From the recipe box
Creamy Chicken Fajita Pasta
Shopping list
Ingredients
0 of 16 gathered
Step by step
Method
5 steps
- 1
Mix the chili powder, smoked paprika, onion powder, garlic powder, cumin, cayenne, sugar, and salt. Dice the onion and bell pepper, and cut the chicken into ½-inch cubes.
- 2
Boil a large pot of salted water. Cook the pasta until just tender, usually 7–10 minutes or according to the package. Reserve ½ cup pasta water, then drain.
- 3
Heat the oil in a large skillet over medium heat. Add the chicken and spice mix, and cook 5–7 minutes, stirring, until the pieces are browned and reach 165°F. Move the chicken to a clean bowl.
- 4
Cook the onion and bell pepper in the same skillet for 4–5 minutes, until the edges pick up color and the onion softens. Add the tomatoes with their juices and the cream cheese. Stir until the cheese melts into a smooth sauce.
- 5
Return the pasta and chicken to the skillet and toss until coated. Add reserved pasta water a splash at a time if the sauce is tight. Warm 1–2 minutes, then top with green onions.