Best Chicken Fajita Pasta Recipes

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

CHICKEN FAJITA PASTA

Steps:

• Cook the pasta according to the package directions. Drain and set aside.
• Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
• Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
• With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
• Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.

CHICKEN FAJITA PASTA BAKE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
• Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
• Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

CHICKEN FAJITA PASTA

Steps:

• Sprinkle chicken with 1 tablespoon fajita seasoning. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes or until juices run clear. Meanwhile, cook pasta according to package directions., Remove chicken and keep warm. In the same skillet, saute peppers and onion in remaining oil. Sprinkle with remaining fajita seasoning; stir until blended. Add the salsa, water and chicken; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and cilantro. Serve with sour cream if desired.

CHICKEN FAJITA PASTA

Steps:

• Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
• Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
• Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

ONE-SKILLET CHICKEN FAJITA PASTA

Steps:

• Cook macaroni according to package directions for al dente., Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm., Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.

ONE-POT CHICKEN FAJITA PENNE PASTA

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir chicken strips until browned and cooked through, 5 to 8 minutes. Remove with a slotted spoon to a bowl.
• Cook red, green, and yellow bell peppers, and sliced in the pot until peppers are tender and onions are translucent, 5 to 7 minutes. Transfer chicken back to the pot. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to coat chicken and vegetables evenly with seasonings.
• Pour milk into the pot and stir in pasta. Bring to a simmer; cook until sauce thickens and pasta is tender yet firm to the bite, 10 to 12 minutes. Remove from heat.
• Stir Cheddar cheese into the pasta mixture until cheese is melted. Serve in bowls topped with sliced green onions.

CREAMY CHICKEN FAJITA PASTA

Steps:

• Put water on to boil to cook your pasta, cook pasta while you are making the sauce.
• Combine Cajun seasoning and flour in plastic bag and shake to combine.
• Add chicken to bag (I buy the Perdu frozen chicken tenders for this) and shake to coat them. You may have to do several batches, and you'll want to set them aside on a plate.
• In a large skillet over medium heat,add the butter and peppers, onions, and garlic. Saute until slightly soft - roughly 3 minutes.
• Add the chicken and saute for additional 5-7 minutes or unitl not pink anymore.
• Reduce heat a little and add green onion, half and half, tomatoes, salt, basil, black pepper, and heat through.
• When the cream just starts to bubble, add the parmesan cheese and combine completely. Stir until thickened and pour over cooked and drained spaghetti/linguini.

CHICKEN FAJITA PASTA

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

CHICKEN FAJITA PASTA

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup cooking water.
• Sprinkle chicken with 1 teaspoon fajita seasoning.
• In 12" nonstick skillet, heat oil over medium-high heat. Add chicken; cook, stirring occasionally, until browned - 4-5 minutes. With a slotted spoon, transfer to platter; reserve.
• In same skillet, cook peppers, onion and remaining fajita seasoning until softened, 7-8 minutes. Stir in salsa, chicken and reserved pasta water. Cook until hot and bubbly, 2 minutes.
• Toss with pasta. Sprinkle with cheese and cilantro. If desired, garnish with sour cream.

CHICKEN FAJITA PASTA TOSS

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Add chicken; cook for 4 to 5 minutes or until no longer pink.
• Add onion, bell pepper and chiles; cook, stirring frequently, for 1 to 2 minutes.
• Stir in taco sauce, water and seasoning mix.
• Bring to a boil.
• Reduce heat to low; cook, stirring frequently, for 2 to 3 minutes or until mixture thickens.
• Serve over pasta.
• Garnish with cilantro and lime wedges.

CHICKEN FAJITA PASTA

Steps:

• Prepare pasta according to package directions. set aside and keep warm.
• Cut chicken into strips, coat with taco seasoning.
• Cut onion and bell pepper into strips.
• Heat 1 tbsp oil in a large nonstick pan, over medium high heat. Add chicken, and cook through. Remove chicken and keep warm.
• If needed, add remaining oil to pan. Add onion and peppers, cook until slightly softened.
• Portion pasta onto plates, top with chicken, peppers and onions.
• Sprinkle each serving with cheese, top with salsa, sour cream, and guacamole, garnish with lime wedges, cilantro, and chips.

CHICKEN FAJITA PASTA RECIPE - (4.5/5)

Steps:

• Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very 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 side and cook until browned. Remove the chicken to a plate and set aside. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!