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Crispy Chicken Fajita Pasta Cups are a delightful fusion of flavors and textures, perfect for a weeknight dinner or a fun gathering with friends. This innovative dish combines the comforting essence of pasta with the vibrant spices of fajitas, all wrapped in a crispy tortilla cup. It's a clever twist on traditional fajitas that brings together the heartiness of pasta and the zesty kick of Mexican cuisine. Whether you're looking to impress guests at a dinner party or simply enjoy a fun family meal, these pasta cups offer an exciting way to serve up a classic favorite.

Crispy Chicken Fajita Pasta Cups

Discover a delightful culinary twist with Crispy Chicken Fajita Pasta Cups! This innovative dish combines the comforting flavors of pasta with the zesty spices of chicken fajitas, all nestled in crispy tortilla cups. Perfect for weeknight dinners or entertaining guests, these cups are filled with tender chicken, colorful veggies, and creamy cheese, creating a burst of flavor in every bite. Check out our step-by-step guide to make this visually appealing and satisfying meal that everyone will love!
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Ingredients
  

8 oz elbow macaroni or any pasta shape you prefer

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, sliced

1 cup shredded cheddar cheese

1 cup sour cream

Fresh cilantro, for garnish

12 taco-sized flour tortillas

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

    Season the Chicken: In a bowl, combine the diced chicken, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the chicken is evenly coated with the spices.

      Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add the sliced bell peppers and onions. Sauté for 4-5 minutes, or until they are tender but still crisp. Add the cooked chicken back into the skillet with the vegetables and stir to combine. Remove from heat.

          Combine with Pasta: In a large mixing bowl, combine the cooked pasta, chicken, and vegetable mixture. Add the shredded cheddar cheese and gently fold until everything is well mixed.

            Prepare Tortilla Cups: Preheat your oven to 350°F (175°C). Using a muffin tin, gently press each tortilla into the cup of the muffin tray, creating a cup shape. You may need to slightly overlap the edges.

              Fill the Cups: Spoon the chicken and pasta mixture into each tortilla cup, filling them generously.

                Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the tortillas are crispy and slightly golden brown.

                  Serve: Let the cups cool for a few minutes after baking. Serve warm with sour cream on the side and garnish with fresh cilantro.

                    Prep Time: 20 mins | Total Time: 50 mins | Servings: 12