Ingredients
Sauce Mixture
- 1 ¼ cups half and half
- ¾ cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon coriander
- ½ teaspoon garlic powder
Chicken and Vegetables
- 1 tablespoon avocado oil (or olive oil)
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- Salt and pepper, to taste
- 2 cups sliced bell peppers (any color)
- 1 cup chopped onion
Pasta and Cheese Sauce
- ½ pound penne pasta
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 (10 oz) can Rotel tomatoes, drained
- ¾ cup cheddar cheese, shredded
- ½ cup Pepper Jack cheese, shredded
Finishing Touches
- 2 teaspoons lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the sauce mixture: In a large measuring cup, combine the half and half, chicken broth, bouillon cube, hot sauce, chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder. Stir well and set aside to infuse flavors.
- Sear the chicken: Heat the oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 4–5 minutes, turning to sear all sides until lightly golden. Remove chicken from skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced bell peppers and chopped onion, seasoning lightly with salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until softened and slightly charred. Remove and set aside with the chicken.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Drain and set aside.
- Make the roux and sauce base: Reduce heat to medium and melt the butter in the skillet. Add minced garlic and cook about 1 minute until fragrant. Stir in the flour and cook for 1–2 minutes, stirring continuously to form a smooth roux.
- Add the sauce mixture: Lower the heat to low, then gradually add the prepared sauce mixture in small splashes, stirring continuously to keep the sauce smooth. Increase heat and bring to a gentle boil, then reduce to a simmer. Stir in the drained Rotel tomatoes for added flavor and texture.
- Melt in the cheeses: Gradually add the shredded cheddar and Pepper Jack cheeses, stirring until they are fully melted and incorporated, creating a creamy, smooth cheese sauce.
- Combine pasta, chicken, and vegetables: Add the cooked pasta to the skillet and stir well to coat it evenly in the cheese sauce. Return the cooked chicken and sautéed peppers and onions to the pan along with any juices. Stir to combine all ingredients and let everything heat through for a few minutes.
- Finish and serve: Remove the skillet from the heat and stir in the lime juice for a fresh, zesty brightness. Garnish with chopped fresh cilantro and serve immediately for the best flavor and texture.
Notes
- For a creamier sauce, you can substitute half and half with heavy cream.
- Use any combination of bell peppers for vibrant colors and flavors.
- Adjust the hot sauce amount to your preferred spice level.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.
- For a gluten-free version, substitute the penne with gluten-free pasta and use a gluten-free flour or cornstarch for the roux.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
