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High protein chicken fajita pasta in a large skillet with creamy cheddar sauce, golden chicken pieces, and diced bell peppers

High Protein Chicken Fajita Pasta

Smoky seasoned chicken breast, sauteed bell peppers, and a creamy fajita-spiced cheddar cream cheese sauce tossed with high-protein chickpea pasta. A lightened-up skillet dinner that is bold in flavor and high in protein, ready in about 37 minutes.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breast cut into bite-sized pieces
  • 1 tbsp olive oil for cooking the chicken
  • 1 tbsp butter for cooking the chicken
  • 1/2 tbsp smoked paprika for the chicken seasoning
  • 1 tsp garlic powder for the chicken seasoning
  • 1 tsp onion powder for the chicken seasoning
  • 1/2 tsp ground cumin for the chicken seasoning
  • 1/2 tsp salt for the chicken seasoning
  • 1/2 tsp ground black pepper for the chicken seasoning
  • 12 oz high-protein pasta chickpea or lentil pasta recommended
  • 1 tbsp olive oil for the sauce
  • 1 medium red onion finely diced
  • 1 medium green bell pepper diced
  • 1 tsp garlic powder for the sauce
  • 1 tsp ground cumin for the sauce
  • 1 tsp paprika for the sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt for the sauce
  • 1/4 tsp ground black pepper for the sauce
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup light cream cheese room temperature for smoother melting
  • 1 cup light cheddar cheese shredded
  • 1 handful fresh parsley roughly chopped, to finish

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Instant read meat thermometer
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside. Do not rinse.
  2. Season the chicken pieces with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss well to coat evenly.
  3. Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Once butter is foamy, add chicken in a single layer. Cook 6 to 8 minutes, stirring occasionally, until golden and cooked through to 165 degrees F. Remove and set aside.
  4. In the same skillet, heat the second tablespoon of olive oil over medium heat. Add diced red onion and green bell pepper. Saute for about 5 minutes until softened and onion is slightly translucent.
  5. Stir in garlic powder, cumin, paprika, oregano, salt, black pepper, and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until tomato paste darkens slightly and spices are fragrant.
  6. Pour in the chicken stock and stir, scraping up any browned bits from the pan. Reduce heat to low. Add cream cheese and shredded cheddar, stirring steadily until fully melted and the sauce is smooth. Add reserved pasta water a splash at a time if the sauce is too thick.
  7. Add the drained pasta and toss to coat. Add more pasta water gradually as needed to reach a silky consistency. Stir in the cooked chicken and let warm through for 1 to 2 minutes. Finish with fresh parsley and serve immediately.

Notes

Let cream cheese come to room temperature before adding for a smoother sauce. Keep heat on low when melting cheeses to prevent the sauce from breaking. Do not freeze this dish as the pasta turns mushy and the sauce loses its creaminess. Stores in the refrigerator for up to 3 days. Reheat gently with a splash of chicken stock or pasta water to loosen the sauce.