admin One Pot Chicken Fajita Pasta
One Pot Chicken Fajita Pasta is a hearty and traditional recipe that combines pasta, chicken, and bell pepper in a creamy fajita sauce. It is the ideal weeknight supper for families. Watch the short recipe video that is attached to discover how simple it is to make this!
One of the best Mexican-inspired dishes that can be prepared quickly is unquestionably this one. Rich, creamy, and tasty best describe it.
Easy chicken fajita pasta
Any regular pasta can be replaced with this Chicken Fajita Pasta. It is significantly richer because of the complex flavors with Mexican influences. This recipe is the top choice each time we need a quick and inexpensive weeknight supper. Additionally, it just requires one pot, which is convenient. Basically, you cook the pasta first. One of the best pasta recipes available is made by sautéing the ingredients together, adding the spice, and finishing with the cream.
For me, the fajita seasoning takes the flavor to a new level, making this one of my favorite pasta dishes. I also enjoy cooking a bigger quantity and refrigerating the leftovers. So, the entire family can take pleasure in it for days to come. And because the flavors have time to meld, it tastes even better after being chilled. Enjoy it plain or add some cheese or chopped cilantro as a garnish.
Recipe tips:
- To make it spicier, adjust the heat level based on your preference. Feel free to add some diced green chiles, or by adding some freshly chopped jalapeno.
- Also, I did not use cheese in this recipe. However, if you are a fan of cheese, then go ahead and add some shredded cheese during the last step when adding back the chicken and veggies, after the pasta is cooked.
- Similarly, this dish can be made with other meats or leftovers. For example, you can use leftover grilled chicken or use turkey, ham, or beef instead. It works great either way.
Want to try another chicken dish see our Lemon Chicken Piccata
- 4 tablespoons olive oil divided.
- 2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces.
- 2 tablespoons fajita seasoning or taco seasoning
- 1 yellow onion diced.
- 1 yellow bell pepper sliced into 1-inch-long strips.
- 1 green bell pepper sliced into 1-inch-long strips.
- 1 red bell pepper sliced into 1-inch-long strips.
- 4 cloves garlic minced.
- 2 cups chicken stock reduced sodium.
- 1/2 cup heavy cream
- 10 oz can dice tomatoes.
- 8 oz dried bow tie pasta
- Kosher salt and black pepper to taste.
- Lime wedges
- Sour cream
- Sliced green onions.
- Chopped cilantro.
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Add 2 tablespoons olive oil to a dutch oven or large, deep skillet and heat over medium-high heat.
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Once the oil is simmering, add chicken pieces, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turnover and cook on the other side for another 2 minutes, or until golden brown. Remove chicken to a plate and set aside.
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Add the remaining 2 tablespoons of olive oil to the dutch oven and add the onion, bell peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes just until softened.
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Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
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Pour in chicken stock, heavy cream, diced tomatoes, pasta, and season with some salt and black pepper. Use a wooden spoon to scrape the browned bits from the bottom of the pan and bring mixture to a boil. Once boiling, reduce heat to a low boil, cover, and cook about 10 minutes, stirring occasionally.
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After 10 minutes, most of the cooking liquid should be absorbed. If it’s not, cook another 3-5 minutes.
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Add back the chicken and vegetables to the pot and stir to heat through.
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Serve garnished with diced green onions, chopped cilantro, a squeeze of a lime wedge and a dollop of sour cream
