Recipe Background
It's always a struggle when you can't decide which cuisine you're craving, and Chicken Fajita Pasta Skillet is here with a solution! This one-skillet meal is packed with flavors from two different places, Mexico and Italy! Loaded with juicy chicken, fresh green bell peppers, tender onions, zesty fajita seasoning, and creamy melted cheese, you get the best of both worlds in the food fusion of a lifetime! There's no need to flip a coin anymore, Chicken Fajita Pasta Skillet lets you satisfy all your cravings at once!
It's always a struggle when you can't decide which cuisine you're craving, and Chicken Fajita Pasta Skillet is here with a solution! This one-skillet meal is packed with flavors from two different places, Mexico and Italy! Loaded with juicy chicken, fresh green bell peppers, tender onions, zesty fajita seasoning, and creamy melted cheese, you get the best of both worlds in the food fusion of a lifetime! There's no need to flip a coin anymore, Chicken Fajita Pasta Skillet lets you satisfy all your cravings at once!
Ingredients
- 3 cups elbow macaroni uncooked
- 2 tablespoons olive oil divided
- 1 pound chicken breasts boneless and skinless, cut into 1-inch cubes
- 1 envelope fajita seasoning mix divided
- 1 large onion chopped
- 1 large green pepper chopped
- 3 cloves garlic minced
- 2 cups reduced-sodium chicken broth
- 1 (10-ounce) can diced tomatoes and green chiles drained
- 1 (4-ounce) can chopped green chiles drained
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1 cup sharp cheddar cheese shredded
Directions
- Cook the macaroni to al dente according to the package directions.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the chicken cubes and 4 1/2 teaspoons of the fajita seasoning to the oil and cook, while stirring, until the meat reaches an internal temperature of 165 degrees F, about 5-7 minutes.
- Heat the remaining oil in the same skillet.
- Add the onion, the green pepper, and the remaining fajita seasoning to the oil and cook, while stirring, until the veggies are crisp-tender, about 5-7 minutes.
- Add the garlic to the veggies and cook until it is fragrant, about 1 minute.
- Transfer the veggie mixture from the pan.
- In the same skillet, add the broth, the diced tomatoes, the green chiles, the cream, and the salt and bring it to a boil.
- Reduce the heat, then simmer the tomato mixture, uncovered, until it has thickened, about 10 minutes.
- Return the macaroni, the chicken, and the vegetables to the skillet and cook until heated through.
- Sprinkle the pasta mixture with the cheese and cook until it has melted, about 3 minutes.
- Serve.
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