Chicken Fajita Pasta

Chicken Fajita Pasta is a yummy one-pot recipe you will be sure to enjoy! It’s creamy and packed with peppers, onions, and tender chicken in each bite. The main selling point for me on this recipe is that you cook the entire meal in one-pot which means less dishes and easier clean up.

The recipe can be found here.

Start by slicing the chicken, onion, and bell peppers, and mince the garlic.

Heat oil in a large skillet or Dutch oven over medium-high heat. You want the skillet to be large enough to cook all the ingredients so make sure you are using a large enough vessel. Add the chicken and cook for 3-4 minutes. Then, add ½ of the fajita seasoning and stir to coat. Continue to cook for another 3-4 minutes or until the chicken is cooked through. It will absorb the fajita flavor and be perfectly seasoned. Remove the chicken from the pan and set aside.

Use the same pan. Add a drizzle of olive oil and the butter. Heat over medium-high heat again. Add the onion and peppers. Cook for 5-6 minutes, stirring occasionally to soften the veggies. You want the veggies to be tender, not mushy.

Add the garlic and other ½ of the fajita seasoning. Stir to coat the veggies and cook for another 2-3 minutes. Remove the veggies from the pan and set aside. You can add the veggies to the same bowl or plate that the chicken is on. Both will be added back to the pan in a later step.

Add the chicken stock and undrained can of tomatoes to the pan. Bring the liquid to a boil.

Once boiling, add the dried pasta and stir to combine. Cover and boil the noodles for about 8 minutes or until al dente. Make sure to stir occasionally so the noodles don’t stick together.

When the noodles are al dente, there should be about ¼ of the liquid left in the pan. Add the heavy cream and stir to combine.

Add the chicken, onion, and peppers back to the pan. Stir to combine. Reduce the heat to medium-low, cover, and let the ingredients warm together for about 5 minutes. Your kitchen will smell amazing 😊