Description
A quick and delicious fusion of creamy pasta and flavorful chicken fajitas, ready in just 30 minutes. Perfect for busy weeknights!
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Add the chicken to the skillet and cook until browned and cooked through. Remove and set aside.
- In the same skillet, sauté the bell peppers and onions until tender, about 5-7 minutes.
- Add the garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth and heavy cream. Bring to a boil.
- Add the penne pasta and reduce the heat to a simmer. Cook uncovered, stirring occasionally, until the pasta is al dente and the liquid has reduced, about 12-15 minutes.
- Stir in the cheddar and Parmesan cheese until melted and creamy.
- Return the cooked chicken to the skillet and stir to combine.
- Garnish with fresh cilantro if desired and serve warm.
Notes
- Use rotisserie chicken for an even faster prep.
- Adjust the spice level by increasing or decreasing chili powder.
- Substitute half-and-half for heavy cream for a lighter version.