Description
This Chicken Fajita Pasta is a flavorful one-pan meal combining tender chicken strips with sautéed peppers and onions, all cooked together with pasta in a spiced tomato and chicken stock sauce. Topped with cream cheese and melted cheddar for a creamy, cheesy finish, this dish is perfect for a quick, satisfying dinner packed with Tex-Mex flavors.
Ingredients
Protein and Vegetables
- 2 tsp Sunflower oil
- 500 g Chicken breasts (Skinless, boneless and cut into small strips)
- 1 Onion (Peeled and cut into wedges)
- 2 Red peppers (Deseeded and cut into strips)
Spices and Seasonings
- 3 tsp Cumin
- 3 tsp Paprika
- 1 tsp Mild chilli powder
- 3 tsp Garlic powder
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 250 g Dried pasta
- 750 ml Chicken stock
- 400 g Tinned tomatoes
Dairy and Garnish
- 100 g Cream cheese (Optional)
- 75 g Cheddar cheese (grated)
- 4 Spring onions (Chopped, Optional)
Instructions
- Brown the Chicken: Heat the sunflower oil over medium heat in a large saucepan or sauté pan. Add the chicken strips and fry for about 5 minutes until they are browned all over.
- Sauté Vegetables and Spices: Add the onion wedges, red pepper strips, paprika, cumin, mild chilli powder, and garlic powder to the pan. Stir well and cook for another 5 minutes until the vegetables start to soften.
- Add Pasta and Liquids: Mix in the dried pasta, chicken stock, and tinned tomatoes. Season with salt and freshly ground pepper. Stir everything together to combine evenly.
- Simmer with Lid: Cover the pan with a lid and cook for 15 to 18 minutes. Cook until the pasta is al dente, the sauce has thickened and reduced, and the chicken is fully cooked through, stirring occasionally to prevent sticking.
- Preheat Grill: While the pasta finishes cooking, preheat your grill to high heat to prepare for the cheese topping.
- Add Cream Cheese and Grill: Turn off the heat under the pasta and stir in the cream cheese if using. Sprinkle the grated cheddar evenly across the top. Place the pan under the hot grill for 3 to 5 minutes until the cheese has melted and is bubbling.
- Garnish and Serve: Remove the pan from the grill, sprinkle with chopped spring onions if desired, and serve immediately while hot and creamy.
Notes
- Using cream cheese is optional but adds a creamy texture to the pasta.
- Keep an eye on the pasta while simmering to ensure it doesn’t stick or overcook.
- Adjust the chilli powder to your heat preference for milder or spicier flavor.
- Use a large enough pan to accommodate the pasta and sauce without spilling.
- For a vegetarian version, substitute chicken with grilled vegetables and use vegetable stock.
