One Pot Chicken Fajita Pasta
One pot chicken fajita pasta is a tasty way to add Tex Mex flavors to pasta night. Zesty chicken and a blend of colorful bell peppers get tossed with creamy pasta for a dinner everyone will want seconds of!
Servings: 6
Calories: 620kcal
Ingredients
- 1 lb boneless, skinless chicken breasts trimmed of fat & diced
- 3 tbsp extra virgin olive oil divided
- 1 red bell pepper seeded & diced
- 1 green bell pepper seeded & diced
- 1/2 yellow bell pepper seeded & diced
- 1 large yellow onion peeled & diced
- 1 lb medium shell pasta
- 2 cups chicken broth
- 2 1/2 cups water
- 1 8 oz can tomato sauce
- 1/2 cup sour cream
- 1 1/2 tbsp lime juice
- 2 cups shredded Mexican cheese blend
- 1 1.27 oz pkt fajita seasoning mix
- 1/2 tsp ground cumin
- salt & pepper to taste
- fresh cilantro leaves for garnish
Instructions
- Add 1 1/2 tablespoons of oil to a Dutch oven, or other heavy bottomed stock pot, set over medium heat. Once the oil's hot add the diced chicken and cook, stirring often, for 5 minutes. Using tongs and paper towels, soak up an excess liquid in the pot- then discard.3 tbsp extra virgin olive oil, 1 lb boneless, skinless chicken breasts
- Add the fajita seasoning to the pot, stirring to combine, and cook for 1-2 minutes. Transfer the seasoned chicken to a waiting plate and set aside.1 1.27 oz pkt fajita seasoning mix
- Add the remaining 1 1/2 tablespoon of oil to the pot along with the diced vegetables. Stir to combine, then saute for 5 minutes- just until softened. Transfer to the plate with the chicken, and set aside.1 red bell pepper, 1 green bell pepper, 1/2 yellow bell pepper, 1 large yellow onion
- Add the pasta, broth, and water to the pot stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10-15 minutes- when most of the broth is absorbed and the pasta's tender. Remove the pot from heat.1 lb medium shell pasta, 2 cups chicken broth, 2 1/2 cups water
- Add the sauce, cheese, sour cream, lime juice, and the rest of the spices. Stir everything together until evenly combined and the cheese has melted.1 8 oz can tomato sauce, 1/2 cup sour cream, 1 1/2 tbsp lime juice, 2 cups shredded Mexican cheese blend, 1/2 tsp ground cumin, salt & pepper
- Serve warm with extra sour cream and fresh cilantro leaves for garnish, and enjoy!fresh cilantro leaves
Notes
- Have leftover chicken fajita filling from sheet pan chicken fajitas or slow cooker chicken fajitas from dinner earlier in the week? Just heat that up and use it in place of the chicken and veggie mix!
- Add chili powder and/or crushed red pepper flakes for heat. You could also add a can of diced chile peppers or sliced jalapenos.
- When you add the pasta and liquid to the pot initially it will look a little watery. Don't worry! As long as you followed the measurements, the pasta will absorb most of the liquid and the remaining liquid will thicken up thanks to the starch in the pasta as well as the sour cream and cheese that get added after cooking.
- You can add other garnishes as well. Whatever you'd put on your fajitas would be delicious on this pasta. Sliced avocados, extra cheese, or even a little pico would all be yummy.
Nutrition
Calories: 620kcal | Carbohydrates: 70g | Protein: 37g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1350mg | Potassium: 775mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1808IU | Vitamin C: 69mg | Calcium: 492mg | Iron: 3mg