Looking for an easy and tasty weeknight dinner? This one pot Chicken Fajita Pasta is perfect for such an occasion.
I made this dish a few nights ago and can’t wait to make it again. I like that it uses ingredients that I always keep stocked in the fridge and pantry. Plus it takes under 30 minutes and is packed with flavor.
We didn’t have any leftover, so next time I will be sure to make more because this will be a great recipe that tastes just as good on day 2.
We eat Mexican food at least once a week. So instead of making this as regular fajitas, I served this using No Yolks Noodles.
How to make Chicken Fajita Pasta:
Ingredients:
3 cups No Yolks Noodles (or your favorite pasta)
4 cups of sliced Chicken Fajitas (I used pre-made)
1 cup mixed peppers
1 can Ro-Tel tomatoes with green chilies
1 cup shredded Pepper Jack Cheese
How to make Fajita Chicken Noodles
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned on both sides, about 5-7 minutes.
Add in the mixed peppers and tomatoes to the skillet. Sauté until the vegetables are tender and the chicken is fully cooked, about another 5 minutes.
Remove from heat and set aside.
In the same pot you used to cook the pasta, stir in the chicken and cheese.
Plate the noodles and top with additional cheese if desired.
Chicken Fajita Noodles
Looking for an easy and tasty weeknight dinner? This one pot Chicken Fajita Pasta is perfect for such an occasion.
Ingredients
- 3 cups No Yolks Noodles
- 4 cups of sliced Chicken Fajitas (I use pre-made)
- 1 cup mixed peppers
- 1 can Ro-Tel tomatoes with green chilies
- 1 cup shredded Pepper Jack Cheese
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned on both sides, about 5-7 minutes.
Add in the mixed peppers and tomatoes to the skillet. Sauté until the vegetables are tender and the chicken is fully cooked, about another 5 minutes.
Remove from heat and set aside.
In the same pot you used to cook the pasta, stir in the chicken and cheese.
Plate the noodles and top with additional cheese if desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 823Total Fat: 51gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 1392mgSodium: 854mgCarbohydrates: 42gFiber: 3gSugar: 3gProtein: 47g
This is a super quick and easy dish. Using the pre-made chicken really cuts back on the cook time, making this a great meal for those busy weeknights. My son absolutely devoured this dish, so I will be adding this to our dinner rotation!
Tips and Variations
- Vegetarian Option: Skip the chicken and load up on more bell peppers, onions, and perhaps some mushrooms or zucchini for a hearty vegetarian version.
- Spice It Up: Add some jalapeños or a pinch of cayenne pepper to the fajita mixture if you like a little extra heat.
- Cheese Swap: Feel free to use your favorite cheeses in the sauce. Pepper Jack would add a nice kick, or try a smoked cheese for a different flavor profile.
Other great pasta recipes:
What to serve with chicken fajita pasta
This is a meal in itself, but you can also add a side dish as well. Serve with this Mexican grilled zucchini, a chopped salad or easy to make drop biscuits.
This Chicken Fajita Noodles dish is a mouthwatering combination of flavors and textures that’s sure to become a new favorite in your recipe rotation. It’s quick, satisfying, and perfect for when you crave something a little different. Enjoy!
