Chicken Fajita Pasta Recipe
A flavorful fusion of fajita spices and pasta, this Chicken Fajita Pasta is a quick and satisfying meal perfect for weeknights.
Ingredients
Vegetables & Herbs
- 3 tablespoons olive oil divided
- 3 pieces boneless skinless chicken breasts or thighs cut into bite-size pieces
- 2.5 tablespoons 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 garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups water
- 1 tablespoon Bouillon chicken base
- ½ cup heavy cream
- 10 ounces crushed tomatoes with green chilies such as Rotel tomatoes
- 8 ounces gluten-free pasta uncooked
Seasonings
- to taste salt and fresh cracked pepper
Garnishes
- sliced green onions for garnish
- minced fresh cilantro for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken until no longer pink, then drain juices.
- Sprinkle half of the fajita seasoning over the chicken, stir, and cook until fully cooked. Remove and set aside.
- Add remaining olive oil, sauté onions and bell peppers with remaining seasoning for about 5 minutes. Add garlic and cook 1-2 minutes. Transfer veggies aside.
- Reduce heat, add broth, chicken base, heavy cream, tomatoes, spices, and pasta. Bring to a gentle boil, cover, and simmer for 12-15 minutes until pasta is al dente.
- Stir in cooked chicken and veggies, cook on low for 2-3 minutes. Garnish with cilantro and green onions before serving.
Notes
For extra flavor, add a squeeze of lime or a dash of hot sauce.