Fajita Chicken Pasta
Fajita chicken pasta has tender pasta, strips of chicken, charred onions and peppers, and plenty of fajita seasoning and cheese to bring it all together. This delicious family dinner is ready in just 25 minutes!
Yield: 4 -6 servings
Ingredients
- 8 oz. penne pasta, whole wheat or regular
- 1 tablespoon extra-virgin olive oil, divided
- 1 medium onion, sliced
- 2 bell peppers (mixed colors), sliced
- 4 tablespoons fajita seasoning, divided
- 1 ½ lbs. chicken breasts, cut in ½ inch cubes
- 2 cups shredded Mexican blend cheese (or cheddar)
Optional toppings:
- Diced avocado or guac, extra shredded cheese, sour cream or Greek yogurt, pickled jalapeños, fresh chopped cilantro, lime wedges, hot sauce, etc.
Instructions
- Cook pasta according to package directions. Reserve at least ½ cup of the cooking liquid when draining the pasta.
- Meanwhile, heat 1 ½ teaspoons of the olive oil in a large, deep skillet over medium high heat. Add the onion and peppers and season with 1 tablespoon of the fajita seasoning. Cook, stirring occasionally, until slightly charred and tender, about 5-6 minutes. Remove the onion and peppers to a bowl.
- Add the remaining 1 ½ teaspoons of olive oil to the same skillet. Season the chicken with 2 tablespoons of the fajita seasoning and add to the pan. Cook, stirring occasionally, until cooked through, about 5-6 minutes.
- Return the onion and peppers to the pan. Add the cooked pasta, 1 ½ cups of shredded cheese and the remaining tablespoon of fajita seasoning to the pan. Add ¼ cup of the pasta cooking liquid and stir well to combine everything and melt the cheese. Add extra pasta cooking liquid if needed to get everything to come together.
- Serve the fajita chicken pasta with the remaining cheese sprinkled on top, and any other desired toppings. Enjoy!
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Notes
Fajita seasoning: We love homemade fajita seasoning for its freshness and flavor, but you can certainly use a store-bought mix.
Leftovers: The leftover fajita chicken pasta can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet to warm it back up. Or freeze the leftovers, once cooled, in a freezer-safe ziptop bag or container for up to 6 months. Thaw in the refrigerator overnight and then reheat.
Video
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 20g | Protein: 47g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 132mg | Sodium: 622mg | Fiber: 2g | Sugar: 3g
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