Chicken Fajita Pasta

5 from 3 votes

This One Pot Chicken Fajita Pasta is filled with classic fajita ingredients combined with creamy pasta. A perfect for homemade, hearty dinner for the whole family.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Tex-Mex

Servings: servings (approximately 1 ½ cups)

Calories: 492kcal

Author: Jennifer Fishkind

Ingredients

2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon black pepper
3 tablespoons olive oil divided (2 tablespoons to cook the chicken and 1 tablespoon for the vegetables)
1½ pounds boneless skinless chicken breasts cut into ½ inch strips
1 cup yellow onion cut into ½ inch strips (approximately half of a large yellow onion)
1 cup red bell pepper seeded and cut into ½ inch strips (approximately 1 medium pepper)
1 cup green bell pepper seeded and cut into ½ inch strips (approximately 1 medium pepper)
1 cup yellow bell pepper, seeded and cut into ½ inch strips (approximately 1 medium pepper)
2½ cups chicken broth
8 ounces penne pasta
¼ cup heavy cream
1 cup grated colby-jack cheese
Chopped fresh cilantro Optional Garnish

Instructions

Combine together in a small bowl the chili powder, garlic powder, onion powder, salt, ground cumin, dried oregano and black pepper. Set aside.
2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon black pepper
Add 1 tablespoon of the seasoning blend to the chicken breast strips and toss to evenly coat.
To a large (12 inch) heavy duty skillet over medium-high heat, add 2 tablespoons olive oil. When the oil is hot, add the seasoned chicken breast strips. Cook the chicken for 6-8 minutes or until golden brown and no pink remains.
3 tablespoons olive oil, 1½ pounds boneless skinless chicken breasts
Transfer the cooked chicken to a plate and set aside.
Add the remaining 1 tablespoon olive oil, yellow onion, red bell pepper, green bell pepper, yellow bell pepper and remaining seasoning blend to the skillet. Stir to coat the vegetables in the seasoning blend and cook for 4-6 minutes or until the vegetables are crisp tender.
1 cup yellow onion, 1 cup red bell pepper, 1 cup green bell pepper, 1 cup yellow bell pepper,
Add the chicken broth and penne pasta to the skillet. Stir to combine.
2½ cups chicken broth, 8 ounces penne pasta
Bring the liquids to a boil then reduce the heat to medium-low. Cover the skillet with a tight fitting lid and simmer the pasta for 12-15 minutes or until the pasta is tender. Be sure to stir the pasta half way through the cooking process to ensure that all the pasta is cooking evenly.
Remove the lid to the skillet. Stir in the heavy cream and shredded colby-jack cheese until the cheese is fully melted and the sauce is thickened.
¼ cup heavy cream, 1 cup grated colby-jack cheese
Add the chicken back to the skillet and stir to combine all the ingredients. Remove the chicken fajita pasta from the heat. Sprinkle with chopped fresh cilantro if desired for garnish.
Chopped fresh cilantro

Notes

Storage:

To Store: Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
To Reheat: Leftovers can be reheated in a skillet over medium heat until warmed through. You may need to add a ¼ cup of additional chicken broth to the skillet to loosen the sauce when reheating.

Tips:

You can use a premade fajita seasoning mix packet as a short-cut if desired. I suggest using a spice blend that does not contain added cornstarch as it tends to thicken the sauce too much. If using a premade fajita spice blend, you will need a total of 2 tablespoons.
You can add ⅛-¼ teaspoon cayenne pepper to the spice blend for extra heat. Or uses some fresh jalapeños as a garnish.
While the recipe calls for one of each color (red, yellow, green) you can use any combination of bell peppers. I like to mix in orange bell peppers as well.

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