Weeknight Supper: Chicken Fajita Pasta

Mexican meets Italian in this fabulous one-pan Chicken Fajita Pasta.  A weeknight meal that's sure to be a winner!

Chicken Fajita Pasta

I love quick and easy weeknight meals, and if they can be made in one-pan, I'm happy as a clam!  This weeknight supper is the perfect comfort food to make on a cozy fall night.  Everybody loves pasta, but let's put a spin on the traditional dishes by changing the flavor profile to feature some Latin flavors.  

Fajitas are a favorite around here so this dish is right up our alley.  The combination of pasta and chicken is a winner, but when you add Latin spices such as chili powder and cumin, and add in some fajita veggies (bell peppers and onion) you get one tasty pasta dish.  This is topped with a sauce made from salsa, chicken broth, and a touch of cream to make this dish crave worthy, yet comforting.  Make this in under 45 minutes any night of the week.

Enjoy!

What Ingredients do I need?

• chicken breasts
• spices: chili powder and ground cumin
• yellow onion
• bell peppers (red, green, yellow, or orange)
• chicken broth
• salsa - choose your spice level
• heavy cream
• short pasta
• fresh lime

Substitutions and Variations

• Use chicken thighs instead of breasts
• Mix and match bell pepper

Kitchen Tips and Notes

• Keep a sheet pan or large bowl near the stove so you can place the cooked chicken and vegetables in it while making the sauce.

• Dice your bell peppers and onion into bite sized pieces so they cook faster and are easier to eat with the pasta.

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Chicken Fajita Pasta 

serves 4

3 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 teaspoon chili powder, divided
1/2 teaspoon ground cumin, divided
1 cup diced yellow onion
1 1/2 cups diced bell peppers (red, orange, green, or yellow)
2 cups low-sodium chicken broth
1 cup salsa
1/2 cup heavy cream
8 ounces short pasta
1 lime

Mix the chili powder and cumin together.  Sprinkle the chicken with the seasoning so that it is well covered, save 1/2 teaspoon for the vegetables.  In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken to the pan.  Cook chicken 5-6 minutes or until cooked through. Remove from the pan and set aside on a sheet pan.

Add the remaining 1 tablespoon of olive oil and add the onion and bell peppers. Sprinkle with remaining 1/2 teaspoon chili powder and cumin. Cook over medium-high heat until soft. Remove from the pan and set aside with the chicken.

Add the chicken broth, salsa, and cream to the pan. Add the pasta and cook covered for 10 minutes until pasta is done, stirring every so often, keeping it covered.

When pasta is done, add the chicken and veggies back to the pan. Heat until warmed through about another 5 minutes. Squeeze the juice of a lime over the dish and serve.