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Per serving
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- 1
Sear the chicken
Cut the chicken breast into 1/2 to 1-inch pieces so they cook fast and evenly. Heat half the olive oil in a Dutch oven or 12-inch skillet over medium-high. Add the chicken, sprinkle with half the fajita seasoning, and cook about 2 minutes. Stir or flip and cook another 1-2 minutes. It doesn't need to be fully done here - it finishes later. Move it to a plate.
- 2
Char the peppers and onion
Dice the onion and slice the bell peppers into 1-inch strips. Add the rest of the oil to the same pot, then the onion, peppers, and remaining fajita seasoning. Cook 4-5 minutes until softened and a little charred - that char is where the flavor is, so don't rush it. Mince the garlic, add it, stir for 30 seconds, then move the veggies to the plate with the chicken.
- 3
Cook the pasta in the pot
Pour in the chicken stock, heavy cream, the whole can of diced tomatoes and green chiles, the dry penne, and a pinch of salt and pepper. Scrape up the browned bits from the bottom - that's free flavor. Bring to a boil, then drop to a low boil, cover, and cook about 15 minutes, stirring now and then so the pasta doesn't stick.
- 4
Bring it together
After 15 minutes most of the liquid should be absorbed into a creamy sauce. If it's still soupy, cook uncovered another 3-5 minutes. Stir the chicken and vegetables back in and heat through. Finish with a squeeze of lime and chopped cilantro.
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One-Pot Chicken Fajita Pasta
Created by: OnePotWonders
Ingredients
- 3 tbsp olive oil
- 1 lb chicken breast
- 3 tbsp fajita seasoning
- 1 yellow onion
- 3 bell pepper
- 5 garlic
- 2 cup chicken stock
- 1/2 cup heavy cream
- 10 oz diced tomatoes and green chiles
- 8 oz penne pasta
- salt and pepper, to taste
- 1 lime
- cilantro, for garnish
Instructions
- Sear the chickenCut the chicken breast into 1/2 to 1-inch pieces so they cook fast and evenly. Heat half the olive oil in a Dutch oven or 12-inch skillet over medium-high. Add the chicken, sprinkle with half the fajita seasoning, and cook about 2 minutes. Stir or flip and cook another 1-2 minutes. It doesn't need to be fully done here - it finishes later. Move it to a plate.
- Char the peppers and onionDice the onion and slice the bell peppers into 1-inch strips. Add the rest of the oil to the same pot, then the onion, peppers, and remaining fajita seasoning. Cook 4-5 minutes until softened and a little charred - that char is where the flavor is, so don't rush it. Mince the garlic, add it, stir for 30 seconds, then move the veggies to the plate with the chicken.
- Cook the pasta in the potPour in the chicken stock, heavy cream, the whole can of diced tomatoes and green chiles, the dry penne, and a pinch of salt and pepper. Scrape up the browned bits from the bottom - that's free flavor. Bring to a boil, then drop to a low boil, cover, and cook about 15 minutes, stirring now and then so the pasta doesn't stick.
- Bring it togetherAfter 15 minutes most of the liquid should be absorbed into a creamy sauce. If it's still soupy, cook uncovered another 3-5 minutes. Stir the chicken and vegetables back in and heat through. Finish with a squeeze of lime and chopped cilantro.