Creamy One-pot Chicken Fajita Pasta
Experience the ultimate fusion of smoky Tex-Mex flavors and cozy pasta comfort. This one-pot wonder features a velvety, restaurant-style sauce that perfectly coats every penne tube.
Equipment
- Large Pot
- Small bowl
- Wooden Spoon
- Chef’s knife
- Cutting board
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- 1.5 pounds chicken breasts cut into strips
- 2 tablespoons olive oil divided
- 1 red onion peeled and cut into 1/2-inch wedges
- 4 cloves garlic minced
- 1 cup chicken broth
- 1 cup salsa
- 4 cups milk
- 1 pound penne pasta
- 1 red bell pepper cut into 1/2-inch strips
- 1 green bell pepper cut into 1/2-inch strips
- 1 yellow bell pepper cut into 1/2-inch strips
- 4 cups shredded Mexican 4-cheese blend
- 0.25 cup minced cilantro
Instructions
Build the seasoning and start the sear
- Stir together the chili powder, cumin, salt, onion powder, garlic powder, and Mexican oregano in a small bowl. Coat the chicken strips with half of this spice blend, reserving the other half for the end.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken in a single layer and sear for about 5 minutes until browned, avoiding the urge to stir constantly.
- Remove the browned chicken to a plate and set aside, leaving the flavorful browned bits (the fond) in the pot.
Sauté, then deglaze for depth
- Add the remaining tablespoon of olive oil to the pot. Sauté the red onion wedges and minced garlic for about 2 minutes until fragrant and the onions just begin to soften.
- Pour in the chicken broth and salsa. Scrape the bottom of the pot with a wooden spoon to release all the browned bits into the liquid.
One-pot simmer and the cream cheese emulsification method
- Stir in the milk and dry penne pasta. Add the chicken and the bell pepper strips back into the pot, then bring the mixture to a boil.
- Reduce the heat to a light simmer. Cook for approximately 20 minutes, stirring every few minutes to ensure the pasta hydrates evenly and stays submerged.
- Stir in 4 ounces of room-temperature cream cheese until it fully melts, creating a smooth and glossy sauce. If the sauce becomes too thick, loosen it with a splash of broth.
Cheesy finish and final seasoning
- Add the remaining seasoning blend and the shredded Mexican cheese. Stir until the cheese is completely melted and the sauce is cohesive.
- Garnish with minced cilantro and serve immediately while hot and creamy.
Notes
Silky Sauce Secret: Using room-temperature cream cheese is a vital emulsification step that stabilizes the dairy and ensures your sauce remains glossy without splitting.
Texture Control: To achieve a restaurant-style finish with the vegetables, consider sautéing only half the peppers at the start and adding the remaining half during the final simmer for a crisp-tender bite.
Storage & Reheating: This dish is best enjoyed within 3 days. When reheating, add a splash of milk or broth and warm gently over low heat to restore the velvet-like coating of the sauce.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 785kcalCarbohydrates: 68gProtein: 42gFat: 38gSaturated Fat: 20gCholesterol: 125mgSodium: 1450mgPotassium: 720mgFiber: 5gSugar: 9gVitamin A: 35IUVitamin C: 110mgCalcium: 450mgIron: 4mg
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