Chicken Fajita Pasta Bake

Chicken Fajita Pasta Bake

from thespruceeats.com
Entree
30 min
6 servings
653 kcal / serving

This family-friendly dinner comes together in just 30 minutes. It's incredibly creamy and cheesy, featuring tender sautéed onions and peppers, and savory rotisserie chicken pieces all infused with the comforting and familiar flavors of fajita spices.

Ingredients

  • 8 ouncespenne pasta (about 2 cups)
  • 3 tablespoonsneutral cooking oil (such as canola)
  • 1 smallgreen bell pepper, sliced (about 1 cup)1 small orange bell pepper, sliced (about 1 cup)1 small red bell pepper, sliced (about 1 cup)
  • 1 smallorange bell pepper, sliced (about 1 cup)
  • 1 smallred bell pepper, sliced (about 1 cup)
  • 1 largered onion, sliced (about 2 cups)
  • 2garlic cloves, finely chopped
  • 3 tablespoonsfajita seasoning (from one 1.12-ounce package), such as mccormick
  • 3 cups(about 12 ounces) shredded rotisserie chicken
  • 1 ½ cupsheavy whipping cream
  • 8 ouncespepper jack cheese, shredded (about 2 cups) and divided
  • chopped fresh cilantro, for garnish

Directions

  1. 1

    Gather the ingredients. Preheat the oven to 375 F.

  2. 2

    Bring a large pot of salted water to boil. Add 8 ounces penne pasta (about 2 cups) and cook for 2 minutes less than indicated in the package directions. Drain well, reserving 1/2 cup of the pasta cooking water.

  3. 3

    While the pasta is cooking, heat 3 tablespoons neutral cooking oil in a 12-inch cast-iron skillet over medium-high. Add 1 small green bell pepper, sliced , 1 small orange bell pepper, sliced , and 1 small red bell pepper, sliced and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

  4. 4

    Add 1 large red onion, sliced to skillet and cook, stirring occasionally, until onions and peppers are softened, about 4 more minutes.

  5. 5

    Stir in 2 garlic cloves, finely chopped and cook, stirring constantly, until fragrant, about 30 seconds. Add 3 tablespoons fajita seasoning and 3 cups (about 12 ounces) shredded rotisserie chicken , stirring to combine.

  6. 6

    Pour in 1 1/2 cups heavy whipping cream and reserved 1/2 cup pasta water . Bring to a simmer over medium, stirring often. Simmer, stirring often, until the sauce is slightly thickened, 2 to 3 minutes. Remove from the heat.

  7. 7

    Stir the cooked pasta and 1 cup (4 ounces) of the pepper Jack into the mixture in the skillet. Sprinkle the remaining 1 cup (4 ounces) pepper Jack evenly over top.

  8. 8

    Bake until the cheese is melted, about 5 minutes. Turn the oven to broil and broil until the sauce is bubbling and the top is starting to brown, about 2 minutes. Garnish with chopped fresh cilantro and serve hot. This recipe was developed by Nicole Hopper