Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This one-pot classic dish with tender chicken, bell pepper, and pasta is a hearty meal tossed in a simple creamy fajita sauce. It’s the perfect weeknight dinner that everyone will enjoy!
Ingredients
2 pounds boneless, skinless chicken breasts, cut into 1” pieces
4 tbsp olive oil, divided
1 yellow onion, diced
2 tbsp fajita seasoning or taco seasoning
1 yellow bell pepper, sliced into 1” long strips
1 red bell pepper, sliced into 1” long strips
1 green bell pepper, sliced into 1” long strips
4 cloves garlic, minced
1/2 c. heavy cream
8 ounces dried bow tie pasta
10 ounces can of diced tomatoes
Kosher salt and black pepper to taste
2 c. chicken stock reduced-sodium
Garnish:
Sour cream
Lime wedges
Chopped cilantro
Sliced green onions
How to make One-Pot Chicken Fajita Pasta
Step 1: In a Dutch oven or large, deep skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken pieces once the oil is simmering and sprinkle with half of the fajita seasoning. Cook the chicken for about 2 minutes. Flip and continue to cook for another 2 minutes or until golden brown. On a plate, transfer the pieces of chicken and set them aside.
Step 2: To the same Dutch oven, add the rest of the 2 tbsp olive oil. Add the onion, bell peppers, and the rest of the fajita seasoning. Continue to cook for another 4 to 5 minutes, stirring often, until just softened. Next, stir in the garlic and continue to cook for 30 seconds more. On the plate with the chicken, transfer the vegetable mixture. Set aside.
Step 3: In the now-empty Dutch oven, add the chicken stock, heavy cream, diced tomatoes, pasta, and season with salt & black pepper. Scrape the browned bits from the bottom of the pot using a wooden spoon. Bring the mixture to a boil, then decrease the heat. Put the lid on and cook for 10 minutes, stirring often.
Step 4: If most of the cooking liquid has not been absorbed after 10 minutes, continue to cook for an additional 3 to 5 minutes.
Step 5: Return the chicken and veggies to the pot, stir, and cook until heated through.
Step 6: Serve the chicken fajita pasta right away garnished with some diced green onions, chopped cilantro, a squeeze of a lime wedge, and a dollop of sour cream. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 830, Calories from Fat 333, Fat 37g57%, Saturated Fat 12g75%, Cholesterol 187mg62%, Sodium 403mg18%, Potassium 1486mg42%, Carbohydrates 59g20%, Fiber 4g17%, Sugar 8g9%, Protein 64g128%, Vitamin A 1621IU32%, Vitamin C 126mg153%, Calcium 86mg9%, Iron 3mg17%
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1” pieces
- 4 tbsp olive oil, divided
- 1 yellow onion, diced
- 2 tbsp fajita seasoning or taco seasoning
- 1 yellow bell pepper, sliced into 1” long strips
- 1 red bell pepper, sliced into 1” long strips
- 1 green bell pepper, sliced into 1” long strips
- 4 cloves garlic, minced
- 1/2 c. heavy cream
- 8 ounces dried bow tie pasta
- 10 ounces can of diced tomatoes
- Kosher salt and black pepper to taste
- 2 c. chicken stock reduced-sodium
- Garnish:
- Sour cream
- Lime wedges
- Chopped cilantro
- Sliced green onions
Instructions
Step 1: In a Dutch oven or large, deep skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken pieces once the oil is simmering and sprinkle with half of the fajita seasoning. Cook the chicken for about 2 minutes. Flip and continue to cook for another 2 minutes or until golden brown. On a plate, transfer the pieces of chicken and set them aside.
Step 2: To the same Dutch oven, add the rest of the 2 tbsp olive oil. Add the onion, bell peppers, and the rest of the fajita seasoning. Continue to cook for another 4 to 5 minutes, stirring often, until just softened. Next, stir in the garlic and continue to cook for 30 seconds more. On the plate with the chicken, transfer the vegetable mixture. Set aside.
Step 3: In the now-empty Dutch oven, add the chicken stock, heavy cream, diced tomatoes, pasta, and season with salt & black pepper. Scrape the browned bits from the bottom of the pot using a wooden spoon. Bring the mixture to a boil, then decrease the heat. Put the lid on and cook for 10 minutes, stirring often.
Step 4: If most of the cooking liquid has not been absorbed after 10 minutes, continue to cook for an additional 3 to 5 minutes.
Step 5: Return the chicken and veggies to the pot, stir, and cook until heated through.
Step 6: Serve the chicken fajita pasta right away garnished with some diced green onions, chopped cilantro, a squeeze of a lime wedge, and a dollop of sour cream. Enjoy!
