Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 2 tbsp avocado oil
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz penne or fusilli pasta
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 2.5 cups chicken broth, low sodium
  • 4 oz cream cheese, softened
  • 0.5 cup sharp cheddar cheese, freshly grated
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions:

  1. Season the protein. Toss the sliced chicken with 2 tbsp smoked paprika, 1 tbsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp pepper until every piece is deep red and coated.
  2. Sear the chicken. Heat 2 tbsp avocado oil in your skillet over medium high heat. Add chicken and cook for 5-7 minutes until golden brown and the edges start to shatter. Remove chicken from the pan and set aside.
  3. Sauté the aromatics. In the same pan, add the sliced onion and bell peppers. Cook for 4-5 minutes until they soften and show dark charred spots. Note: This char provides the fajita flavor.
  4. Add the garlic. Toss in the 3 minced cloves and stir for 30 seconds until the fragrance fills your kitchen.
  5. Deglaze the pan. Pour in 2.5 cups of chicken broth, scraping up any browned bits from the bottom. These bits are concentrated flavor.
  6. Simmer the pasta. Stir in 8 oz of penne. Bring to a boil, then reduce heat to medium low. Cover and simmer for 10-12 minutes until the pasta is al dente and most liquid is absorbed.
  7. Introduce the dairy. Stir in 4 oz of softened cream cheese and 0.5 cup of grated cheddar. Note: Whisking the cream cheese with a little hot broth first prevents any small white lumps.
  8. Combine and finish. Return the chicken to the pan. Toss everything together until the sauce is thick and glossy.
  9. Add the bright notes. Remove from heat and stir in 0.25 cup chopped cilantro.
  10. Serve with lime. Squeeze fresh lime wedges over the top until the aroma turns bright and citrusy.