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.
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.
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.
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.
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!
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.
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.
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.
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.
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!
