Skillet Chicken Fajita Pasta
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 Servings
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Course
Main Course
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Cuisine
American
Skillet Chicken Fajita Pasta
Description
Skillet Chicken Fajita Pasta unites seasoned chicken breast pieces with diced bell peppers and onions, cooked in a blend of chili powder, cumin, garlic powder, oregano, and paprika. The dish uses chicken broth and milk to cook the pasta in the skillet, allowing the noodles to soak up the combined flavors while simmering with diced tomatoes. The final touch is shredded Monterey jack cheese melted into the sauce, which adds creaminess and a mild, buttery flavor. This one-pot method saves cleanup and integrates ingredients for a cohesive texture and taste.
The dish features tender chicken that retains moisture by cooking quickly in a seasoned skillet before combining with sautéed vegetables. The bell peppers provide a crisp-tender bite alongside the soft pasta, creating a balance of textures. The tomato and dairy components enrich the sauce, while the fajita seasoning offers a gentle, aromatic spice profile without overpowering the palate.
Serve this pasta as a standalone meal or garnish with fresh additions like chopped lime, chives, or avocado slices to introduce brightness and contrast. The recipe prioritizes ease with minimal pot usage and efficient cooking, making it practical for weeknight dinners.
Note that different pasta types and brands may affect cooking times and liquid absorption; watch closely to prevent overcooking and add broth if necessary. Preference for sweeter bell peppers like red or orange enhances the overall flavor, but any color can be used.
Ingredients
Fajita Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon paprika or smoked paprika
Pasta:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 ½ pounds chicken breast cut into 1/2-inch strips or pieces, boneless skinless
- salt
- black pepper
- 2 bell peppers whichever colors you prefer, cored and diced, medium
- ½ cup onion white or yellow, chopped
- 2 ½ cups chicken broth I use low-sodium
- 2 ½ cups milk preferably not skim
- 1 (15-ounce) (15-ounce) can tomato diced or petite-diced, undrained
- 16 ounces tube-shaped pasta see note
- 1 to 2 to 2 cups Monterey jack cheese shredded
- lime chopped chives, avocados, for serving (optional, fresh
Instructions
- Combine all of the fajita seasoning ingredients in a small bowl.
- In a pot or deep skillet, heat the oil over medium heat until rippling and hot. Pat the chicken pieces dry with paper towels, season lightly with salt and pepper and add in a single layer to the pot. Sprinkle with 1 teaspoon of the fajita seasoning mixture and cook, stirring often, until no longer pink in the center, 3-4 minutes. Remove the chicken to a plate/dish and set aside.
- To the pot, add the peppers, onions, and 1 teaspoon of the fajita seasoning mixture. Add another teaspoon or so of oil if the pot is really dry so the veggies don't burn. Cook, stirring occasionally, until the onions are translucent and the peppers are crisp-tender. Scrape the mixture onto the plate with the chicken.
- Return the pot to the heat and add the broth, milk and diced tomatoes, scraping up any browned bits from the bottom of the pot. Stir in the pasta, 1 teaspoon salt, and the remaining fajita seasoning. Bring the mixture to a simmer, and cook, stirring occasionally to make sure the pasta isn't sticking, until the pasta is tender, 12-15 minutes (depending on the brand/type/shape of pasta). It's ok if there is a bit of liquid remaining, it will absorb as the pasta cools and sets up a bit.
- Stir in the chicken and veggies and heat through. Add the cheese and stir until creamy and combined. Squeeze half (or two halves) of a fresh lime over the pasta and stir (optional, but so very delicious). Season to taste with additional salt and pepper, if needed.
- Serve with chopped fresh chives, lime wedges and sliced avocados, if desired. The pasta will thicken as it cools.
Notes
- Use thin tube-shaped pasta cooked according to package instructions, adjusting for doneness during cooking in the skillet.
- Substitute bell pepper colors according to preference; red and orange offer a sweeter taste.
- Monitor liquid levels while cooking pasta in the sauce and add extra broth if needed to avoid dryness.
- This recipe has not been tested with gluten-free pasta; if using, adjust cooking time and liquid amounts accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 451kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 495mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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