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Chicken Fajita Pasta Skillet

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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!
 
 
chicken fajita pasta in cast iron skillet
 
 
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!
 
 
 
 
ingredients needed to make chicken fajita pasta
 
 
 

How to Make Chicken Fajita Pasta Skillet

This skillet dinner is easy to make on busy weeknights!
  1. Cut the chicken into bite sized pieces and season with  taco seasoning.
  2. Sear and brown the chicken pieces in a hot cast iron skillet for 3-4 minutes, and then remove to a plate.
  3. Sauté the peppers and onions with the remaining taco seasoning.
  4. Turn the heat to low and add the minced garlic, stirring for 30 seconds.
  5. Remove the veggies to the plate with the chicken.
  6. In the same skillet, add the broth, cream, diced tomatoes and pasta.
  7. Stir to combine and bring to a boil.
  8. 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.
  9. Add the chicken and veggies back to the skillet and stir for 2 minutes, to reheat.

Enjoy!

 
 
 
 
 
serving chicken fajita pasta from cast iron skillet
 
plate with chicken fajita pasta with fork
 
 
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!
 
 
spooning chicken fajita skillet onto plate
 
plate with chicken fajita pasta
 
 
 Another quick fix favorite of ours? These Turkey Sloppy Joe Rice Bowls!
 

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Yield: 4 Servings

Chicken Fajita Skillet

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!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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
  • 1/2 cup heavy cream
  • 10 ounce canned diced tomatoes with green chiles
  • 8 ounces (3 cups) penne pasta
  • 1/2 tsp salt

Instructions

  1. Cut the chicken into bite sized pieces.
  2. Season with half the taco seasoning.
  3. Heat a 12" skillet over medium-high heat with 1 TBSP olive oil.
  4. 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.
  5. Flip the chicken to the other size and cook until browned.
  6. Remove the chicken to a plate and set aside.
  7. Add the remaining olive oil to the skillet with the heat still on high.
  8. When the oil is hot again, add the onions and peppers and the rest of the taco seasoning.
  9. Cook, stirring often, until the chickens are slightly blackened.
  10. Turn the heat to low and add the minced garlic.
  11. Stir for 30 seconds, until fragrant.
  12. Remove the veggies to the plate with the chicken.
  13. In the same skillet, add the broth, cream, diced tomatoes and pasta.
  14. Stir to combine and bring to a boil.
  15. 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.
  16. Add the chicken and veggies back to the skillet and stir for 2 minutes, to reheat.

Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 826Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 133mgSodium: 870mgCarbohydrates: 91gFiber: 6gSugar: 6gProtein: 55g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

 
* 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

 
Blood Orange Bourbon Smash - with Spicy Vanilla Sugar
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Laura Lefkow

Thursday 12th of May 2016

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.

Erin @ Thanks for Cookin'!

Wednesday 20th of April 2016

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!

A Day in Candiland

Monday 18th of April 2016

This looks like a super tasty dish. I need to try this out soon.

The Kitchen Wife

Monday 18th of April 2016

This sounds amazing! i love these easy one pot meals!

Tiffany

Wednesday 23rd of March 2016

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.

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