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Chicken fajita pasta in a frying pan.
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Chicken Fajita Pasta

Aromatic and well-spiced chicken pasta with sweet sauteed bell peppers and onions. A quick and easy pasta dish with all the flavors of chicken fajitas.
Course Main Course
Cuisine Tex-Mex-inspired
Keyword chicken fajita pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 servings
Calories 620kcal
Author Aleksandra

Ingredients

  • 4 tablespoons frying oil
  • 1.5 tablespoons homemade Fajita seasoning see notes for the recipe
  • 1 lb (450g) chicken breast, 2 large or 3 small breasts
  • 3 bell peppers preferably different colors
  • 1 medium red onion
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice or lime juice
  • 6 oz (170g) pasta penne or fusilli

Instructions

  • Cook the pasta al dente according to the package instructions.
  • Combine the spices with 2 tablespoons of frying oil.
  • Cut the chicken into 1/2-inch (1.5cm) strips. Season with salt and pepper and rub with the spice mix.
  • Cut the bell peppers into 1/4 inch (7mm) strips and the onion into thin slices.
  • Heat 1 tablespoon of frying oil in a big frying pan over high heat. Add the chicken strips in an even layer. Don't stir for the first 1-2 minutes letting the chicken brown, then turn over and cook until the chicken is cooked through (don't cook the chicken for too long or it will be tough). Transfer the chicken to a plate.
  • Add another tablespoon of oil to the pan, then add the peppers and onion. Cook for a couple of minutes over high heat, until the peppers are lightly browned, then add the broth and lemon juice. Cook for a couple of minutes until the vegetables are tender but still a little bit crunchy. The broth should reduce its volume by about a half (it shouldn't evaporate completely - if that's the case - add more broth).
  • Add the chicken back to the pan, toss with the vegetables and cooked pasta. Season to taste with salt and pepper.
  • Enjoy!

Notes

  • Homemade Fajita seasoning: combine 2 tablespoons chili powder (this is a spice mix not pure chili, and 1 tablespoon EACH: cumin, paprika, onion powder, and garlic powder.
  • If you use store-bought seasoning, there is a couple of things you need to pay attention to:
    • they usually already contain salt and pepper so go easy on them when seasoning the dish
    • their taste can be different from my spice mix and it also varies from brand to brand so you may need to add a different amount of the spice - adjust it to your liking
    • some spices contain cornstarch which is a thickening agent, if your spice contains it, don't cook the sauce for too long or it will be too thick
  • Calories = 1 serving (1/3 of the recipe). This is only an estimate!

Nutrition

Calories: 620kcal