Description
This One Pot Ground Chicken Fajita Pasta is a flavorful and easy weeknight meal combining lean ground chicken, colorful bell peppers, and a blend of Mexican spices all cooked together with pasta in a creamy tomato sauce. Ready in just 30 minutes, it offers a satisfying dish with minimal cleanup, perfect for busy households craving Tex-Mex inspired comfort food.
Ingredients
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
Other
- 8 ounces dried pasta
- 1 tablespoon olive oil
Instructions
- Heat the skillet: In a large 12-inch high-sided skillet, add 1 tablespoon of olive oil and set over medium heat to warm the oil.
- Cook proteins and veggies: Once the oil is hot, add 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.
- Brown the chicken and soften vegetables: Cook the mixture until the chicken is fully cooked through with no pink remaining, and the vegetables have begun to soften.
- Add liquids and pasta: Pour in the tomato sauce, chicken stock, and dried pasta, stirring everything together thoroughly to combine all ingredients.
- Simmer until pasta cooks: Let the mixture simmer for about 10 minutes, stirring occasionally until the pasta is tender and cooked through. If the liquid reduces too much before the pasta is done, add a bit more chicken stock to maintain moisture.
- Finish with cream and cilantro: When the pasta is fully cooked and the sauce has thickened to a creamy consistency, stir in the sour cream and minced cilantro until blended and heated through.
- Add cheese topping: Sprinkle the shredded Mexican blend cheese over the pasta mixture and let the residual heat melt the cheese completely.
- Optional broiling: For a bubbly, golden cheese crust, transfer the skillet to an oven-safe dish if necessary, and melt the cheese under a preheated oven broiler briefly until bubbly and lightly browned.
Notes
- Use a high-sided skillet to prevent splatters and provide enough depth for pasta to cook evenly in the sauce.
- If preferred, substitute ground turkey or beef for the chicken to vary the protein.
- Adjust chili powder and spices to your heat preference.
- Adding extra chicken stock during simmering ensures pasta cooks thoroughly without drying out the dish.
- Broiling the cheese is optional but adds a nice texture and flavor contrast to the creamy pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
