Creamy Chicken Fajita Pasta

Everything is great in this chicken fajita pasta recipe. Juicy chicken in delicious fajita seasoning and veggies. Fajita pasta skillets include pasta, tomatoes, chilies, and cream. 

– 3 tablespoons olive oi – 3 boneless skinless chicken breasts or chicken – 1 1.25-ounce packet fajita seasoning divided – 1 large yellow onion  – 1 red bell pepper – 1 yellow bell pepper  – 1 green bell pepper – 1 tablespoon heaping of garlic, minced – 1 teaspoon garlic powder – 1 teaspoon onion powder – 2 cups water – 1 tablespoon Better Than Bouillon chicken base – ½ cup heavy cream

Ingredient

Direction

Stir 2 tablespoons olive oil into a large skillet or pot over medium-high heat. Cooking pasta with 2 cups of broth requires a deep skillet or pot. 

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Cook chicken until no longer pink in hot, sizzling oil. De-juice chicken. Season chicken with ½ of fajita seasoning and return to stovetop. 

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Chicken should be cooked through. While continuing, place the cooked chicken on a plate. 

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Continue sautéing onions and bell peppers with remaining fajita seasoning in remaining olive oil. About 5 minutes. 

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Continue cooking for 1–2 minutes with minced garlic. Put the veggies on another plate. 

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Use medium-low heat. Stock, chicken base, heavy cream, Rotel tomatoes, garlic, onion powder, and pasta. 

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Begin gently boiling liquid. Cover and simmer the skillet for 12-15 minutes, stirring occasionally.  

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Cook pasta al-dente. Pasta will cook later, so don't overcook it. No need to worry about sauce/liquid in the pan—the pasta will absorb more moisture. 

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Combine chicken and vegetables. Low-cook for 2-3 minutes. Stop cooking and add fresh herbs and black pepper. 

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Individual No Bake Cranberry Cheesecake Jars 

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