Chicken Fajita Pasta
If you’re looking for a dish that combines the zest of Mexican cuisine with the comforting essence of pasta, you’ve landed in the right place! This Chicken Fajita Pasta is an explosion of flavors, featuring tender chicken, vibrant vegetables, and a creamy sauce that brings everything together beautifully. It’s quick to prepare, making it an ideal weeknight dinner that the whole family will love.
Why This Recipe Is Reliable
This Chicken Fajita Pasta is not only delicious but also incredibly adaptable. It allows for customization, so you can tweak the ingredients according to your preferences. The combination of chicken marinated in spices, sautéed peppers and onions, and a creamy sauce creates a satisfying meal that boasts a delightful mix of textures and flavors. Plus, it comes together in under 30 minutes, making it a reliable go-to dish for busy weeknights.
What You’ll Gather
- 2 tablespoons vegetable or canola oil
- 3 tablespoons lemon juice
- 1-2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of salt
- Freshly ground black pepper to taste
- 1 pound boneless skinless chicken breast halves or tenders
- 1 tablespoon olive oil
- 1 whole onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1-2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup milk
- 14.5 ounces canned diced tomatoes, undrained
- 8 ounces penne pasta, regular or whole wheat
- 2 teaspoons salt
- Salsa and sour cream, for topping, if desired
What You’ll Need (Gear)
- Large pot – For boiling the pasta.
- Skillet – To sauté the chicken and vegetables.
- Cutting board – For chopping the vegetables.
- Knife – A sharp knife for easy chopping.
- Measuring spoons – For precise ingredient measurements.
- Wooden spoon – For stirring the sauce and pasta.
Chicken Fajita Pasta Made Stepwise
Step 1: Marinate the Chicken
In a mixing bowl, combine the vegetable oil, lemon juice, minced garlic, ground cumin, garlic powder, onion powder, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 10 minutes while you prepare the other ingredients.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the marinated chicken. Cook for about 5-7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing it into bite-sized pieces.
Step 3: Sauté the Vegetables
In the same skillet, add the chopped onion and bell peppers. Sauté for about 5 minutes or until they are tender and slightly charred. Add the minced garlic and cook for an additional minute until fragrant.
Step 4: Prepare the Sauce
Pour in the chicken broth and milk, stirring to combine. Add the canned diced tomatoes along with their juices. Bring the mixture to a simmer, allowing it to cook for about 5 minutes.
Step 5: Cook the Pasta
While the sauce is simmering, cook the penne pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Step 6: Combine Everything
Add the cooked pasta and sliced chicken to the skillet with the sauce. Stir well to ensure everything is evenly coated. Cook for an additional 2-3 minutes to heat through.
Step 7: Serve
Serve your Chicken Fajita Pasta warm, topped with salsa and sour cream if desired. Enjoy the delightful fusion of flavors!
Dairy-Free/Gluten-Free Swaps
- For a dairy-free version, substitute the milk with almond milk or coconut milk.
- Use gluten-free penne pasta to make this dish gluten-free.
- Opt for a dairy-free sour cream or omit it entirely if avoiding dairy.
What I Learned Testing
- Marinating the chicken not only enhances the flavor but also keeps it juicy.
- Cooking the pasta al dente is essential to prevent it from becoming mushy when combined with the sauce.
- Feel free to add other vegetables like zucchini or corn for additional flavor and nutrition.
- Leftovers taste even better the next day as the flavors meld together.
Keep-It-Fresh Plan
This Chicken Fajita Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. If you find the pasta has absorbed too much sauce, add a splash of chicken broth or milk while reheating to restore its creaminess.
Helpful Q&A
Can I make this dish ahead of time?
Yes! You can prepare the chicken and sauce in advance. Just cook the pasta right before serving to ensure it maintains its texture.
What can I use instead of chicken?
If you prefer a meatless option, feel free to replace the chicken with chickpeas or tofu for a protein-packed vegetarian dish.
Can I freeze Chicken Fajita Pasta?
Yes, you can freeze it! Just ensure it’s in a freezer-safe container. It’s best enjoyed within 2-3 months of freezing.
How spicy is this dish?
This Chicken Fajita Pasta is mild, but if you prefer some heat, consider adding jalapeños or a sprinkle of cayenne pepper to the dish.
In Closing
The Chicken Fajita Pasta is a delightful dish that brings together the best of both worlds—Mexican flavors and Italian comfort. With its vibrant colors, bold spices, and creamy texture, it’s sure to become a favorite at your dinner table. Whether you’re cooking for family or hosting friends, this recipe is guaranteed to impress and satisfy. Dive into this scrumptious meal, and let each bite whisk you away to a world of culinary delight!
Chicken Fajita Pasta
Ingredients
Equipment
Method
- In a mixing bowl, combine the vegetable oil, lemon juice, minced garlic, ground cumin, garlic powder, onion powder, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 10 minutes while you prepare the other ingredients.
- Heat olive oil in a large skillet over medium heat. Once hot, add the marinated chicken. Cook for about 5-7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing it into bite-sized pieces.
- In the same skillet, add the chopped onion and bell peppers. Sauté for about 5 minutes or until they are tender and slightly charred. Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and milk, stirring to combine. Add the canned diced tomatoes along with their juices. Bring the mixture to a simmer, allowing it to cook for about 5 minutes.
- While the sauce is simmering, cook the penne pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
- Add the cooked pasta and sliced chicken to the skillet with the sauce. Stir well to ensure everything is evenly coated. Cook for an additional 2-3 minutes to heat through.
- Serve your Chicken Fajita Pasta warm, topped with salsa and sour cream if desired. Enjoy the delightful fusion of flavors!
Notes
- Marinating the chicken enhances flavor and keeps it juicy.
- Cook pasta al dente to prevent mushiness when mixed.
- Add veggies like zucchini or corn for more nutrition.
- Leftovers taste better the next day as flavors meld.
