Creamy Chicken Fajita Pasta - A perfectly quick and easy weeknight dinner. Everything cooks together and is ready in just minutes. Super creamy, cheese, full of lots of flavor and fresh veggies.
1poundBoneless Skinless Chicken Breastcut into cubes
2tablespoonsFajita Seasoning
4clovesGarlicminced
1Onionthinly sliced
1Green Bell Pepperthinly sliced
1Red Bell Pepperthinly sliced
110 ounce canChunky Diced Tomatoes and Green Chiles
2cupsChicken Broth
1/2cupHeavy Cream
8ouncesShort Cut Pasta(dry)
1cupShredded Monterey Jack Cheese
4teaspoonsChili Powder
3teaspoonsGround Cumin
2teaspoonsPaprika
1teaspoonGarlic Powder
1teaspoonOnion Powder
1/2teaspoonSalt
1/4teaspoonBlack Pepper
Instructions
In a large skillet heat 1 Tablespoon olive oil over high heat. Add chicken and season with fajita seasoning mix. Cook until browned, and cooked through, about 5-6 minutes.
Add in garlic and sauté for 1 minute until fragrant. Remove from the pan and keep warm.
Add an additional 1 Tablespoon of oil to the pan along with all the peppers and onions.
Cook for 4-5 minutes until the vegetables are soft and lightly browned. Remove from the pan and add to the chicken to keep warm.
Meanwhile add diced tomatoes, chicken broth, heavy creamy and pasta to the pan.
Bring to a simmer, scraping up the brown bits on the bottom of the pan from the chicken.
Cover and cook for 10-12 minutes until the pasta is cooked and the liquid is mostly absorbed. Add the chicken and peppers back to the pan and mix until combined.
Top with cheese and stir until it is completely melted.