Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon fajita seasoning
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces penne pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and season with fajita seasoning. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the bell peppers and onion. Sauté until they are soft and slightly charred, approximately 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- While the vegetables are cooking, bring a pot of salted water to a boil and cook the penne pasta according to the package instructions. Drain and set aside.
- Return the cooked chicken to the skillet with the vegetables. Add the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
- Stir in the cooked pasta and shredded cheddar cheese. Mix until the cheese has melted and the pasta is well coated with the creamy sauce. Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International