Ever stumbled upon a dish that feels like a spontaneous burst of creativity? That’s this Easy Creamy Chicken Fajita Pasta for me—it’s like a fiesta in a bowl, where creamy pasta collides with zesty chicken and peppers. Imagine twirling your fork around this delightful chaos, and suddenly, you’re not just having dinner; you’re riding a flavor rollercoaster.
Steps
- Cut boneless, skinless chicken breasts into small, bite-sized pieces. Season them with half of the taco or fajita seasoning.
- Heat a tablespoon of olive oil in a large skillet over high heat. Once the oil is hot, add the chicken pieces in a single layer and sear one side for 1-2 minutes. Flip the chicken to brown the other side and then remove it from the skillet.
- Add another tablespoon of olive oil to the skillet and keep the heat on high. When the oil is hot, add diced onions, bell peppers, and the remaining seasoning. Cook the vegetables until they are slightly charred, stirring occasionally.
- Lower the heat and add minced garlic to the skillet, stirring until the garlic is fragrant, about 30 seconds. Transfer the cooked vegetables and garlic to the plate with the chicken.
- In the same skillet, add chicken broth, heavy cream, diced tomatoes, uncooked pasta, and salt. Stir the mixture and bring it to a boil, then cover the skillet and reduce the heat to medium-low.
- Let the pasta cook for 15 minutes until it is tender and most of the liquid has been absorbed. If needed, continue cooking for an additional 5 minutes to reduce excess liquid.
- Return the cooked chicken and vegetables to the skillet and stir everything together until heated through, which should take about 2 minutes. Serve the dish with a side of garlic bread for a complete meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons taco or fajita seasoning (1 envelope or homemade)
- 2 cups diced onion (approximately 1 onion)
- 2 cups diced bell peppers (2–3 peppers)
- 3–4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 can (10 oz) Ro-Tel Diced Tomatoes and Green Chiles
- 8 oz penne pasta (around 3 cups)
- 1/2 teaspoon salt
FAQ
- How long does it take to prepare Chicken Fajita Pasta?
- This dish can be prepared in just 15 minutes, making it an ideal choice for a quick weekday dinner.
- Can I use store-bought taco seasoning instead of homemade?
- Yes, you can use store-bought taco seasoning, but the homemade version often adds a richer flavor.
- What type of pasta is recommended for this recipe?
- Penne pasta is suggested, but you can substitute it with other types like fusilli or rigatoni if preferred.
- Is it necessary to use low-sodium chicken broth?
- Using low-sodium chicken broth is advised, especially if you want to control the salt content in the dish. However, regular broth can also be used, just be mindful of additional salt.
- Can I add other vegetables to the Chicken Fajita Pasta?
- Absolutely! Feel free to include other vegetables like zucchini or mushrooms to enhance the dish’s flavor and nutritional value.
Tips
- Use Homemade Seasoning: Opt for a homemade taco or fajita seasoning to enhance the flavor of the dish. It’s simple to prepare with just five ingredients and can be stored in a mason jar for convenience.
- Cook Chicken and Veggies on High Heat: Ensure the skillet is very hot before adding the chicken and vegetables. This helps in searing the chicken and slightly blackening the veggies, adding a richer flavor to the dish.
- Adjust Liquid Levels if Necessary: After simmering the pasta for 15 minutes, if there’s too much liquid remaining, increase the heat and cook for an additional 5 minutes to reduce it.
- Serve with Garlic Bread: Complement the dish with a slice of toasted garlic bread for a delightful meal experience.
Equipment
- Large Skillet – A 12-inch skillet is specified in the recipe, which is essential for cooking the chicken and pasta.
- 8 oz Mason Jar – Mentioned for storing homemade taco seasoning, if you plan to make and store your own.
- Garlic Press – Useful for mincing garlic efficiently, though not specifically mentioned, it can be very helpful in this recipe.
