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Chicken Fajita Pasta

Chicken Fajita Pasta
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Imagine your favorite sizzling chicken fajitas and a cozy bowl of creamy pasta came together in one dish. This is it! An incredible, flavor-packed meal that all cooks in a single pan, making it the perfect hero for any busy weeknight.

Ingredients

Scale
  • 2 tbsp olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 envelope (3 tbsp) taco or fajita seasoning, divided
  • 2 cups diced onion (about 1 large)
  • 2 cups diced bell peppers (a mix of colors is great!)
  • 3–4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes & Green Chiles
  • 8 oz penne pasta, uncooked
  • 1/2 tsp salt

Instructions

  1. Sear the Chicken: In a bowl, toss the chicken pieces with half of the fajita seasoning. Heat 1 tbsp of olive oil in a large, deep skillet over high heat. Add the chicken in a single layer and cook for 1-2 minutes per side until golden brown. Remove the chicken and set it aside.
  2. Sauté the Veggies: Add the remaining 1 tbsp of olive oil to the same skillet. Toss in the onion, bell peppers, and the rest of the fajita seasoning. Cook until softened and slightly charred, about 5-7 minutes. Add the minced garlic and cook for just 30 seconds until fragrant. Remove the veggies and set aside with the chicken.
  3. Make the Sauce & Cook Pasta: Pour the chicken broth, heavy cream, and the can of Ro-Tel into the skillet. Scrape up any browned bits from the bottom. Stir in the uncooked penne and salt. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until the pasta is tender.
  4. Combine Everything: Stir the cooked chicken and vegetables back into the skillet with the pasta and sauce. Cook for 1-2 minutes until everything is heated through. Serve immediately and enjoy!

Notes

  • Serving Ideas: This pasta is amazing on its own, but it’s even better with a side of garlic bread for soaking up the sauce or a crisp salad with a lime vinaigrette. Top with fresh cilantro, a dollop of sour cream, or sliced avocado.
  • Tips & Tricks: For the best flavor, don’t crowd the pan when searing the chicken. A little char on the veggies adds a wonderful smoky taste. A final squeeze of fresh lime juice right before serving really makes all the flavors pop.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce. Freezing is not recommended, as the creamy sauce can separate.

Find it online: https://sabormexicana.com/chicken-fajita-pasta/