One Pot Chicken Fajita Pasta

Name: One Pot Chicken Fajita Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -
Ingredients: 3 Tbsp olive oil; 1 lb boneless, skinless chicken breasts, cut into 1/2 - 1 inch pieces; 2-3 Tbsp fajita seasoning; 1 large yellow onion, peeled and diced; 2-3 bell peppers, any variety, sliced into 1 inch long strips; 5 cloves garlic, minced; 2 cups reduced sodium chicken stock; 1/2 cup heavy cream; 10 oz can diced tomatoes and green chiles; 8 oz dried penne pasta; kosher salt and black pepper, to taste; lime wedges, for garnish; sliced green onions, for garnish; minced fresh cilantro, for garnish

User Reviews

4.8

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 -
Calories
395 kcal
Course
Main Course
Cuisine
Mexican

One Pot Chicken Fajita Pasta

Iris Warren

Report

This hearty one pot chicken fajita pasta has all the great classic chicken fajitas flavors combined with creamy pasta in a perfect weeknight meal!

Share:

I Made This!

81 people made this

Print

22 people printed this

Save this

64 people saved this

Ingredients

Servings

3 Tbsp olive oil, divided
1 lb boneless, skinless chicken breasts, cut into 1/2 - 1 inch pieces
2-3 Tbsp fajita seasoning (taco seasoning works too)
1 large yellow onion, peeled and diced
2-3 bell peppers, any variety, sliced into 1 inch long strips
5 cloves garlic, minced
2 cups reduced sodium chicken stock
1/2 cup heavy cream
10 oz can diced tomatoes and green chiles (like Rotel brand)
8 oz dried penne pasta (or other short cut pasta)
kosher salt and black pepper, to taste
lime wedges, for garnish
sliced green onions, for garnish
minced fresh cilantro, for garnish

Add to Shopping List

Instructions

Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes. Remove chicken to a plate and set aside.
Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.
After 15 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.
Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.

Notes

TO PREP AHEAD:
Chicken, onion, bell peppers and garlic can all be pre-chopped and stored in airtight containers in the refrigerator.
Recipe also shared on The Slow Roasted Italian
chicken will need to have it's own separate container