Creamy Chicken Fajita Pasta Skillet

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Ingredients

  • 1 1/2 tablespoons avocado oil
  • 3 (4-ounce) boneless, skinless chicken thighs, cut into 1/2-inch strips
  • 3 small bell peppers (any color or combination), thinly sliced
  • 1 small jalapeño, deseeded and minced
  • 1 medium-size yellow onion, cut in half and thinly sliced
  • 3 tablespoons taco seasoning
  • 8 ounces uncooked rotini pasta
  • 2 1/2 cups chicken broth
  • 1/4 cup chopped fresh Italian parsley leaves, plus more for garnish
  • 1/3 cup Neufchatel cheese, cut into cubes
  • 1 1/2 cups shredded pepper jack cheese, divided

Directions

  1. In a large oven-friendly skillet over medium-high heat, warm oil. Add the chicken and sear on all sides, approximately 3-4 minutes. Add the peppers, jalapeño, onion and taco seasoning. Cook until the peppers and onion are softened, approximately 4 minutes, stirring occasionally.
  2. Stir in the uncooked pasta and broth (some of the pasta will not be submerged in water). Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook until the pasta is al dente and the cooking liquid is thickened, around 12-14 minutes. Stir occasionally while cooking.
  3. While the pasta mixture is cooking, preheat the oven to broil and place the top oven rack approximately 6 inches from heat.
  4. Remove pasta from heat. Stir in the parsley, Neufchatel cheese and 1 cup of the pepper jack cheese, until cheese melts and mixture is creamy, around 1-2 minutes. Top with remaining 1/2 cup pepper jack cheese.
  5. Place skillet on top rack and broil until cheese is lightly browned in spots, approximately 3 minutes. Remove from oven and garnish with parsley. Serve directly from the skillet.

https://www.cutco.com/learn/creamy-chicken-fajita-pasta-skillet