Fajita Chicken Enchilada Pasta

There’s something magical about combining flavors from different cuisines, and that’s exactly what this Fajita Chicken Enchilada Pasta accomplishes. One evening, after a long day, I found myself craving both the zest of fajitas and the comforting embrace of pasta. What could be better than merging these two into one glorious dish? As I looked at my pantry, I was delighted to discover that I had all the ingredients on hand. The idea of savory chicken, vibrant bell peppers, and gooey cheddar cheese tossed together in a creamy enchilada sauce sent my taste buds into a frenzy. Every bite of this dish brings me back to those cozy family dinners where flavor and comfort were the stars of the show.

What to Gather for Fajita Chicken Enchilada Pasta

When it comes to creating magic in the kitchen, quality ingredients matter. The components of this Fajita Chicken Enchilada Pasta work harmoniously, bringing depth and flavor to the dish. The penne pasta serves as a sturdy base, while the combination of spices elevates the overall taste. Each ingredient plays a key role, from the smoky undertones of the spices to the savory chicken and the vibrant vegetables.

• 1 pound penne pasta or other short cut pasta – This serves as the backbone of the dish, holding all the delicious flavors together.
• 1 pound boneless skinless chicken breast cut into bite-size pieces – A lean protein that absorbs all the spices beautifully.
• 2 tablespoons olive oil divided – Adds richness and a necessary cooking fat.
• 2 teaspoons chipotle chili powder – Brings a smoky heat to the dish.
• 2 teaspoons cumin – Adds an earthy flavor that pairs perfectly with the other spices.
• 2 teaspoons smoked paprika or paprika – Enhances the color and adds depth.
• 2 teaspoons brown sugar – Balances the spices with a hint of sweetness.
• 1 teaspoon chili powder – For an extra kick of flavor.
• 1/2 teaspoon crushed red pepper flakes optional – If you want it spicier, feel free to add more.
• 1 teaspoon kosher salt – Essential for flavor enhancement.
• 1 teaspoon black pepper – Adds a touch of heat.
• 2 large red bell peppers sliced – Sweet and colorful, they brighten up the dish.
• 1/2 onion sliced – Adds sweetness and depth.
• 2 cloves garlic minced or grated – The aromatic base that enhances all the flavors.
• 2 1/2 cups cans enchilada sauce – The creamy, flavorful sauce that ties everything together.
• 1/2 lime juiced – A splash of acidity adds brightness.
• 1 1/4 cups finely shredded cheddar cheese – The melty goodness that crowns the dish.
• 1 avocado diced optional – A creamy addition that enhances the dish.
• fresh cilantro for garnish – Adds freshness and color.

Fajita Chicken Enchilada Pasta Instructions

Cooking this Fajita Chicken Enchilada Pasta is both fun and straightforward! We’ll go through each step so you can create a delicious meal that’ll have everyone coming back for seconds. Let’s dive into the detailed instructions!

1. Bring a large pot of water to a boil. This is where the magic begins! Once boiling, add the penne pasta and cook according to package directions. This usually takes around 8 to 10 minutes. Make sure to stir occasionally to prevent sticking. After the pasta is al dente, drain and set aside, but don’t forget to reserve a small cup of pasta water just in case you need to moisten the dish later.
2. While the pasta is cooking, take a small bowl and combine the chipotle chili powder, cumin, smoked paprika, brown sugar, chili powder, crushed red pepper flakes, salt, and black pepper. Whisk together until evenly mixed, creating a warm spice blend that will elevate your chicken.
3. In a medium-sized bowl, toss the bite-sized pieces of chicken with one tablespoon of olive oil and half of the spice mixture. This marination helps the flavors infuse into the chicken. Set aside the remaining spice mixture for later use.
4. Next, heat a large sided skillet over medium-high heat. When it’s hot, add a tablespoon of olive oil to the skillet. Once the oil is shimmering, it’s time to add the marinated chicken. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is browned all over. It should be cooked through; you can check by cutting into a piece to see if it’s no longer pink inside. Remove the chicken from the skillet and set aside.
5. In the same skillet, add a drizzle of olive oil if needed, then toss in the sliced red bell peppers and onions. Sauté for about 5 minutes, just until they start to soften. The colors will brighten, and the smell will be delightful!
6. Once the vegetables are tender, reduce the heat to medium and add the garlic. Cook for 1 to 2 minutes until fragrant. Be careful not to let the garlic burn; it should be golden and aromatic.
7. Next, stir in the enchilada sauce, lime juice, and the remaining spice mixture. Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
8. After a few minutes, return the cooked chicken to the skillet, followed by the cheddar cheese. Stir everything together and let it cook for another 1 to 2 minutes, just until the cheese starts to melt into the sauce. You don’t need it to be fully melted; you just want that lovely cheesy flavor.
9. Finally, add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce. If it looks a bit dry, you can add a splash of the reserved pasta water.
10. Before serving, add the diced avocado if you’re using it. Garnish with fresh cilantro for a pop of color and flavor. Dish it out and enjoy your fantastic Fajita Chicken Enchilada Pasta!

Change It Up

If you’re looking to make the Fajita Chicken Enchilada Pasta your own, here are some great ways to switch it up!

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
• Freezing: This dish can be frozen for up to 2 months. Make sure to use freezer-safe containers and let it cool before freezing.
• Pairing: This pasta pairs beautifully with a side of garlic bread or a fresh salad. A light vinaigrette will complement the rich flavors.
• Spice Level: Adjust the spice levels to your liking. You can omit the chipotle for a milder flavor or add jalapeños for extra heat.
• Vegetarian Version: Swap out the chicken for firm tofu or additional vegetables like mushrooms and zucchini for a vegetarian option.

Pairing Suggestions for Fajita Chicken Enchilada Pasta

Now that you’ve made the delicious Fajita Chicken Enchilada Pasta, it’s time to think about what to serve with it. Here are some fantastic pairing suggestions:

• Garlic Bread: A crunchy side of garlic bread is perfect for soaking up any leftover sauce. You can make it easily with a loaf of French bread and some garlic butter.
• Green Salad: A light green salad with a tangy vinaigrette pairs beautifully with the rich flavors of the pasta. Consider adding some cherry tomatoes and cucumbers for freshness.
• Mexican Rice: For a more filling meal, serve this pasta alongside some fluffy Mexican rice. The flavors complement each other wonderfully.
• Seasonal Vegetables: Roasted or sautéed seasonal vegetables like zucchini or asparagus make a colorful and nutritious addition to your plate.
• Chips and Salsa: For starters, serve a bowl of tortilla chips with salsa or guacamole. It sets a fun tone for the meal!
• Refreshing Drinks: Pair your meal with a refreshing drink like iced tea or lemonade to cleanse your palate between bites.

FAQ

Conclusion

The Fajita Chicken Enchilada Pasta is a beautiful blend of flavors that keeps you coming back for more. With its creamy sauce and tender chicken, it promises a satisfying meal for any night of the week. I encourage you to give this recipe a try—it’s sure to become a favorite in your household. Enjoy every flavorful bite and share the joy of this delicious dish with your loved ones.

Fajita Chicken Enchilada Pasta

The ultimate comfort food that brings the flavors of fajitas and pasta together! This Fajita Chicken Enchilada Pasta is creamy, cheesy, and packed with spices, making it an easy weeknight dinner. You won't be able to resist making this delicious dish tonight!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound penne pasta
• 1 pound boneless skinless chicken breast
• 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 cup onion sliced
• 2 cloves garlic minced or grated
• 2 1/2 cups enchilada sauce canned
• 1/2 lime lime juiced
• 1 1/4 cups cheddar cheese finely shredded
• 1 avocado avocado diced (optional)
• 1 cup fresh cilantro for garnish

Equipment

• Cutting Board
• Large Pot
• Skillet
• Whisk
• Grater
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Bring a large pot of water to a boil. This is where the magic begins! Once boiling, add the penne pasta and cook according to package directions. This usually takes around 8 to 10 minutes. Make sure to stir occasionally to prevent sticking. After the pasta is al dente, drain and set aside, but don’t forget to reserve a small cup of pasta water just in case you need to moisten the dish later.
2. While the pasta is cooking, take a small bowl and combine the chipotle chili powder, cumin, smoked paprika, brown sugar, chili powder, crushed red pepper flakes, salt, and black pepper. Whisk together until evenly mixed, creating a warm spice blend that will elevate your chicken.
3. In a medium-sized bowl, toss the bite-sized pieces of chicken with one tablespoon of olive oil and half of the spice mixture. This marination helps the flavors infuse into the chicken. Set aside the remaining spice mixture for later use.
4. Next, heat a large sided skillet over medium-high heat. When it’s hot, add a tablespoon of olive oil to the skillet. Once the oil is shimmering, it’s time to add the marinated chicken. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is browned all over. It should be cooked through; you can check by cutting into a piece to see if it’s no longer pink inside. Remove the chicken from the skillet and set aside.
5. In the same skillet, add a drizzle of olive oil if needed, then toss in the sliced red bell peppers and onions. Sauté for about 5 minutes, just until they start to soften. The colors will brighten, and the smell will be delightful!
6. Once the vegetables are tender, reduce the heat to medium and add the garlic. Cook for 1 to 2 minutes until fragrant. Be careful not to let the garlic burn; it should be golden and aromatic.
7. Next, stir in the enchilada sauce, lime juice, and the remaining spice mixture. Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
8. After a few minutes, return the cooked chicken to the skillet, followed by the cheddar cheese. Stir everything together and let it cook for another 1 to 2 minutes, just until the cheese starts to melt into the sauce. You don't need it to be fully melted; you just want that lovely cheesy flavor.
9. Finally, add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce. If it looks a bit dry, you can add a splash of the reserved pasta water.
10. Before serving, add the diced avocado if you’re using it. Garnish with fresh cilantro for a pop of color and flavor. Dish it out and enjoy your fantastic Fajita Chicken Enchilada Pasta!

Notes

• Tip 1: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
• Tip 2: This dish can be frozen for up to 2 months. Make sure to use freezer-safe containers and let it cool before freezing.
• Tip 3: A crunchy side of garlic bread is perfect for soaking up any leftover sauce. You can make it easily with a loaf of French bread and some garlic butter.
• Tip 4: Adjust the spice levels to your liking. You can omit the chipotle for a milder flavor or add jalapeños for extra heat.
• Tip 5: Swap out the chicken for firm tofu or additional vegetables like mushrooms and zucchini for a vegetarian option.

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