Chicken Fajita Pasta - The Yummy Bowl (2024)

Ingredients

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

Freezing And Storing Instructions

• To Store. In an airtight container, refrigerated for up to 3 days. The longer pasta sits in the fridge, the more liquid (sauce) it absorbs.
• To Reheat. When reheating, add a splash of milk, broth or cream. But don’t boil the whole thing, just simmer it on low over the stovetop.
• To Freeze. Not the best candidate for freezing, the pasta absorbs too much liquid as it sits and the creamy sauce will lose its texture after thawing.

• ▢ 3 tablespoons olive oil, divided
• ▢ 3 boneless skinless chicken breasts or chicken thighs, cut into bite-size pieces
• ▢ 2 ½ tablespoon fajita seasoning, divided
• ▢ 1 large yellow onion, diced
• ▢ 1 red bell pepper, cut into strips
• ▢ 1 yellow bell pepper, cut into strips
• ▢ 1 green bell pepper, cut into strips
• ▢ 1 tablespoon (heaping) of garlic, minced
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 2 cups water
• ▢ 1 tablespoon Bouillon chicken base
• ▢ ½ cup heavy cream
• ▢ 1 10 ounce crushed tomatoes with green chilies, such as Rotel tomatoes
• ▢ 8 ounces gluten-free pasta, uncooked
• ▢ salt and fresh cracked pepper to taste
• ▢ green onions, sliced for garnish
• ▢ fresh cilantro, minced for garnish

• Add 2 tablespoons of olive oil to a large skillet or pot over medium high heat. The skillet or pot should be deep enough to cook the pasta with 2 cups of broth.

• Once the oil is hot and sizzling, add chicken and cook until no longer pink. Drain chicken juices.

• Place back on the stovetop and sprinkle ½ of the fajita seasoning over the chicken. Stir to combine. Continue cooking chicken until cooked through (a couple of minutes). Transfer the cooked chicken on to a plate while you move to the next step.

• Add remaining olive oil to the skillet and saute onions, bell peppers with remaining fajita seasoning. Cook for about 5 minutes (or until peppers start to become wilted but still keep shape).

• Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Transfer the veggies to a separate plate.

• Reduce heat to medium-low (important as we will be adding cream now and it can curdle with high heat). Add broth, chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and pasta. Stir to combine. Bring liquid to a a gentle boil.

• Cover the skillet with a lid and simmer for 12-15 minutes stirring a couple of times during this time. Cook the pasta al dente. Pasta will continue to cook later on as well so it is important to not overcook it at this point.

• You’ll still have sauce/liquid in the pan, and it is fine, the pasta will absorb more moisture as it stands.

• Stir in veggies and chicken. Let cook on low for 2-3 minutes. Remove from the heat and serve with fresh herbs (cilantro and scallions) and black cracked pepper.

Click here to add your own private notes.