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Homemade Fajita Chicken and Enchilada Pasta recipe photo

Fajita Chicken and Enchilada Pasta

A quick, flavorful one-pan pasta combining fajita-seasoned chicken, sautéed peppers and onions, and creamy enchilada sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Colander
  • large heavy skillet
  • Mixing Bowl
  • Measuring Spoons
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound penne pasta or other short-cut pasta
  • 1 pound boneless skinless chicken breast cut into bite-size pieces
  • 2 tablespoons olive oil divided
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika or paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 large red bell peppers sliced
  • 1/2 onion sliced
  • 2 cloves garlic minced or grated
  • 2 1/2 cups canned enchilada sauce
  • 1 1/4 cups cheddar cheese finely shredded
  • 1 avocado diced (optional)
  • fresh cilantro for garnish

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain and set aside.
  • In a small bowl, whisk together the chipotle chili powder, cumin, smoked paprika, brown sugar, chili powder, crushed red pepper flakes (if using), kosher salt, and black pepper.
  • Place the chicken in a medium bowl, toss with 1 tablespoon olive oil and half of the spice mixture; reserve the remaining spice mix.
  • Heat a large, high-sided skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 4–5 minutes; remove chicken from the skillet and set aside.
  • If needed, add a small drizzle of oil to the same skillet, then add the sliced red peppers and sliced onion. Cook, stirring occasionally, until they begin to soften, about 4–5 minutes.
  • Reduce heat to medium, add the minced garlic and cook until fragrant, about 1–2 minutes.
  • Stir in the enchilada sauce, lime juice, and the reserved spice mixture. Return the cooked chicken to the skillet and stir to combine.
  • Add the shredded cheddar cheese and cook 1–2 minutes until the cheese begins to melt into the sauce (it does not need to be fully smooth).
  • Toss the drained pasta into the skillet until well coated and heated through. Gently fold in the diced avocado, if using.
  • Serve immediately, garnished with fresh cilantro.

Notes

  • You can swap penne for any short pasta you prefer.
  • Brown sugar balances the heat; adjust to taste.
  • Use smoked paprika for a deeper flavor or regular paprika if unavailable.
  • Reserve half the spice mix to add to the sauce for balanced seasoning.