One-Pot Creamy Fajita-Style Chicken Pasta
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 25–30 minutes
- Total time
- 45–50 minutes
Heat / oven settingHob: medium heat, then simmer
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 450g | |
| 1.5 | |
| 3 | |
| 3 cloves | |
| 1.5 tbsp | |
| 3 tsp | |
| 1.5 tsp | |
| 600g (1½ × 400g tins; then drain if directed) | |
| 1050ml, plus a little if needed | |
| 150g | |
| 75g |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Large deep saucepan
- Cheese grater
- Can opener
- Wooden spoon
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Fry chicken
Heat oil in a large deep saucepan. Add chicken and cook for 5–6 minutes, turning. Add onion and peppers for 4 minutes.
Add flavour
Stir in garlic, paprika and cumin for 1 minute. Add tomatoes, stock and dry pasta.
Simmer
Simmer for 15–20 minutes, stirring frequently to stop pasta sticking. Add a little hot water if it dries before the pasta is tender. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary.
Make creamy
Stir in cream cheese and cheddar over low heat until melted and the dish is hot throughout.
Serve
Divide into six bowls. Evaluate pasta texture and sauce thickness.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Chicken and cheese supply protein. Pasta contributes carbohydrate and peppers add vegetables. Reduced-fat cream cheese helps control saturated fat.
Practical skills
One-pot cooking, spice measuring and controlling liquid absorption.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.