Fajita Mac & Cheese
If you can’t decide between fajitas and mac & cheese… why not both? This creamy, cheesy pasta has all the smoky, zesty flavor of fajitas — with the comfort of a big bowl of mac. It’s a quick 25-minute dinner that hits every craving and makes great leftovers (if there are any).
Ingredients
1 lb chicken breast
8 oz pasta noodles
1–2 bell peppers (any color)
4 tbsp fajita seasoning, divided
1/2 lime, juiced
1 1/8 cups milk
5.25 oz cream cheese
2.5 oz shredded cheese (cheddar or pepper jack work great)
Directions
Prep the chicken: Dice the chicken and bell peppers. Add them to a bowl with 3 tbsp of the fajita seasoning and lime juice. Toss to coat.
Cook it up: Add the seasoned chicken and peppers to a hot pan. Cook until the chicken is done and slightly golden.
Boil pasta: While the chicken cooks, boil your noodles according to package directions. Drain and set aside.
Make it creamy: Remove the cooked chicken from the pan. Add milk and both cheeses to the same pan, stirring until smooth and melted.
Combine everything: Add the cooked pasta and remaining fajita seasoning to the sauce. Stir in the chicken and peppers. Mix well until everything is coated and creamy.
Serve hot! Garnish with extra lime or a sprinkle of cheese if you want to get fancy.
Notes:
Bell peppers are optional, but they add a nice crunch and color. If doubling the recipe, keep the bell pepper amount the same (one or two is plenty). Great with a side of chips and guac or topped with a little cilantro.
