One-Pot Chicken Fajita Pasta
A Tex-Mex Comfort Food Favorite
Equipment
- A spacious skillet or a deep sauté pan equipped with a lid.
- Wooden spoon or spatula.
Ingredients
For the Chicken and Vegetables:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil (divided)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 tbsp fajita seasoning
For the Pasta and Sauce:
- 8 oz penne or any short pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup diced tomatoes (canned or fresh)
- ½ cup cream cheese or shredded cheddar (optional)
- Salt and black pepper to taste
Optional Add-ins:
- 1 jalapeño, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
Cook the Chicken:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add diced chicken and sprinkle with fajita seasoning.
- Sauté for 5–7 minutes until the chicken is golden brown and fully cooked. Remove from skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add the remaining 1 tbsp olive oil.
- Add sliced bell peppers and onion.
- Sauté for 5 minutes, stirring frequently, until softened and slightly caramelized. Remove and set aside with the chicken.
Build the Base:
- Pour chicken broth, heavy cream, and diced tomatoes into the skillet.
- Stir well and bring to a simmer.
Cook the Pasta:
- Add uncooked pasta to the skillet, ensuring it’s submerged in the liquid.
- Stir, cover, and simmer for 12–15 minutes, stirring occasionally to prevent sticking.
- Cook until pasta is tender and the liquid has thickened into a creamy sauce.
Combine Everything:
- Return the cooked chicken and sautéed vegetables to the skillet.
- Stir in cream cheese or shredded cheddar (if using) until fully incorporated.
Season and Serve:
- Taste and adjust seasoning with salt and black pepper.
- Garnish with chopped cilantro and serve with lime wedges for a tangy touch.
Nutrition
Calories: 450kcal
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