High Protein Chicken Fajita Pasta
This high protein chicken fajita pasta tastes quite indulgent but it’s in fact lightened-up and packed full of protein. It’s just the kind of meal you need to meet your macros while still feeling like a treat!
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Servings: 6
Calories: 500kcal
Ingredients
For the chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ lb (700 g) chicken breast, cut into bite-size pieces
- ½ tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the sauce
- 12 oz (350 g) high-protein pasta
- 1 tablespoon olive oil
- 1 medium red onion
- 1 medium green bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- ½ cup (125 g) low-sodium chicken stock
- ½ cup (125 g) light cream cheese
- 1 cup (125 g) light cheddar cheese, shredded
- A handful fresh parsley, roughly chopped
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.12 oz high-protein pasta
- Meanwhile, season the chicken pieces with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.1 ½ lb chicken breast½ tablespoon smoked paprika1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon ground cumin½ teaspoon salt½ teaspoon ground black pepper
- Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil1 tablespoon butter
- In the same skillet, heat another tablespoon of olive oil over medium heat. Add the diced red onion and green bell pepper, and sauté for 5 minutes until softened.1 tablespoon olive oil1 medium red onion1 medium green bell pepper
- Stir in the garlic powder, cumin, paprika, oregano, salt, black pepper, and tomato paste and cook for 1-2 minutes until fragrant.1 teaspoon garlic powder1 teaspoon ground cumin1 teaspoon paprika1 teaspoon dried oregano¼ teaspoon ground black pepper2 tablespoons tomato paste½ teaspoon salt
- Add the chicken stock and stir, scraping the bottom of the skillet to release any browned bits. Reduce the heat to low and mix in the cream cheese and cheddar until it melts and blends into the sauce.½ cup low-sodium chicken stock½ cup light cream cheese1 cup light cheddar cheese
- Toss in the cooked pasta, adding reserved pasta water as needed to create a silky sauce. Stir in the cooked chicken, let it warm through, and finish with fresh parsley.A handful fresh parsley
Video
Nutrition
Calories: 500kcal | Carbohydrates: 50g | Protein: 39g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 777mg | Potassium: 797mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1404IU | Vitamin C: 29mg | Calcium: 144mg | Iron: 2mg
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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