Description
This Chicken Fajita Pasta is a creamy, flavorful one-pot meal combining tender chicken strips, sautéed bell peppers and onions, and pasta cooked in a rich and cheesy fajita-spiced sauce. Ready in just 45 minutes, it’s perfect for a hearty, weeknight dinner that brings the vibrant flavors of fajitas into a comforting pasta dish.
Ingredients
Protein and Vegetables
- 2 tablespoons olive oil
- 2 chicken breasts, boneless and skinless, cut into long thin strips
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
Seasonings and Liquids
- 3 tablespoons fajita seasoning
- 3 cups milk
- 2 cups low sodium chicken broth
- Salt and pepper to taste
Pasta and Cheese
- 1 pound uncooked pasta (about 4 cups)
- 1 cup Parmesan cheese, grated
Instructions
- Cook the chicken: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken strips and cook until no longer pink in the center, about 5 minutes, stirring occasionally to ensure even cooking.
- Cook the vegetables: Add the sliced onion and green bell pepper to the same pot used for the chicken. Sauté for about 5 minutes until the onions become translucent and start to brown slightly. Then add the minced garlic and fajita seasoning, stirring continuously and cooking for an additional 2 minutes to release the flavors.
- Cook the pasta: Pour in the low sodium chicken broth and milk, then add the uncooked pasta. Stir well to combine all ingredients. Let the mixture simmer gently for about 20 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors. Season with salt and pepper to taste.
- Finish the dish: Remove the pot from heat and stir in the grated Parmesan cheese until fully melted and integrated into the sauce. Serve the Chicken Fajita Pasta warm for the best flavor and texture.
Notes
- For extra spice, consider adding a pinch of cayenne pepper or hot sauce along with the fajita seasoning.
- Use any pasta shape you prefer, although short pasta like penne or rotini works best to hold the sauce.
- If you want a creamier dish, substitute some of the milk for heavy cream.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk if the pasta has thickened.
