Chicken Fajita Pasta with Gluten-Free Chipotle & Mexican Oregano Fettuccine

Serving Size: 2-3
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time:  35 Minutes


8-9 oz. Pappardelle's Gluten-Free Chipotle & Mexican Oregano Fettuccine
3 Tbsp. extra-virgin olive oil
2-3 boneless skinless chicken breasts, sliced
1 each: green, red & yellow bell peppers, ribs & seeds removed, sliced
1 yellow onion, sliced
1 tsp. Kosher salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
1-1/2 tsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
1 Tbsp. garlic powder
2-1/2 cups milk
1 cup shredded pepper jack cheese
Cilantro, finely chopped, for garnish
Avocado, sliced, for garnish
Jalapeño pepper, deseeded & sliced, for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Rinse under cool water, drain and set aside.
  2. Heat olive oil in a large pot over high heat. Add chicken and season with salt & pepper. Cook chicken, until it has a slight golden brown color, about 5-6 minutes or internal temperature reaches 165 degrees F. Remove and set aside.
  3. Lower the heat to medium-high. Add onion and bell peppers and cook until softened, about 5 minutes. Add chicken back to the pot, along 1 tsp. salt, 1 tsp. black pepper, chili powder, cumin, and garlic powder, and stir until evenly coated, about 30 seconds.
  4. Add milk, stirring constantly. Lower the heat to medium-low and simmer for 5 minutes. Add pepper jack cheese and stir until well combined and sauce is creamy. 
  5. Divide pasta into serving dishes and top with creamy fajita chicken. Garnish with cilantro, avocado and jalapeños. Serve and enjoy!