Description
This One Pot Ground Chicken Fajita Pasta is a delicious and easy-to-make dish that combines the smoky flavors of fajita spices with tender ground chicken, colorful bell peppers, and creamy pasta. Cooked all in one skillet, this recipe offers a quick and satisfying weeknight meal with a perfect balance of protein, veggies, and a cheesy finish.
Ingredients
Units
Scale
Protein 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
- 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 Dairy
- 15 ounces tomato sauce
- 1 1/4 cups chicken stock
- 1/4 cup sour cream
- 1/4 cup minced cilantro
- 1/2 cup shredded Mexican blend cheese
Pantry
- 8 ounces dried pasta
- 1 tablespoon olive oil
Instructions
- Heat the skillet: In a large 12-inch high-sided skillet, add 1 tablespoon olive oil and place over medium heat to warm the oil properly.
- Cook chicken and vegetables: Add the ground chicken, diced yellow onion, red and yellow bell peppers, minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper to the skillet. Cook while stirring occasionally until the chicken is fully cooked through and the vegetables begin to soften, with no pink remaining in the meat.
- Add liquids and pasta: Pour in the tomato sauce, chicken stock, and dried pasta. Stir everything together thoroughly to combine the ingredients evenly in the skillet.
- Simmer: Let the mixture simmer gently for about 10 minutes, or until the pasta is fully cooked through. If the sauce reduces too much before the pasta is tender, add a little more chicken stock to keep it saucy.
- Finish with sour cream and cilantro: When the pasta is cooked and the mixture is creamy yet thick, stir in the sour cream and minced cilantro to add richness and freshness.
- Add cheese and serve: Sprinkle the shredded Mexican blend cheese over the top of the pasta. Allow the residual heat to melt the cheese evenly. Optionally, transfer the skillet to an oven-safe dish and briefly broil in the oven to melt and lightly brown the cheese before serving.
Notes
- Use a high-sided skillet to prevent splatter and allow room for simmering the pasta.
- If you don’t have Mexican blend cheese, a combination of cheddar and Monterey Jack works well.
- Add extra chicken stock if the pasta is still hard but sauce is evaporating too quickly.
- Optional broiling step adds a nice cheesy crust but is not required.
- Leftovers reheat well and thicken; add a splash of chicken stock when reheating.
