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Chicken Fajita Pasta

Chicken Fajita Pasta
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A one-pan wonder that combines spicy, smoky fajita flavors with a rich, creamy pasta. It’s the ultimate weeknight comfort food!

Ingredients

Scale
  •  tbsp olive oil, divided
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 envelope (3 tbsp) taco or fajita seasoning, divided
  • 2 cups diced onion
  • 2 cups diced bell peppers (mixed colors)
  • 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

Homemade Fajita Seasoning Mix (Optional):

  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp sugar

Instructions

  1. Season the Chicken: Toss the diced chicken with half of the fajita seasoning.
  2. Sear the Chicken: Heat 1 tbsp of olive oil in a large skillet over high heat. Sear the chicken until golden brown. Don’t crowd the pan! Transfer to a plate.
  3. Sauté the Veggies: Add the remaining olive oil to the same skillet. Cook the onions, peppers, and the rest of the seasoning until the veggies are tender. Add the minced garlic and cook for 30 seconds more. Transfer the veggies to the plate with the chicken.
  4. Make the Sauce: Pour the chicken broth, heavy cream, and Ro-Tel into the skillet. Scrape up the browned bits from the bottom of the pan. Stir in the uncooked penne and salt.
  5. Cook the Pasta: Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, stirring often, until the pasta is tender and the sauce has thickened.
  6. Combine & Serve: Stir the chicken and veggies back into the skillet. Cook for 1-2 minutes until everything is heated through.

Notes

  • Serving Suggestions: This dish is great on its own, but a fresh salad or some garlic bread makes it a full meal. Top it with fresh cilantro, a dollop of sour cream, or shredded cheese for extra flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. The sauce will thicken as it cools.
  • Reheating: To reheat on the stove, add a splash of milk or broth to loosen the sauce. For the microwave, just heat it up as is.
  • Tip: Using low-sodium chicken broth gives you more control over the final saltiness. If you’re short on time, prepping the chicken and veggies ahead of time will make cooking a breeze.

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

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