Ingredients
4 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1” pieces
4 tbsp olive oil, divided
2 tbsp fajita seasoning or taco seasoning
1 yellow onion, diced
1 red bell pepper, sliced into 1” long strips
1 yellow bell pepper, sliced into 1” long strips
1 green bell pepper, sliced into 1” long strips
2 c. chicken stock reduced-sodium
10 ounces can of diced tomatoes
Kosher salt and black pepper to taste
½ c. heavy cream
8 ounces dried bow tie pasta
Garnish:
Sour cream
Lime wedges
Chopped cilantro
Sliced green onions
How to make One Pot Chicken Fajita Pasta
Step 1: In a Dutch oven or large, deep skillet, heat 2 tbsp olive oil over medium-high heat. Add the pieces of chicken to the hot oil and sprinkle with half of the fajita seasoning. Cook for about 2 minutes. Flip and continue to cook the other side for additional 2 minutes or until the chicken pieces are golden brown. To a plate, transfer the chicken when done, and set aside.
Step 2: In the same pot, add the rest of the 2 tbsp olive oil. Next, add the onion along with the bell peppers and the rest of the fajita seasoning. Continue to cook for another 4 to 5 minutes until tender, stirring often.
Step 3: Next, stir in the garlic and continue to cook for additional 30 seconds. To the plate with the chicken, transfer the veggie mixture and set aside.
Step 4: Into the pot, add the chicken stock, heavy cream, diced tomatoes, and pasta. Then, season with salt and pepper. Scrape the browned bits from the bottom of the pan using a wooden spoon. Bring everything to a boil, then adjust the heat to low. Put the lid on and cook for 10 minutes more, stirring often.
Step 5: At the end of the cooking time, most of the liquid should be absorbed. You can cook for an additional 3 to 5 minutes if needed.
Step 6: To the pot, return the chicken and veggies. Stir until heated through.
Step 7: Serve the Chicken Fajita Pasta right away garnished with some diced green onions, chopped cilantro, a squeeze of a lime wedge, and a dollop of sour cream. Enjoy!
