Description
Born from a fridge clean-out and a dinner promise I had no idea how to keep, this dish became an instant classic in my tiny college kitchen. Today, it’s a weeknight regular—full of sizzling fajita flavors, tender chicken, and creamy pasta—all made in one pot with zero stress. Gather around the stove and get ready for second helpings.
Ingredients
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3 tbsp neutral oil (avocado or grapeseed)
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3 chicken breasts, sliced thin
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1 red, 1 green, 1 yellow bell pepper, sliced
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1 yellow onion, sliced
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1 tsp kosher salt + 1 tsp black pepper
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1 tbsp each: chili powder, cumin, garlic powder
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5 cups whole milk (or unsweetened oat milk)
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4 cups penne pasta
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1 cup shredded pepper jack cheese
Instructions
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Heat oil in a large pot over medium-high. Sear chicken (5–6 mins), season, then set aside.
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Sauté peppers and onions (4–5 mins). Stir in spices for 30 seconds.
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Return chicken. Add milk and bring to a light simmer.
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Stir in pasta. Cook uncovered 12–15 mins, stirring often, until al dente.
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Turn off heat, stir in cheese until melted. Taste and adjust seasoning.
Notes
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Stir pasta often to prevent sticking.
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Warm milk first to avoid curdling.
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Slice peppers evenly for perfect texture.
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Let sauce thicken off-heat—it’ll become creamier as it cools.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Calories: 550 per serving
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g