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.

One Pot Chicken Fajita Pasta
  • 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
    1. 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.

    2. 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.

    3. While pasta cooks, preheat oven to broil, with oven rack about 6 inches from heat.

    4. 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.

    5. Broil until cheese is lightly browned in spots, about 3 minutes. Remove from oven, and garnish with cilantro.

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