Chicken Fajita Pasta

Tender chicken, colorful bell peppers, onions, and perfectly cooked pasta are smothered in a creamy sauce that's both comforting and zesty. This dish is made in one pot and is sure to become a regular on your weeknight menu!

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Prep: 10

Cook: 20

Course: Main Course

Cuisine: American, Mexican

Servings: servings

Calories: 343kcal

Ingredients

8 ounces fusilli pasta or other shape
2 boneless, skinless chicken breasts, cut into bite-size pieces or strips
2 ounces cream cheese
3 bell peppers, red, yellow, or green
2 ½ Tablespoons fajita seasoning
1 large yellow onion, sliced
5-6 garlic cloves, minced (about 1 ½ Tablespoons)
3 cups chicken broth
½ cup shredded Monterey Jack cheese (or colby jack, pepperjack, or cheddar)
¾ cup fire roasted tomatoes
Salt, to taste
Freshly ground black pepper, to taste
¼ cup cotija cheese, for serving

Instructions

Prepare your ingredients and some extra empty plates/bowls.
In a dutch oven or a deep skillet, add cooking oil over medium heat. Once oil is hot, add chicken strips and cook for 2 minutes on each side to sear. Remove the excess water, return to the pot and add 1 ½ tablespoons of fajita seasoning. Stir to combine and cook for another 1 minute. Set aside on separate plate/bowl.
In the same skillet sauté bell peppers and onions with 1 tablespoon of fajita seasoning until they start to become soft, just for a couple of minutes. Set aside on separate plate/bowl.
Add broth, tomatoes and fusilli to the pot, take it to a gentle simmer, reduce the heat and close the lid. Cook for 10-15 minutes or until pasta is al dente. Stir occasionally so it doesn't stick. At this point you’ll have a little water in the pot (it will not evaporate completely), this is fine--once we add other ingredients it will balance the texture.
Add dollops of cream cheese; stir to combine.
Return the veggies and chicken, taste for seasoning. Stir in shredded cheese. Serve with fresh cilantro and side dishes.

Notes

Add more flavor: I like to add smoked paprika, cumin, and cajun spice.
Traditionally fajita meat is cut into strips, but you can cut the veggies and chicken into bite size pieces, especially if using smaller pasta.
Don’t overcook the pasta, as it will continue to cook in the pot once we stir in the rest of the ingredients.
To store: Leftover chicken & pasta can be kept in an airtight container in the fridge for up to three days. You may want to add a splash of water or chicken broth and stir to help loosen up the pasta if it has absorbed a lot of the sauce.
To reheat: Add the chicken and pasta to a skillet with a tablespoon of olive oil and heat over medium-high heat until warmed through. You can also microwave leftovers for 1-2 minutes or until heated through.

Nutrition

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