Chicken Fajita Mac and Cheese
|
Active Time |
Total Time |
Serving |
|
15 Mins |
35 Mins |
6 |
This is that meal. It’s creamy mac and cheese, but punched up with smoky fajita seasoning, real chunks of chicken, and sautéed peppers that actually taste like something. It eats like comfort food but doesn’t feel flat or one-note.
The fajita seasoning is the hook here—it cuts through the richness so the cheese doesn’t turn heavy and dull. This is a solid weeknight dinner, good for feeding a crowd, and forgiving enough that you can tweak it based on what’s in your fridge without wrecking it.
Ingredients
- 500g macaroni
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 packet fajita seasoning
- 1 tsp salt
- 3 chicken breasts, diced (bite-size, not minced)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 red peppers, finely diced
- 2 cloves garlic, minced
- 1 cup cheddar cheese, freshly grated (pre-shredded melts worse)
- Chopped parsley, for garnish
Method
Step 1
Heat the olive oil in a wide, deep pan over medium heat. Add the onion, red peppers, and garlic. Cook for 5–7 minutes until everything looks soft and translucent and smells sweet, not sharp. If the garlic starts browning, your heat is too high—turn it down or you’ll get bitterness.
Step 2
Push the vegetables to the sides of the pan to make space in the middle. Add the diced chicken directly to the hot surface. Sprinkle over the fajita seasoning and salt. Let the chicken sit for a minute before stirring—this helps it get some color instead of turning pale and watery. You’re not cooking it through yet, just building flavor.
Step 3
Pour in the chicken stock and heavy cream, then add the dry macaroni straight into the pan. Stir well so nothing sticks. Lower the heat, cover, and let it gently simmer for about 20 minutes. Stir every few minutes. You’re looking for tender pasta and a loose, creamy sauce—not dry, not soupy.
Step 4
Once the pasta is cooked, turn the heat to low and add the cheddar cheese. Stir until fully melted and smooth. If the sauce looks too thick, splash in a bit more stock. If it’s too loose, let it sit uncovered for a minute—it will tighten quickly.
Step 5
Taste and adjust seasoning if needed. Finish with chopped parsley and, if you like, extra roasted peppers on top. Serve hot—this dish waits for no one.
Extra guidance that actually matters
If your pan is too small, everything will steam instead of cook properly. Use the widest pan you have. Also, don’t crank the heat once the pasta goes in—boiling will split the cream and leave you with a greasy sauce. Gentle simmer is the move.
Nutritional Breakdown (Approximate, per serving)
Total servings: 6
- Calories: ~573 kcal
- Protein: ~33 g
- Carbohydrates: ~64 g
- Fat: ~20 g
- Fiber: ~3 g
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