Chicken Fajita Pasta - everything you love about fajitas, transformed into a bold and delicious pasta dish! | Tastes Better From Scratch
One Pan Chicken Fajita Pasta
Prep Time
10 mins
Cook Time
20 mins
Marinate
15 mins
Total Time
30 mins
 

One Pan Chicken Fajita Pasta - everything you love about fajitas, transformed into a bold and delicious pasta dish!

Course: Main Course
Cuisine: American, Mexican
Keyword: chicken fajita, chicken fajita pasta
Unit: clove, cup, ounce, ounce can, pound, Tablespoon, teaspoon, whole
Servings: 5
Calories: 303 kcal
Author: Lauren Allen
Ingredients
For the fajita 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
  • pinch of salt
  • freshly ground black pepper
For the pasta:
  • 1/2 pound boneless skinless chicken breasts (1-2 breasts), cut into bite-size pieces
  • 1 Tablespoon olive oil
  • 1 whole onion chopped
  • 1 green bell pepper , chopped
  • 1 red bell pepper chopped
  • 1-2 cloves garlic , minced
  • 2 cups low-sodium chicken broth
  • ½ cup milk
  • 14.5 ounce can diced tomatoes , undrained
  • 8 ounces Whole Wheat Penne Pastas (or white pasta)
  • ½ teaspoon salt
  • salsa and sour cream , for topping, if desired
Instructions
  1. In a small bowl combine the fajita marinade ingredients. 

  2. Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. 

  3. Pour half of the marinade into each bag and toss them to coat. Refrigerate for at least 15 minute or for up to 2-3 hours. 

  4. When ready to cook, heat oil in a large skillet over high heat. Once hot, add the chicken (tossing any remaining marinade), cooking for 1-2 minutes before flipping to the other side. 

  5. Cook for another minute or two, just until cooked through. Remove to a plate. 

  6. Add the vegetables to the skillet (discard any remaining marinade), still on high heat. 

  7. Add the minced garlic. Cook, for a few minutes, until veggies get slightly charred/blackened. Remove to the plate with the chicken. 

  8. In the same skillet, add the broth, milk, diced tomatoes, uncooked pasta, and salt. 

  9. Stir to combine and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 13-15 minutes or until pasta is tender and liquid is mostly absorbed. 

  10. Add the chicken and veggies back into the skillet and stir to combine until heated through. 

  11. Serve immediately, topped with salsa and sour cream, if desired.