Description
This One-Pan Chicken Fajita Pasta combines the bold flavors of fajita-seasoned chicken and colorful bell peppers with tender pasta in a creamy tomato sauce. Prepared in a single skillet, this quick and comforting meal is perfect for busy weeknights, offering a delicious fusion of Mexican-inspired spices and Italian pasta in one easy dish.
Ingredients
Units
Scale
Protein
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
Vegetables
- 2 bell peppers (any color), stemmed, seeded, and chopped
- 1 medium red onion, finely chopped
Seasonings & Liquids
- 2 tablespoons extra-virgin olive oil
- 1 (1-ounce) package fajita seasoning
- 2 1/2 cups low-sodium chicken broth or water
- 1 (15-ounce) can crushed tomatoes
- Kosher salt and freshly ground black pepper, to taste
Pasta & Dairy
- 12 ounces dried rotini or fusilli pasta
- 1/2 cup heavy cream, warmed slightly in the microwave
- Shredded pepper Jack cheese, for topping, optional
Instructions
- Brown the chicken: Heat the olive oil in a large, deep-sided skillet over medium-high heat. Add the cubed chicken and cook while tossing occasionally until it is browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside on a plate.
- Cook the vegetables: In the same skillet, add the chopped bell peppers and red onion. Cook while stirring often until the vegetables are just softened, approximately 3 minutes. Sprinkle the fajita seasoning over the vegetables and cook for about 30 seconds until fragrant. Transfer the cooked vegetables to the plate with the chicken.
- Cook the pasta: Pour the chicken broth and crushed tomatoes into the now-empty skillet. Stir to combine, scraping up any browned bits from the bottom of the pan for added flavor. Bring the mixture to a boil, then add the dried pasta. Reduce the heat to medium and let it simmer, stirring occasionally, until the pasta is just al dente, about 7 minutes or according to package instructions.
- Finish and serve: Stir in the warmed heavy cream to the skillet. Return the chicken and vegetables to the pan, then reduce the heat to medium-low. Cover the skillet and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Season with kosher salt and freshly ground black pepper to taste. Serve portions into bowls and garnish with shredded pepper Jack cheese if desired.
- Storage and reheating: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the pasta in a pot over medium-low heat, add a few tablespoons of water to loosen the sauce, cover partially with a lid, and stir occasionally until heated through.
Notes
- Feel free to use any combination of bell peppers—red, yellow, green, or orange—for a colorful dish.
- Adjust the amount of fajita seasoning according to your spice preference or use homemade seasoning for a fresher taste.
- To make this recipe lighter, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Be careful not to overcook the pasta; it should be al dente after simmering to avoid mushy texture after the final cooking step.
- Leftovers reheat best on the stovetop to maintain the creaminess and texture of the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
