A delicious creamy chicken fajita pasta dish featuring tender chicken breast, bell peppers, and a rich sauce made from whipping cream and Parmesan cheese, perfect for 4-6 servings.
1: Bring a pot of salted water to a boil.
2: Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3: In a bowl, mix together the garlic powder, paprika powder, salt, black pepper, and cumin powder.
4: Rub the spice mixture evenly onto both sides of the chicken breast.
5: Heat 2-3 tbsp of oil in a skillet over medium heat. Sear the chicken breast for 5-6 minutes per side, or until cooked through.
6: Add the unsalted butter to the skillet during the last minute of cooking. Remove the chicken from the skillet and let it rest for 10 minutes before slicing.
7: In the same skillet, add the garlic paste and tomato paste. Cook over medium heat, stirring constantly, for 1-2 minutes.
8: Pour in the chicken broth or water with the chicken stock cube. Bring the mixture to a simmer and cook for 2-3 minutes.
9: Stir in the heavy whipping cream and bring the mixture to a simmer. Reduce the heat to low and let cook for 5-6 minutes, stirring occasionally, until the sauce thickens.
10: Stir in the Parmesan cheese, parsley, garlic powder, Italian seasoning, salt, and lemon juice. Cook for an additional 1-2 minutes.
11: Add the cooked pasta to the skillet and mix. If the sauce seems too thick, add a bit of the reserved pasta water.
12: Add chicken and toss to combine. Serve hot, garnished with additional parsley and Parmesan cheese if desired.
