A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!
Yield: 5 servings
4.81 from 26 votes

One-Pot Chicken Fajita Pasta

Total Time: 30 mins
Course: Dinner
Cuisine: American
A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

Ingredients

  • 2 tsp olive oil
  • 1 lb boneless (skinless chicken breasts, cut into bite-sized pieces)
  • 1 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 large white onion (sliced)
  • 1 large red bell pepper (sliced)
  • 1 large yellow bell pepper (sliced)
  • 3 cloves garlic (minced)
  • 2 cups less-sodium chicken broth
  • 1 10-oz can Mild Ro-Tel Diced Tomatoes & Green Chiles
  • 7 oz pasta (use gluten-free pasta for GF)
  • 1/2 cup light sour cream
  • 1 scallion (diced)
  • 2 tablespoons chopped cilantro
  • 4 oz diced avocado (from 1 small)

Instructions

  • Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
  • In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
  • Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
  • When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
  • Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
  • Remove from heat and transfer to the plate with the chicken.
  • In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
  • Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
  • Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

Nutrition

Serving: 11/2 cups, Calories: 390kcal, Carbohydrates: 43g, Protein: 29g, Fat: 12g, Cholesterol: 76mg, Sodium: 754mg, Fiber: 6g, Sugar: 4g
Freestyle Points: 8
Points +: 10