Growing up on Long Island, I used to LOVE this Mexican restaurant called Meson Olé. It was in a little house and was so adorable and sadly, a few years ago, it closed its doors for good and was demolished. End of an era. ;(
To this day, I’ve yet to find a Mexican restaurant that served up chicken fajitas live this one did. And so I decided to make a Chicken Fajita Pasta that will blow your minds. The sauce has all the flavors a fajita should have and is then given a cheesy, creamy finish making it a keeper and a rotation regular.
Get ready for this one, folks. The Instant Pot pasta game has just been upped.
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
We’ll begin with a sweet onion…
…and slice it into strands.
Then take a trio of colorful peppers…
…and also slice them into strands.
And then we focus on some plump breasts of chicken…
…and also slice them into strands.
Now let’s get cookin’! Add some olive oil to your Instant Pot and heat it up.
Add in the veggies…
…and sauté for a few minutes until slightly softened.
Add in some garlic…
…and continue to sauté for a few more moments.
Now we’ll add the chicken…
…and sauté until the chicken is just pinkish-white in color. (It shouldn’t be fully cooked at this point at all.)
Now add in some fajita or taco seasoning…
…and quickly stir to coat everything in the pot!
Add in some broth…
…and give everything another stir, scraping the bottom to make sure nothing’s stuck on.
It’s pasta time! Add in a whole box of penne…
…and DO NOT STIR it, but rather smooth it out so it’s as submerged in the broth as possible (it’s fine that it will peak above the broth). Secure the lid and cook at high pressure.
When done, you’re gonna have some perfectly cooked pasta!
Mix the whole pot up.
Now, add in a few final seasonings (and an additional packet of the fajita/taco seasoning, if you want some intense flavor).
We’ll also add in a bunch of shredded cheese…
…and a spreadable herb cheese (like Boursin or Alouette) or some cream cheese.
Stir until fully melded and combined into a glorious sauce!
Plate some up…
…show it off…
…feed your face…
…and fall in love.
This one will have the dogs begging BIG TIME!
Chicken Fajita Pasta is here to stay!
- 1/4 cup extra virgin olive oil
- 1 large Vidalia/sweet onion, sliced longways into strands about 1/4-inch thick
- 1 red bell pepper, sliced longways into strands about 1/4-inch thick
- 1 green bell pepper, sliced longways into strands about 1/4-inch thick
- 1 yellow bell pepper, sliced longways into strands about 1/4-inch thick
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 2 pounds chicken breast, sliced longways into strands about 1/2-inch thick
- 1-ounce packet fajita or taco seasoning (you can use two packets if you want a more intense flavor, see yellow “Jeffrey Sez” section)
- 3 cups chicken broth (I used 3 teaspoons Chicken Better Than Bouillon + 3 cups water)
- 1 pound (1 box) penne pasta
- 1 teaspoon seasoned salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups (8-ounce bag) shredded Mexican cheese blend, with some reserved for topping
- 5.2-ounce package Boursin herb cheese (any flavor) or 4 ounces of a brick of cream cheese, cut into small chunks
- Add the oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and peppers and sauté for 5 minutes, until slightly softened. Then, add the garlic and sauté for 2 minutes longer.
- Add the chicken and sauté for another 3 minutes until it becomes pinkish-white in color (it should not be fully cooked). Add in the fajita or taco seasoning and coat everything in it. Scrape the bottom of the pot to make sure none is sticking to it.
- Pour in the broth and give everything a good stir, again, scraping the bottom of the pot to ensure nothing’s stuck on it and so that it’s all submerged in the broth. Add the pasta BUT DO NOT STIR. Simply smooth it out so it’s submerged in the broth the best it can (NOTE: a lot of the pasta will definitely peak above the broth due to all the chicken and veggies in the pot, but don’t worry! It will cook perfectly since the chicken and veggies release liquids as they cook).
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then and hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
- Give the finished pasta a stir so everything is mixed up. You’ll see some extra liquid in the pot – this is a GOOD thing as it serves as the base for the sauce! Speaking of which, let’s put on the perfect finishing touches.
- Add in the seasoned salt, cumin, chili powder (if using), garlic powder, onion powder, shredded cheese and Boursin/cream cheese. If using a second packet of fajita/taco seasoning, add it now too. Stir until fully melded and combined.
- Serve in bowls and feel free to top with additional fixins’, if desired (See the yellow “Jeffrey Sez” section).