High Protein Chicken Fajita Pasta Recipe
This High Protein Chicken Fajita Pasta is a flavorful and satisfying dish combining tender, spiced chicken breast with sautéed peppers and onions, all tossed with high-protein pasta in a creamy, cheesy sauce. Perfect for a wholesome weeknight dinner, it merges the vibrant seasonings of fajitas with the comforting texture of pasta, delivering a balanced meal rich in protein and taste.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Low Fat
Ingredients
Chicken and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 lb chicken breast, cut into bite-size pieces
- 1/2 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Pasta
- 12 oz high-protein pasta
Vegetables and Sauce
- 1 tablespoon olive oil
- 1 medium red onion, diced
- 1 medium green bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1/2 cup low-sodium chicken stock
- 1/2 cup light cream cheese
- 1 cup light cheddar cheese, shredded
- A handful fresh parsley, roughly chopped
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and salt it generously. Cook the high-protein pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
- Season the Chicken: In a bowl, combine the chicken pieces with smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper to evenly coat the meat.
- Sauté the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter together in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add another tablespoon of olive oil over medium heat. Add the diced red onion and green bell pepper, sautéing for about 5 minutes until they are softened and slightly translucent.
- Add Spices and Tomato Paste: Stir in garlic powder, ground cumin, paprika, dried oregano, salt, black pepper, and tomato paste. Cook this mixture for 1-2 minutes until it becomes fragrant and the tomato paste darkens slightly.
- Create the Sauce: Pour in the low-sodium chicken stock, stirring and scraping the bottom of the skillet to lift any browned bits. Lower the heat to low and mix in the light cream cheese and shredded light cheddar cheese. Stir until the cheeses melt completely, creating a creamy sauce.
- Combine Pasta and Chicken: Add the cooked pasta to the skillet and toss it with the sauce, adding reserved pasta water a little at a time to achieve a silky, glossy consistency. Stir in the cooked chicken, allowing everything to warm through evenly.
- Finish and Serve: Remove from heat and sprinkle with roughly chopped fresh parsley before serving to add a fresh pop of color and flavor.
Notes
- Use high-protein pasta to increase the protein content of the dish.
- Reserving pasta water is crucial for adjusting sauce consistency and achieving a smooth texture.
- Substitute light cream cheese with Greek yogurt for a tangier flavor and lighter option.
- Feel free to add other bell pepper colors like red or yellow for extra sweetness and color variety.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
