Go Back
+ servings
top down shot of the mac and cheese

Fajita Chicken Mac and Cheese

No ratings yet
Created by Mariam Ezzeddine
Made with sharp cheddar, creamy Gruyere cheese and succulent, Fajita seasoned chicken breast - this Chicken Mac and Cheese is sublime!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes, Pasta
Cuisine American, Mexican
Servings 8 servings
servings

Ingredients

  • 10 oz elbow pasta dried
  • 1/4 cup butter
  • 3 tbsps. flour
  • 1 1/4 cup chicken broth
  • 2 1/2 cups half and half or 1:1 Whole milk/Heavy cream
  • 2 tbps fajita seasoning
  • 1 tsp black pepper
  • 2 tsps paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 1/2 cup Gruyere cheese shredded or grated
  • 2 cups sharp cheddar cheese shredded
  • 1 small onion petite diced
  • 2 cups multi colored bell peppers petite diced
  • 2 tbsps olive oil lightly flavored

Chicken

  • 4 large chicken thighs boneless
  • 2 tsps fajita seasoning
  • 1 tbsp paprika
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1 tbsp olive oil

Instructions

  • Cook pasta al dente according to package instructions.
  • Marinate the chicken and grill on a cast iron skillet or pan sear on any skillet. Cook 5-7 minutes on each side or until fully cooked (depends on the side of your the thighs). Once cooked, remove from heat, cover with foil and let it rest for 10 minutes.
  • Dice the bell peppers and onions. Sauté in a large pan with 2 tbsps. of olive oil until tender. Transfer to a bowl and set aside.
  • In the same pan, melt the butter. Once the butter melts, add in the flour and whisk until well combined. Then gradually add in the milk and broth while whisking continuously to create a smooth creamy texture.
  • Let the sauce cook on medium-low heat for about 1-2 minute while continuing to whisk slowly. Then add in the spices, salt and mix again to blend well. Add in the cheese gradually and continue to whisk until the cheese melts completely and the mixture cooks for another 2-3 minutes on medium-low heat.
  • Cube up the chicken, and add in the cooked pasta, chicken and the peppers. Mix together to coat well with the sauce. Cover and cook on low heat for another 3-5 minutes.
  • Remove from heat, garnish with cilantro, sliced Jalapenos and enjoy!

Video

Notes

  • Use enough water so once the pasta begins to cook and expand, there will still be plenty of room for them to move freely.
  • To prevent sticking, stir your pasta as soon as you drop it in the water. 
  • Drain your pasta enough to remove most of the water without it drying off. If the pasta is too dry it'll firm up and become too starchy.
  • Add hot pepper or chili flakes to make it spicy.
  • You can adapt with different proteins like shrimp, scallops, crabs or make vegetarian without proteins.
  • Reduce the amount of cheese and use milk instead of half and half if you want to make it lighter.
  • Season and taste as you simmer the mac and cheese.
  • You can also use precooked or rotisserie chicken, it's also a good way to use up leftover chicken.

Nutrition

Calories: 711kcal | Carbohydrates: 39g | Protein: 32g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 155mg | Sodium: 960mg | Potassium: 503mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2838IU | Vitamin C: 52mg | Calcium: 557mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.