Easy One Pot Chicken Fajita Pasta Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
603 kcal
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Course
Main Course
Easy One Pot Chicken Fajita Pasta Bake
Description
The recipe begins by marinating diced chicken in a blend of chili flakes, cumin, oregano, smoked paprika, lime juice, salt, and pepper to impart classic fajita flavors. The chicken is browned and then removed to develop a sear.
Sautéed bell peppers, onions, and garlic follow in the same pot to build aroma and sweetness. Adding the marinated chicken back along with uncooked fusilli, passata, and water allows the pasta to cook through absorption, merging all ingredients into one cohesive dish.
After simmering to nearly al dente, a topping of grated cheddar is sprinkled over the mixture and the entire pot is transferred to a hot oven to brown the cheese, creating a bubbly, golden crust. The result balances soft pasta with tender proteins, a vibrant vegetable mix, and a cheesy finish.
The recipe advises using a wide, oven-safe pan to perform all cooking steps without transferring between dishes, simplifying cleanup. It pairs well with a fresh green salad to brighten the meal.
Ingredients
Marinade
- ½ teaspoon chili flakes
- 1 teaspoon cumin
- 2 teaspoons oregano
- 2 teaspoons smoked paprika
- salt to taste
- black pepper to taste
- lime juice of 1
Easy One Pot Chicken Fajita Pasta
- 2 chicken breast diced, large
- 2 tablespoons olive oil
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- 1 onion sliced, large
- 3 cloves garlic crushed
- 300 g fusilli pasta (or your favourite shape)
- 350 ml passata
- 650 ml water (use the empty passata jar to measure)
- 200 g cheddar cheese grated
- green salad to serve
Instructions
- Mix together all the marinade ingredients. Add the diced chicken and mix thoroughly to coat. Ideally put in the fridge and leave to marinate for 1-2 hours. Alternatively, if you don’t have the time, just continue with the recipe.
- Put the oil in a wide ovenproof pan and heat over a high heat for 1 minute. Add the marinated chicken and brown for 2-3 minutes, stirring regularly. Remove the chicken from the pan and put on a plate.
- Turn down the heat under the pan and add the sliced onion and peppers. Fry for 3 minutes until softened. Add the garlic and cook for a further 2 minutes.
- Return the chicken and any juices to the pan, along with the pasta, passata and water. Bring to the boil. Cover with a lid and cook for 10 minutes, stirring once or twice until the pasta is nearly al dente. Meanwhile preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Remove the lid. Stir the pasta, then sprinkle over the cheddar cheese. Cook in the preheated oven for 10-15 minutes until the cheese is melted and bubbling and the pasta is cooked to your liking.
- Serve with a green salad.
Notes
- Use a wide, deep ovenproof pan to cook on the stovetop and finish in the oven to keep this a one-pot dish.
- If you lack oven-safe cookware, transfer to a baking dish before adding cheese and baking.
- Nutrition facts provided are approximate and should be used as guidelines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 75mg | 25% |
| Sodium | 345mg | 14% |
| Potassium | 1068mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2525IU | 51% |
| Vitamin C | 129.2mg | 144% |
| Calcium | 347mg | 35% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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