When you think of something on which to serve some perfectly-cooked-and-seasoned fajita chicken, you probably imagine tortillas, both flour and corn. We love that traditional combo as much as the next person, but today, we’re trying a little fusion fun and bringing in something from the Italian side of the table: pasta! Yes, that’s right, we’re making chicken fajita pasta, and what’s more, we’re only using one pot to cook it. This dish has all of the spices, all of the tomatoes, and all of the sauce you expect from both the Italian and the Tex-Mex traditions, and together, they’re something special. Just watch.
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ONE-POT CHICKEN FAJITA PASTA
Prep Time: 10 minutes
Total Time: 40 minutes
– 2 tablespoons olive oil, divided
– 1 pound boneless, skinless chicken breast, diced into bite-sized pieces
– 3 tablespoons taco seasoning, divided
– 1 large onion, diced
– 2 to 3 bell peppers, diced (assorted colors)
– 4 cloves garlic, minced
– 1½ cups lowsodium chicken broth
– 1 cup heavy cream
– 1 – 14.5-ounce can diced tomatoes with green chiles
– 10 ounces tube pasta (penne, cavatelli, gemelli, etc.)
– ½ teaspoon kosher salt
- Season the chicken with half of the taco seasoning.
- Heat a 12inch skillet over high heat. Add 1 tablespoon of the olive oil, then add the chicken in a single layer. Cook without stirring until the chicken is seared and browned on one side. Flip the chicken and brown the other side. Remove chicken from the pan and set aside.
- Add the remaining oil to the pan and, with the heat still on high, add the onions, peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies start to soften and brown.
- Reduce heat to medium-low and add the garlic. Cook until fragrant. Remove the veggies and set aside with the chicken.
- In the same skillet, add the chicken broth, cream, diced tomatoes, uncooked pasta and salt. Stir to combine and bring to a boil.
- Reduce heat, cover and simmer for 8 to 12 minutes, until the pasta is tender and most of the liquid has been absorbed.
- Add the chicken and veggies to the pan and mix gently to combine. Cook another 2 minutes to bring up to temperature and then serve.
What a delicious combination of flavors! We love seeing the Italian and Tex-Mex traditions coming together like they do in this dish. What do you think of it? Have you ever tried anything like this dish before?
Recipe adapted from Kevin & Amanda