This family-friendly dinner comes together in just 30 minutes. It's incredibly creamy and cheesy, featuring tender sautéed onions and peppers, and savory rotisserie chicken pieces all infused with the comforting and familiar flavors of fajita spices. While not overly spicy, this dish is well-seasoned. The slight kick comes from the pepper jack cheese and fajita seasoning.
Ingredients
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8 ounces penne pasta (about 2 cups)
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3 tablespoons neutral cooking oil (such as canola)
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1 small green bell pepper, sliced (about 1 cup)
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1 small orange bell pepper, sliced (about 1 cup)
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1 small red bell pepper, sliced (about 1 cup)
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1 large red onion, sliced (about 2 cups)
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2 garlic cloves, finely chopped
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3 tablespoons fajita seasoning (from one 1.12-ounce package), such as McCormick
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3 cups (about 12 ounces) shredded rotisserie chicken
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1 1/2 cups heavy whipping cream
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8 ounces pepper Jack cheese, shredded (about 2 cups) and divided
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Chopped fresh cilantro, for garnish
Description
Gather the ingredients. Preheat the oven to 375 F.
Bring a large pot of salted water to boil. Add 8 ounces penne pasta (about 2 cups) and cook for 2 minutes less than indicated in the package directions. Drain well, reserving 1/2 cup of the pasta cooking water.
While the pasta is cooking, heat 3 tablespoons neutral cooking oil in a 12-inch cast-iron skillet over medium-high. Add 1 small green bell pepper, sliced, 1 small orange bell pepper, sliced, and 1 small red bell pepper, sliced and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add 1 large red onion, sliced to skillet and cook, stirring occasionally, until onions and peppers are softened, about 4 more minutes
Stir in 2 garlic cloves, finely chopped and cook, stirring constantly, until fragrant, about 30 seconds. Add 3 tablespoons fajita seasoning and 3 cups (about 12 ounces) shredded rotisserie chicken, stirring to combine.
Pour in 1 1/2 cups heavy whipping cream and reserved 1/2 cup pasta water. Bring to a simmer over medium, stirring often. Simmer, stirring often, until the sauce is slightly thickened, 2 to 3 minutes. Remove from the heat.
Stir the cooked pasta and 1 cup (4 ounces) of the pepper Jack into the mixture in the skillet. Sprinkle the remaining 1 cup (4 ounces) pepper Jack evenly over top.
Bake until the cheese is melted, about 5 minutes. Turn the oven to broil and broil until the sauce is bubbling and the top is starting to brown, about 2 minutes. Garnish with chopped fresh cilantro and serve hot.
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