Chicken Fajita Pasta
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
428 kcal
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Course
Main Course
Chicken Fajita Pasta
Description
The Chicken Fajita Pasta recipe starts by marinating chicken breast and bell peppers separately in a mixture of lemon juice, garlic, cumin, onion powder, and other spices to capture classic fajita flavors. After marinating, the chicken is sautéed until cooked through, then removed while the vegetables are softened in the pan.
Next, chicken broth, milk, diced tomatoes, and uncooked penne pasta are combined and simmered until the pasta is tender and most liquid is absorbed. The cooked chicken and vegetables are returned to the pan and stirred in to blend flavors. The result is tender pasta intertwined with juicy chunks of fajita-seasoned chicken and crisp-tender bell peppers, with a tomato-rich, lightly tangy sauce.
This hearty one-skillet meal can be served topped with salsa and sour cream for additional zest and creaminess. It is well suited as a filling weeknight dinner that marries familiar fajita tastes with comfort pasta. The recipe also offers a vegetarian variation by omitting the chicken and increasing the vegetable content.
Ingredients
For the fajita marinade:
- 2 Tablespoons neutral cooking oil vegetable or canola oil, generic cooking oil
- 3 Tablespoons lemon juice
- 1-2 cloves garlic , minced
- 1 teaspoon cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt pinch
- black pepper freshly ground
For the pasta:
- 1 pound chicken breast boneless skinless halves or tenders
- 1 Tablespoon olive oil
- 1 whole onion chopped
- 1 green bell pepper , chopped
- 1 red bell pepper chopped
- 1-2 cloves garlic , minced
- 2 cups chicken broth low-sodium
- ½ cup milk
- 14.5 ounce can diced tomatoes , undrained
- 8 ounces penne pasta regular or whole wheat
- ½ teaspoon salt
- salsa for topping, if desired
- sour cream for topping, if desired
Instructions
- In a small bowl combine the fajita marinade ingredients.
- Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. Pour half of the marinade into each bag and toss them to coat. Refrigerate for 15 minutes, or up to a few hours.
- When ready to cook, heat oil in a large skillet over medium-high heat. Once hot, add the chicken (discard any remaining marinade), and cook for 3-4 minutes. Flip chicken to cook on the other side until cooked through (about 165 degrees F). Remove to a plate and cover with aluminum foil. Add veggies and garlic to the pan and sauté for a few minutes, until tender. Remove to the plate with the chicken.
- In the same skillet, add the broth, milk, diced tomatoes, uncooked pasta, and salt.
- Stir to combine and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 13-15 minutes or until pasta is tender and liquid is mostly absorbed.
- Add the chicken and veggies back into the skillet and stir to combine until heated through.
- Serve immediately, topped with salsa and sour cream, if desired.
Notes
- Marinate chicken and vegetables separately to ensure even seasoning and flavor absorption.
- Use fresh lemon juice and a blend of cumin, garlic powder, and onion powder for authentic fajita flavor.
- Simmer the pasta in broth and tomato mixture until tender to infuse flavor throughout.
- Top with salsa and sour cream if desired for added texture and richness.
- For a vegetarian option, omit chicken and increase vegetable quantity in the marinade and pasta steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 419mg | 17% |
| Potassium | 689mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1228IU | 25% |
| Vitamin C | 77mg | 86% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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