Chicken -Fajita Pasta Bake Recipe
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This family -friendly dinner comes together in just 30 minutes. It is incredibly creamy and cheesy, with tender roast onions and peppers as well as hearty rotisserie chicken pieces, all of which are infused with the calming and familiar aromas of fajita spices. Although this dish is not excessively sharp, it is well seasoned. The light kick comes from the pepper jack cheese and fajita spice.
About Fajita spice
Many fajita spice brands such as McCormick are strength that helps thickening the sauce. However, if you use a fajita spice without additional strength, you have to simmer the sauce for 10 to 15 minutes to reach the desired thickness.
What kind of pasta to use
Feel free to use a short noodle shape of your preference – Rigatoni, Cavatappi, Rotini and others are all suitable options.
Recipe tips
- Put the rotisserie chicken together in larger pieces, because if you mix everything together and the chicken absorbs the cream sauce, it will of course break apart
- To ensure that the pasta is the right and non -mushy texture, you strive for a firmer texture (a little more than Al -Dente) when the pasta is cooked, as it will continue to cook in the sauce during the back process of the oven.
- When switching the oven in roast, it is important to monitor closely, since broilers can vary significantly with regard to the heat intensity and can quickly change the shell from slightly browned transition.
Cooking mode
(Keep your screen awake)
8 Ounce Penne pasta (about 2 cups)
3 tablespoon Neutral food oil (like canola)
1 small green peppercut (approx. 1 cup)
1 small orange peppercut (approx. 1 cup)
1 small Red peppercut (approx. 1 cup)
1 large red onioncut (approx. 2 cups)
2 Clovesfinely chopped
3 tablespoon Fajita spice (from a 1.12-Uszen package) like McCormick
3 Cup (approximately 12 ounces) Crazy rotisserie -huhn
1 1/2 Cup Heavy whipped cream
8 Ounce Pepper jack cheeseSmoked (approx. 2 cups) and divided
Freshly chopped coriandergarnish
Collect the ingredients. Preheat the oven to 375 F.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Bring a big pot with you salted water Cook. Add 8 ounces of penne pasta (approx. 2 cups) And less for 2 minutes than in the packaging directions. Drain well, reserve 1/2 cup of pasta water.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
While the pasta boils, heat 3 tablespoons of neutral food oil In a 12-inch cast iron pan via Mittelhooch. Add 1 small green pepper, cutPresent 1 small orange pepper, cutAnd 1 small red pepper, cut And cook with occasional stirring until it is soft for 2 to 3 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Add 1 large red onion, cut To cook pans and cooks with occasional stirring until onions and peppers are soft, about 4 more minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Stir in 2 cloves of garlic, finely chopped And let it cook for about 30 seconds with constant stirring. Add 3 tablespoons of fajita spice And 3 cups (about 12 ounces) crushed rotisserie -chickenStir for combining.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Pour in 1 1/2 cups of heavy whipped cream And Reserved 1/2 cup of pasta water. About medium to simmer and often stir. Often stir until the sauce is slightly thickened, 2 to 3 minutes. Take off the stove.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Stir the cooked pasta and 1 cup (4 ounces) of the pepper jack In the mixture in the pan. The Remaining 1 cup (4 ounces) pepper socket Evenly above.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Bake until the cheese has melted, about 5 minutes. Turn the oven to fry and fry until the sauce bubbles and brown the top, about 2 minutes. Garnish with chopped fresh coriander and serve hot.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
This recipe was developed by Nicole Hopper
How to store
Remains can be kept in the refrigerator, densely covered or in an airtight container for up to 4 days. The sauce is tightened while sitting, and the pasta continues to absorb liquid so that you may have to add an additional splash of cream to loosen the desired consistency when it is rescheduled.
Do you feel adventurous? Try this:
- Use Jalapeño Jack instead of Pepper Jack for a sharper kick.
- Use a short noodle shape of your choice – Rigatoni, CavaPappi, Rotini etc. All would work great.
| Nutritional information (by portion) | |
|---|---|
| 653 | Calories |
| 47g | Fat |
| 29g | Carbohydrates |
| 30g | protein |
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| Nutritional information | |
|---|---|
| Portions: 6 | |
| Amount per serving | |
| Calories | 653 |
| % Daily value* | |
| 47g | 61% |
| Saturated fat 23g | 116% |
| 170 mg | 57% |
| 776 mg | 34% |
| 29g | 10% |
| Dietary 3G | 12% |
| Total sugar 8G | |
| 30g | |
| Vitamin C 84 mg | 419% |
| Calcium 363mg | 28% |
| Iron 2mg | 12% |
| Potassium 549 mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
