One Pot Chicken Fajita Pasta
Creamy, cheesy, smoky, and satisfying, this skillet meal hits the spot. If you'd like to add a little bit of heat to your pasta, you can add chopped jalapeños.
Ingredients
- 1 ½ tablespoons olive oil
- 3 (4-oz.) boneless, skinless chicken thighs, cut into ½-in. strips
- 3 small bell peppers (any color or combination), thinly sliced (about 5 cups)
- 1 medium-size red onion, thinly sliced (about 1½ cups)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 8 ounces uncooked penne pasta
- 2 ½ cups tap water
- ½ cup chopped fresh cilantro leaves, plus more for garnish
- ⅓ cup cream cheese
- 6 ounces pepper Jack cheese, shredded (about 1½ cups), divided
Instructions
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Heat oil in a large cast-iron skillet over medium-high. Add chicken, and cook, stirring occasionally, until seared on all sides, about 3 minutes. Add bell peppers, onion, chili powder, cumin, salt, paprika, and garlic powder; cook, stirring often, until peppers are slightly softened, about 4 minutes.
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Stir in pasta and water (some of the pasta will not be submerged in water). Bring to a boil over medium-high. Cook, stirring occasionally, until pasta is al dente and cooking water is thickened, 12 to 14 minutes.
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While pasta cooks, preheat oven to broil, with oven rack about 6 inches from heat.
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Remove pasta from heat. Stir in cilantro, cream cheese, and 1 cup of the pepper Jack cheese, until cheese melts and mixture is creamy, 1 to 2 minutes. Top evenly with remaining ½ cup pepper Jack cheese.
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Broil until cheese is lightly browned in spots, about 3 minutes. Remove from oven, and garnish with cilantro.
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