5 from 18 votes
Easy One Pot Chicken Fajita Pasta Bake
This One Pot Chicken Fajita Pasta Bake combines marinated chicken breast with sliced bell peppers, onions, garlic, and fusilli pasta in a spiced tomato base, topped with melted cheddar cheese. The dish features tender chicken and vegetables folded into pasta that cooks together, finishing with a golden cheese crust. It provides a filling, flavorful meal in a single cookware piece.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
people
Calories:
603 kcal
Course:
Main Course
Cuisine:
Fusion, Italian, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 603
% 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.