One-Pot Chicken Fajita Pasta
Chicken fajita pasta combines the peppers, onions and warm spices of fajitas with a creamy pasta sauce in a single skillet. The pasta cooks in the seasoned liquid, absorbing flavor as it softens and releasing starch that helps the sauce thicken around the chicken and vegetables.
Slice the peppers thick enough that they keep some bite and stir the pasta regularly as it cooks. Finish with lime after the heat is off to brighten the richer sauce.
Fajita Flavors Meet One-Pot Pasta
- Chicken, peppers and onions build the familiar fajita base before the pasta ever goes into the pan.
- The penne cooks directly in broth and crushed tomatoes, so it absorbs the spices instead of being dressed afterward.
- Greek yogurt is stirred in off the heat, helping the sauce turn creamy without curdling.
- Fresh lime at the end cuts through the cheddar and keeps the one-pot pasta from feeling too heavy.
One-Pot Chicken Fajita Pasta
Ingredients
- 1 lb boneless skinless chicken breast sliced
- 1 tbsp olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium onion sliced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 2 cloves garlic minced
- 10 oz penne
- 2 1/2 cups chicken broth
- 1 cup crushed tomatoes
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded cheddar
- 1 lime
Instructions
- Heat olive oil in a large deep skillet and brown chicken for 4–5 minutes.
- Add peppers, onion and spices and cook 4 minutes.
- Stir in garlic, pasta, broth and crushed tomatoes.
- Bring to a simmer, cover and cook 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in Greek yogurt and cheddar.
- Finish with lime juice and serve.
Notes
Cook the Vegetables Before the Pasta
Giving the peppers and onion a few minutes in the skillet first develops their flavor and softens them before the liquid goes in. Once broth and tomatoes are added, the pan shifts from sautéing to simmering.
Stir Often Once the Penne Goes In
Pasta cooking in a shallow one-pot sauce can settle against the bottom. Stir occasionally and make sure the penne stays mostly in contact with the liquid as it softens.
Add Yogurt Off the Heat
Plain Greek yogurt gives the sauce body, but it is happier away from a hard boil. Remove the pan from direct heat before stirring in the yogurt and cheddar for a smoother finish.
Lime Brings the Fajita Flavors Back Into Focus
Finish with lime only after the creamy ingredients are mixed in. The acidity wakes up the chili, cumin and paprika and keeps the final dish from tasting flat.
