasoning and Ingredients: Mix the seasoning ingredients in a small bowl. Stir 2 teaspoons into the sauce mixture and reserve the remaining seasoning. Measure and arrange all ingredients before cooking begins.
- Season the Chicken: Cut chicken into bite-sized pieces, pat completely dry with paper towels, then season with salt and pepper. Sprinkle half of the remaining fajita seasoning (approximately 1 ¾ teaspoons) over the chicken and toss to coat evenly.
- Sear the Chicken: Heat avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, turning occasionally, until all sides are nicely seared and the chicken is cooked through. Remove from skillet and set aside.
- Sauté Vegetables: Add a little more oil if needed, then add sliced bell peppers and chopped onions to the skillet over medium-high heat. Season with salt, pepper, and the remaining fajita seasoning. Sauté for 5-7 minutes, stirring frequently, until vegetables are softened but still slightly crisp. Remove from skillet and set aside.
- Deglaze with Wine: Turn off the heat and let the skillet cool slightly for one minute. Pour in the white wine over medium heat and use a silicone spatula to scrape and loosen any browned bits stuck to the skillet’s bottom and sides. Simmer until the wine reduces by half, about 3-4 minutes, concentrating the flavor.
- Cook the Pasta: While the wine reduces, bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain and set aside.
- Make the Roux: After wine reduction, add butter and minced garlic to the skillet, cooking until fragrant, about 1 minute. Stir in flour and cook for 2 minutes while stirring continuously to form a roux and remove the raw flour taste.
- Add Sauce Base: Lower heat to low. Gradually pour in the prepared sauce mixture in small amounts while continuously stirring to avoid lumps. Bring the mixture to a boil, then reduce to a simmer. Stir in the drained diced Rotel tomatoes with green chiles.
- Melt Cheese: On low heat, slowly add shredded cheddar and Pepper Jack cheeses to the sauce while stirring to create a smooth, creamy texture.
- Combine Pasta and Protein: Add the cooked pasta to the skillet and stir to coat evenly with the sauce. Return the cooked chicken and sautéed peppers and onions to the skillet, including any chicken juices, and stir gently to combine and reheat everything thoroughly.
- Finish and Garnish: Remove skillet from heat. Stir in fresh lime juice for brightness and garnish with freshly chopped cilantro. Serve immediately and enjoy!
Notes
- Dry white wine is used to deglaze the pan and add depth of flavor; you may substitute with chicken broth or omit if preferred.
- Ensure the chicken is completely dry before seasoning to achieve a good sear.
- For a creamier texture, use full-fat half and half.
- Adjust the hot sauce amount based on desired spice level.
- Use freshly chopped cilantro as a garnish for a fresh herbal note.
