One-Pot Chicken Fajita Pasta
Who doesn’t love a one pot recipe? Our Chicken Fajita Pasta is a completely balanced meal with pasta, chicken and veggies. This dinner is an easy one to make, delicious and is perfect for when you need a quick meal at the end of a long day.
For this recipe you will need 2 tablespoons of olive oil, 1 pound of boneless, skinless chicken breast or thighs cut into 1-inch pieces, 1/4 cup of Sparkle brand taco seasoning, 1 chopped onion, 2 red or green bell peppers, chopped, 4 cloves of minced garlic, 2 cups of low-sodium chicken broth, 1 cup of heavy cream or half and half, 1 10 ounce can of diced tomatoes with green chiles, 1/2 pound of your favorite pasta, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and last but not least, 1 cup of shredded taco blend cheese.
In a large, deep skillet, heat 1 tablespoon of olive oil over high heat. Add chicken and season with 2 tablespoons of taco seasoning. Cook until it is no longer pink and then remove from the pan and set aside in a bowl. Add the remaining olive oil to the skillet, then add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly softened. Turn heat to low, add minced garlic, and stir until fragrant and well combined (about 30 seconds). Add the broth, cream, diced tomatoes, uncooked pasta and salt. Stir to combine and bring to a boil, then cover. Reduce heat to medium-low and cook for 15 minutes until pasta and peppers are tender and liquid is mostly absorbed. Add the chicken back into the skillet and stir to combine until heated through, and then top with shredded cheese.
The whole family will love this twist on your traditional fajitas and everyone will be going back for seconds. Enjoy!
Watch how to make One-Pot Chicken Fajita Pasta on YouTube.
One-Pot Chicken Fajita Pasta
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1/4 cup Sparkle taco seasoning
- 1 onion chopped
- 2 red or green bell peppers chopped
- 4 cloves garlic minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half and half
- 10 oz can diced tomatoes with green chiles
- 1/2 lb your favorite pasta
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup shredded taco blend cheese
Instructions
- In a large, deep skillet, heat 1 tablespoon olive oil over high heat. Add chicken and season with 2 tablespoons of taco seasoning; cook until no longer pink and remove from pan and set aside.
- Add the remaining olive oil to the skillet and add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly softened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds.
- Add the broth, cream, diced tomatoes, uncooked pasta and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta and peppers are tender and liquid is mostly absorbed. Add the chicken back into the skillet and stir to combine until heated through, and top with shredded cheese.
