Chicken Fajita Pasta (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
8 ounces pasta, any shape
02 -
1 tablespoon unsalted butter
03 -
2 small chicken breasts, cubed
04 -
1 tablespoon smoked paprika
05 -
1/2 tablespoon garlic powder
06 -
1 tablespoon fajita seasoning
07 -
1 onion, finely diced
08 -
1 red bell pepper, finely diced
09 -
1 green bell pepper, finely diced
10 -
1 garlic clove, minced
11 -
1 cup chicken broth
12 -
1/2 cup heavy cream
13 -
1 cup shredded mozzarella cheese
14 -
Fresh parsley, for garnish
# Step-by-Step Directions:
01 -
Boil pasta in salted water until al dente. Drain, reserving 1/4 cup of pasta water. Cover to keep warm.
02 -
In a large oven-safe skillet, melt butter over medium-high heat. Add chicken, season with paprika, garlic powder, and fajita seasoning. Stir in onions and bell peppers. Cook until chicken is done and peppers are soft.
03 -
Add minced garlic and cook for 30 seconds. Pour in chicken broth and heavy cream. Stir and simmer until sauce thickens.
04 -
Stir in reserved pasta water and cooked pasta. Gently toss to combine all ingredients evenly.
05 -
Sprinkle mozzarella cheese over the top. Broil until cheese is golden and bubbling. Garnish with fresh parsley and serve immediately.
# Helpful Notes:
01 -
Use gluten-free pasta for a gluten-sensitive alternative without compromising texture.
02 -
For added depth, swap chicken with thin steak strips or cooked shrimp.
03 -
Leftovers keep well refrigerated up to 3 days and reheat best on stovetop or oven.
04 -
Customize heat levels with a pinch of cayenne or spicy fajita seasoning.