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Easy Fajita Chicken and Enchilada Pasta photo

Fajita Chicken and Enchilada Pasta

This Fajita Chicken and Enchilada Pasta is a flavorful twist that will delight your taste buds in every bite!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound penne pasta or other short-cut pasta
  • 1 pound boneless skinless chicken breast cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 large red bell peppers sliced
  • 1/2 medium onion sliced
  • 2 cloves garlic minced or grated
  • 2 1/2 cups enchilada sauce
  • 1/2 medium lime juiced
  • 1 1/4 cups finely shredded cheddar cheese
  • 1 medium avocado diced, optional
  • Fresh cilantro for garnish

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Measuring spoons
  • Sharp knife
  • Cutting board

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).