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High protein chicken fajita pasta in a large skillet with creamy cheese sauce, smoky chicken, bell peppers, and fresh parsley

High Protein Chicken Fajita Pasta

Creamy, cheesy one-pan chicken fajita pasta packed with smoky seasoned chicken, colorful bell peppers, and a silky cream cheese and cheddar sauce delivering 39 grams of protein per serving.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil for chicken
  • 1 tbsp butter for chicken
  • 1.5 lbs chicken breast cut into bite-size pieces
  • 1/2 tbsp smoked paprika
  • 1 tsp garlic powder for chicken
  • 1 tsp onion powder
  • 1/2 tsp ground cumin for chicken
  • 1/2 tsp salt for chicken
  • 1/2 tsp ground black pepper for chicken
  • 12 oz high-protein pasta chickpea pasta recommended
  • 1 tbsp olive oil for sauce
  • 1 medium red onion diced
  • 1 medium green bell pepper diced
  • 1 tsp garlic powder for sauce
  • 1 tsp ground cumin for sauce
  • 1 tsp paprika for sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt for sauce
  • 1/4 tsp ground black pepper for sauce
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup light cream cheese softened slightly before adding
  • 1 cup light cheddar cheese shredded fresh from a block
  • fresh parsley a handful, roughly chopped

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining. Set pasta aside.
  2. Season chicken pieces evenly with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 6 to 8 minutes until golden and cooked through. Remove and set aside.
  4. In the same skillet, heat remaining olive oil over medium heat. Add diced red onion and green bell pepper. Saute for 5 minutes until softened.
  5. Stir in garlic powder, cumin, paprika, oregano, salt, pepper, and tomato paste. Cook for 1 to 2 minutes stirring constantly until fragrant.
  6. Add chicken stock and stir, scraping up browned bits. Reduce heat to low. Add cream cheese and cheddar, stirring until fully melted and smooth.
  7. Add cooked pasta and toss to coat, adding reserved pasta water as needed for a silky sauce. Stir in cooked chicken to warm through. Finish with fresh parsley and serve immediately.

Notes

Use chickpea pasta for the highest protein content. Always save pasta water before draining -- it makes the sauce silky. Keep heat low when adding cream cheese and cheddar to prevent the sauce from breaking. Not recommended for freezing as pasta becomes mushy and sauce loses texture.