How should I store leftovers?

Once cooled, you can transfer leftovers to an airtight container, and store them in the refrigerator for up to 3 days. Or, freeze them for up to 3 months.

What is the best way to reheat this dish?

Reheat your chicken fajita pasta on the stovetop with a splash of broth, milk, or cream to loosen the sauce back up.

What can I serve with this recipe?

You can can easily enjoy this pasta dish on its own as a complete meal. Or, pair it with a Corn Salad with Lime Dressing or Sourdough Garlic Bread to make it even more filling.

Easy Chicken Fajita Pasta Recipe

Description

Chicken Fajita Pasta combines tender pieces of chicken, bell peppers, onions, and warm spices with creamy, cheesy pasta noodles for an easy, well-balanced recipe the whole family will love.

Ingredients

Units Scale

8 oz. penne pasta or other short cut pasta
3 tsp. chili powder
1 tsp. smoked paprika
1 tsp. onion powder
1 tsp. ground cumin
1/2 tsp. black pepper
1 1/2 tsp. kosher salt
5 Tbsp. olive oil, divided
2 Tbsp. fresh lime juice, about 1 lime
1 lb. chicken tenders, cut into 1-inch pieces
2 small bell peppers (any color), thinly sliced
1 small yellow onion, thinly sliced
1/2 cup chicken broth
1 cup heavy cream
1 Tbsp. tomato paste
1 1/2 cups shredded Monterey Jack cheese
1/4 cup fresh chopped cilantro

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Instructions

Cook pasta in salted water according to package directions until al dente. Drain and set aside.
While the pasta is cooking, whisk together the chili powder, smoked paprika, onion powder, cumin, pepper, and salt with 2 tablespoons of olive oil and lemon juice.
In a bowl, toss chicken with 2 tablespoons of the spice mixture. In a separate bowl, toss the onions and bell peppers with the remaining spice mixture.
Heat the remaining olive oil in a large deep saute pan over medium heat. Add onions and peppers, and cook until tender, about 8-10 minutes, tossing occasionally. Remove to a plate.
To the same pan, add chicken in a single layer and cook for about 2 minutes on each side or until almost cooked through.
Add chicken broth, heavy cream, and tomato paste. Bring to a simmer and let the mixture slightly thicken. Add peppers, onions, and pasta tossing to coat with the sauce.
Reduce heat to a low. Sprinkle the top with cheese, cover, and cook for 1-2 minutes or until the cheese is melted. Or feel free to broil for a golden brown top. Garnish with cilantro and serve immediately.

Notes

Chicken Tenders: Feel free to use chicken breast or boneless, skinless chicken thighs instead.
Heavy Cream: I do not recommend using anything lower in fat, such as half and half as the sauce will not thicken.
Leftovers: Store leftovers for up to 3 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth or milk.

Nutrition

Serving Size: 1/6
Calories: 530
Sugar: 4 g
Sodium: 862.7 mg
Fat: 30.6 g
Carbohydrates: 34.1 g
Protein: 29.3 g
Cholesterol: 89 mg