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Fajita Chicken Pasta

Course Main Course
Cuisine American
Keyword Chicken, Pasta
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 2 Tbsp oil
  • 1 pound boneless skinless chicken breasts
  • 2 cups diced onion about 1 whole onion
  • 3-4 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 10-oz can Diced Tomatoes and Green Chiles
  • 8 oz about 3 cups penne pasta
  • 1/2 teaspoon salt

Taco seasoning

  • 2 cups diced bell peppers 2-3 bell peppers
  • 1 tsp cumin
  • 1 tsp garlic
  • 1 tsp smoky paprika
  • Chili powder to taste

Instructions

  1. Cut the chicken into bite-sized pieces.
  2. Mix the taco seasoning together in a small bowl and season the chicken.
  3. Heat a 12-inch skillet, and add 1/2 the oil. Once the oil is hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
  4. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly softened and starting to brown.
  5. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
  6. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
  7. Serve and enjoy!