Chicken Fajita Mac and Cheese
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12 Ingredients
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45 min total
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Serves 4
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Easy
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United States
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Chicken
Recipe byThe ZestyPlate Kitchen
Creamy fajita-spiced mac and cheese with chicken, peppers and onions, all cooked in one pan and finished with parsley.
Fajitas and mac and cheese pull in the same direction here: smoky, fajita-spiced chicken and peppers folded through creamy, cheesy macaroni, all cooked in the one pan. It lands somewhere between indulgent and bold Tex-Mex, and it comes together in about half an hour. Good when you want something hearty without much washing up.
Jump to recipe
Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- 500g Macaroni
- 2 cups Chicken Stock
- 1/2 cup Heavy Cream
- 1 packet Fajita Seasoning
- 1 tsp Salt
- 3 diced Chicken Breast
- 2 tbsp Olive Oil
- 1 small finely diced Onion
- 2 finely diced Red Pepper
- 2 cloves minced Garlic
- 1 cup Cheddar Cheese
- garnish chopped Parsley
Tags:
Pasta Cheasy Meat Cheesy
Preparation
- Fry the onion, peppers and garlic in the olive oil until nicely translucent. Make a well in the vegetables, add the chicken, then add the fajita seasoning and salt and let it colour a little.
- Add the cream, stock and macaroni.
- Cook on low for 20 minutes, then add the cheese and stir to combine.
- Top with the roasted peppers and parsley.
Tips from the ZestyPlate Kitchen
- Cook the peppers and onions until soft with a few charred edges, which gives you that real fajita flavour.
- Let the chicken take on a bit of colour with the fajita seasoning before any liquid goes in.
- Cook the pasta right in the creamy stock so it absorbs the flavour as it softens.
- Stir the cheese in off the heat for a smooth, glossy sauce rather than a split one.
Frequently Asked Questions
Yes. Add extra fajita seasoning, a chopped jalapeño, or a dash of hot sauce, to taste.
A good melting cheese like cheddar, Monterey Jack or a Tex-Mex blend gives the creamiest result.
It is at its best fresh and creamy, but it reheats well with a splash of milk to loosen the sauce.
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