Chicken Fajita Pasta Recipe
This creamy one pan chicken fajita pasta has all the flavor of classic fajitas with a rich, tangy sauce that coats every bite of pasta. It’s quick, easy, and loaded with tender chicken, sautéed veggies, and pantry-friendly ingredients.
Serving Size 4 Servings
Ingredients
For the seasoning
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Pinch cayenne pepper optional
For the pasta
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons avocado oil
- 3 large bell peppers sliced 1/4 inch thick
- 1 large yellow onion sliced 1/4 inch thick
- 5 cloves garlic minced
- 2 1/2 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel)
- 8 ounces rotini pasta about 3 cups
- 1/2 cup sour cream
Instructions
- In a small bowl, mix together all the seasoning ingredients.
- Toss the chicken with half of the seasoning mix.
- Heat 1 tablespoon of oil in a large pot or deep skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through about 5-6 minutes. Work in batches if needed. Remove the chicken and set aside.
- Add the remaining tablespoon of oil to the pot, then sauté the bell peppers and onion until softened, about 5 minutes. Stir in the garlic and cook 1 minute more. Remove the veggies and set aside with the chicken.
- Add the broth, Rotel, pasta, and the remaining seasoning mix to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for about 10-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Remove the pot from heat. Return the cooked chicken and veggies to the pot, then stir in the sour cream until the sauce is creamy and everything is well combined.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- Sautéing and then removing the vegetables helps them stay crisp and closer in texture to traditional fajitas. You can leave them in the pan while the pasta cooks, but they’ll likely soften quite a bit and start to break down in the liquid.
- The sour cream is optional, but add a nice creamy finish to the pasta.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Not ideal due to the sour cream. If you do freeze, expect the sauce's texture to change slightly.
- Reheat: Warm on the stovetop over medium heat with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring in between.
Nutriton
Calories: 630kcal | Carbohydrates: 61g | Protein: 50g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 1279mg | Potassium: 1364mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4852IU | Vitamin C: 168mg | Calcium: 127mg | Iron: 5mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
