20-Minute, One-Pan Chicken Fajita Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
5 servings
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Calories
420 kcal
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Course
Dinner
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Cuisine
Tex-Mex, Mexican-American Fusion
20-Minute, One-Pan Chicken Fajita Pasta
Description
20-Minute, One-Pan Chicken Fajita Pasta features chicken cut into bite-sized portions, seasoned with fajita spices, and browned to develop flavor and texture. The addition of diced onions and bell peppers cooked with garlic creates a classic fajita vegetable base. Cooking the penne pasta directly in chicken broth with fire-roasted tomatoes softens the pasta while infusing it with a smoky tomato depth. The dish finishes by combining the browned chicken and vegetables back into the pan, heated through and seasoned with freshly ground black pepper.
Its straightforward, one-pan cooking keeps preparation efficient while blending the distinctive fajita seasoning into a pasta format. The balance between tender chicken, softened but still-textured peppers and onions, and al dente pasta results in a satisfying dish that is both hearty and flavorful.
This meal can suit weeknight dinners when time is limited yet a robust, home-cooked dish is desired. Substituting convenient pre-cut vegetables or dehydrated garlic can speed preparation further, and using fire-roasted tomatoes adds a smoky nuance to the sauce base.
Ingredients
- 1 lb chicken breast towel dried, and cut into bite-size portions, boneless skinless
- 3 TB fajita seasoning homemade or store bought packet, divided in half
- 4 TB olive oil divided
- 1 onion yellow or red diced, medium
- 2 bell pepper any colors seeded and diced
- 5 cloves garlic minced, fresh
- 2 ½ cups chicken broth low sodium
- 1 can 10 oz fire-roasted tomatoes with juices
- 8 oz penne pasta dry
- black pepper to taste, freshly ground
Instructions
- In a large heavy pan (I use my nonstick) heat 2 TB oil over high heat until oil is hot. Add chicken and half the seasoning, tossing to coat well. Spread chicken in a single layer and let cook undisturbed for about 1 min, or until browned on bottom side. Flip chicken over and repeat until both sides are browned. Remove chicken to a large bowl and set aside.
- Add remaining 2 TB oil to the pan over high heat. Once oil is hot, add the onions, bell peppers, and garlic, along with remaining half of seasoning. Stir well to coat; stir often and cook until veggies are tender, 2 min. Add veggies to the bowl of cooked chicken.
- Add broth, tomatoes with all its juices, and dry pasta to the same pan. Bring liquid to a boil and immediately reduce to a low boil. Cover and let cook for 15 min. until pasta is al dente. Liquid should be mostly absorbed. When pasta is cooked, add chicken and veggies back to the same pan. Add freshly ground black pepper to taste. Stir to combine and heat through.
Notes
- Using pre-diced onions and peppers can reduce prep time significantly.
- Dehydrated minced garlic works as a convenient substitute for fresh garlic.
- For a spicier version, swap fire-roasted tomatoes for canned tomatoes with green chilies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 269mg | 11% |
| Potassium | 683mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1659IU | 33% |
| Vitamin C | 65mg | 72% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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