Baked Fajita Chicken Pasta
One-dish baked pasta with diced chicken, peppers and onion in a creamy fajita-tomato sauce, finished with mozzarella.
Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Per serving
723 kcal
All servings
2,892 kcal
Detected from the ingredient list; always check labels.
- 1
Preheat the oven to 190°C.
- 2
Dice the chicken, onion and peppers.
- 3
Add the dry pasta, diced chicken, onion, peppers, cream cheese, lazy garlic, fajita seasoning, chopped tomatoes, salt and pepper to a large ovenproof dish.
- 4
Rinse out the chopped tomato tin with 100 ml water and pour it into the dish.
- 5
Mix everything very well until the pasta and chicken are evenly coated.
- 6
Cover the dish tightly with foil (or a lid) and bake until the pasta is tender and the chicken is cooked through, stirring once halfway, about 25–35 minutes depending on pasta shape.
- 7
Remove the foil, scatter over the grated mozzarella, and return to the oven until melted and lightly golden, about 5 minutes.
- 8
Rest for 5 minutes, then stir and serve. Taste and adjust salt and pepper if needed.
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