Chicken Fajita Spaghetti Bake

Method

• Prep:

  Start by cutting your boneless skinless chicken breast into thin bite sized strips and setting them aside. In a small bowl, mix up your fajita seasoning using salt, pepper, adobo, chili powder, garlic powder, onion powder, paprika, cumin, and oregano, making sure to reserve about 1/4 of that seasoning blend for later because you are going to need it for the sauce.

  In a large bowl or zip lock bag, combine the chicken strips with olive oil, chopped garlic, lime juice, and 3/4 of the seasoning blend then set aside to marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge for the best results. While that’s marinating, go ahead and slice your bell peppers, sweet onion, and jalapeno into thin strips and finely chop the garlic so everything is prepped and ready to go.

  Cook your spaghetti noodles in salted water, ensuring they are undercooked by about 3-4 minutes less than the package directions since they will continue cooking while baking. Once they are just under al dente, drain them and reserve about a 1/2 cup of that pasta water before setting the noodles aside.

   

  Cooking:

  In a medium high heat skillet, sear the marinated chicken strips for 3-4 minutes per side until they are nicely browned and reaching about 150°F internally, then remove them from the pan and set aside.

  In the same skillet, go in with the sliced peppers and sweet onion, cooking them down until they are softened and translucent before adding in the garlic during the last minute to avoid burning. Use a little chicken broth to deglaze the pan, making sure to scrape up all those delicious browned bits from the bottom so none of that flavor goes to waste.

  Add the chicken back in and combine everything well before going in with the heavy cream and bringing it all to a gentle simmer. From there, stir in the remaining chicken broth along with that reserved fajita seasoning blend and let the flavors come together.

  Add in the spaghetti and toss everything to coat, using that reserved pasta water a 1/4 cup at a time if the mixture is looking a little tight to loosen it into a nice wet saucy consistency. You do not want the pasta going into the oven dry so make sure you take your time with this step. Once it looks good, go in with freshly shredded parmesan cheese and stir well until everything is combined.

   

  Baking:

  Preheat your oven to 375°F and transfer the mixture to an oven safe baking dish. Start by adding a layer of the spaghetti mixture followed by about 1-1.5 cups of shredded Oaxaca cheese, then top with the remaining pasta and spread the rest of the cheese all over so you get that beautiful cheesy top.

  Bake for about 10-12 minutes until everything is bubbly, then switch to broil on high for 3-5 minutes until the cheese is crispy and golden brown. Keep a close eye on it during the broil because it can go from perfect to burnt in no time.

  Finish it off with more shredded parm and fresh chopped cilantro and you will have an absolutely amazing dish on your hands. This is one of those meals that is creamy, cheesy, and packed with so much flavor that everyone at the table is going to want seconds. That crispy cheese on top really brings it all together and takes this dish to the next level.

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  TIPS AND TRICKS:

  -Do not skip the step of undercooking your pasta. Since the spaghetti is going into the oven after being tossed in the sauce, it will continue to absorb liquid and cook through during the bake. If you cook it all the way through before assembling, you will end up with mushy noodles and nobody wants that.

  -When it comes to the cheese, I highly recommend using Oaxaca if you can find it because it melts beautifully and has an incredible stretch to it. If you cannot find it at your local store, mozzarella or Monterey Jack both work as solid substitutes and will still give you that gooey cheesy pull.

  -Marinating the chicken makes a huge difference in this recipe so try not to rush it. Even 30 minutes will give you noticeably more flavor compared to skipping it altogether, but if you have the time to let it sit for a couple of hours in the fridge you will really taste the difference.

  -If you want a little extra heat, leave the seeds in your jalapeno or add a pinch of cayenne to the fajita seasoning. It gives the dish a nice kick without overpowering everything else that is going on.

  -Leftovers store well in the fridge for up to 3-4 days in an airtight container. When reheating, add a splash of chicken broth or cream to bring back that saucy consistency since the pasta will absorb a lot of the liquid as it sits.

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  FREQUENTLY ASKED QUESTIONS:

  Can I use a different type of pasta?

  Absolutely. While spaghetti is what I use and love in this recipe, you can easily swap it out for penne, rigatoni, or cavatappi. Just make sure whatever pasta you choose is undercooked before assembling so it does not get overdone in the oven.

  Can I make this ahead of time?

  You can assemble the entire dish up to the point of baking and store it covered in the fridge for up to 24 hours. When you are ready to eat, just bake it straight from the fridge and add a few extra minutes to the bake time since it will be cold going in.

  What can I use instead of heavy cream?

  If you are looking for a lighter option, half and half will work but keep in mind the sauce will not be quite as rich or thick. I would not recommend using milk as it does not hold up well and can result in a thin, watery sauce.

  Can I use chicken thighs instead of breast?

  For sure. Boneless skinless chicken thighs are actually a great option because they tend to stay juicier and have a little more flavor. Just make sure to adjust your cook time accordingly since thighs can take a bit longer to cook through than breast.

  Is this recipe kid friendly?

  This is honestly one of the best dishes to make if you have kids because most of them already love pasta and cheese. If your little ones are sensitive to spice, just cut back on the chili powder and skip the jalapeno and it will still have tons of flavor without any heat.