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This one-pot chicken fajita pasta transforms taco night into something extraordinary with tender chicken, colorful peppers, and pasta all swimming in a creamy fajita-spiced sauce. I created this recipe when my family was craving both Mexican and Italian flavors one busy weeknight, and it's become our most requested fusion dish since.
I first made this recipe when we had unexpected guests coming over and minimal time to prepare. The combination of vibrant colors and bold flavors had everyone asking for the recipe before they even finished their plates.
Ingredients
- Boneless skinless chicken breasts: essential protein that stays tender when cut into pieces
- Fajita seasoning: provides authentic Mexican flavor without measuring multiple spices
- Bell peppers: in various colors add sweetness freshness and beautiful presentation
- Yellow onion: creates a savory foundation for the dish
- Garlic cloves: add aromatic depth that complements the spices
- Chicken stock: forms the flavorful cooking liquid for the pasta
- Heavy cream: creates the luxurious silky sauce texture
- Diced tomatoes: add acidity and balance the richness
- Bow tie pasta: holds the sauce perfectly in its crevices
- Olive oil: use a good quality oil for best flavor when searing chicken
- Fresh garnishes: like lime cilantro and green onions brighten the finished dish
Step-by-Step Instructions
- Sear the Chicken:
- Heat olive oil in a dutch oven or large skillet until shimmering. Add chicken pieces and sprinkle with half the fajita seasoning. Allow chicken to develop a golden crust before flipping about 2 minutes per side. The chicken will finish cooking later so removing it slightly undercooked ensures tenderness.
- Soften the Vegetables:
- Add remaining oil to the same pot and toss in onions and bell peppers with the rest of the fajita seasoning. Cook until vegetables just begin to soften but still maintain some texture about 4 to 5 minutes. Add garlic for the final 30 seconds just until fragrant being careful not to burn it.
- Create the Pasta Base:
- After removing vegetables pour chicken stock heavy cream and diced tomatoes into the same pot. This deglazes the bottom capturing all the browned bits of flavor. Add pasta directly to the liquid mixture allowing it to cook in the developing sauce.
- Simmer to Perfection:
- Cover and cook the pasta at a gentle boil for about 10 minutes stirring occasionally to prevent sticking. The pasta will absorb the flavorful liquid and release starches that thicken the sauce naturally. The liquid should be mostly absorbed but the sauce should remain creamy.
- Combine and Finish:
- Return the chicken and vegetables to the pot stirring gently to incorporate everything into the creamy sauce. Let everything heat through for a minute or two before serving. This rest period allows flavors to meld and the sauce to perfectly coat each component.
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The fajita seasoning is truly the heart of this dish. My grandmother taught me that toasting spices even briefly in the oil releases their essential oils and transforms the flavor profile. I remember her saying good Mexican food should announce itself with its aroma before you take your first bite.
Make Ahead Options
This chicken fajita pasta actually improves with time as the flavors continue to develop. You can prepare it up to two days in advance and refrigerate in an airtight container. When reheating add a splash of chicken broth or cream to revive the sauce consistency as the pasta will continue absorbing liquid while stored. Warm gently on the stovetop over medium low heat stirring frequently to prevent sticking.
Easy Substitutions
While this recipe specifies bow tie pasta any medium shaped pasta works wonderfully. Penne rigatoni or rotini all hold the sauce nicely. For a lighter version substitute half and half for heavy cream or use evaporated milk for similar creaminess with less fat. Vegetarians can skip the chicken and double the bell peppers or add sliced portobello mushrooms which provide meaty texture and absorb the fajita seasonings beautifully.
Serving Suggestions
Serve this pasta family style in a large shallow bowl allowing everyone to add their preferred toppings. A simple side salad with lime vinaigrette complements the rich flavors beautifully. For entertaining consider setting up a topping bar with additional options like diced avocado pickled jalapeños queso fresco or crushed tortilla chips for texture contrast. A chilled Sauvignon Blanc or Mexican lager pairs wonderfully with the creamy spiced flavors.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days. The pasta will continue absorbing sauce so when reheating add a small amount of cream or broth to restore creaminess. While you can freeze portions for up to 3 months the texture of the pasta and peppers will soften considerably upon thawing. If planning to freeze divide into individual portions and cool completely before transferring to freezer containers.
Frequently Asked Questions
- → What type of pasta works best?
Bow tie pasta is recommended, but penne or rotini also work well.
- → Can I use other proteins instead of chicken?
Yes, turkey, shrimp, or tofu make excellent substitutes for chicken in this dish.
- → How can I make this dish spicier?
Add chopped jalapeños or a pinch of cayenne pepper to the fajita seasoning for extra heat.
- → Can I prepare this dish ahead of time?
You can cook the chicken and vegetables ahead and reheat them with the pasta and sauce when ready to serve.
- → What garnish options work well?
Top with lime wedges, sour cream, sliced green onions, and chopped cilantro for added flavor.