Chicken Fajita Pasta
A vibrant one-pot dish combining tender chicken, colorful bell peppers, and pasta in a creamy fajita-spiced sauce, perfect for weeknight dinners or potlucks.
Equipment
- Large Pot
- Large Skillet
- Small Bowl
Ingredients
Pasta
- 12 ounces penne pasta or any medium pasta shape
- 1 pound boneless, skinless chicken breasts sliced into thin strips
- 3 bell peppers red, yellow, green, thinly sliced
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup heavy cream or half and half for a lighter version
- 1 cup chicken broth
- 1 cup shredded Mexican blend cheese
- 1 can (10 oz) diced tomatoes with green chilies drained
- 2 tablespoons fresh lime juice
Fajita Seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- fresh cilantro chopped
- avocado sliced
- sour cream
- lime wedges
- tortilla chips crushed
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- In a small bowl, combine all fajita seasoning ingredients and mix well.
- Place sliced chicken in a bowl and toss with half of the fajita seasoning until evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until golden and cooked through. Remove to a plate and cover to keep warm.
- In the same skillet, add remaining tablespoon of olive oil. Add the sliced bell peppers and onions. Cook for 4-5 minutes until vegetables are slightly softened but still crisp-tender.
- Add minced garlic and remaining fajita seasoning to the vegetables. Sauté for 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream and diced tomatoes with green chilies. Simmer for 2-3 minutes until slightly thickened.
- Return the cooked chicken to the skillet. Add the drained pasta and toss to coat in the sauce. If needed, add a splash of reserved pasta water to reach desired consistency.
- Sprinkle in the shredded cheese and stir until melted and creamy. Remove from heat and stir in fresh lime juice.
- Divide into bowls and garnish with chopped cilantro, sliced avocado, a dollop of sour cream, lime wedges, and crushed tortilla chips if desired.
Notes
Adjust spice with cayenne or mild/hot diced tomatoes. Substitute shrimp, steak, or tofu for chicken. Add corn or black beans for variety. Use coconut milk for dairy-free. Store leftovers in the refrigerator for up to 3 days or freeze for 2 months. Reheat with a splash of broth. Serve with a green salad or cornbread.