Chicken Fajita Pasta

11 30 497
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Chicken Fajita Pasta
Health Highlights


454 gm Chicken breast, boneless, skinless
2 cup Chicken broth (stock), low sodium
2 tbsp Extra virgin olive oil
4 clove(s) Garlic (minced)
1/2 cup Heavy cream, 38% M.F.
3 cup Pasta, Penne, dry
3 medium pepper(s) Red bell pepper (diced)
1/2 tsp Sea Salt
3 tbsp Taco seasoning mix, McCormick (or homemade seasoning)
1 can (10 oz) Tomatoes and green chiles, canned
1 medium Yellow onion (diced)


Cut the chicken into bite-sized pieces. Season with half of taco seasoning.

In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.

Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.

In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Serve with buttery garlic bread and enjoy!

Nutrition Facts

Per Portion

Calories 497
Calories from fat 132
Calories from saturated fat 50
Total Fat 14.7 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 6.0 g
Cholesterol 81 mg
Sodium 788 mg
Potassium 647 mg
Total Carbohydrate 64 g
Dietary Fiber 3.3 g
Sugars 6.2 g
Protein 28.8 g

Dietary servings

Per Portion

Grain 2.6
Meat 0.8
Vegetables 1.7

Energy sources