Description
A vibrant one-pan meal that combines the bold flavors of fajitas with creamy, cheesy pasta. This hearty dish brings together tender ground chicken, colorful bell peppers, and Mexican spices for a family-friendly dinner that’s ready in under 30 minutes.
Ingredients
Scale
- 1 tablespoon oil
- 1 pound ground chicken (or turkey, or beef)
- 1 onion, sliced or diced
- 1 green bell pepper, sliced or diced
- 1 red bell pepper, sliced or diced
- 1 yellow bell pepper, sliced or diced
- 3 cloves garlic, chopped
- 2 tablespoons taco seasoning
- 2 1/2 cups chicken broth
- 1 (15 ounce) can diced tomatoes
- 8 ounces pasta (gluten-free for gluten-free)
- 1/2 cup sour cream (or greek yogurt or heavy cream) (optional)
- 2 cups cheddar cheese (or monterey jack), shredded
- 2 tablespoons cilantro, chopped
Instructions
- Brown the Ground Chicken: Heat the oil in a large pan over medium heat, add the ground chicken and cook for about 10 minutes, breaking it apart with a wooden spoon as it cooks. Make sure to cook until the chicken is no longer pink and has developed some golden brown color for extra flavor.
- Sauté the Vegetables: Add the sliced onion and bell peppers to the pan with the cooked chicken. Sauté for approximately 10 minutes, stirring occasionally, until the vegetables have softened and begun to caramelize slightly. The peppers should maintain some texture while being tender.
- Add Aromatics and Seasonings: Stir in the chopped garlic and taco seasoning, cooking for about a minute until fragrant. This brief cooking time allows the spices to bloom in the oil without burning the garlic, which would create a bitter taste.
- Cook the Pasta: Pour in the chicken broth, diced tomatoes with their juice, and pasta. Stir well to combine and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Create the Creamy Cheese Sauce: Remove the pan from heat and stir in the sour cream and half of the shredded cheese until fully incorporated. The residual heat will melt the cheese and create a creamy, luscious sauce that coats the pasta and vegetables.
- Finish with Cheese Topping: Sprinkle the remaining cheese over the top of the dish and either cover with a lid for 2-3 minutes to melt the cheese, or place under a broiler until the cheese is bubbly and golden. Garnish with the chopped cilantro before serving.
Notes
- For a spicier version, add a diced jalapeño with the bell peppers or use pepper jack cheese instead of cheddar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- For a lighter version, use ground turkey and Greek yogurt instead of sour cream.
- Add a squeeze of lime juice just before serving for a bright, fresh flavor.
- Customize with additional toppings like diced avocado, sliced green onions, or a dollop of salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg