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Homemade Chicken Fajita Pasta photo

Chicken Fajita Pasta

This Chicken Fajita Pasta is a one-pot wonder! A flavor-packed dish with tender chicken and vibrant veggies, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 2 tablespoons oil vegetable or canola oil
  • 3 tablespoons lemon juice
  • 1-2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pinch salt
  • Freshly ground black pepper
For the Pasta:
  • 1 pound boneless skinless chicken breast halves or tenders
  • 1 tablespoon olive oil
  • 1 whole onion chopped
  • 1 green bell pepper green bell pepper chopped
  • 1 red bell pepper red bell pepper chopped
  • 1-2 cloves garlic minced (again for added flavor)
  • 2 cups low-sodium chicken broth
  • 1 cup milk
  • 14.5 ounces canned diced tomatoes undrained
  • 8 ounces penne pasta regular or whole wheat
  • 1 teaspoon salt
  • Salsa and sour cream for topping, if desired

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting Board

Method
 

Instructions
  1. In a medium bowl, combine 2 tablespoons of oil, 3 tablespoons of lemon juice, minced garlic, ground cumin, garlic powder, onion powder, a pinch of salt, and freshly ground black pepper. Add the chicken, ensuring it’s well coated. Let it marinate for at least 15 minutes.
  2. In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the marinated chicken. Cook for about 5-7 minutes on each side or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the pot and set it aside.
  3. In the same pot, add the chopped onion, green bell pepper, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are tender. Add another 1-2 cloves of minced garlic and cook for an additional minute until fragrant.
  4. Pour in the chicken broth and milk, stirring to combine. Add the canned diced tomatoes (with juice) and bring the mixture to a gentle simmer.
  5. Once the sauce is simmering, add the penne pasta and 1 teaspoon of salt. Stir well and let it cook according to the package instructions until the pasta is al dente, usually about 10-12 minutes.
  6. While the pasta is cooking, slice the cooked chicken into bite-sized pieces. Once the pasta has finished cooking, stir the chicken back into the pot. Mix everything well to ensure the chicken and pasta are evenly coated in the sauce.
  7. Serve your Chicken Fajita Pasta hot, topped with salsa and sour cream if desired. Enjoy the burst of flavors in every bite!

Notes

  • Marinating the chicken enhances the flavor significantly.
  • Use low-sodium chicken broth to control saltiness.
  • Fresh veggies add not just flavor but also a beautiful color to the dish.
  • For extra spice, consider adding diced jalapeños or red pepper flakes.