Easy High Protein Chicken Fajita Pasta
High Protein Chicken Fajita Pasta is a creamy, flavorful dish made with seasoned chicken, pasta, and veggies.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ lb 700 g chicken breast, cut into bite-size pieces
- ½ tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the sauce:
- 12 oz 350 g high-protein pasta
- 1 tablespoon olive oil
- 1 medium red onion diced
- 1 medium green bell pepper sliced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- ½ cup low-sodium chicken stock
- ½ cup light cream cheese
- 1 cup light cheddar cheese shredded
- Fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Season the chicken with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken for 6–8 minutes until golden and fully cooked. Remove and set aside.
- In the same skillet, heat olive oil and sauté the onion and bell pepper for about 5 minutes until softened.
- Stir in garlic powder, cumin, paprika, oregano, salt, pepper, and tomato paste. Cook for 1–2 minutes.
- Add chicken stock and cream cheese, stirring until smooth and creamy.
- Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together.
- Stir in shredded cheddar cheese until melted. Add a splash of reserved pasta water if needed.
- Finish with fresh parsley and serve warm.
Notes
You can substitute cheddar with mozzarella for a milder flavor or add mushrooms for extra texture. Serve with a light salad or garlic bread.