This mouthwatering Chicken Fajita Pasta brings together two beloved comfort foods in one incredible 40-minute meal. Tender chicken strips and colorful bell peppers mingle with al dente pasta in a zesty, Mexican-inspired sauce that’ll have everyone asking for seconds.
Perfect for busy weeknights, this protein-packed dish delivers restaurant-quality flavors while keeping things simple and nutritious. With 24g of protein per serving and ready in just 40 minutes, it’s a guaranteed family favorite that combines the best of Italian and Mexican cuisines.
Fajita Marinade Ingredients
- Oil: 2 tablespoons vegetable or canola oil, helps create a smooth marinade base
- Lemon Juice: 3 tablespoons fresh juice, adds brightness and tenderizes chicken
- Seasonings: Cumin, garlic powder, onion powder create authentic fajita flavors
- Fresh Garlic: 1-2 minced cloves for aromatic depth
Main Dish Ingredients
- Chicken: 1 pound boneless skinless breast, cut into even pieces for consistent cooking
- Bell Peppers: One each red and green, adds color and sweet crunch
- Pasta: 8 ounces penne, holds sauce perfectly in its ridges
- Liquids: Combination of broth, milk, and tomatoes creates a rich sauce
Preparation Steps
- Marinate: Divide marinade between chicken and vegetables, let flavors develop for 15 minutes
- Cook Chicken: Sear until golden and cooked through, about 3-4 minutes per side
- Sauté Vegetables: Cook until tender-crisp, maintaining their texture
- Create Sauce: Combine liquids with pasta, simmer until perfectly al dente
- Final Assembly: Reunite chicken, vegetables, and pasta, garnish with your favorite toppings
Cooking Techniques
This recipe combines two favorite cooking styles – marinating and one-pan cooking! The quick marinade helps make your chicken extra tasty and juicy. When cooking the chicken, wait for your pan to get nice and hot before adding it – this gives you that lovely golden-brown color.
For the pasta part, you’ll notice we’re cooking it right in the same pan with the broth and milk. This method makes the pasta extra flavorful since it soaks up all those yummy liquids while cooking!
Simple Substitutions
You can easily switch things up in this recipe! Try different pasta shapes like rotini or bowties – just keep the amount the same. Not a fan of chicken? Turkey breast works great too.
For a vegetarian version, replace the chicken with mushrooms or extra bell peppers. If you need a dairy-free option, swap the milk for additional chicken broth or your favorite plant-based milk.
Serving Suggestions
This fajita pasta is so colorful and tasty on its own, but you can make it even more fun! Add a sprinkle of shredded cheese on top while it’s still hot. Set out bowls of extra toppings like diced avocado, chopped cilantro, or crushed tortilla chips for some crunch.
A warm piece of garlic bread on the side helps soak up the tasty sauce. For a fresh touch, serve with a simple green salad dressed with lime juice and olive oil.
Storage Tips
Got leftovers? This pasta keeps well in an airtight container in your fridge for 3-4 days. When reheating, add a splash of chicken broth or water to bring back the saucy texture. The pasta might soak up more liquid as it sits, so this extra splash helps keep it from getting dry.
If you’re meal prepping, you can chop all your veggies and chicken ahead of time and store them separately until ready to cook!
Chicken Fajita Pasta
Equipment
- Large skillet
- Mixing bowl
- Ziplock Bags
Ingredients
For the fajita marinade
- 2 Tablespoons oil (vegetable or canola oil)
- 3 Tablespoons lemon juice
For the pasta
- 1 pound boneless skinless chicken breast halves or tenders
- 8 ounces Penne Pasta regular or whole wheat
Instructions
- In a small bowl combine the fajita marinade ingredients.
- Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. Pour half of the marinade into each bag and toss them to coat.
- Refrigerate for 15 minutes, or up to a few hours.
