One-Pot Chicken Fajita Pasta
One-pot chicken fajita pasta combines the zest of Tex-Mex cuisine with the comfort of pasta. This flavorful meal features tender chicken, colorful bell peppers, onions, and perfectly cooked pasta simmered in a rich, spicy sauce.
Servings: 6 servings
Calories: 302kcal
Equipment
- 3.5 quart braiser, Dutch oven, or 12-inch skillet
Ingredients
Chicken Marinade (See Tip 1)
- 1 pound skinless, boneless chicken breasts cut into thin strips. (See Tip 2)
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons Olive oil
- 2 Tablespoons fresh lime juice (juice from one lime)
- 2 Tablespoons water
- 1 Tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon granulated sugar
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
Chicken Fajita Pasta
- Marinated chicken from above
- 1 Tablespoon Olive oil (See Tip 3)
- 2 cups bell peppers, cut into thin strips (See Tip 4)
- 1 ½ cups onion, cut into thin strips (1 medium onion)
- 1 ½ cups low-sodium chicken broth
- ¾ cup milk
- 10 ounce can Rotel tomatoes undrained of your choice (See Tip 5)
- 8 ounces dried penne (about 3 cups) (See Tip 6)
- Salt and pepper to taste
- Minced fresh parsley for garnish (optional)
Instructions
Chicken Marinade
- For the marinade, whisk together vinegar, olive oil, lime juice, water, chili powder, paprika, onion powder, garlic powder, cumin, sugar, salt, and pepper.
- Place chicken in a gallon Ziploc bag. Add the marinade. Seal the bag, forcing out excess air. Refrigerate for at least 30 minutes, or up to 8 hours.
Chicken Fajita Pasta
- Drain the marinated chicken in a wire mesh strainer set over a bowl. Discard the marinade.
- Add olive oil to 3.5-quart braiser over medium-high heat. When the pan is hot, add half of the marinated chicken. Cook, stirring frequently until done, 2 to 3 minutes, depending on the thickness of the chicken strips.
- Remove the cooked chicken from the pan. Cook the remaining chicken; remove from the pan.
- In the same pan, add the bell peppers and onions. Cook, stirring occasionally, until softened, about 5 minutes. Remove from the pan.
- In the same pan, add the chicken broth, milk, and undrained Rotel tomatoes. Stir, scraping up the chard bits from the bottom of the pan.
- Add the pasta; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Cook for 10 minutes, stirring halfway through to ensure the pasta isn't sticking to the bottom of the pan. (See Tip 7)
- Remove the cover; add the cooked veggies and chicken. Stir to combine. Heat for several minutes or until the veggies and chicken are heated through. If needed, add salt and pepper to taste. Garnish with fresh minced parsley and serve. (See Tip 8)
- Yield: 6 servings.
Video
Notes
- I like to make my fajita seasoning, but feel free to substitute it with a package of store-bought fajita seasoning.
- You can also use chicken thighs or a combination of chicken breasts and chicken thighs.
- Because you are cooking the chicken and veggies over relatively high heat, feel free to substitute canola oil or peanut oil for the olive oil.
- I like to use a combination of green, red, and orange bell peppers because of their color. However, you can use whatever bell peppers you like.
- I generally use Rotel Original Diced Tomatoes with Green Chilies. However, all I had in my pantry was Rotel Diced Tomatoes with Chipotle Peppers. Feel free to use whatever Rotel tomatoes you like.
- Rigatoni, Ziti, Fusilli, and Rotini are good substitutes for the Penne.
- If the mixture seems too dry, add some water as needed.
- Store leftovers in the refrigerator in an airtight container for up to three days.
Nutrition
Calories: 302kcal | Carbohydrates: 41g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 541mg | Potassium: 455mg | Fiber: 4g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 46mg | Calcium: 89mg | Iron: 2mg