One-Pan Chicken Fajita Pasta is an easy Mexican chicken recipe that you can make on a busy weeknight. Seasoned chicken and fresh bell peppers in a creamy pasta make for a delicious dinner!
ONE-PAN CHICKEN FAJITA PASTA
This pasta is Italian meets Mexican in a creamy one-pan dinner. I have a love for one-pan dishes.
I recently finished my second cookbook and took a one day break from cooking and was back at it. I felt like my cookbook was bootcamp and now I can just pump out pushups, or in this case recipes, with ease.
I still have so many ideas. Although I said this my last cookbook, who knows what the future holds.
You can use one color of bell pepper for the whole dish but I love a variety of colors for the eye.
SHORT PASTA
You can use any short pasta in this recipe like farfalle, penne, rigatoni, macaroni,…the list goes on.
OTHER FAJITA RECIPES:
OTHER ONE-PAN DINNERS:
Yield: 6 servings
-
3
tablespoons
olive oil
divided -
1
lb
boneless skinless chicken breasts
cut into 1 1/2 inch pieces -
1/2
teaspoon
chili powder
divided -
1/2
teaspoon
ground cumin
divided -
1
cup
diced yellow onion -
1 1/2
cups
diced bell peppers
red, orange, green, or yellow -
2
cups
low-sodium chicken broth -
1
cup
salsa -
1/2
cup
heavy cream -
8
ounces
short pasta -
1
lime
juiced -
1
cup
shredded cheddar cheese -
Optional Topping: sour cream
guacamole, chopped cilantro
-
In a large saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken to the pan and season the chicken breast pieces with about 1/2 teaspoon kosher salt or to taste. Sprinkle chicken with 1/4 teaspoon chili powder and 1/4 teaspoon cumin. Cook chicken 5-6 minutes or until cooked through. Remove from the pan and set aside on a plate.
-
Add the remaining 1 tablespoon of olive oil and add the onion and bell peppers. Sprinkle with remaining 1/4 teaspoon chili powder and 1/4 teaspoon of cumin. Cook veggies over medium-high heat until soft. Remove from the pan and set aside with the chicken.
-
Add the chicken broth, salsa, and cream to the pan. Add the pasta and cook covered for 15-20 minutes until pasta is done, stirring every so often, replacing the lid quickly so the heat doesn’t escape.
-
When pasta is done, stir in the lime juice and add the chicken and veggies back to the pan heating until warmed through.
-
Stir in the cheese until melted and top with desired toppings.
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