Description
This One-Pan Chicken Fajita Pasta is a flavorful and easy dinner recipe combining tender chicken, sautéed bell peppers and onions, and a creamy tomato sauce with classic fajita seasoning. Perfect for a weeknight meal, this dish is cooked entirely in one skillet, making cleanup a breeze. The creamy, cheesy pasta is both comforting and packed with Tex-Mex flavor.
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
Pantry & Seasonings
- 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, to taste
- 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, tossing occasionally, until 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, stirring frequently, until the vegetables are just softened, about 3 minutes. Stir in the fajita seasoning and continue cooking for about 30 seconds, until fragrant. Transfer the vegetables to the plate with the chicken.
- Cook the pasta: Pour the chicken broth and crushed tomatoes into the empty skillet, stirring and scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil. Once boiling, stir in the dried rotini or fusilli pasta. Reduce heat to medium and simmer, uncovered, stirring occasionally, until pasta is just al dente, approximately 7 minutes or according to package instructions.
- Finish and serve: Stir the warmed heavy cream into the skillet. Return the cooked chicken and sautéed vegetables back to the skillet. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the chicken is cooked through and flavors meld, about 5 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Garnish and serve: Portion the pasta into bowls and top with shredded pepper Jack cheese if desired. Serve immediately for best flavor and texture.
- Storage and reheating: Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, place leftovers in a pot over medium-low heat, add a few tablespoons of water, cover partially, and stir occasionally until heated through.
Notes
- Use any color of bell peppers according to preference or availability for different flavor and color variations.
- Adjust the amount of fajita seasoning based on your taste preference or use homemade seasoning for a fresher flavor.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or a dairy-free alternative, though texture may vary.
- To make this dish gluten-free, use gluten-free pasta instead of rotini or fusilli.
- Make sure to warm the heavy cream slightly before adding to avoid curdling in the hot skillet.
- Leftovers reheat well, but add moisture when reheating to keep the pasta creamy.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 520
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
