Chicken Fajita Pasta (Print Version)
A flavorful dish with seasoned chicken, bell peppers, and penne in a creamy, cheesy sauce.
# What You'll Need:
→ Protein
01 -
2 cups diced boneless, skinless chicken breast
→ Vegetables
02 -
1 cup diced green bell pepper
03 -
1 cup diced red bell pepper
04 -
1 cup diced yellow onion
05 -
1 (10 oz) can diced tomatoes with green chiles, undrained
→ Pasta
06 -
8 ounces penne pasta
→ Dairy
07 -
1 cup shredded sharp cheddar cheese
08 -
1 cup shredded pepper jack cheese
09 -
2 tablespoons unsalted butter
→ Pantry
10 -
2 tablespoons olive oil
11 -
2 tablespoons all-purpose flour
12 -
1/2 cup dry white wine (such as Chardonnay or Pinot Grigio)
13 -
2 cloves garlic, minced
14 -
1 tablespoon lime juice
15 -
1 tablespoon homemade fajita seasoning or 1 1/2 tablespoons taco seasoning
# Steps to Follow:
01 -
Dice the chicken breast and evenly coat with fajita seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken until cooked through, approximately 5-7 minutes. Remove from skillet and set aside.
02 -
In the same skillet, add diced bell peppers and onions, season with remaining fajita seasoning, and sauté for 5 to 7 minutes until tender. Remove and set aside with the chicken.
03 -
Pour white wine into the skillet to deglaze, scraping up browned bits, and reduce the liquid by half over medium heat. Stir in butter and minced garlic until fragrant. Sprinkle flour evenly and whisk continuously to form a roux, cooking for about 1 minute.
04 -
Gradually add small splashes of white wine while whisking to incorporate fully. Bring mixture to a gentle boil, then reduce heat to simmer. Stir in diced tomatoes with green chiles and combine well.
05 -
Meanwhile, cook penne pasta in a large pot of boiling salted water until al dente, about 10-12 minutes. Drain and set aside.
06 -
Add shredded cheddar and pepper jack cheeses to the sauce, stirring until smooth and melted. Incorporate the cooked penne pasta, mixing thoroughly to coat evenly.
07 -
Return the cooked chicken and sautéed bell peppers and onions to the skillet. Stir gently to combine and heat through for 2-3 minutes.
08 -
Remove from heat and stir in fresh lime juice. Serve immediately, garnished as desired.
# Additional Notes:
01 -
Use dry white wine such as Chardonnay or Pinot Grigio for best flavor; substitute chicken broth if avoiding alcohol.
02 -
Freshly shredded cheese melts more smoothly than pre-shredded varieties.
03 -
Penne pasta holds this creamy sauce well; alternatives like fusilli or rigatoni are suitable.
04 -
Store leftovers in an airtight container refrigerated up to 3 days or frozen for up to 3 months. Reheat gently over a double boiler to maintain texture.