Fajita Chicken Mac n Cheese
Fajita Chicken Mac n Cheese
Ingredients
For the Chicken Fajita
- 1 1/2 pounds chicken breasts, cubed into 1-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons fajita seasoning
- 1 bell pepper, sliced, red or green
- 1/2 yellow onion, thinly sliced
For the Mac and Cheese
- 12 ounces shell pasta, such as orecchiette or medium shells
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper, optional, for extra kick
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Cook the shell pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
While the pasta cooks, season the cubed chicken breasts generously with fajita seasoning.
⏱️ 2 min
- 3
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
In the same skillet, add the sliced bell pepper and yellow onion. Sauté until softened and slightly caramelized, about 5 to 7 minutes. Remove from the skillet and set aside with the chicken.
⏱️ 7 min
- 5
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 6
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens, about 3 to 5 minutes.
⏱️ 5 min
- 7
Reduce the heat to low. Stir in the softened cream cheese until it is completely melted and smooth. Add the shredded sharp cheddar cheese, Monterey Jack cheese, and grated Parmesan cheese, stirring until all the cheeses are fully melted and the sauce is creamy. Season with kosher salt, freshly ground black pepper, and cayenne pepper (if using).
⏱️ 5 min
- 8
Add the cooked pasta, cooked chicken, and sautéed bell peppers and onions to the cheese sauce. Stir gently to combine all ingredients thoroughly, ensuring the pasta and chicken are well coated in the creamy sauce.
⏱️ 2 min
- 9
Serve the Fajita Chicken Mac n Cheese hot, garnished with fresh chopped cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fajita Chicken Mac n Cheese
Ingredients
For the Chicken Fajita
- 1 1/2 pounds chicken breasts, cubed into 1-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons fajita seasoning
- 1 bell pepper, sliced, red or green
- 1/2 yellow onion, thinly sliced
For the Mac and Cheese
- 12 ounces shell pasta, such as orecchiette or medium shells
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper, optional, for extra kick
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Cook the shell pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
While the pasta cooks, season the cubed chicken breasts generously with fajita seasoning.
⏱️ 2 min - 3
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
In the same skillet, add the sliced bell pepper and yellow onion. Sauté until softened and slightly caramelized, about 5 to 7 minutes. Remove from the skillet and set aside with the chicken.
⏱️ 7 min - 5
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 6
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens, about 3 to 5 minutes.
⏱️ 5 min - 7
Reduce the heat to low. Stir in the softened cream cheese until it is completely melted and smooth. Add the shredded sharp cheddar cheese, Monterey Jack cheese, and grated Parmesan cheese, stirring until all the cheeses are fully melted and the sauce is creamy. Season with kosher salt, freshly ground black pepper, and cayenne pepper (if using).
⏱️ 5 min - 8
Add the cooked pasta, cooked chicken, and sautéed bell peppers and onions to the cheese sauce. Stir gently to combine all ingredients thoroughly, ensuring the pasta and chicken are well coated in the creamy sauce.
⏱️ 2 min - 9
Serve the Fajita Chicken Mac n Cheese hot, garnished with fresh chopped cilantro.
⏱️ 1 min