One Pot Chicken Fajita Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -
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Calories
395 kcal
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Course
Main Course
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Cuisine
Mexican
One Pot Chicken Fajita Pasta
Description
This recipe starts with cooking diced chicken breast in olive oil, seasoned with fajita or taco seasoning. Onions and bell peppers are then cooked with the remaining seasoning until softened and slightly charred. Garlic is quickly added for flavor, then all cooked vegetables and chicken are set aside.
Next, chicken stock, heavy cream, diced tomatoes, green chiles, pasta, salt, and pepper are added to the pot. The browned bits from cooking are loosened to add depth of flavor. The mixture is brought to a boil, then covered and simmered at a low boil, stirring occasionally, allowing the pasta to cook through and the sauce to thicken and combine with the seasoned chicken and vegetables.
The finished dish results in a creamy, mildly spicy pasta with tender pieces of chicken and sautéed fajita-style vegetables. Garnishes like lime wedges, sliced green onions, and fresh cilantro add brightness and fresh contrast to the dish.
Chicken, onions, bell peppers, and garlic can be prepped ahead and refrigerated separately to streamline cooking. This one-pot method simplifies cleanup while providing a flavorful, hearty meal.
Ingredients
- 3 Tbsp olive oil divided
- 1 lb chicken breast boneless, skinless, cut into 1/2 - 1 inch pieces
- 2-3 Tbsp fajita seasoning (taco seasoning works too)
- 1 large onion yellow, peeled and diced
- 2-3 bell pepper any variety, sliced into 1 inch long strips
- 5 cloves garlic minced
- 2 cups chicken stock reduced sodium
- 1/2 cup heavy cream
- 10 oz diced tomatoes like Rotel brand, canned
- 10 oz green chiles like Rotel brand, canned
- 8 oz penne pasta or other short cut pasta, dried
- kosher salt to taste
- black pepper to taste
- lime wedges, for garnish
- green onion sliced, for garnish
- cilantro minced, fresh, for garnish
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
- Chicken, onion, bell peppers, and garlic can be chopped and stored separately ahead of time in airtight containers.
- Use fajita seasoning or substitute taco seasoning for similar flavor.
- Garnish with lime wedges, green onions, and fresh cilantro to brighten the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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