One-Pan Chicken Fajita Pasta
User Reviews
4.7
57 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
Mexican
One-Pan Chicken Fajita Pasta
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 3 3 tablespoons olive oil divided
- 1 1 lb boneless skinless chicken breasts cut into 1 1/2 inch pieces
- 1/2 1/2 teaspoon chili powder divided
- 1/2 1/2 teaspoon ground cumin divided
- 1 1 cup diced yellow onion
- 1 1/2 1 1/2 cups diced bell peppers red, orange, green, or yellow
- 2 2 cups low-sodium chicken broth
- 1 1 cup salsa
- 1/2 1/2 cup heavy cream
- 8 8 ounces short pasta
- 1 1 lime juiced
- 1 1 cup shredded cheddar cheese
- Optional Topping: sour cream guacamole, chopped cilantro
Add to Shopping List
Instructions
- In a large saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken to the pan and season the chicken breast pieces with about 1/2 teaspoon kosher salt or to taste. Sprinkle chicken with 1/4 teaspoon chili powder and 1/4 teaspoon cumin. Cook chicken 5-6 minutes or until cooked through. Remove from the pan and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil and add the onion and bell peppers. Sprinkle with remaining 1/4 teaspoon chili powder and 1/4 teaspoon of cumin. Cook veggies over medium-high heat until soft. Remove from the pan and set aside with the chicken.
- Add the chicken broth, salsa, and cream to the pan. Add the pasta and cook covered for 15-20 minutes until pasta is done, stirring every so often, replacing the lid quickly so the heat doesn't escape.
- When pasta is done, stir in the lime juice and add the chicken and veggies back to the pan heating until warmed through.
- Stir in the cheese until melted and top with desired toppings.
Genuine Reviews
User Reviews
Overall Rating
4.7
57 reviews
Excellent
Other Recipes
You'll Also Love
