One-Pan Chicken Fajita Pasta
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Mexican
One-Pan Chicken Fajita Pasta
Description
One-Pan Chicken Fajita Pasta unites spiced chicken breast chunks with sautéed bell peppers and yellow onions to balance hearty protein with sweet vegetable notes. The pasta cooks in a seasoned liquid composed of chicken broth, salsa, and cream, which infuses the noodles with rich fajita flavors while keeping the dish moist and creamy. Adding lime juice brightens the flavor to balance the creaminess, and shredded cheddar melts in for a rich final touch.
Cooking everything in one pan reduces cleanup and concentrates flavor by allowing the ingredients to meld during simmering. The combination of chili powder and cumin enhances the savory, slightly smoky profile typical of fajitas. This pasta makes for a filling dinner option, appealing to those who enjoy Tex-Mex-inspired meals without needing separate sides.
The recipe allows optional toppings like sour cream, guacamole, or chopped cilantro, which can personalize the dish with extra creaminess or fresh herbal notes. Preparing the chicken and vegetables separately before combining helps control cooking times and maintain texture integrity throughout the dish.
Ingredients
- 3 tablespoons olive oil divided
- 1 lb chicken breast cut into 1 1/2 inch pieces, boneless skinless
- 1/2 /2 teaspoon chili powder divided
- 1/2 /2 teaspoon cumin divided, ground
- 1 cup yellow onion diced
- 1 1/2 /2 cups bell pepper red, orange, green, or yellow, diced
- 2 cups chicken broth low-sodium
- 1 cup salsa
- 1/2 /2 cup heavy cream
- 8 ounces short pasta
- 1 lime juiced
- 1 cup cheddar cheese shredded
- sour cream guacamole, chopped cilantro, optional topping
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.
User Reviews
Overall Rating
4.7
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