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One Pot Ground Chicken Fajita Pasta Recipe

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4 from 8 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This One Pot Ground Chicken Fajita Pasta is a quick and flavorful dish that combines lean ground chicken, vibrant bell peppers, and classic fajita spices with tender pasta all cooked together in a single skillet. Finished with creamy sour cream, fresh cilantro, and melted Mexican blend cheese, this comforting meal delivers a fusion of Tex-Mex flavors and Italian pasta in just 30 minutes, making it perfect for busy weeknights.

Ingredients

Meat and Vegetables

  • 1 pound ground lean chicken
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cloves garlic, minced

Spices and Seasonings

  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper

Liquids and Sauces

  • 15 ounces tomato sauce
  • 1 1/4 cup chicken stock

Pasta and Dairy

  • 8 ounces dried pasta
  • 1/4 cup sour cream
  • 1/4 cup minced cilantro
  • 1/2 cup shredded Mexican blend cheese

Oils

  • 1 tablespoon olive oil

Instructions

  1. Heat the skillet: In a large 12-inch high sided skillet, add 1 tablespoon olive oil and set over medium heat to warm the oil.
  2. Cook chicken and vegetables: When the oil is hot, add the ground chicken, diced yellow onion, diced red and yellow bell peppers, minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper to the skillet. Stir and cook until the chicken is fully cooked with no pink remaining and vegetables begin to soften.
  3. Add liquids and pasta: Pour in the tomato sauce, chicken stock, and dried pasta into the skillet. Stir everything together to combine evenly.
  4. Simmer to cook pasta: Allow the mixture to simmer gently for about 10 minutes, stirring occasionally, until the pasta is tender and cooked through. If the liquid reduces too quickly before the pasta is fully cooked, add a little more chicken stock to maintain the right consistency.
  5. Finish with sour cream and cilantro: Once the pasta is cooked and the sauce is creamy but thick, stir in the sour cream and minced cilantro for added richness and fresh flavor.
  6. Add cheese topping: Sprinkle the shredded Mexican blend cheese over the top of the pasta mixture. Let the residual heat melt the cheese naturally.
  7. Optional broiling: For a bubbly, lightly browned cheese topping, transfer the skillet (if oven safe) or the mixture to an oven-safe dish and broil under an oven broiler until the cheese melts and bubbles.

Notes

  • Use a high-sided skillet or sauté pan to prevent splatter while simmering the pasta and sauce.
  • If you prefer spicier fajitas, increase chili powder or add a pinch of cayenne pepper.
  • Can substitute chicken stock with vegetable broth for a lighter taste.
  • If not using an oven-safe skillet, transfer the pasta to a baking dish for broiling the cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://saraflavors.com/one-pot-ground-chicken-fajita-pasta-recipe/