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Homemade Fajita Chicken and Enchilada Pasta recipe photo

Fajita Chicken and Enchilada Pasta

This Fajita Chicken and Enchilada Pasta is a quick, one-pot wonder bursting with flavor!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 1 pound penne pasta or other short-cut pasta
  • 1 pound boneless skinless chicken breast cut into bite-sized pieces
  • 2 tablespoons olive oil divided
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika or 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 lime juiced
  • 1 1/4 cups finely shredded cheddar cheese
  • 1 medium avocado diced (optional)
  • Fresh cilantro for garnish

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Measuring spoons
  • Knife and cutting board

Method
 

Preparation Steps:
  1. Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later.
  2. Step 2: In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, chipotle chili powder, cumin, smoked paprika, brown sugar, chili powder, crushed red pepper flakes (if using), kosher salt, and black pepper. Make sure the chicken is evenly coated with the spices.
  3. Step 3: In a large skillet over medium-high heat, add the remaining tablespoon of olive oil. Once hot, add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
  4. Step 4: In the same skillet, add the sliced bell peppers and onion. Sauté for about 3-4 minutes until they start to soften, then add the minced garlic and cook for an additional minute until fragrant.
  5. Step 5: Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the enchilada sauce and stir to combine. Let it simmer for about 2 minutes, allowing the flavors to meld.
  6. Step 6: Add the cooked penne pasta to the skillet, along with the lime juice. Toss everything together until the pasta is evenly coated in the sauce. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it up.
  7. Step 7: Sprinkle the shredded cheddar cheese over the top of the pasta mixture. Cover the skillet and let it cook for another 2-3 minutes, until the cheese melts and becomes bubbly.
  8. Step 8: Scoop the Fajita Chicken and Enchilada Pasta onto plates. Top with diced avocado and fresh cilantro for a burst of color and flavor. Serve immediately and watch it disappear!

Notes

  • For added flavor, consider marinating the chicken in the spices for 30 minutes before cooking.
  • Feel free to use any short pasta you have on hand.
  • This dish can be easily made vegetarian by substituting chicken with tofu or tempeh.