Chicken Fajita Pasta

Chicken fajitas turned into a one pot pasta dish with a kick of Rotel added in!

I've made some steak fajita pasta dishes in the past, but I think this may be the first chicken fajita pasta recipe I've made. It's an easy dish to make when you want something a little for Taco Tuesday. Or maybe you want to carbo-load up and need a good pasta dish. Either way, this is a keeper! Super simple and fast.

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What you need:

• 2 Tbsp. extra virgin olive oil
• 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces.
• 3 Tbsp. fajita seasoning
• 1 yellow onion, diced
• 2 to 3 bell peppers of different colors, chopped
• 4 cloves minced garlic
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 can (10 oz) Rotel diced tomatoes
• 8 oz. penne pasta
• 1/2 tsp. salt 

Directions:

1. Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Add chicken and season with half of the fajita seasoning. Cook until browned and fully cooked. Remove and set aside.
2. Add 1 Tbsp. olive oil to skillet and add onion, peppers, and remaining fajita seasoning. Stir until veggies have softened.
3. Turn heat to low and add garlic. Cook for 30 seconds or until fragrant and then set aside with chicken.
4. Add broth, heavy cream, Rotel, penne, and salt into the skillet. Bring to a boil and then cover. Reduce heat to medium low and cook for 15 minutes until pasta is cooked al dente and most of the liquid is absorbed.
5. Stir in chicken and veggies and let heat through for about 2 minutes.

Recipe from Kevin & Amanda

I like doing one pot or one pan recipes when I can and this Easy Chicken Fajita Bake is a nice way to make chicken fajitas where you don't have to babysit things in a skillet. Another fabulous way to make fajitas is this Chicken Fajita Kabobs recipe from An Affair From the Heart. I can't wait for it to be grilling season again, so I can make them!