Tex-Mex skillet with spiced chicken, bell peppers, onions, and pasta in a rich cheddar-mozzarella cream sauce.
# What you need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into thin strips
02 - 1 tablespoon olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Juice of 1/2 lime
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 green bell pepper, thinly sliced
15 - 1 medium red onion, thinly sliced
16 - 2 cloves garlic, minced
→ Pasta & Sauce
17 - 10 oz penne or rotini pasta
18 - 1 2/3 cups chicken broth
19 - 1/2 cup heavy cream
20 - 1 cup shredded cheddar cheese
21 - 1/2 cup shredded mozzarella cheese
→ Garnishes
22 - Fresh cilantro, chopped
23 - Lime wedges
24 - Sliced jalapeños
# Directions:
01 - In a bowl, combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Toss to coat and marinate for 10 minutes.
02 - Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
03 - Heat a large, deep skillet over medium-high heat. Add marinated chicken and cook for 4–5 minutes until browned and cooked through. Remove chicken to a plate.
04 - In the same skillet, add a splash of olive oil if needed. Sauté bell peppers and onion for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
05 - Return chicken to the skillet with the vegetables. Add cooked pasta, chicken broth, and heavy cream. Stir to combine and bring to a simmer.
06 - Reduce heat to low and add cheddar and mozzarella cheeses. Stir until cheeses melt and the sauce is creamy and coats the pasta.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, lime wedges, and jalapeños if desired.
