One Pan Chicken Fajita Pasta
By: Mike, Posted: 2/21/2024
Nothing beats having a lite clean up after an amazing meal. Our One Pan Chicken Fajita Pasta is a perfect combination of easy and tasty.
Want to keep things simple and try some of our one pot recipes. Our Delicious Chunky Chili, Chicken and Tortellini Soup, or Beef Stew are a winner for dinner with easy clean up.
Our One Pan Chicken Fajita Pasta
A couple of years ago Minda and I were going through the refrigerator for the weekly clean up and found some bell peppers that were still good. I had already pulled some chicken out for dinner but wasn’t sure what to make for dinner. I thought fajitas. I looked in our cupboard and found out we had no tortillas. I really wanted fajitas so Minda said lets have it with pasta. After seeing what type of noodles we had on hand we decided to go for it. Thank goodness we didn’t have any tortillas because it help us create our One Pan Chicken Fajita Pasta.
Ingredients, Substitutions, and Additions
Chicken – Minda and I use chicken breast in this recipe, but you can use chicken thigh if you want. We have used both breast and thigh when making our One Pan Chicken Fajita Pasta.
Peppers and Veggies – We like using a combo of bell peppers. We usually have green and red on hand but it also works great with yellow and orange. If you like it a little more spicy throw a jalapeño or two in. No fajita is complete without onion, so yeah, lots of onion. If you have them on hand a cup of cherry tomatoes are amazing in our One Pan Chicken Fajita Pasta.
Pasta – Minda and I always have an assortment of pastas on hand so we went with a medium shell. A bowtie or rotini would also work great. You are looking for something that is going to hold up to your sauce and veggie mixture.
Dry Seasonings – We used a mixture of onion, garlic, oregano, cumin, chili powder, and tomato bouillon. If you want, substitute a premade fajita seasoning mix here.
Cheese – Minda and I love Cheese. All cheese. Shredded cheddar and pepper jack are the perfect combo for our One Pan Chicken Fajita Pasta. If you want it a little less spicy use a mozzarella instead of pepper jack.
Preferred Pairings for One Pan Chicken Fajita Pasta
If you are looking for something to start your day off look no further than our Peanut Butter and Strawberry Toast, Ham and Veggie Frittata, or Copycat Breakfast Jacks.
Peanut Butter and Strawberry Toast – This peanut butter and strawberry toast is topped with a marshmallow and cream cheese drizzle that is oh so good! Perfect to satisfy any sweet tooth.
Ham and Veggie Frittata – Hosting Sunday brunch or just breakfast for the fam, this Ham and Veggie Frittata is sure to be a hit. Easy to make and full of flavor!
Copycat Breakfast Jacks – Melty cheese and fried ham over an egg create the perfect breakfast sandwich. Try these Copycat Breakfast Jacks next time you don’t feel like going out.
Ingredients for One Pan Chicken Fajita Pasta
- 1.5 lbs Chicken Breast
- 2 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Large Onion
- 1 cup Cherry Tomatoes
- 8 oz Medium Shells
- 3 tbs Oil
- 1 tbs Minced Garlic
- 3 cup Chicken Broth
- 4 oz Shredded Cheddar
- 4 oz Shredded Pepper Jack
Dry Seasonings for Veggies
- 1 tsp Dried Minced Garlic
- 1 tsp Dried Minced Onion
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
Dry Seasonings for Chicken
- 2 tbs Oregano
- 1 tbs Tomato Bouillon
- 2 tsp Cumin
- 1 tsp Granulated Onion
- 1 tsp Granulated Garlic
Directions
Prep Veggies, Chicken, and Dry Seasonings: Wash and dry bell peppers (3 bell peppers) and tomatoes (1 cup). Chop bell peppers and onions (1 onion) into 1 inch pieces. Cube chicken (1.5 pounds) into 1 inch pieces and place in a bowl and allow to come to room temperature, about 10 minutes. Measure out seasoning for veggies (1 teaspoon garlic, 1 teaspoon onion, 1/2 teaspoon salt, 1/2 teaspoon pepper) and chicken (2 tablespoons oregano, 1 tablespoon tomato bouillon, 2 teaspoons cumin, 1 teaspoon onion, 1 teaspoon garlic) and put into small bowls.
Sauté Veggies and Cook Chicken: Bring a large pan up to temperature over medium/high heat and add 1 tbs oil. Add bell pepper and onion and sauté for 10 minutes. Stir occasionally to prevent burning. Mix in minced garlic (1 tablespoon) and dry seasoning for veggies and cook for 2 minutes. Transfer to a medium bowl. Bring pan back to heat and add the remaining oil (2 tablespoons), chicken and dry seasonings for chicken. Cook for 10 to 15 or until chicken is cooked through. Stir occasionally to prevent burning.
Mix in Veggies, Broth, and Noodles then Simmer: Stir in cooked veggies, tomatoes, noodles (8 ounces) and chicken broth (3 cups) and bring to a boil. Continually stir to prevent burning. Once boiling cover and reduce to a simmer. Let simmer for 20 to 25 minutes or until noodles are cooked.
Top With Cheese, Let Stand then Serve: Turn off heat. Remove lid and evenly sprinkle cheese (8 ounces) on entirety of pasta. Replace lid and let stand for 5 minutes. Plate desired amount and enjoy!
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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One Pan Chicken Fajita Pasta
6
servings20
minutes1
hourNothing beats having a lite clean up after an amazing meal. Our One pan Chicken Fajita Pasta is a perfect combination of easy and tasty.
Ingredients
1.5 lbs Chicken Breast
2 Green Bell Pepper
1 Red Bell Pepper
1 Large Onion
1 cup Cherry Tomatoes
8 oz Medium Shells
3 tbs Oil
1 tbs Minced Garlic
3 cup Chicken Broth
4 oz Shredded Cheddar
4 oz Shredded Pepper Jack
- Dry Seasoning for Veggies
1 tsp Dried Minced Garlic
1 tsp Dried Minced Onion
1/2 tsp Kosher Salt
1/2 tsp Pepper
- Dry Seasonings for Chicken
2 tbs Oregano
1 tbs Tomato Bouillon
2 tsp Cumin
1 tsp Granulated Onion
1 tsp Granulated Garlic
Directions
- Prep Veggies, Chicken, and Dry Seasonings: Wash and dry bell peppers (3 bell peppers) and tomatoes (1 cup). Chop bell peppers and onions (1 onion) into 1 inch pieces. Cube chicken (1.5 pounds) into 1 inch pieces and place in a bowl and allow to come to room temperature, about 10 minutes. Measure out seasoning for veggies (1 teaspoon garlic, 1 teaspoon onion, 1/2 teaspoon salt, 1/2 teaspoon pepper) and chicken (2 tablespoons oregano, 1 tablespoon tomato bouillon, 2 teaspoons cumin, 1 teaspoon onion, 1 teaspoon garlic) and put into small bowls.
- Sauté Veggies and Cook Chicken: Bring a large pan up to temperature over medium/high heat and add 1 tbs oil. Add bell pepper and onion and sauté for 10 minutes. Stir occasionally to prevent burning. Mix in minced garlic (1 tablespoon) and dry seasoning for veggies and cook for 2 minutes. Transfer to a medium bowl. Bring pan back to heat and add the remaining oil (2 tablespoons), chicken and dry seasonings for chicken. Cook for 10 to 15 or until chicken is cooked through. Stir occasionally to prevent burning.
- Mix in Veggies, Broth, and Noodles then Simmer: Stir in cooked veggies, tomatoes, noodles (8 ounces) and chicken broth (3 cups) and bring to a boil. Continually stir to prevent burning. Once boiling cover and reduce to a simmer. Let simmer for 20 to 25 minutes or until noodles are cooked.
- Top With Cheese, Let Stand then Serve: Turn off heat. Remove lid and evenly sprinkle cheese (8 ounces) on entirety of pasta. Replace lid and let stand for 5 minutes. Plate desired amount and enjoy!
