Name: One-Pot Chicken Fajita Pasta: Quick and Delicious Way
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Mexican
Ingredients: 3 Tbsp olive oil divided; 1 lb boneless skinless chicken breasts cut into ½ – 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; ½ 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

Description

One-Pot Chicken Fajita Pasta is a spicy chicken fajita pasta and creamy chicken fajita pasta dish that’s quick and full of flavor. This Mexican-inspired recipe combines tender chicken, bell peppers, onions, and pasta all cooked in one pot. Perfect for a busy weeknight dinner with vibrant fajita spices.

Ingredients

Scale

3 Tbsp olive oil divided
1 lb boneless skinless chicken breasts cut into ½ – 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
½ 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

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Instructions

Heat 1½ tablespoons of olive oil in a dutch oven or 12 inch skillet over medium-high heat and add chicken sprinkled with half the fajita seasoning; cook for 2 minutes then flip or stir and cook another 1-2 minutes. Remove the chicken and set aside.
Add remaining 1½ tablespoons olive oil to the pot, add diced onions, sliced peppers, and the rest of the fajita seasoning; cook for about 4-5 minutes stirring occasionally until softened and lightly charred. Stir in the minced garlic and cook for 30 seconds more before removing the vegetables to the plate with the chicken.
Pour chicken stock, heavy cream, diced tomatoes with chiles, pasta, and a pinch of salt and pepper into the pot; scrape up browned bits with a wooden spoon and bring to a boil. Lower to a gentle boil, cover, and cook for 15 minutes stirring sometimes.
If liquid remains, cook 3-5 minutes longer until mostly absorbed. Return chicken and vegetables to the pot and stir well to warm through.
Serve topped with sliced green onions, minced cilantro, and a squeeze of lime wedge.

Notes

TO PREP AHEAD: Chicken onion bell peppers and garlic can be chopped ahead and kept in airtight containers separately in the fridge

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Mexican

Nutrition

Calories: 395kcal