One-Pot Chicken Fajita Pasta

In today’s fast-paced world, one-pot meals have surged in popularity among home cooks seeking convenience without sacrificing flavor. These dishes allow you to whip up a satisfying meal with minimal effort and cleanup. One standout recipe that embodies the spirit of one-pot cooking is Fiesta One-Pot Chicken Fajita Pasta. This dish beautifully marries the vibrant flavors of Mexican cuisine with the comfort and heartiness of pasta, making it an ideal option for busy weeknight dinners.

Discover the joy of weeknight cooking with this Fiesta One-Pot Chicken Fajita Pasta! This flavor-packed dish combines juicy chicken, colorful bell peppers, and creamy sauce all in one easy pot. Perfect for busy evenings, it’s not only quick to prepare but also effortless to clean up. With a blend of spices that deliver vibrant taste and a comforting texture, this recipe is sure to please the whole family. Get ready for a delicious dinner that requires minimal effort!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 medium onion, sliced

1 bell pepper (any color), sliced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 can (14.5 oz) diced tomatoes, undrained

3 cups chicken broth

12 oz (340g) pasta (such as penne or rotini)

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Mexican blend)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Avocado slices (for serving, optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt, black pepper, chili powder, cumin, and smoked paprika. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the sliced onion and bell pepper. Cook for about 3-4 minutes, or until they begin to soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Return the cooked chicken to the pot, and add the undrained diced tomatoes and chicken broth. Stir well to combine.

Bring the mixture to a boil, then add the pasta. Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid has been absorbed.

Stir in the corn and shredded cheese until melted and creamy. Remove from heat and add the lime juice, giving it a good mix.

Serve warm, garnished with fresh cilantro, a dollop of sour cream, and avocado slices if desired.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings