Vibrant one-pan dish combining tender chicken, colorful peppers, and pasta in zesty fajita seasoning.
# What You’ll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1 pound), cut into thin strips
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 medium onion, thinly sliced
06 - 2 cloves garlic, minced
→ Pasta
07 - 8 ounces penne or rotini pasta
→ Liquids
08 - 2 tablespoons olive oil
09 - 2½ cups low-sodium chicken broth
10 - ½ cup heavy cream
→ Spices & Seasonings
11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
17 - ¼ teaspoon cayenne pepper
→ Cheese & Garnish
18 - 1 cup shredded cheddar or Monterey Jack cheese
19 - Fresh cilantro, chopped for garnish
20 - Lime wedges for serving
# How To Make:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half of the fajita spice blend. Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer to a plate.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté until softened and slightly charred, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Return chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir well and bring to a gentle boil.
04 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid, sprinkle cheese over the top, cover again and cook until cheese is melted, about 2 minutes.
06 - Garnish with chopped cilantro and serve with lime wedges.
