Chicken Fajita Pasta Recipe
The only one-pan Chicken Fajita Pasta recipe you'll ever need. Zesty, creamy, and packed with flavor, it's a 30-minute weeknight dinner win!
Equipment
- A Large, Deep Skillet or Dutch Oven (12-inch or 5-Quart)
- Sharp Knife
- Cutting Board
Ingredients
For the Sizzling Fajita Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp. olive oil or avocado oil
- 1 large yellow onion sliced
- 2 bell peppers mix of red and green, sliced
- 3-4 cloves garlic minced
For the From-Scratch Fajita Seasoning
- 1 tbsp. chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper or more, to taste
- 1 tsp salt
- 0.5 tsp black pepper
For the Creamy One-Pan Sauce
- 10 oz. uncooked penne pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 oz. Monterey Jack or Colby Jack blend shredded from a block
- For Finishing & Topping
- 0.5 cup fresh cilantro chopped
- 1 lime juiced
Instructions
- Pat chicken dry and place in a medium bowl. In a separate small bowl, whisk together all fajita seasoning spices. Toss the chicken with about two-thirds of the seasoning blend.
- Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 3-4 minutes per side until a deep golden-brown crust forms. The chicken will not be cooked through. Transfer to a clean plate.
- In the same pan, add sliced onions and bell peppers. Sauté, stirring occasionally, for 5-7 minutes until softened with charred edges.
- Make a well in the center of the veggies and add the minced garlic. Cook for 30-60 seconds until aromatic. Add the remaining third of the fajita seasoning and stir for 30 seconds to toast the spices. Transfer veggies to the plate with the chicken.
- Pour the chicken broth into the empty skillet, scraping up all the browned bits from the bottom of the pan as it comes to a simmer.
- Bring broth to a full simmer, then stir in the uncooked penne. Reduce heat to maintain a lively simmer. Cook, stirring frequently, until pasta is just al dente (check your package instructions, and start tasting 2 minutes before the time is up). Most of the broth will be absorbed.
- Turn the heat down to LOW. Pour in the heavy cream and stir gently to combine.
- Turn the heat OFF completely. Immediately add the shredded cheese, stirring constantly until it melts into a smooth, velvety sauce.
- Return the chicken, veggies, and any accumulated juices to the skillet. Stir until everything is coated and warmed through.
- Finish by stirring in the fresh lime juice and chopped cilantro. Serve immediately.
Notes
Kate's Expert Tips:
- Perfect Flavor: For best results, use the homemade seasoning blend. The smoked paprika is key! If using a store-bought (1 oz) packet, add your own pinch of smoked paprika to boost the flavor.
- Avoid Sticky Pasta: Be sure to scrape the pan well when you add the broth, and stir the pasta every couple of minutes as it cooks in the broth.
- Silky Smooth Sauce: This is critical. Turn the heat to LOW before adding the cream, and turn it OFF before stirring in the cheese. The residual heat is plenty.
- Emergency Fix: If your sauce separates, remove it from the heat. Whisk 1 tsp cornstarch with 2 tsp cold water, then slowly whisk that slurry into your sauce to help bring it back together.
- Recommended Toppings: A dollop of sour cream or Greek yogurt, sliced avocado, crumbled cotija cheese, extra fresh cilantro and lime wedges, pickled jalapeños, and crushed tortilla chips.