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One Skillet Chicken Fajita Pasta

The flavors of chicken fajitas with pasta! An easy one skillet dinner for any night of the week!
Author: Lisa Kerhin


  • 2 – 3 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken breasts ( I use one package of Perdue Perfect Portions
  • 3 tbsp Homemade Taco Seasoning or 1 pkg taco seasoning
  • 1 medium onion diced
  • 2 cups diced bell peppers combination of red, green, yellow, orange
  • 3 cloves garlic grated (or minced)
  • 2 cups unsalted chicken stock
  • 1/2 cup heavy cream
  • 1 10-oz can Ro-Tel Diced Tomatoes and Green Chiles
  • 2 1/2 - 3 cups elbow macaroni uncooked
  • Salt to taste


  • Cut the chicken into bite-sized pieces. Season with 1 ½ tablespoons of the taco seasoning.
  • Heat heat 1 tablespoon of olive oil over high heat in a large skillet. Add the chicken (in a single layer) and brown each side, cook 1-2 minutes on each side. Depending on the size of your skillet, you may have to do this in two batches and you may need to use an additional tablespoon of oil. Remove the chicken to a plate and set aside.
  • With the heat still on high, add 1 tablespoon of olive oil to the skillet and add the onions, bell peppers. Sprinkle the remaining 1 1/2 tablespoon of taco seasoning over the vegetables. Cook the vegetables, stirring a couple of times until they are slightly blackened.
  • Turn heat to medium-high , add the garlic and stir until fragrant, about 30 seconds. Remove the vegetables to the same plate with the chicken.
  • In the same skillet, add the chicken stock, cream*, diced tomatoes, and uncooked pasta. Stir to combine and turn the heat up to bring to a boil, then cover, reducing the heat to medium-low, and simmer for 15 minutes until pasta is tender and liquid is mostly absorbed.
  • Add the chicken and vegetables back into the skillet and stir to combine until heated through, about 5 minutes. Serve!


If you do not have the heavy cream you can make your own easily: Melt 1/3 cup unsalted butter and add to 3/4 cup WHOLE milk. If you prefer to use low-fat milk (which is what I use), add 1 tablespoon of flour to thicken your mixture and stir well. Use immediately. This mixture is not recommended in recipes that require the cream to be whipped but it is great in pasta dishes (or other recipes) that call for a heavy cream.