Description
Chicken Fajita Pasta is a flavorful and comforting dish that combines the smoky spices of fajitas with creamy pasta. Tender strips of seasoned chicken breast are sautéed and then combined with sautéed colorful bell peppers and onions. The pasta is cooked right in the skillet with chicken broth, then finished with creamy colby-jack cheese and a touch of heavy cream, creating a luscious sauce. This easy one-pan recipe delivers delicious Tex-Mex flavors in a hearty pasta dinner perfect for weeknights.
Ingredients
Units
Scale
Spice Blend
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Protein and Vegetables
- 3 tablespoons olive oil, divided (2 tablespoons to cook the chicken and 1 tablespoon for the vegetables)
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch strips
- 1 cup yellow onion, cut into 1/2 inch strips (approximately half of a large onion)
- 1 cup red bell pepper, seeded and cut into 1/2 inch strips (approximately 1 medium pepper)
- 1 cup green bell pepper, seeded and cut into 1/2 inch strips (approximately 1 medium pepper)
- 1 cup yellow bell pepper, seeded and cut into 1/2 inch strips (approximately 1 medium pepper)
Pasta and Sauce
- 2 1/2 cups chicken broth
- 8 ounces penne pasta
- 1/4 cup heavy cream
- 1 cup grated colby-jack cheese
Optional Garnish
- Chopped fresh cilantro
Instructions
- Make the seasoning blend: In a small bowl, combine chili powder, garlic powder, onion powder, salt, ground cumin, dried oregano, and black pepper. Mix well and set aside.
- Season the chicken: Add 1 tablespoon of the seasoning blend to the chicken strips and toss to coat evenly.
- Cook the chicken: Heat 2 tablespoons olive oil in a large 12-inch heavy-duty skillet over medium-high heat. When the oil is hot, add the seasoned chicken strips. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and no longer pink inside.
- Set chicken aside: Transfer the cooked chicken to a plate and set aside to keep warm.
- Sauté the vegetables: Add the remaining 1 tablespoon olive oil, yellow onion, red, green and yellow bell peppers, and the remaining seasoning blend to the skillet. Stir to coat the vegetables evenly, and cook for 4-6 minutes until they are crisp-tender.
- Add broth and pasta: Pour in the chicken broth and add the penne pasta to the skillet. Stir gently to combine all ingredients thoroughly.
- Simmer pasta: Bring the mixture to a boil, then reduce heat to medium-low. Cover with a tight-fitting lid and simmer for 12-15 minutes, stirring halfway through, until the pasta is tender and most of the liquid is absorbed.
- Finish the sauce: Remove the lid, then stir in the heavy cream and grated colby-jack cheese until the cheese melts fully and the sauce thickens.
- Combine chicken with pasta: Return the cooked chicken to the skillet and stir well to combine all ingredients evenly. Remove from heat.
- Garnish and serve: Sprinkle chopped fresh cilantro over the top if desired, and serve the chicken fajita pasta hot.
Notes
- For a spicier dish, add a pinch of cayenne pepper to the seasoning blend.
- Use a heavy skillet to prevent sticking and ensure even cooking.
- Stir pasta halfway through cooking to prevent it from sticking to the pan.
- Can substitute penne with other pasta shapes like rigatoni or ziti.
- To make it lower fat, substitute heavy cream with half-and-half or milk.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
