One Pot Chicken Fajita Pasta

5 from 2 votes

Loaded with tender chicken, fresh peppers, pasta, and a creamy fajita sauce, this hearty chicken fajita pasta is pure comfort food and completely irresitible!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Mexican

Keyword: Chicken Fajita Pasta Recipe, One Pot Chicken Fajita Pasta Recipe

Servings:

Calories: 461kcal

Ingredients

2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoons salt
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon black pepper
3 tablespoons olive oil divided (2 tablespoons to cook the chicken and 1 tablespoon for the vegetables)
1 ½ pounds boneless skinless chicken breasts cut into ½ inch strips
1 cup large yellow onion approximately half, cut into ½ inch strips
1 cup red bell pepper seeded and cut into ½ inch strips (approximately 1 medium pepper)
1 cup green bell pepper seeded and cut into ½ inch strips (approximately 1 medium pepper)
1 cup yellow bell pepper seeded and cut into ½ inch strips (approximately 1 medium pepper)
2 ½ cups chicken broth
8 ounces penne pasta
¼ cup heavy cream
1 cup grated colby-jack cheese
Chopped fresh cilantro optional garnish

Instructions

Combine together in a small bowl the chili powder, garlic powder, onion powder, salt, ground cumin, dried oregano and black pepper. Set aside.
Add 1 tablespoon of the seasoning blend to the chicken breast strips and toss to evenly coat.
To a large (12 inch) heavy duty skillet over medium-high heat, add 2 tablespoons olive oil. When the oil is hot, add the seasoned chicken breast strips. Cook the chicken for 6-8 minutes or until golden brown and no pink remains.
Transfer the cooked chicken to a plate and set aside.
Add the remaining 1 tablespoon olive oil, yellow onion, red bell pepper, green bell pepper, yellow bell pepper and remaining seasoning blend to the skillet. Stir to coat the vegetables in the seasoning blend and cook for 4-6 minutes or until the vegetables are crisp tender.
Add the chicken broth and penne pasta to the skillet. Stir to combine.
Bring the liquids to a boil then reduce the heat to medium-low. Cover the skillet with a tight fitting lid and simmer the pasta for 12-15 minutes or until the pasta is tender. Be sure to stir the pasta half way through the cooking process to ensure that all the pasta is cooking evenly.
Remove the lid to the skillet. Stir in the heavy cream and shredded colby-jack cheese until the cheese is fully melted and the sauce is thickened.
Add the chicken back to the skillet and stir to combine all the ingredients. Remove the chicken fajita pasta from the heat. Sprinkle with chopped fresh cilantro if desired for garnish.

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