This One-Pot Chicken Fajita Pasta combines the bold flavors of Tex-Mex cuisine with creamy Italian pasta for a hearty, delicious meal. Best of all, it’s made in a single pot, making cleanup a breeze!
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into strips
- 1 tablespoon fajita seasoning (store-bought or homemade)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
- 8 ounces penne pasta (uncooked)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions:
Cook the Chicken:
- Heat olive oil in a large pot or skillet over medium-high heat.
- Add chicken strips and sprinkle with fajita seasoning. Sauté until fully cooked and slightly browned. Remove and set aside.
Cook the Vegetables:
- In the same pot, add onions, red bell peppers, and yellow bell peppers. Sauté until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute, stirring constantly.
Prepare the Sauce:
- Add chicken broth, diced tomatoes, and heavy cream to the pot. Stir to combine.
Cook the Pasta:
- Stir in the uncooked penne pasta. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Combine and Melt Cheese:
- Return the cooked chicken to the pot. Stir in shredded cheddar and Monterey Jack cheese until melted and creamy.
Season and Serve:
- Taste and adjust salt and pepper as needed. Garnish with fresh cilantro and serve warm.
Tips for the Best Fajita Pasta:
- For added spice, mix in chili flakes or sliced jalapeños.
- Use whole wheat pasta for a healthier twist.
- Leftovers can be stored in the refrigerator for up to 3 days.
