Creamy Chicken Fajita Pasta Bake
Prep: 15 minutes
Cook: 20 minutes
Yields: 4 servings
Get ready to indulge in the most epic pasta dish of your life – Creamy Chicken Fajita Pasta!
Imagine a world where chicken fajitas and pasta come together in perfect harmony, and that’s exactly what we’re diving into today. This recipe is a game-changer, and trust me, you won’t want to miss this!
First, let’s talk about the magic that happens when you combine chicken, pasta, and a blend of spices. It’s a match made in heaven, and this recipe is the perfect example of that. The chicken is cooked to perfection with a blend of chili powder, cumin, salt, onion powder, garlic powder, and Mexican oregano, while the pasta is cooked in a creamy sauce made with milk, chicken broth, and salsa.
Now, let’s get started! Begin by heating some olive oil in a large pot over medium-high heat. Add the chicken strips and cook until lightly browned, about 5 minutes. Transfer the chicken to a plate and set it aside for now.
Next, add some more olive oil to the pot and cook the onion and garlic until softened, about 2 minutes. Stir in some chicken broth and salsa, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add the milk and dry pasta to the pot, and stir to combine.
Now it’s time to add the chicken and bell peppers on top and bring the mixture to a boil. Reduce the heat to a light simmer and cook, gently stirring every 4 to 5 minutes, until the pasta is cooked through and the sauce has thickened, about 20 minutes.
As the pasta cooks, try to keep the noodles as submerged as possible. If the consistency becomes too thick, add a bit more chicken broth. Season with the remaining seasoning blend to taste, and stir in some Mexican cheese until melted.
Finally, sprinkle some cilantro on top and serve. You can use mild, medium, or hot salsa, depending on your family’s taste. Serve with a dollop of sour cream, if desired.
This Creamy Chicken Fajita Pasta is a dish that’s sure to become a family favorite. It’s easy to make, delicious, and perfect for a weeknight dinner. So go ahead, give it a try, and enjoy the ooey-gooey cheesy goodness!
Printable Recipe
Ingredients
- 1 pound chicken strips
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup salsa
- 1 cup milk
- 8 ounces dry pasta
- 1 bell pepper, sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- 1 cup Mexican cheese
- Cilantro for garnish
- Sour cream for serving (optional)
Instructions
- 1. Heat olive oil in a large pot over medium-high heat.
- 2. Add chicken strips and cook until lightly browned, about 5 minutes. Transfer the chicken to a plate and set aside.
- 3. Add more olive oil to the pot and cook onion and garlic until softened, about 2 minutes.
- 4. Stir in chicken broth and salsa, scraping the browned bits off the bottom of the pan with a wooden spoon.
- 5. Add milk and dry pasta to the pot, and stir to combine.
- 6. Add the chicken and bell peppers on top and bring the mixture to a boil.
- 7. Reduce the heat to a light simmer and cook, stirring every 4 to 5 minutes, until pasta is cooked through and the sauce has thickened, about 20 minutes.
- 8. Keep the noodles as submerged as possible. If the consistency becomes too thick, add more chicken broth.
- 9. Season with the remaining seasoning blend to taste and stir in Mexican cheese until melted.
- 10. Sprinkle cilantro on top and serve, optionally with a dollop of sour cream.
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