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- 1 lb boneless chicken breast, sliced into thin strips - 1 tablespoon extra virgin olive oil - 1 vibrant red bell pepper, sliced into strips - 1 fresh green bell pepper, sliced into strips - 1 medium onion, thinly sliced - 3 cloves of garlic, finely minced - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon sea salt - ¼ teaspoon freshly ground black pepper These main ingredients form the base of our One-Pot Chicken Fajita Pasta. The chicken provides protein, while the bell peppers and onion add color and crunch. Garlic and spices bring depth and warmth, making every bite flavorful. - Recommended pasta types: penne or fusilli - Importance of low-sodium chicken broth I suggest using penne or fusilli pasta. These shapes hold the sauce and flavors well. The pasta cooks evenly and absorbs the taste of the broth. Low-sodium chicken broth is vital for keeping the dish balanced. It enhances the flavor without making it too salty. - Shredded cheese varieties - Fresh herbs like cilantro or parsley - Lime wedges for serving Garnishes can take your dish to the next level. I love adding shredded cheese on top. It melts nicely and adds creaminess. Fresh herbs like cilantro or parsley brighten the flavors. Lime wedges bring a zesty touch, enhancing each bite. For the full recipe, check out the details above. To make One-Pot Chicken Fajita Pasta, start by sautéing the chicken. Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. When the oil is hot, add 1 pound of sliced chicken breast. Cook for about 5 to 7 minutes. Stir often to get an even brown color. Once the chicken is cooked, take it out and set it aside on a plate. Next, it's time for the vegetables. In the same pot, add 1 sliced onion and 1 each of red and green bell pepper. Cook these for about 5 to 6 minutes. Stir regularly to keep them tender and bright. You want to see their colors pop! Now, let's add some flavor. Add 3 minced garlic cloves and the spices: 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Cook this mix for another minute. This step is key! It helps release the spices' full flavor and makes the kitchen smell amazing. Now for the pasta! Pour in 3 cups of low-sodium chicken broth and add 1 cup of canned diced tomatoes with their juice. Stir well and bring this to a gentle boil. Once it boils, add 8 ounces of pasta. You can use penne or fusilli here. Stir everything together and lower the heat to a simmer. Cover the pot and let it cook for about 10 to 14 minutes. Keep an eye on the pasta. It should be al dente, and the liquid should thicken slightly. After the pasta is cooked, return the chicken to the pot. Mix everything well. Sprinkle 1 cup of shredded cheese on top and cover the pot for about 2 to 3 minutes. This helps the cheese melt nicely. Then, you’re ready to enjoy this flavorful dinner delight! For the full recipe, check out the complete instructions. To make your One-Pot Chicken Fajita Pasta just right, you can adjust the spice levels. If you like it mild, cut back on the chili powder. For a kick, add more chili powder or a pinch of cayenne. You can also try adding a bit of lime juice for a zesty touch. Complimentary seasonings can boost the flavor. Try adding onion powder or a dash of oregano. Fresh herbs like cilantro or parsley add a nice finish. They give a bright taste that pairs well with the other flavors. One-pot cooking can save time and mess. Start by cooking your chicken first, then add the veggies. This way, each ingredient retains its taste and texture. Stirring regularly helps everything cook evenly. When you have leftovers, store them in an airtight container. This keeps the pasta from getting mushy. To reheat, use a pan over low heat. Add a splash of broth to keep it moist. Serving your dish in rustic bowls makes it feel special. Add lime wedges to the side for a pop of color and flavor. You can sprinkle extra cilantro or parsley on top before serving. This not only looks good but also adds a fresh taste. Garnishes like shredded cheese can make your meal more appealing. They add richness and depth to every bite. A colorful presentation can turn a simple dish into a feast for the eyes. Enjoy making this One-Pot Chicken Fajita Pasta with these tips! For the full recipe, click here. {{image_4}} You can switch up the chicken for shrimp or beef. If you want a vegetarian meal, use beans or sautéed mushrooms. Seasonal veggies can add fun flavors. Try zucchini, corn, or even asparagus for a fresh twist. To change the taste, mix in some Italian spices like oregano and basil. For Mediterranean flair, add some lemon zest and olives. If you love heat, toss in jalapeños or a dash of hot sauce for a spicy kick. If you need a gluten-free option, use rice pasta or zucchini noodles. For a dairy-free choice, try almond or cashew cheese on top. These swaps keep the dish delicious while meeting your dietary needs. You can still enjoy this tasty dish with simple changes! Check out the Full Recipe to see how these variations can fit in. After you enjoy your One-Pot Chicken Fajita Pasta, store any leftovers in an airtight container. This keeps the dish fresh and tasty. Make sure to let it cool first. Place it in the fridge. It will stay good for about 3 to 4 days. When you reheat it, do so gently. Use a microwave or a pot on the stove. Add a splash of chicken broth or water. This helps keep it moist and flavorful. Stir occasionally until it's heated through. You can freeze One-Pot Chicken Fajita Pasta for later meals. Let it cool completely before moving it to a freezer-safe container. Press out any air before sealing. It can stay frozen for up to 3 months. To eat it later, move it to the fridge overnight to thaw. If you're in a hurry, use the microwave on a low setting. Reheat slowly, adding a little broth to keep the dish from drying out. In the fridge, your One-Pot Chicken Fajita Pasta stays fresh for 3 to 4 days. After that, it may start to lose flavor and texture. Look for signs that it has gone bad. If it smells off or has a strange texture, it's best to throw it out. Enjoy your delicious meal while it's at its best! To check if the chicken is done, use a meat thermometer. The safe internal temperature for chicken is 165°F (75°C). Insert the thermometer into the thickest part of the chicken to get an accurate reading. If you don’t have a thermometer, cut into a piece. The meat should be white and juices should run clear. Undercooked chicken can make you sick, so be careful. Yes, you can use various types of pasta for this dish. While I recommend penne or fusilli, you can also try rotini or farfalle. These shapes hold the sauce well, making every bite tasty. Just remember to adjust the cooking time slightly based on the pasta you choose. You want it to be al dente, so check the package for cooking times. Many sides pair well with One-Pot Chicken Fajita Pasta. A fresh green salad with a light dressing is a great choice. You might like serving it with garlic bread or warm tortillas. For a little crunch, try tortilla chips and salsa. These options add flavor and fun to your meal. This post covered the essentials of making One-Pot Chicken Fajita Pasta. We looked at the key ingredients, preparation steps, and cooking techniques that bring out rich flavors. Remember, you can customize it with different ingredients and spices for variety. Storing and reheating tips help keep your meals fresh. Follow these guidelines to enjoy a tasty and satisfying dish every time. Have fun cooking, and share your experiences with this dish!

One-Pot Chicken Fajita Pasta

Experience the delightful flavors of One-Pot Chicken Fajita Pasta with this easy-to-follow recipe! Packed with tender chicken, vibrant peppers, and a blend of spices, it’s a comforting dish ready in just 30 minutes. Perfect for busy weeknights, this creamy pasta is sure to be a family favorite. Click through to explore this delicious recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb (450g) boneless chicken breast, sliced into thin strips

1 tablespoon extra virgin olive oil

1 vibrant red bell pepper, sliced into strips

1 fresh green bell pepper, sliced into strips

1 medium onion, thinly sliced

3 cloves of garlic, finely minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

3 cups low-sodium chicken broth

8 oz (225g) pasta (penne or fusilli recommended)

1 cup canned diced tomatoes, with their juices

1 cup shredded cheese (sharp cheddar or a Mexican cheese blend)

Fresh cilantro or parsley, chopped, for garnish

Lime wedges, for serving

Instructions
 

Start by heating the extra virgin olive oil in a large pot over medium heat. Once the oil is shimmering, add the sliced chicken breast. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is perfectly browned and cooked through. Once done, remove the chicken from the pot and set it aside on a plate.

    In the same pot, add the sliced onions and both bell peppers. Sauté the vegetables for about 5-6 minutes, stirring regularly, until they are tender and vibrant in color.

      Add the minced garlic to the pot, along with the chili powder, ground cumin, smoked paprika, sea salt, and black pepper. Cook the mixture for another minute, stirring constantly, until the spices release their enticing fragrance.

        Pour in the chicken broth and include the canned diced tomatoes with all their juices. Stir well and bring the mixture to a gentle boil.

          Once the liquid reaches a boil, add the pasta to the pot. Stir to combine, then reduce the heat to a low simmer. Cover the pot and let it cook for approximately 10-14 minutes, stirring occasionally. The pasta should be al dente and the liquid should have thickened slightly.

            After the pasta is cooked, return the sautéed chicken to the pot. Stir everything together until well incorporated. Evenly sprinkle the shredded cheese over the top, cover the pot, and let it sit for about 2-3 minutes to allow the cheese to melt beautifully.

              Once the cheese has melted into gooey perfection, remove the pot from the heat. Garnish with freshly chopped cilantro or parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the chicken fajita pasta in rustic bowls, accompanied by lime wedges on the side. For an extra burst of freshness, sprinkle with additional cilantro or parsley before enjoying your meal!