One Skillet Chicken Fajitas & Pasta
A delicious easy weeknight meal using chicken, a creamy sauce, taco flavor, and pasta.
Equipment
- large deep skillet
Ingredients
- 1 - 1 1/2 lbs boneless, skinless chicken breasts; cut into bite size pieces
- 3 TBS cooking oil, DIVIDED
- 1 packet taco seasoning (or 3 TBS homemade taco seasoning) search for my homemade taco seasoning blend
- 3 medium bell peppers (any colors) cut into strips
- 2 medium yellow or purple onions; sliced
- 2 tsp garlic, minced
- 4 cups chicken broth
- 12 oz uncooked penne pasta (or other type of pasta)
- 1 cup heavy whipping cream or half and half
- 8 oz monterey jack cheese, shredded
- fresh cilantro to garnish, if desired
Instructions
- Heat 1 TBS cooking oil in large deep skillet. Add in chicken pieces in a single layer. Sprinkle with taco seasoning. Cook until browned on one side about 2-3 minutes. Stir chicken to coat with taco seasoning and cook an additional 2 - 3 minutes. NOTE: the chicken will not be fully cooked at this time, just browned.
- Remove chicken from skillet on to a plate and set aside.
- Add additional 2 TBS cooking oil. Place sliced pepper strips and onion slices into skillet and cook until softened and lightly browned. (Season with salt & pepper while cooking)
- Stir in garlic and cook an additional 1 minute.
- Add browned chicken back to skillet. Add in chicken broth. Stir and bring to a boil over high heat. Stir in uncooked pasta.
- Lower heat to a medium low, place lid on and let simmer for 12-15 minutes until pasta is cooked through and tender. The chicken should be cooked through and tender as well.NOTE: During the 12-15 minute cooking process, lift lid every few minutes and stir mixture to keep pasta from sticking to bottom of skillet.
- Once pasta and chicken are cooked through and tender, remove lid. Add in heavy whipping chream and monterey jack cheese. Stir until thickened. Turn off burner.
- Sprinkle with fresh cilantro if desired. Enjoy.