Chicken Fajita Penne Pasta
Chicken Fajita Penne Pasta is an easy, budget-friendly one-pan meal with chicken, peppers, creamy cheese, and bold fajita flavor.
Ingredients
- 1¼-1½ pounds boneless, skinless chicken breasts (diced)
- 8 ounces 1 block cream cheese (full-fat or low-fat)
- 2 bell peppers (roughly chopped)
- ½ a large onion (roughly chopped)
- 1 ounce packet fajita seasoning
- ¼ cup of mild cheddar cheese (mexican mix works also)
- 3 tsp of minced garlic (store-bought)
- 14.5 ounce can diced tomatoes, undrained
- 1 cup of water
- 4 ounces can diced green chiles
- 1 lb of Penne pasta
- Chopped fresh parsley or cilantro, for garnish (optional)
Instructions
- Preheat your oven to 400°F.
- Roughly chop the bell peppers and half of the onion.
- In a large casserole dish or 9x13-inch baking dish, combine the uncooked penne pasta, chopped peppers and onion, diced chicken breast, minced garlic, fajita seasoning, diced tomatoes, chopped green chilies, cream cheese, and ½ to ¾ cup water. Stir everything together until the ingredients are evenly distributed.
- Sprinkle the top with ¼ cup shredded cheese. Cover the dish tightly with aluminum foil and bake for 55-60 minutes. About halfway through cooking, carefully remove the dish from the oven and stir well. Add more water if pasta seems dry. Cover it tightly again and continue baking until the pasta is tender and the chicken reaches an internal temperature of 165°F.
- Remove from the oven, stir once more until the cream cheese creates a creamy sauce, then garnish with fresh parsley or cilantro if desired. Serve warm and enjoy!
Notes
Servings: 8 generous portions or 10 smaller portions when served with salad or bread.
Nutrition
Calories: 297kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 33mg | Sodium: 440mg | Potassium: 330mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1410IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
