Chicken Fajitas Pasta One Skillet


Chicken Fajitas Pasta One Skillet

Author Catherine's Plates


  • 1 lb chicken breast, boneless, skinless cut into bite size pieces
  • 2 TBS cooking oil
  • 2 TBS fajita seasoning or taco seasoning
  • 1 onion, sliced
  • 2-3 peppers, sliced into strips (I like to use colored peppers to really pop the dish)
  • 2 tsp minced garlic
  • 2 cups chicken broth or stock
  • 1 sm can green chilies
  • 1 (10 oz) can diced tomatoes you can use canned rotel tomatoes in the place of the green chilies and tomatoes
  • 8 oz dried uncooked pasta I like to use the penne pasta
  • salt & pepper to season chicken and peppers
  • 1 1/2 cups heavy cream
  • parsley, cilantro or green onions to garnish


  • In a large deep skillet or dutch oven, heat up 1 TBS cooking oil on medium high. Add in chicken pieces. Sprinkle with salt, pepper, and fajita or taco seasoning. Brown on one side for 2-3 minutes. Turn all chicken over and season. Cook an additional 2-3 minutes until chicken is cooked through Remove from pan and set aside on a plate.
  • Add 1-2 TBS additional oil to skillet. Place onions and peppers in. Season with salt, pepper, and fajita seasoning. Cook until tender and lightly browned. Add in garlic and cook an additional 30 seconds. Remove peppers, onions, and garlic from skillet and set aside on a plate.
  • Turn heat under skillet to high. Pour in chicken broth into skillet, add green chilies, canned tomatoes, heavy cream and pasta. Stir. Remove any bits on bottom of skillet while stirring. At this point, try the sauce and add seasonings of salt, pepper and fajita seasoning if needed.
  • Bring to a boil. Lower heat to a medium low, place lid on and cook for 12-15 minutes until pasta is cooked through. Stir midway through.
  • Place cooked chicken, peppers, and onions back into skillet, stir for a few minutes. Sauce should be thickened.
  • Garnish with parsley, cilantro or green onions, if preferred. Enjoy.