One Pot Chicken Fajita Pasta
This one pot chicken fajita pasta comes together quickly with pasta, tender chicken, sweet bell peppers, fire-roasted tomatoes, and bold fajita seasoning.
Servings: 6 servings
Ingredients
- 3 tablespoons olive oil
- 2 medium sized chicken breasts cut into strips or bite size chunks
- 1 red bell pepper seeded and thinly sliced
- 1 yellow bell pepper seeded and thinly sliced
- 1 green bell pepper seeded and thinly sliced
- 1 large yellow onion thinly sliced
- 2 tablespoons fajita seasoning
- 1 teaspoon kosher salt
- 4 cloves of garlic minced
- 3 cups chicken stock
- 1 14.5 ounce can fire-roasted diced tomatoes
- 8 ounces dried pasta
- 1/4 cup cream cheese
- 1/4 cup minced cilantro
- 1/2 cup shredded Mexican blend cheese
Instructions
- In a large 12-inch high-sided skillet add olive oil and set over medium-high heat.
- Add the chicken, yellow onion, and bell peppers.
- Sprinkle the fajita seasoning and kosher salt and stir to combine.
- Saute until the peppers start to soften and the chicken starts to lightly brown. It's ok if the chicken is not fully cooked at this point.
- Add the garlic and cook for another 30 seconds.
- Pour in the chicken stock and diced tomatoes with their juice. Stir to combine.
- Add the dried pasta and bring the mixture to a boil.
- Reduce the heat to medium and simmer for about 10 minutes or until the pasta is fully cooked. If the mixture cooks down too much before the pasta is fully cooked add a little more chicken stock.
- After the pasta is fully cooked the mixture should be creamy but thick. Stir in the cream cheese and cilantro.
- Top with cheese and let the warmth of the pasta melt the cheese.
- Optional - Melt the cheese under an oven broiler if in an oven-safe dish.
Nutrition
Serving: 1g | Calories: 339kcal | Carbohydrates: 26g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 690mg | Fiber: 3g | Sugar: 6g