One-Pan Chicken Fajita Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 2 bell peppers, stemmed, seeded, and chopped
- 1 medium red onion, finely chopped
- 1 package fajita seasoning
- 2 1/2 cups low-sodium chicken broth or water
- 1 can crushed tomatoes
- 12 ounces dried rotini or fusilli pasta
- 1/2 cup heavy cream, warmed slightly in the microwave
- Kosher salt and freshly ground black pepper, to taste
- Shredded pepper Jack cheese, for topping, optional
Instructions
- 1
Brown the chicken: Heat the oil in a large, deep-sided skillet over medium-high heat. Add the chicken and cook, tossing occasionally, until browned on all sides, about 5 minutes. Transfer the chicken to a plate and set aside.
5 min - 2
Cook the vegetables: Add the bell peppers and onions to the now-empty skillet and cook, stirring often, until just softened, about 3 minutes. Stir in the fajita seasoning and cook until fragrant, about 30 seconds. Transfer the vegetables to the plate with the chicken.
- 3
Cook the pasta: Add the chicken broth and crushed tomatoes to the now-empty skillet, stirring and scraping up any browned bits stuck to the bottom of the pan. Bring to a boil, then stir in the pasta. Reduce the heat to medium and simmer until just al dente according to the package instructions, about 7 minutes.
7 min - 4
Finish and serve: Stir in the heavy cream, then add the chicken and vegetables. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Season to taste with salt and pepper. Portion into bowls and garnish with pepper Jack cheese, if desired, before serving.
5 min
Nutrition
Per serving (based on 4 servings)
