Creamy Fajita Chicken Pasta

1Seasoning the Chicken In a small bowl, mix together the chili powder (1 teaspoon), cumin (1 teaspoon), paprika (1 teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), salt (½ teaspoon), black pepper (¼ teaspoon), and cayenne pepper (¼ teaspoon).

2Rub the spice mixture all over the chicken breasts, evenly coating both sides.

3Heat the olive oil (1 tablespoon) in a large skillet over medium-high heat.

4Add the seasoned chicken breasts to the skillet and cook for about 6-8 minutes per side, or until cooked through and browned. Remove the chicken from the skillet and set aside.

5In the same skillet, add the cream of mushroom soup, milk (½ cup), chicken broth (½ cup), dried thyme (½ teaspoon), dried oregano (½ teaspoon), dried basil (½ teaspoon), salt (¼ teaspoon), and black pepper (¼ teaspoon). Stir well to combine.

6Bring the sauce to a simmer and let it cook for 5 minutes, until slightly thickened.

7Meanwhile, cook the penne pasta (8 ounces) according to package instructions until al dente. Drain and set aside.

8Slice the cooked chicken breasts into strips.

9Add the sliced chicken to the skillet with the mushroom sauce and stir to coat the chicken evenly.

10Add the cooked penne pasta (8 ounces) to the skillet and toss to combine everything together.

11Cook for an additional 2-3 minutes, until the pasta is heated through.

12Sprinkle grated Parmesan cheese (¼ cup) over the pasta and stir until melted and creamy.

13Serve the creamy fajita chicken pasta hot and enjoy!