Chicken Fajita Pasta

When I first discovered Chicken Fajita Pasta, it felt like a culinary revelation. Combining the bold flavors of fajitas with the comforting texture of pasta seemed almost too good to be true. On a particularly hectic weeknight, I was searching for something quick yet satisfying, and this dish became my go-to. The aroma of sautéing vegetables mingled with the vibrant spices instantly filled my kitchen, making my mouth water with anticipation. Every bite is a delightful journey through the heart of Mexican cuisine, wrapped in the familiarity of a hearty pasta dish. Whether you’re entertaining friends or whipping up a family dinner, Chicken Fajita Pasta is sure to impress. I love how versatile it is, allowing for easy modifications based on what you have on hand.

What You Need for Chicken Fajita Pasta

The ingredients for Chicken Fajita Pasta come together to create a harmonious flavor profile that’s both satisfying and comforting. The key players in this dish are colorful bell peppers, tender chicken, and a blend of spices that bring the essence of fajitas to life. Each ingredient adds its unique flair, ensuring that every bite is packed with flavor.

• 2 tablespoons of oil (vegetable or canola oil): This is used for sautéing the chicken and vegetables, providing a rich base for the flavors to develop.
• 3 tablespoons of lemon juice: Adds a zesty kick to the marinade, elevating the overall taste of the dish.
• 1-2 cloves of garlic, minced: A must-have for that aromatic depth that pairs perfectly with the spices.
• 1 teaspoon of ground cumin: This spice brings a warm, earthy flavor that’s essential for fajitas.
• 1 teaspoon of garlic powder: Enhances the garlic flavor, making each bite sing.
• 1 teaspoon of onion powder: Adds sweetness and depth to the dish.
• pinch of salt: Essential for enhancing all the flavors.
• freshly ground black pepper: A dash of this adds a subtle heat.
• 1 pound of boneless skinless chicken breast halves or tenders: The star protein of this dish, providing heartiness and texture.
• 1 tablespoon of olive oil: For extra flavor and richness while cooking.
• 1 whole onion, chopped: Adds sweetness and crunch to the mix.
• 1 green bell pepper, chopped: Provides a crisp texture and bright color.
• 1 red bell pepper, chopped: The sweetness complements the spices beautifully.
• 2 cups of low-sodium chicken broth: This forms the flavorful base for the sauce.
• ½ cup of milk: Gives the sauce a creamy texture that binds everything together.
• 14.5 ounces of canned tomatoes, undrained: Adds moisture and a slight tang.
• 8 ounces of penne pasta, regular or whole wheat: The perfect vessel for soaking up the delicious sauce.
• ½ teaspoon of salt: To taste, ensuring seasoning is just right.
• salsa and sour cream, for topping: Optional, but they add a refreshing and creamy finish to the dish.

Recipe Steps for Chicken Fajita Pasta

Getting started on the Chicken Fajita Pasta is easier than you might think! Follow these steps to create a delicious meal that’s sure to impress. Trust me, you’ll want to make this over and over again.

1. In a small bowl, combine the spices and ingredients for the fajita marinade: oil, lemon juice, garlic, cumin, garlic powder, onion powder, salt, and freshly ground black pepper. Mix until well combined.
2. Next, place the chopped chicken into a large ziplock bag. Pour half of the marinade over the chicken and seal the bag. Massage it gently to coat the chicken, then refrigerate for about 15 minutes. This helps infuse the flavors into the meat.
3. Meanwhile, in another large ziplock bag, toss the chopped onion, green bell pepper, and red bell pepper with the remaining marinade. Seal and shake to coat. This will ensure they are packed with flavor as well.
4. After marinating, heat a large skillet over medium-high heat. Add olive oil to the pan, allowing it to heat up until shimmering. Carefully add the marinated chicken (discard any remaining marinade) and cook for 3-4 minutes on one side until golden brown.
5. Flip the chicken and continue cooking until the internal temperature reaches about 165 degrees F. Once cooked through, remove the chicken from the skillet and cover it with aluminum foil to keep warm.
6. Add the marinated vegetables and the additional minced garlic to the skillet. Sauté for a few minutes until they become tender and vibrant in color. Remove them from the pan and place them with the chicken.
7. In the same skillet, add the chicken broth, milk, canned tomatoes, uncooked penne pasta, and salt. Stir to combine everything together.
8. Bring the mixture to a boil over high heat, then cover the skillet and reduce the heat to medium-low. Cook for 13-15 minutes, or until the pasta is tender and most of the liquid has been absorbed.
9. Once cooked, add the sautéed chicken and vegetables back into the skillet. Stir everything together until well mixed and heated through.
10. Serve immediately with optional toppings of salsa and sour cream for a refreshing finish to your Chicken Fajita Pasta.

Making Adjustments

Sometimes you might want to change things up a bit with your Chicken Fajita Pasta. Here are some tips for making adjustments to suit your preferences:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove.
• Freezing: You can freeze this dish for up to three months. Just ensure that it cools completely before transferring it to a freezer-safe container.
• Pairing: Serve it with a side of garlic bread or a fresh salad for a complete meal.
• Vegetarian Option: Omit the chicken and substitute with more vegetables like zucchini or mushrooms for a delicious vegetarian meal.
• Spice Variations: If you love heat, add diced jalapeños or a sprinkle of chili flakes for an extra kick!

Pairing Suggestions for Chicken Fajita Pasta

When it comes to serving Chicken Fajita Pasta, there are so many delightful options to consider. Here are some pairing suggestions that can elevate your meal:

• Fresh Salad: A bright, leafy green salad dressed with lime vinaigrette brings a refreshing contrast to the hearty pasta.
• Garlic Bread: Serve warm, buttery garlic bread on the side for a comforting addition that’s always a crowd-pleaser.
• Rice: For an extra filling meal, consider serving with a side of cilantro-lime rice, which complements the fajita flavors beautifully.
• Fajita Toppings: Enhance your dish with toppings like guacamole, pico de gallo, or sliced avocado for added flavor and creaminess.
• Occasions: This dish is perfect for casual family dinners, cozy game nights, or even meal prep for busy work weeks. It’s versatile enough for any occasion!
• Seasonal Pairing: In the summer, serve alongside grilled corn on the cob or fresh fruit salad for a light, seasonal touch.

FAQ

Conclusion

In summary, Chicken Fajita Pasta is a delightful fusion of flavors that’s sure to become a staple in your kitchen. Not only is it delicious, but it’s also quick and easy to prepare, making it perfect for busy weeknights. I encourage you to try this savory dish and see how it can brighten your dining table. Happy cooking!

Chicken Fajita Pasta

The ultimate comfort food, Chicken Fajita Pasta combines tender chicken, vibrant vegetables, and creamy sauce over pasta. It's a quick and easy weeknight dinner that bursts with flavor and is sure to become a family favorite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 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
• pinch salt
• freshly ground black pepper freshly ground black pepper
• 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
• 2 cups low-sodium chicken broth
• ½ cup milk
• 14.5 ounces canned tomatoes, undrained
• 8 ounces penne pasta, regular or whole wheat
• ½ teaspoon salt
• salsa and sour cream, for topping, if desired

Equipment

• Wooden Spoon
• Cutting Board
• Large Pot
• Skillet
• Frying Pan
• Chef's Knife

Method

 

1. In a small bowl, combine the fajita marinade ingredients: oil, lemon juice, garlic, cumin, garlic powder, onion powder, salt, and freshly ground black pepper. Mix until well combined.
2. Next, place the chopped chicken into a large ziplock bag. Pour half of the marinade over the chicken and seal the bag. Massage it gently to coat the chicken, then refrigerate for about 15 minutes.
3. In another large ziplock bag, toss the chopped onion, green bell pepper, and red bell pepper with the remaining marinade. Seal and shake to coat.
4. After marinating, heat a large skillet over medium-high heat. Add olive oil to the pan. Carefully add the marinated chicken (discard any remaining marinade) and cook for 3-4 minutes on one side until golden brown.
5. Flip the chicken and continue cooking until the internal temperature reaches about 165 degrees F. Remove the chicken from the skillet and cover it with aluminum foil to keep warm.
6. Add the marinated vegetables and the additional minced garlic to the skillet. Sauté for a few minutes until they become tender.
7. In the same skillet, add the chicken broth, milk, canned tomatoes, uncooked penne pasta, and salt. Stir to combine.
8. Bring the mixture to a boil over high heat, then cover the skillet and reduce the heat to medium-low. Cook for 13-15 minutes, or until the pasta is tender.
9. Once cooked, add the sautéed chicken and vegetables back into the skillet. Stir everything together until well mixed.
10. Serve immediately with optional toppings of salsa and sour cream.

Notes

• Tip: Vegetarian Fajita Pasta: Omit chicken and add additional vegetables.

Previous PostBuffalo Ranch Chicken Sliders

Next Post Chicken Pesto Alfredo Pasta

Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.