Creamy Chicken Fajita Pasta

 

Ingredients

• 1 pound pasta, such as penne, rotini, or bow tie

• 1 packet McCormick® Fajita Seasoning Mix, divided

• 1 pound skinless boneless chicken breast, cut into bite-size pieces

• 2 tablespoons olive oil, divided

• 1 cup bell pepper, sliced

• 1 small onion, sliced

• 2 tablespoons butter

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup heavy cream

• 1½ cups chicken broth

• 1 cup freshly shredded Monterey Jack cheese

• 1 cup freshly shredded Cheddar cheese

• Freshly grated Parmesan cheese

• Fresh chopped parsley

• McCormick® Crushed Red Pepper

Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside.

2. Season chicken with half of the Seasoning Mix. Heat 1 tablespoon olive oil in a large skillet and cook chicken until golden and cooked through. Remove and set aside.

3. Add remaining oil, bell pepper, and onion. Sauté until tender. Remove and set aside.

4. Melt butter in the same skillet. Add garlic and tomato paste and cook for about 1 minute. Stir in heavy cream, chicken broth, and remaining Seasoning Mix. Reduce heat and stir in Monterey Jack and Cheddar until melted and creamy.

5. Add pasta, chicken, peppers, and onions back to the skillet; stir until combined. Top with Parmesan, parsley, and red pepper flakes, if desired. So good, y'all!