fajita inspired pasta bake

Dinner

Fajita Inspired Pasta Bake

This easy chicken fajita pasta bake perfectly blends the vibrant flavors of classic fajitas with a rich and creamy pasta dish. The result is a mouthwatering fusion of flavors, offering the best of both worlds in a single, satisfying meal. Chopped jalapeño and canned chipotle chiles add heat to this delicious meal. You can cut back on both or leave them out completely for a milder version. Like it spicy? Swap out the Monterey Jack cheese for pepper Jack for an extra kick.

Ingredients

12 ounces whole-wheat pasta shells (about 4½ cups)
1½ pounds boneless, skinless chicken thighs, patted dry
2 tablespoons fajita seasoning, divided
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil, divided
4½ cups thinly sliced multicolored bell peppers (about 1 pound)
2½ cups sliced yellow onion (about 1 large)
2 tablespoons finely chopped seeded jalapeño pepper, divided
2 tablespoons finely chopped canned chipotle chile in adobo sauce
2 tablespoons no-salt-added tomato paste
½ cup half-and-half
1 teaspoon cornstarch
1 (8-ounce) package reduced-fat cream cheese, softened
2 cups shredded monterey jack cheese, divided
2 tablespoons chopped fresh cilantro

Directions

Preheat oven to broil with rack in top third position. Coat a 9-by-13-inch broiler-safe baking dish with cooking spray. Bring a large saucepan of water to a boil; cook 12 ounces pasta according to package directions for al dente, about 8 minutes. Reserve 2 cups of the cooking water; drain the pasta.
Meanwhile, sprinkle 1½ pounds chicken with 1 tablespoon fajita seasoning and ¼ teaspoon each salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken; cook, flipping once, until charred and browned on both sides and a thermometer inserted into the thickest portion registers 165°F, about 12 minutes. Transfer to a cutting board; let stand for 5 minutes. Wipe the skillet clean. Slice the chicken into thin strips.
Add the remaining 1 tablespoon oil to the skillet. Add 4½ cups bell peppers, 2½ cups onion and 1 tablespoon jalapeño; cook, stirring occasionally, until lightly charred and softened, about 4 minutes. Stir in 2 tablespoons each chipotle and tomato paste and the remaining 1 tablespoon fajita seasoning; cook, stirring occasionally, until fragrant, about 1 minute.
Whisk ½ cup half-and-half and 1 teaspoon cornstarch together in a medium bowl. Add the half-and-half mixture, 8 ounces cream cheese and the reserved cooking water to the skillet; cook, stirring often, until well combined and thickened, about 5 minutes. Stir in the pasta, chicken and 1 cup Monterey Jack until well coated and the cheese is melted, about 1 minute. Transfer to the prepared baking dish. Sprinkle with the remaining 1 cup Monterey Jack.
Broil until the cheese is melted, about 2 minutes. Top with 2 tablespoons cilantro and the remaining 1 tablespoon jalapeño.