Creamy Fajita Pasta

Ingredients

• 1 lb boneless chicken breast, cut into small cubes
• Salt to taste
• 1 tbsp garlic powder
• 1 tbsp smoked paprika powder
• 1/4 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp cumin powder
• 2 tbsp oil + more for cooking
• 1 cup mixed bell pepper, thinly sliced
• 1/2 red onion, sliced
• 1 tbsp oil
• 1 tbsp oil
• 2 tbsp butter
• 2 tbsp tomato paste
• 5-6 cloves of garlic, minced
• 1/2 cup unsweetened heavy whipping cream
• 1/2 cup chicken stock
• 8 oz cheddar cheese, shredded
• 1 tbsp freshly chopped parsley
• Salt to taste
• 1 tsp black pepper
• 1 tsp smoked paprika powder
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp cumin powder
• 8 oz Penne Pasta (boiled according to packet instructions)

Instructions

1. Marinade the chicken: In a bowl add chicken, season with salt, pepper, chili powder, paprika powder, garlic powder, cumin powder. Add oil and mix until well combined. Marinate for at least an hour.
2. In a pan heat some oil, add marinated chicken and cook for 8-10 min or until cooked through. Remove and set aside.
3. In the same pan add some more oil, add bell peppers and onions, sauté for 2-3 min until onions are translucent and peppers are slightly tender. Remove and set aside.
4. Now in the same pan add oil and butter on medium-low heat. Once the butter is melted, add garlic. Sauté for 1 min or until fragrant.
5. Add tomato paste and spices (salt, pepper, red pepper flakes, paprika, garlic powder, cumin). Mix to combine.
6. Add chicken stock and heavy whipping cream. Bring the mixture to a boil and cook until the sauce thickens.
7. Add shredded cheddar cheese. Mix and cook on medium-low until the sauce has thickened. Add parsley and mix.
8. Add sautéed vegetables, boiled pasta, and chicken. Mix until well combined.
9. Garnish with Italian seasoning and serve warm.