Description
A delightful fusion of flavors in one pot.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 12 ounces pasta (such as penne or fusilli)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
- In the same pot, add the sliced onion and bell peppers. Sauté for about 4-5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
- Return the cooked chicken to the pot and add the pasta, chicken broth, and heavy cream. Stir to combine and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 12-15 minutes, or until the pasta is cooked al dente and the sauce has thickened.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper if needed. Garnish with chopped fresh cilantro before serving.
Notes
- Adjust spices to your taste.
- Use any pasta shape you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg