Description
A flavorful and protein-packed chicken fajita pasta combining tender seasoned chicken, sautéed bell peppers and onions, and a creamy cheese sauce. This dish brings the vibrant flavors of fajitas into a comforting pasta meal, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 lb chicken breast, cut into bite-size pieces
- 1/2 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Pasta
- 12 oz high-protein pasta
Vegetables and Seasoning for Sauce
- 1 tablespoon olive oil
- 1 medium red onion, diced
- 1 medium green bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1/2 cup low-sodium chicken stock
- 1/2 cup light cream cheese
- 1 cup light cheddar cheese, shredded
- A handful fresh parsley, roughly chopped
Instructions
- Cook the pasta: Bring a large pot of water to a boil and salt it generously. Add the high-protein pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
- Season the chicken: In a bowl, combine chicken pieces with smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper until evenly coated.
- Cook the chicken: Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from skillet and set aside.
- Sauté vegetables: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add diced red onion and green bell pepper, sautéing for about 5 minutes until softened.
- Add spices and tomato paste: Stir in garlic powder, ground cumin, paprika, dried oregano, salt, black pepper, and tomato paste. Cook for 1-2 minutes until fragrant, stirring frequently.
- Make the sauce: Pour in the low-sodium chicken stock, stirring well and scraping the bottom of the skillet to deglaze and release any browned bits. Lower the heat to low and incorporate the light cream cheese and shredded light cheddar cheese. Stir until the cheeses melt into a smooth, creamy sauce.
- Combine pasta and chicken with sauce: Add the cooked pasta into the skillet, tossing to coat evenly. Add reserved pasta water as needed to adjust the sauce consistency to a silky texture. Stir in the cooked chicken and warm through.
- Finish and serve: Remove from heat and sprinkle with roughly chopped fresh parsley before serving.
Notes
- Use high-protein pasta for added nutritional benefits, or substitute with whole wheat or regular pasta if preferred.
- Adjust seasoning quantities to taste, especially for salt and spice levels.
- The reserved pasta water helps to create a smooth, cohesive sauce—add gradually as needed.
- For a lighter version, use reduced-fat cheeses or substitute cream cheese with Greek yogurt, but add it off heat to prevent curdling.
- Fresh parsley adds a nice color and fresh flavor, but cilantro can be used as an alternative garnish.
