This Chicken Fajita Pasta is so full of flavor and so delicious! The taco spices mixed with the caramelized onions and peppers…mmmmm, so delicious!
On top of it being AMAZING, it also made a large amount of food! I seriously sent 4 people home with A LOT of leftovers!
Doesn’t take long to make at all and you might even have all the ingredients in your pantry already!
- 2 Tbsp Olive oil
- 1 lb Boneless, skinless chicken breasts
- 1 Packet of taco or fajita seasoning
- 2 CUPS Diced onion
- 2 CUPS Siced bell peppers (I used one red and 1 green)
- 3-4 Cloves garlic, minced
- 2 CUPS Low-sodium chicken broth
- 1/2 CUP Heavy cream
- 1 10oz Can Ro-Tel Diced Tomatoes and Green Chiles
- 8 oz Penne pasta
- 1/2 tsp Salt
- Cut the chicken into bite-sized pieces.
- Season with half of taco seasoning.
- In a 12-inch skillet, heat 1 tablespoon olive oil over high heat.
- When the oil is very hot, carefully add the chicken in a single layer and cook until seared and browned.
- Remove the chicken to a plate and set aside.
- 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 blackened.
- 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.
- 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.