How to Make Chicken Fajita Pasta Delicious and Easy

Are you ready to spice up your dinner routine? I know I am! Today, I’m excited to share my Chicken Fajita Pasta Recipe that combines the vibrant flavors of fajitas with the comforting goodness of pasta. This dish is not only delicious but also falls under the category of easy pasta recipes that can be whipped up in no time. Perfect for those busy weeknights when you want something quick yet satisfying!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it ideal for 30-minute meals.
• Colorful and nutritious, packed with fresh veggies.
• Rich and creamy sauce that will have everyone asking for seconds.
• Perfect for quick family dinners that everyone will enjoy.
• Versatile enough to customize with your favorite proteins or veggies.

Ingredients

To make this delightful Chicken Fajita Pasta, you will need the following ingredients:

• 3 tablespoons olive oil (divided)
• 3 boneless skinless chicken breasts or chicken thighs (cut into bite-size pieces)
• 2 1/2 tablespoon fajita seasoning (divided)
• 1 large yellow onion (diced)
• 1 red bell pepper (cut into strips)
• 1 yellow bell pepper (cut into strips)
• 1 green bell pepper (cut into strips)
• 1 tablespoon (heaping) of garlic (minced)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups water
• 1 tablespoon Bouillon chicken base
• ½ cup heavy cream
• 1 10 ounce crushed tomatoes with green chilies (such as Rotel tomatoes)
• 8 ounces gluten-free pasta (uncooked)
• Salt and fresh cracked pepper to taste
• Green onions (sliced for garnish)
• Fresh cilantro (minced for garnish)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the cooking process! Follow these simple steps to create your Chicken Fajita Pasta:

1. Add 2 tablespoons of olive oil to a large skillet or pot over medium-high heat. Make sure your skillet is deep enough to cook the pasta with 2 cups of broth.
2. Once the oil is hot and sizzling, add the chicken and cook until no longer pink. Drain any excess chicken juices.
3. Place the chicken back on the stovetop and sprinkle ½ of the fajita seasoning over it. Stir to combine and continue cooking until the chicken is cooked through (just a couple of minutes). Transfer the cooked chicken onto a plate while you move to the next step.
4. Add the remaining olive oil to the skillet and sauté the onions and bell peppers with the remaining fajita seasoning. Cook for about 5 minutes, or until the peppers start to become wilted but still keep their shape.
5. Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Transfer the veggies to a separate plate.
6. Reduce the heat to medium-low (this is important as we will be adding cream now, and it can curdle with high heat). Add the broth, chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and pasta. Stir to combine and bring the liquid to a gentle boil.
7. Cover the skillet with a lid and simmer for 12-15 minutes, stirring a couple of times during this time. Cook the pasta al dente. Remember, the pasta will continue to cook later on, so it’s important not to overcook it at this point.
8. You’ll still have some sauce/liquid in the pan, and that’s perfectly fine; the pasta will absorb more moisture as it stands.
9. Stir in the veggies and chicken. Let it cook on low for 2-3 minutes. Remove from the heat and serve with fresh herbs (cilantro and scallions) and a sprinkle of black cracked pepper.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Chicken Fajita Pasta turns out perfectly:

• Feel free to customize the veggies based on what you have on hand. Zucchini or mushrooms would be great additions!
• If you prefer a spicier kick, add some jalapeños or a dash of hot sauce.
• For a lighter version, you can substitute the heavy cream with a low-fat alternative or even Greek yogurt.
• Make sure to taste and adjust the seasoning as needed. Sometimes a little extra salt or pepper can make all the difference!

How to Serve

This Chicken Fajita Pasta is best served warm, garnished with fresh cilantro and green onions. It pairs wonderfully with a side salad, like my Cucumber Vinegar Salad or Creamy Cucumber Salad. You can also serve it with some crusty bread to soak up that delicious sauce!

Make Ahead and Storage

If you want to prepare this dish ahead of time, you can cook the chicken and veggies in advance and store them in the fridge. When you’re ready to eat, just add the cooked ingredients to the pasta and sauce mixture. This makes it a fantastic option for weeknight dinner ideas! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat on the stove or in the microwave, and you’re good to go!

So there you have it! A delightful, creamy, and colorful Chicken Fajita Pasta that’s sure to become a family favorite. I hope you enjoy making this dish as much as I do. Happy cooking!