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–+ servings

One Pot Chicken Fajita Pasta

overhead shot of a pot of Chicken Fajita Pasta
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 Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 458 kcal

Ingredients
  

  • 3 tablespoons olive oil, divided
  • 3 chicken breasts, cut into bite-size pieces
  • 1 (1.25-ounce) packet fajita seasoning (about 2½ tablespoons), divided
  • 1 large yellow onion, diced
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 5 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups water
  • 1 tablespoon Better Than Bouillon chicken base
  • ½ cup heavy cream
  • 1 (10-ounce) can Rotel tomatoes
  • 8 ounces penne pasta, dried
  • salt and fresh cracked pepper to taste
  • green onions, sliced for garnish
  • fresh cilantro, minced for garnish

Instructions
 

  • In a Dutch oven over medium heat, add 2 tablespoons of olive oil.
  • Add chicken and cook until no longer pink. Drain chicken juices from pot.
  • Place back on the stovetop and sprinkle ½ of the fajita seasoning packet over the chicken. Stir to combine. Continue cooking chicken until lightly browned. Remove chicken to plate and set aside.
  • Add remaining olive oil to the Dutch oven along with bell peppers, onion, and remaining fajita seasoning. Cook for 5 to 7 minutes, scraping up any browned bits on the bottom of the dutch oven while stirring.
  • Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Remove the vegetables to a plate and set aside.
  • Add water, chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and penne pasta. Stir to combine. Bring liquid to a boil.
  • Once boiling, reduce heat to low. Then cover and allow to simmer until pasta is cooked, about 15 minutes. Stir occasionally.
  • Uncover and turn heat back to medium. Add chicken and vegetables back to the pot. Stir to combine. Let cook for 3 to 5 additional minutes.
  • Garnish with green onion, cilantro, salt, and fresh cracked pepper.
  • Serve and enjoy!

Notes

  • Chicken, onion, bell peppers, and garlic can all be pre-chopped and stored in airtight containers in the refrigerator until you are ready to make this recipe. Store the raw chicken in a separate container.
  • Make sure that the chicken pieces are a consistent size so that they all cook fully in about the same amount of time.

Nutrition

Calories: 458kcalCarbohydrates: 42gProtein: 31gFat: 18gSaturated Fat: 6gCholesterol: 100mgSodium: 354mgPotassium: 852mgFiber: 6gSugar: 5gVitamin A: 1215IUVitamin C: 86mgCalcium: 152mgIron: 4mg