Chicken Fajita Pasta (Print-Friendly Version)
A hearty one-pot Mexican-inspired pasta with chicken, peppers, and Parmesan cheese, ready in just 45 minutes.
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
2 boneless, skinless chicken breasts, cut into thin strips
03 -
1 large onion, sliced
04 -
1 green bell pepper, sliced
05 -
3 tablespoons fajita seasoning
06 -
3 cloves garlic, minced
07 -
3 cups milk
08 -
2 cups low-sodium chicken broth
09 -
1 pound uncooked pasta (approximately 4 cups)
10 -
Salt and pepper, to taste
11 -
1 cup grated Parmesan cheese
# How to Make It:
01 -
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken strips and cook for about 5 minutes, until no longer pink.
02 -
In the same pot, add the sliced onion and green bell pepper. Cook for about 5 minutes, or until the onion becomes translucent and starts to brown. Add the minced garlic and fajita seasoning, stir, and cook for an additional 2 minutes.
03 -
Stir in the chicken broth, milk, and uncooked pasta. Cook for about 20 minutes, or until the pasta is cooked through. Adjust seasoning with salt and pepper as needed.
04 -
Stir in the grated Parmesan cheese and serve the pasta warm.
# Additional Tips:
01 -
Store leftovers in an airtight container in the refrigerator for 3-4 days.