Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 12 ounces penne pasta
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
If you can’t find certain ingredients, feel free to substitute. For example, use smoked paprika for a deeper flavor, or swap out the penne for your favorite pasta shape — cooking is all about making it your own!
Instructions
- Start by cooking the penne pasta according to the package instructions. Once cooked, drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips, season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add the remaining olive oil. Add the sliced bell peppers and onion. Sauté until they are tender and slightly caramelized, about 5 minutes.
- Lower the heat to medium and return the chicken to the skillet. Stir in the heavy cream and chicken broth, bringing it to a gentle simmer.
- Add the cooked pasta to the skillet, tossing everything together until well coated.
- Sprinkle in the cheddar cheese, stirring until it melts into a creamy sauce. Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and serve with lime wedges for that zesty finish that my abuela always loved!
Cooking tip: If you want to add a bit more spice, feel free to toss in some red pepper flakes or a dash of hot sauce. Make it yours!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International