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High Protein Chicken Fajita Pasta: A Creamy, Comforting Delight

High Protein Chicken Fajita Pasta

This high protein chicken fajita pasta tastes quite indulgent but it’s in fact lightened-up and packed full of protein. It’s just the kind of meal you need to meet your macros while still feeling like a treat!
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Pasta
Cuisine American
Servings 6
Calories 500 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 lb chicken breast cut into bite-size pieces
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 12 oz high-protein pasta
  • 1 tablespoon olive oil
  • 1 medium red onion
  • 1 medium green bell pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup light cream cheese
  • 1 cup light cheddar cheese shredded
  • fresh parsley a handful, roughly chopped

Instructions
 

  • Bring a large pot of water to a boil, salt it generously and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • Meanwhile, season the chicken pieces with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
  • Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, heat another tablespoon of olive oil over medium heat. Add the diced red onion and green bell pepper, and sauté for 5 minutes until softened.
  • Stir in the garlic powder, cumin, paprika, oregano, salt, black pepper, and tomato paste and cook for 1-2 minutes until fragrant.
  • Add the chicken stock and stir, scraping the bottom of the skillet to release any browned bits. Reduce the heat to low and mix in the cream cheese and cheddar until it melts and blends into the sauce.
  • Toss in the cooked pasta, adding reserved pasta water as needed to create a silky sauce. Stir in the cooked chicken, let it warm through, and finish with fresh parsley.

Notes

Don't forget to save some pasta water for the sauce! Adjust spices to your preference for added heat. Use a mix of cheeses for different flavors if desired.