Creamy Chicken Fajita Pasta
A delightful blend of chicken, pasta, and spices creating a creamy and flavorful dish perfect for a quick meal.
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking chicken and vegetables
- Small bowl for mixing spices
Ingredients
- 2 tsp chili powder (10g)
- 1 tsp smoked paprika (5g)
- ¼ tsp onion powder (1g)
- ¼ tsp garlic powder (1g)
- ¼ tsp cumin (1g)
- ⅛ tsp cayenne (0.5g)
- ½ tsp sugar (2g)
- ½ tsp salt (3g)
- 1 Tbsp cooking oil (15ml)
- 1 boneless skinless chicken breast (about 0.75 lb. or 340g)
- 1 green bell pepper (diced, 142g)
- 1 yellow onion (diced, 284g)
- 1 can fire roasted diced tomatoes (15 oz or 425g)
- 4 oz cream cheese (113g)
- 8 oz dried pasta (227g, any shape)
- 2 green onions (sliced)
Instructions
- Start by heating the cooking oil in a skillet over medium heat until it shimmers. Add bite-sized pieces of chicken breast and sauté until they are browned and cooked through, which should take about 7-10 minutes. Avoid overcrowding the pan to prevent steaming.
- Toss in the diced onion and bell pepper with the chicken, stirring occasionally until the veggies turn tender and slightly caramelized. This should take about 5-7 minutes.
- Sprinkle in the chili powder, smoked paprika, onion powder, garlic powder, cumin, cayenne, sugar, and salt. Mix everything well to coat the chicken and veggies with the spices.
- Pour in the fire-roasted diced tomatoes along with their juices. Stir gently and let it simmer for a few minutes to meld the flavors.
- Once the sauce has thickened slightly, stir in the cooked pasta and chunks of cream cheese. Mix thoroughly until the cream cheese melts and blends into a creamy sauce.
- Finally, sprinkle the sliced green onions on top for a fresh finish. Mix them gently into the dish to maintain some texture.
Notes
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Avoid freezing, as creamy sauces can separate. Expert Tips: Ensure the chicken is cut into smaller cubes for quicker cooking. Check the pasta closely, and drain as soon as it is al dente to avoid overcooking. If the cream cheese does not melt smoothly, cut it into smaller chunks.