Chicken Fajita Pasta Skillet
This Chicken Fajita Pasta Skillet is an easy Tex-Mex inspired meal that is super quick, and the fajita veggies and creamy and flavorful sauce are pretty much lovely. And – the kiddos love it, too!
Skillet meals are like weeknight magic.
With only one pan to wash, a few simple ingredients, a minimal amount of prep-work, and about 30 minutes worth of time, you can have a delicious and healthy meal on the table that your whole family will love.
Seriously, it doesn’t get much better than this!
How to Make Chicken Fajita Pasta Skillet
This skillet dinner is easy to make on busy weeknights!
- Cut the chicken into bite sized pieces and season with taco seasoning.
- Sear and brown the chicken pieces in a hot cast iron skillet for 3-4 minutes, and then remove to a plate.
- Sauté the peppers and onions with the remaining taco seasoning.
- Turn the heat to low and add the minced garlic, stirring for 30 seconds.
- Remove the veggies to the plate with the chicken.
- In the same skillet, add the broth, cream, diced tomatoes and pasta.
- Stir to combine and bring to a boil.
- Cover, reduce to medium-low and cook for 15 minutes, or until the pasta is tender and the liquid has mostly been absorbed and thickened into a sauce.
- Add the chicken and veggies back to the skillet and stir for 2 minutes, to reheat.
Enjoy!
This Chicken Fajita Pasta Skillet is an easy Tex-Mex inspired meal that is super quick, and the fajita veggies and creamy and flavorful sauce are pretty much lovely. And - the kiddos love it, too!
This Tex-Mex inspired meal is quickly becoming a family favorite at our house. Not only is it super quick, but the combination of the fajita’d (is that a word? Whatever, I’m rolling with it…) veggies and the creamy and flavorful sauce are pretty much lovely. And to top it all off – the kiddos love it, too!
Another quick fix favorite of ours? These Turkey Sloppy Joe Rice Bowls!
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Chicken Fajita Skillet
This Chicken Fajita Pasta Skillet is an easy Tex-Mex inspired meal that is super quick, and the fajita veggies and creamy and flavorful sauce are pretty much lovely. And - the kiddos love it, too!
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Servings: 4 Servings
Calories: 826kcal
Ingredients
- 2 TBSP Olive Oil
- 1 pound of boneless skinless chicken breasts
- 3 TBSP taco or fajita seasoning
- 1 yellow onion diced
- 2 bell peppers diced (any color you like)
- 3 cloves garlic minced
- 2 cups low sodium chicken broth
- ½ cup heavy cream
- 10 ounce canned diced tomatoes with green chiles
- 8 ounces 3 cups penne pasta
- ½ tsp salt
Instructions
- Cut the chicken into bite sized pieces.
- Season with half the taco seasoning.
- Heat a 12" skillet over medium-high heat with 1 TBSP olive oil.
- When the oil is hot, carefully add the chicken in a single layer and cook, without stirring, until one side is seared and browned about 1-2 minutes.
- Flip the chicken to the other size and cook until browned.
- Remove the chicken to a plate and set aside.
- Add the remaining olive oil to the skillet with the heat still on high.
- When the oil is hot again, add the onions and peppers and the rest of the taco seasoning.
- Cook, stirring often, until the chickens are slightly blackened.
- Turn the heat to low and add the minced garlic.
- Stir for 30 seconds, until fragrant.
- Remove the veggies to the plate with the chicken.
- In the same skillet, add the broth, cream, diced tomatoes and pasta.
- Stir to combine and bring to a boil.
- Cover, reduce to medium-low and cook for 15 minutes, or until the pasta is tender and the liquid has mostly been absorbed and thickened into a sauce.
- Add the chicken and veggies back to the skillet and stir for 2 minutes, to reheat.
- Enjoy!
Nutrition
Serving: 1g | Calories: 826kcal | Carbohydrates: 91g | Protein: 55g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 133mg | Sodium: 870mg | Fiber: 6g | Sugar: 6g
* Slightly adapted from Kevin and Amanda
Looking for other easy weeknight skillet meals? Look no further!
Thai Chicken and Quinoa Casserole
Skillet Pesto Chicken and Veggies
This sounds really good. I don't cook with heavy cream, do you think just milk would work?
Sounds tasty. In which step do you add the salt? I assume it is nearer the end rather than the beginning but just want to make sure. And I believe there is a mistype in your instructions. "Cook, stirring often, until the chickens are slightly blackened." – should be until Veggies, not chicken, since the chicken has been removed.
Thanks for the post. I look forward to trying this.
This sounds amazing! i love these easy one pot meals!
This looks like a super tasty dish. I need to try this out soon.
This is exactly the kind of recipe I love to throw together after a long day at work! This will be a nice change from our almost-weekly tacos. Looks delicious!
Tried this tonight! My husband, who is very picky, even liked it! Would probably cut the recipe in half next time. We had a lot left over.