One-Pan Chicken Fajita Pasta
A vibrant and satisfying dish that combines the zesty flavors of fajitas with comforting pasta, all in one pan for minimal cleanup.
Ingredients
Main Ingredients
- 8 oz pasta (your choice) Penne or rotini works well
- 1 lb chicken breast, sliced Uniformly sliced for even cooking
- 2 bell peppers (red and green), sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream Can substitute with coconut cream for a vegan option
- 1 cup chicken broth
- 1 tbsp fajita seasoning Adjust according to spice preference
- Olive oil For cooking
- Salt and pepper to taste For seasoning
- Fresh cilantro for garnish
Instructions
Cooking
- Heat a generous splash of olive oil in a large skillet over medium heat.
- Add the sliced chicken breast to the pan and cook until golden brown and fully cooked, about 5 to 7 minutes. Remove from skillet and set aside.
- In the same skillet, add the sliced onions and bell peppers. Sauté for 4 to 5 minutes until softened and fragrant.
- Stir in the minced garlic and fajita seasoning, and cook for an additional 1 to 2 minutes.
- Return the cooked chicken to the skillet and pour in the chicken broth, bringing the mixture to a gentle simmer.
- Add the pasta to the skillet and cook according to package instructions, about 8 to 10 minutes, stirring occasionally.
- Once the pasta has absorbed some broth and is nearly done, mix in the heavy cream and simmer until thickened.
- Season with salt and pepper to taste, adjusting flavors as needed.
- Remove from heat and garnish with chopped fresh cilantro before serving.
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Notes
For additional flavor, consider adding grated cheese on top or serve with crusty bread or warm tortillas. A fresh salad pairs nicely as well.