One Pot Cheesy Chicken Fajita Pasta

30 mins
Serves 6
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Directions

  1. 1Heat 1 tbsp of olive oil in a large sauté pan over medium-high heat. Add the chicken thighs and season with 2 tbsp of fajita seasoning. Cook for 8 minutes, stirring occasionally, until fully cooked through. Transfer to a bowl and set aside.
  2. 2Heat 1 tbsp of olive oil in a large sauté pan over medium-high heat. Add the chicken thighs and season with 2 tbsp of fajita seasoning. Cook for 8 minutes, stirring occasionally, until fully cooked through. Transfer to a bowl and set aside.
  3. 3Heat 1 tbsp of olive oil in a large sauté pan over medium-high heat. Add the chicken thighs and season with 2 tbsp of fajita seasoning. Cook for 8 minutes, stirring occasionally, until fully cooked through. Transfer to a bowl and set aside.
  4. 4Heat the remaining 1 tbsp of olive oil in the same pan. Add the bell peppers, onion, and garlic, and season with the remaining tablespoon of fajita seasoning. Cook, stirring occasionally, for 8-10 minutes until tender.
  5. 5Heat the remaining 1 tbsp of olive oil in the same pan. Add the bell peppers, onion, and garlic, and season with the remaining tablespoon of fajita seasoning. Cook, stirring occasionally, for 8-10 minutes until tender.
  6. 6Heat the remaining 1 tbsp of olive oil in the same pan. Add the bell peppers, onion, and garlic, and season with the remaining tablespoon of fajita seasoning. Cook, stirring occasionally, for 8-10 minutes until tender.
  7. 7Stir in the pasta, water, and heavy cream. Bring to a boil, reduce the heat to low, and simmer for 15-18 minutes, until the pasta is tender, stirring occasionally.
  8. 8Stir in the pasta, water, and heavy cream. Bring to a boil, reduce the heat to low, and simmer for 15-18 minutes, until the pasta is tender, stirring occasionally.
  9. 9Stir in the pasta, water, and heavy cream. Bring to a boil, reduce the heat to low, and simmer for 15-18 minutes, until the pasta is tender, stirring occasionally.
  10. 10Add the cooked chicken, Sargento Shredded Cheddar Jack cheese, and ½ cup of the Sargento Shredded Mozzarella Cheese. Stir until the cheese has fully melted.
  11. 11Add the cooked chicken, Sargento Shredded Cheddar Jack cheese, and ½ cup of the Sargento Shredded Mozzarella Cheese. Stir until the cheese has fully melted.
  12. 12Add the cooked chicken, Sargento Shredded Cheddar Jack cheese, and ½ cup of the Sargento Shredded Mozzarella Cheese. Stir until the cheese has fully melted.
  13. 13Top with the remaining 2 cups of Sargento Shredded Mozzarella Cheese, and place under the broiler on the middle rack for 2-3 minutes until the cheese has melted and browned.
  14. 14Top with the remaining 2 cups of Sargento Shredded Mozzarella Cheese, and place under the broiler on the middle rack for 2-3 minutes until the cheese has melted and browned.
  15. 15Top with the remaining 2 cups of Sargento Shredded Mozzarella Cheese, and place under the broiler on the middle rack for 2-3 minutes until the cheese has melted and browned.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken thighs
  • 3 tbsp fajita seasoning
  • 3 tbsp fajita seasoning
  • 3 tbsp fajita seasoning
  • 3 pieces bell peppers
  • 3 pieces bell peppers
  • 3 pieces bell peppers
  • 1 piece yellow onion
  • 1 piece yellow onion
  • 1 piece yellow onion
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 8 oz rigatoni pasta
  • 8 oz rigatoni pasta
  • 8 oz rigatoni pasta
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 cup Sargento Shredded Cheddar Jack cheese
  • 1 cup Sargento Shredded Cheddar Jack cheese
  • 1 cup Sargento Shredded Cheddar Jack cheese
  • 2.5 cups Sargento Shredded Mozzarella cheese
  • 2.5 cups Sargento Shredded Mozzarella cheese
  • 2.5 cups Sargento Shredded Mozzarella cheese

Equipment

large sauté panbowlknifecutting board