This vibrant Fajita Chicken and Enchilada Pasta is a delightful twist on traditional flavors that will surely become a favorite at your dining table. Combining the smoky, spicy notes of fajita seasoning with the comforting embrace of pasta, this dish is a perfect fusion of cuisines that offers an explosion of taste in every bite. It’s quick to prepare, making it an ideal weeknight dinner option that’s sure to please the whole family.
Imagine tender pieces of chicken, colorful bell peppers, and the essence of enchilada sauce all mingling with al dente pasta. Topped with gooey cheese and fresh avocado, this meal is not just filling; it’s also a feast for the eyes. Let’s dive into why this recipe works so perfectly.
Why This Recipe Works
The genius of Fajita Chicken and Enchilada Pasta lies in its blend of textures and flavors. The chicken is marinated with a medley of spices, resulting in a juicy and flavorful protein that complements the crispy vegetables. The combination of enchilada sauce with pasta adds a creamy, tangy element that binds everything together beautifully. This recipe is versatile, allowing you to adjust spice levels and add your favorite toppings, making it a dish that can adapt to any palate.
Ingredient Notes
To create this delicious Fajita Chicken and Enchilada Pasta, you will need:
- 1 pound penne pasta or other short-cut pasta: This shape holds sauces well, ensuring every bite is flavorful.
- 1 pound boneless skinless chicken breast: Cut into bite-sized pieces for even cooking and easy eating.
- 2 tablespoons olive oil: Used for sautéing the chicken and vegetables, adding richness.
- 2 teaspoons chipotle chili powder: Provides a smoky kick that enhances the fajita flavor.
- 2 teaspoons cumin: Adds earthy depth to the dish.
- 2 teaspoons smoked paprika: This gives a warm, rich flavor profile.
- 2 teaspoons brown sugar: Balances the spices with a hint of sweetness.
- 1 teaspoon chili powder: Adds another layer of heat.
- 1/2 teaspoon crushed red pepper flakes (optional): For those who like extra spice.
- 1 teaspoon kosher salt: Enhances the overall flavors.
- 1 teaspoon black pepper: Adds a subtle heat.
- 2 large red bell peppers: Sliced for a sweet crunch.
- 1/2 onion: Sliced to add sweetness and depth to the flavors.
- 2 cloves garlic: Minced or grated for aromatic goodness.
- 2 1/2 cups enchilada sauce: The star ingredient that brings the dish together.
- 1/2 lime: Juiced for a zesty finish.
- 1 1/4 cups finely shredded cheddar cheese: Melts beautifully on top.
- 1 avocado (optional): Diced for a creamy topping.
- Fresh cilantro: For garnish, adding brightness and freshness.
Gear Up: What to Grab
Before you start cooking, gather these essentials:
- Large pot: For boiling the pasta.
- Large skillet: Ideal for cooking the chicken and vegetables.
- Wooden spoon: For stirring and combining ingredients.
- Measuring spoons: To ensure accurate seasoning.
- Sharp knife and cutting board: For chopping your veggies and chicken.
Fajita Chicken and Enchilada Pasta in Steps
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
Step 2: Season the Chicken
In a bowl, combine the chicken pieces with 1 tablespoon of olive oil, chipotle chili powder, cumin, smoked paprika, brown sugar, chili powder, kosher salt, black pepper, and crushed red pepper flakes (if using). Mix well to coat the chicken evenly with the spices.
Step 3: Sauté the Chicken
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Step 4: Cook the Vegetables
In the same skillet, add the sliced red bell peppers and onion. Sauté for about 4-5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
Step 5: Combine Ingredients
Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the enchilada sauce and stir to combine. Let it simmer for 2-3 minutes to meld the flavors together.
Step 6: Mix in the Pasta
Add the cooked penne pasta to the skillet and gently toss to combine everything. Squeeze in the lime juice and mix well, ensuring the pasta is coated in the sauce.
Step 7: Add Cheese
Sprinkle the shredded cheddar cheese over the top of the pasta mixture. Cover the skillet for a few minutes, allowing the cheese to melt and become gooey.
Step 8: Serve and Garnish
Once the cheese is melted, serve the Fajita Chicken and Enchilada Pasta hot. Top with diced avocado and fresh cilantro for an added burst of flavor.
Allergy-Friendly Swaps
If you have dietary restrictions or allergies, consider these swaps:
- Use gluten-free pasta if you’re avoiding gluten.
- For a dairy-free option, substitute the cheddar cheese with a plant-based cheese alternative.
- Swap the chicken for tofu or tempeh for a vegetarian version.
- Use low-sodium enchilada sauce to reduce sodium intake.
Little Things that Matter
Cooking is all about the little details! Here are some tips to enhance your Fajita Chicken and Enchilada Pasta:
- For an extra kick, try adding jalapeños or your favorite hot sauce.
- Feel free to experiment with other vegetables like zucchini or corn.
- Make it a one-pot meal by cooking the pasta directly in the skillet with the sauce (add more liquid as needed).
Keep It Fresh: Storage Guide
This Fajita Chicken and Enchilada Pasta can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. If you want to prep ahead, cook the chicken and vegetables in advance and combine with fresh pasta when ready to serve.
Popular Questions
Can I use other types of pasta for this recipe?
Absolutely! While penne works beautifully, you can substitute with any short pasta like fusilli, rotini, or even macaroni.
Is this dish spicy?
The spice level can be easily adjusted. Omit the crushed red pepper flakes and reduce the chili powder if you prefer a milder version.
Can I make this dish vegetarian?
Yes! Simply replace the chicken with cubed tofu or beans and use vegetable broth for added flavor.
What can I serve with Fajita Chicken and Enchilada Pasta?
This dish pairs well with a side salad or some homemade Cheese Enchiladas for a complete meal experience.
The Takeaway
Fajita Chicken and Enchilada Pasta is not just a meal; it’s an experience that brings together the best of both worlds. With its rich flavors, comforting texture, and colorful presentation, this dish is sure to impress anyone who takes a bite. Don’t hesitate to customize it to your tastes and dietary needs. Whether for a family dinner or a gathering with friends, this recipe will surely become a go-to favorite, bringing smiles and satisfaction to your table. Enjoy every delicious bite!
Fajita Chicken and Enchilada Pasta
Ingredients
Equipment
Method
- Step 1: Cook the Pasta - Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- Step 2: Season the Chicken - In a bowl, combine the chicken pieces with 1 tablespoon of olive oil, chipotle chili powder, cumin, smoked paprika, brown sugar, chili powder, kosher salt, black pepper, and crushed red pepper flakes (if using). Mix well to coat the chicken evenly with the spices.
- Step 3: Sauté the Chicken - In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 4: Cook the Vegetables - In the same skillet, add the sliced red bell peppers and onion. Sauté for about 4-5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
- Step 5: Combine Ingredients - Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the enchilada sauce and stir to combine. Let it simmer for 2-3 minutes to meld the flavors together.
- Step 6: Mix in the Pasta - Add the cooked penne pasta to the skillet and gently toss to combine everything. Squeeze in the lime juice and mix well, ensuring the pasta is coated in the sauce.
- Step 7: Add Cheese - Sprinkle the shredded cheddar cheese over the top of the pasta mixture. Cover the skillet for a few minutes, allowing the cheese to melt and become gooey.
- Step 8: Serve and Garnish - Once the cheese is melted, serve the Fajita Chicken and Enchilada Pasta hot. Top with diced avocado and fresh cilantro for an added burst of flavor.
Notes
- For an extra kick, try adding jalapeños or your favorite hot sauce.
- Feel free to experiment with other vegetables like zucchini or corn.
- Make it a one-pot meal by cooking the pasta directly in the skillet with the sauce (add more liquid as needed).
