Chicken Fajita Pasta

Slammed with a hectic weeknight? Make this one pot, gluten-free Chicken Fajita Pasta! It delivers a dinner full of familiar flavor, but in a vibrant, new way. I know one pot dishes are always popular and for good reason. They're usually very simple to make and clean up is a breeze...a win all around!

Tender strips of seasoned chicken, colorful bell peppers, onions, and gluten-free penne are simmered together in a creamy, cheesy fajita-inspired sauce for a comforting one-pan meal the whole family will love. It's simple to make, loaded with flavor, and ready in about 30 minutes.

This easy gluten-free pasta recipe combines everything you love about classic chicken fajitas with the creamy comfort of a hearty pasta dinner. The homemade fajita seasoning adds smoky, savory flavor, while fire-roasted tomatoes and heavy cream create a rich sauce that perfectly coats every bite of gluten-free pasta. Using just one skillet means less cleanup, making this recipe an excellent choice for busy weeknights or meal prep.

Also, I am a fan of combining cuisines. I think it's a fun way to make food that is a little unsuspecting, and keeps the taste buds guessing. When recipe testing ideas, sometimes it works out, and sometimes it doesn't. Oh boy, sometimes it doesn't! In this case though, it really worked out! Whether you're following a gluten-free lifestyle or simply searching for a delicious new dinner idea, this Chicken Fajita Pasta is sure to become a family favorite.

PASTA INGREDIENTS

3 Tbsp olive oil, divided

1 1/2 lb chicken breast, sliced into thin strips

1 cup green bell pepper, thinly sliced

1 1/2 cup red bell pepper, thinly sliced

1 1/2 cup white onion, thinly sliced

1 1/2 Tbsp fresh garlic, minced 

2 1/2 cups chicken broth

3/4 cup heavy cream

1 (14.5 oz) can fire roasted diced tomatoes

12 oz gluten-free penne pasta

1/2 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

2 Tbsp fresh parsley, chopped

FAJITA SEASONING INGREDIENTS

1 1/4 tsp salt

2 tsp smoked paprika

2 tsp chili powder

2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp Mexican oregano

1/4 tsp cayenne pepper

HOW TO MAKE

In a small bowl, combine the salt, smoked paprika, chili powder, cumin, garlic powder, onion powder, Mexican oregano, and cayenne pepper.

Put the sliced chicken strips into a medium bowl.

Rub 2 1/2 Tbsp of the fajita seasoning onto the thinly sliced chicken breast.

In a large, deep skillet heat 2 Tbsp of olive oil over medium heat.

Working in batches, add chicken breast in a single layer, and cook for 2-3 minutes per side. Set aside.

In the same skillet, add 1 Tbsp olive oil, bell peppers, and onions.

Cook, stirring occasionally, for 5 minutes, until slightly softened.

Stir in the garlic, and cook for 30 seconds, until fragrant.

Remove the vegetables from the pan and set aside.

In the same skillet, add the broth, heavy cream, diced tomatoes with juice, uncooked pasta, and remaining fajita seasoning. Stir to combine.

Bring to a boil, then reduce heat to medium low. Simmer until pasta is cooked al dente and liquid is mostly absorbed. 

Add the cheese, chicken, vegetables, and fresh parsley into the skillet.

Stir to combine until heated through and sauce thickens, about 2-3 minutes.

Taste for salt adjustments and enjoy!