Chicken Fajita Pasta (30-Minute Meal)

The ingredients

Notes on Ingredients:

• Pasta: Penne is great because it holds the sauce well, but you can substitute with rigatoni, rotini, or even whole wheat pasta for a healthier option. You can find quality pasta at most grocery stores, or try specialty brands for a richer texture.
• Pasta Water: This is a key ingredient for helping create a silky sauce. Make sure to reserve at least 1 cup before draining the pasta.
• Olive Oil: Use extra virgin olive oil for the best flavor, but you can substitute with avocado oil or vegetable oil if needed.
• Red Onion: Red onions add a mild sweetness, but yellow or white onions work as well.
• Bell Peppers: Using a mix of colors (red, yellow, green) gives a vibrant look and varied flavors. Red and yellow are sweeter, while green adds a slight bitterness.
• Fajita Seasoning: You can use store-bought fajita seasoning, but for a homemade version, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
• Leftover Chicken: Rotisserie chicken is an excellent shortcut, but you can also use grilled, baked, or even shredded poached chicken.
• Monterey Jack Cheese: This cheese melts smoothly and has a mild flavor. If you prefer, swap it with cheddar, pepper jack, or a Mexican cheese blend.
• Fresh Cilantro: This herb adds a fresh, bright touch. If you’re not a fan, substitute with fresh parsley or green onions.

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the penne pasta and cook according to the package instructions until al dente.
3. Reserve 1 cup of pasta water before draining. Set the pasta aside.

Step 2: Sauté the Vegetables

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onions and bell peppers. Sauté for about 5 minutes until softened.
3. Sprinkle in 1 tablespoon of fajita seasoning and stir well.

Step 3: Add the Chicken

1. Add the shredded leftover chicken to the skillet.
2. Sprinkle in another tablespoon of fajita seasoning and stir to coat the chicken with the spices.
3. Cook for 2-3 minutes until the chicken is heated through.

Step 4: Combine Everything

1. Reduce the heat to medium-low and add the cooked pasta to the skillet.
2. Pour in ½ cup of the reserved pasta water to loosen the sauce. Add more if needed.
3. Sprinkle in the last tablespoon of fajita seasoning and mix well.
4. Stir in the shredded Monterey jack cheese, allowing it to melt and coat the pasta.

Step 5: Garnish and Serve

1. Remove the skillet from the heat and garnish with fresh cilantro.
2. Serve immediately and enjoy!

Tips for the Best Chicken Fajita Pasta

• Reserve enough pasta water to help create a creamy sauce.
• Use fresh bell peppers for the best texture and flavor.
• Add a squeeze of lime juice at the end for an extra burst of freshness.
• Shred your own cheese instead of using pre-shredded for better melting.

Variations of the Recipe

• Spicy Version: Add diced jalapeños or red pepper flakes for extra heat.
• Creamy Version: Stir in ¼ cup of heavy cream or a dollop of sour cream for a richer sauce.
• Protein Swap: Use shrimp, ground beef, or even tofu instead of chicken.
• Low-Carb Option: Swap out the pasta for zucchini noodles or cauliflower rice.

What to Serve with Chicken Fajita Pasta

• A side of garlic bread or cheesy breadsticks
• A crisp side salad with a lime vinaigrette
• Roasted vegetables or grilled corn on the cob

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: This pasta can be frozen, but the texture of the cheese may change slightly. Store in a freezer-safe container for up to 2 months.
• Reheating: Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.

FAQ