Best One Skillet Chicken Fajita Pasta Recipes

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

One Pot Chicken Fajita Pasta Recipe by Tasty image

Here's what you need: oil, chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, onion, salt, pepper, chili powder, cumin, garlic powder, milk, penne pasta, pepper jack cheese

Provided by Tasty

Categories Dinner

Time 52m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk
4 cups penne pasta
1 cup pepper jack cheese, shredded

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!

Nutrition Facts : Calories 1265 calories, Carbohydrate 155 grams, Fat 35 grams, Fiber 8 grams, Protein 78 grams, Sugar 26 grams

SKILLET CHICKEN FAJITA PASTA

Skillet Chicken Fajita Pasta image

Provided by Mel

Time 30m

Number Of Ingredients 16

Ingredients

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika or smoked paprika
1 tablespoon oil
1 1/2 pounds boneless skinless chicken breasts (cut into 1/2-inch strips or pieces)
Salt and pepper
2 medium bell peppers (whichever colors you prefer, cored and diced)
1/2 cup chopped onion (white or yellow)
2 1/2 cups chicken broth (I use low-sodium)
2 1/2 cups milk (preferably not skim)
1 (15-ounce) can diced or petite-diced tomatoes, undrained
16 ounces tube-shaped pasta (see note)
1 to 2 cups shredded Monterey Jack cheese
Fresh limes (chopped chives, avocados, for serving (optional))

Steps:

Combine all of the fajita seasoning ingredients in a small bowl.
In a pot or deep skillet, heat the oil over medium heat until rippling and hot. Pat the chicken pieces dry with paper towels, season lightly with salt and pepper and add in a single layer to the pot. Sprinkle with 1 teaspoon of the fajita seasoning mixture and cook, stirring often, until no longer pink in the center, 3-4 minutes. Remove the chicken to a plate/dish and set aside.
To the pot, add the peppers, onions, and 1 teaspoon of the fajita seasoning mixture. Add another teaspoon or so of oil if the pot is really dry so the veggies don't burn. Cook, stirring occasionally, until the onions are translucent and the peppers are crisp-tender. Scrape the mixture onto the plate with the chicken.
Return the pot to the heat and add the broth, milk and diced tomatoes, scraping up any browned bits from the bottom of the pot. Stir in the pasta, 1 teaspoon salt, and the remaining fajita seasoning. Bring the mixture to a simmer, and cook, stirring occasionally to make sure the pasta isn't sticking, until the pasta is tender, 12-15 minutes (depending on the brand/type/shape of pasta). It's ok if there is a bit of liquid remaining, it will absorb as the pasta cools and sets up a bit.
Stir in the chicken and veggies and heat through. Add the cheese and stir until creamy and combined. Squeeze half (or two halves) of a fresh lime over the pasta and stir (optional, but so very delicious). Season to taste with additional salt and pepper, if needed.
Serve with chopped fresh chives, lime wedges and sliced avocados, if desired. The pasta will thicken as it cools.

Nutrition Facts : ServingSize 1 Serving, Calories 451 kcal, Carbohydrate 52 g, Protein 33 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 495 mg, Fiber 3 g, Sugar 8 g

CHICKEN FAJITA PASTA

Chicken Fajita Pasta image

Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon chili powder
1 teaspoon cumin
Kosher salt
2 tablespoons olive oil
1 pound boneless skinless chicken thighs (about 4), cut into 1/2-inch strips
3 medium red, green or yellow bell peppers, cut into 1/4-inch strips
1 small yellow onion, halved and thinly sliced
8 ounces penne (see Cook's Note)
6 ounces cream cheese, cubed
4 ounces pepper jack cheese, shredded
3/4 cup crushed tortilla chips
Pico de gallo and sour cream, for serving

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.