Chicken Fajita Pasta

Hey there! So glad you’re here. Let me tell you about a recipe that has saved my weeknights more times than I can count.

We’re making Creamy Chicken Fajita Pasta.

Think about it. The smoky, spicy goodness of chicken fajitas. Now, imagine that wrapped in a cozy, creamy pasta sauce. It’s the ultimate comfort food mashup, and it is so good.

I came up with this because I needed something with a little “wow” factor that wouldn’t leave my kitchen looking like a disaster zone on a Tuesday night. The answer? A one-pot wonder.

Seriously. Everything cooks in one single skillet. The chicken, the veggies, the pasta, all of it. This isn’t just about saving time on dishes. Cooking it all together builds these amazing layers of flavor you just can’t get any other way.

This is going to be fun. Let’s get cooking!

A Quick Look at What We’re Doing

Before we start, let’s get the lay of the land. This recipe is all about getting a ton of flavor without a ton of work.

How long will it take? You’ll need about 25 minutes to chop everything up and about 15 minutes of cooking. So, from start to finish, you’re looking at 40 minutes before you have a beautiful meal on the table.

How many people does it feed? This recipe makes about 4 big, hearty servings.

• Cooking for two? Just cut all the ingredients in half. Easy.
• Feeding a crowd? Double everything! Just make sure you use a bigger pot, like a Dutch oven, so you don’t crowd the pan.

Here’s a handy little chart for scaling the recipe.

Servings	Chicken	Broth	Cream	Ro-Tel	Pasta
2	1/2 lb	1 cup	1/4 cup	1/2 can	4 oz
4 (Original)	1 lb	2 cups	1/2 cup	1 can	8 oz
6	1.5 lbs	3 cups	3/4 cup	1.5 cans	12 oz

How hard is it? I’d call this one easy. If you’re new to cooking, it’s a great way to learn some basics. If you’re an old pro, you’ll love how simple and delicious it is.

What gear do I need? The hero here is a 12-inch skillet with deep sides. If you have a Dutch oven, that works great too. Other than that, just a cutting board and a good knife.

Can I prep this ahead of time? You bet. To make this meal even faster, you can:

• Chop the onions and bell peppers ahead of time. Keep them in an airtight container in the fridge for a day or two.
• Mix up your fajita seasoning in advance.

Do this, and your 40-minute meal becomes a lightning-fast 20-minute dinner.

Your Ingredient Lineup

You know what they say. Great food starts with great ingredients. Let’s run through what you’ll need.

For cooking, we’ll start with 2 tablespoons of olive oil.

Our protein is 1 pound of boneless, skinless chicken breasts, cut into small, bite-sized pieces.

For that classic fajita flavor, you’ll need 1 envelope (about 3 tablespoons) of taco or fajita seasoning. Store-bought is perfectly fine, but if you have a homemade blend you love, even better! That way, you get to control the salt.

Next up, the veggies. We need 2 cups of diced onion (about one large onion) and 2 cups of diced bell peppers. Here’s a little tip from me to you: use a mix of colors! I love using red, yellow, and orange peppers. It just makes the dish look so much more vibrant and inviting. Plus, they’re a little sweeter.

And of course, garlic. I wrote down 3-4 cloves of minced garlic, but let’s be real. You measure garlic with your heart.

Now for that incredible sauce. It’s a simple combo of 2 cups of low-sodium chicken broth, a half-cup of heavy cream for that silky richness, and one 10-oz can of Ro-Tel Diced Tomatoes and Green Chiles. Ro-Tel is a fantastic shortcut. It’s got tomatoes and that zesty chile kick all in one can. Can’t find it? No worries. Just use a can of fire-roasted diced tomatoes and a small 4-oz can of chopped green chiles.

Finally, we need 8 ounces of penne pasta—those little tubes are perfect for soaking up the sauce—and a half-teaspoon of salt.

Let’s Make Some Magic: Step-by-Step

Alright, time for the fun part. Let’s walk through this together.

Step 1: Sear the Chicken

First things first. Put your chicken pieces in a bowl and toss them with half of the taco seasoning. Get them nice and coated.

Heat one tablespoon of olive oil in your skillet over high heat. Wait until the oil shimmers. That’s how you know it’s hot enough. Carefully add the chicken in a single layer. Don’t crowd the pan! This is super important. If the pieces are too close, they’ll steam instead of sear.

Now… leave it alone. Let it cook for 1-2 minutes without touching it. This is how you get that delicious, brown crust. You’ll start to smell it. It’s amazing. Flip the pieces, sear the other side, and then move the cooked chicken to a clean plate.

Step 2: Cook the Veggies

In that same skillet, add the other tablespoon of oil. Keep the heat on high. Toss in your diced onions, bell peppers, and the rest of the taco seasoning. Let them cook, stirring just once in a while, until they start to soften and get some nice charred edges. That little bit of char adds a smoky flavor that just screams “fajitas.”

Your kitchen is going to smell incredible right about now.

Okay, now turn the heat way down to low and stir in the minced garlic. Watch it carefully! Garlic burns in a second. You only need about 30 seconds, just until you can smell it. Then, scoop the veggies out and put them on the plate with the chicken.

Step 3: Build the Sauce & Cook the Pasta

Take a look at your skillet. See all those brown, crusty bits stuck to the bottom? That, my friend, is pure flavor. Don’t you dare wash it away.

Pour in the chicken broth, heavy cream, and the can of Ro-Tel. As the liquid heats up, use a wooden spoon to gently scrape all those tasty bits off the bottom of the pan. They’ll dissolve right into the sauce.

Stir in the uncooked pasta and the salt. Bring it all to a boil. The second it’s boiling, turn the heat down to medium-low, cover the skillet with a lid, and let it simmer for about 15 minutes. The pasta will cook right in the sauce, soaking up all that flavor. Give it a stir every few minutes so nothing sticks.

You’ll know it’s ready when the pasta is tender and the sauce has thickened into something beautiful and creamy.

Step 4: Bring It All Home

You’re almost there! Add the cooked chicken and veggies back into the skillet. Give it all a gentle stir until everything is coated in that amazing sauce and the chicken is warmed through. This should only take a minute or two.

And… that’s it. You did it. A stunning, delicious meal all in one pan.

Want to Change Things Up?

One of the things I love about this recipe is how easy it is to tweak. Make it your own!

• Need it gluten-free? Super simple. Just use your favorite gluten-free penne and make sure your fajita seasoning is certified gluten-free.
• Want a lighter version? You can swap the heavy cream for half-and-half or even evaporated milk. It’ll still be creamy and delicious.
• Love a little heat? Add a pinch of cayenne pepper with the fajita seasoning. Or toss in a few slices of fresh jalapeño with the bell peppers. For a milder dish, just use plain diced tomatoes instead of Ro-Tel.
• Feeling fancy? Finish the dish with a big squeeze of fresh lime juice. It really brightens everything up. Then top it with fresh cilantro, a dollop of sour cream, and maybe some crumbled cotija cheese. Sliced avocado is never a bad idea, either.

Serving and Leftovers

You made something awesome, so let’s serve it right.

Spoon the hot pasta into some cozy bowls. That buttery garlic bread you were thinking about? It’s the perfect partner for mopping up every last bit of sauce. A simple side salad with a lime vinaigrette is also great for cutting through the richness.

Got leftovers? Store them in an airtight container in the fridge for up to 4 days. The pasta will soak up even more sauce as it sits, so it’ll be extra creamy the next day. To reheat, just warm it up gently in a pot over low heat. You might want to add a splash of milk or broth to loosen the sauce up a bit.

So, can you freeze it? Honestly, I wouldn’t recommend it. Creamy sauces can sometimes get a weird texture when they’re thawed, and the pasta can get a little mushy. This one is definitely best when it’s fresh.

I really hope you have a blast making this dish. Enjoy!

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