One Pot Creamy Chicken Fajita Pasta
A one pot pasta dish packed full of flavor.
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One Pot Creamy Chicken Fajita Pasta is the all-in-one meal that fits perfectly into a busy weeknight! A base of sautéed onions and bell peppers partner up with chicken to make a satisfying combination against the creamy comfort of cheesy pasta.
This One Pot Creamy Chicken Fajita Pasta is a dreamboat of a weeknight meal. Everything cooks in one pot, making for easy prep and easy cleanup.
After the chicken is seared and cooked through, the onions and bell peppers are cooked. Once the onions are translucent, the seasoning of chili, cumin, and garlic gives this one-pot meal a perfect balance of spicy, earthy, and savory.
One of two of the creamy elements is added to the pot — milk.
Rather than cooking the pasta in water, the pasta cooks in the same pot. As the pasta cooks in the milk, the pasta starches release, working with the milk to make a thick and creamy sauce.
When the sauce is reduced and the pasta is cooked through, the second creamy element, cheese, is the finishing touch alongside salt and pepper.
One Pot Creamy Chicken Fajita Pasta is the perfect meal all-in-one. There are vegetables, protein, and carbs all in one bowl.
The onions and peppers infuse their flavor into the creamy cheese sauce. There’s just enough heat and savory elements from the pantry’s dry spices to give this dish a taste of a plate of sizzling fajitas.
One Pot Creamy Chicken Fajita Pasta
Ingredients
- 3 tablespoons olive oil
- 3 chicken breasts, cut into strips or small or medium chunks
- 3 small bell peppers (any color), sliced into thin strips
- 1 medium onion, thinly sliced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 5 cups whole milk
- 8 ounces pasta, bow ties, shells, rigatoni, or rotini work well
- 1 cup cheddar or pepper jack cheese, shredded
- Kosher salt and freshly cracked black pepper, to taste
- Parsley, for garnish
Preparation
- In a large pot, heat olive oil and cook chicken breast until they get a golden color on the outside and cooked on the inside, about 5 to 6 minutes. Remove chicken from the pot.
- Add in sliced bell peppers and onion, cooking until the onions are translucent, about 6 to 7 minutes.
- Add chicken back into the pot along with chili powder, cumin, garlic powder, salt, and pepper.
- Cooking to toss everything together, about 30 seconds.
- Add milk and pasta, stirring to combine.
- Cook for 20 minutes until the pasta is tender and the sauce is reduced.
- Add cheese, stirring to combine and melted.
- Season again with salt and pepper, serve warm, garnish with parsley, and enjoy!
Recipe adapted from Tasty.co