Chicken Fajita Pasta (One Pot)

Name: Chicken Fajita Pasta (One Pot)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 3 boneless, skinless chicken breasts (~1 1/2 lb.); 2 Tbsp. olive oil, divided; 1 tsp. salt; 1/4 tsp. black pepper; 1/2 white onion, finely diced ( ~1 cup); 3 bell peppers, multicolor, seeded and diced; 1 pkg. fajita seasoning (1.12 oz); 3 cloves garlic, minced; 1 can (10 oz.) diced tomatoes; 1 can (4 oz.) chopped green chiles (mild or hot); 3 cups whole milk; 2 cups chicken broth (or vegetable broth); 16 oz. penne pasta, uncooked (4 cups); 1 heaping cup sharp cheddar cheese, shredded (or pepper jack); Garnish ideas: shredded cheese, diced avocado, parsley, sour cream, jalapeños, red pepper chili flakes, guacamole, pico de gallo, cilantro, salsa, lime wedges, green onions

User Reviews

4.9

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Calories
566 kcal
Course
Main Course
Cuisine
American

Chicken Fajita Pasta (One Pot)

Ulric Williams

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Pasta, chicken, fajita seasoning, bell peppers & green chiles are getting ultra-spicy and cozy in this 30-minute Chicken Fajita Pasta!

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Ingredients

Servings

3 boneless, skinless chicken breasts (~1 1/2 lb.)
2 Tbsp. olive oil, divided
1 tsp. salt
1/4 tsp. black pepper
1/2 white onion, finely diced ( ~1 cup)
3 bell peppers, multicolor, seeded and diced
1 pkg. fajita seasoning (1.12 oz)
3 cloves garlic, minced
1 can (10 oz.) diced tomatoes
1 can (4 oz.) chopped green chiles (mild or hot)
3 cups whole milk
2 cups chicken broth (or vegetable broth)
16 oz. penne pasta, uncooked (4 cups)
1 heaping cup sharp cheddar cheese, shredded (or pepper jack)
Garnish ideas: shredded cheese, diced avocado, parsley, sour cream, jalapeños, red pepper chili flakes, guacamole, pico de gallo, cilantro, salsa, lime wedges, green onions

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Instructions

Cut the chicken into bite sized pieces, or sliced into strips.
Heat 1 Tbsp. oil over medium heat in a large heavy pot. Add the chicken, season with salt and pepper and cook until no longer pink. Remove chicken to a plate and set aside.
Add the remaining olive oil to pan. Add onions and bell peppers and cook for 6-8 minutes, stirring occasionally.
Add the chicken back in, along with the fajita seasoning and garlic. Stir to combine until fragrant, ~1 minute.
Pour in the diced tomatoes, green chiles, milk, broth and penne pasta. Stir well. Bring to a boil.
Turn down to a simmer; cook, stirring occasionally so pasta doesn't stick, until pasta is cooked, about 15-20 minutes. It might look liquid-y, but the noodles will absorb the liquid and thicken when cheese is added.
Once pasta is cooked, add the shredded cheese and stir. Serve with your favorite garnishes (green onions, jalapeños, salsa, guacamole, lime wedge, etc.).

Notes

Store in an airtight container in the fridge for up to 5 days.
To reheat, heat on the stove in a pot until warm. You may need to add a little broth or milk to make it creamy again.

Nutrition Information

Show Details

Serving 1serving Calories 566kcal (28%) Carbohydrates 68g (23%) Protein 40g (80%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 85mg (28%) Sodium 548mg (23%) Potassium 964mg (28%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 2113IU (42%) Vitamin C 79mg (88%) Calcium 174mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 566 kcal

% Daily Value*

Serving	1serving
Calories	566kcal	28%
Carbohydrates	68g	23%
Protein	40g	80%
Fat	14g	22%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	85mg	28%
Sodium	548mg	23%
Potassium	964mg	21%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	2113IU	42%
Vitamin C	79mg	88%
Calcium	174mg	17%
Iron	2mg	11%