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There’s something undeniably comforting about a warm bowl of pasta, especially when it’s bursting with flavors reminiscent of a vibrant Mexican fiesta. The idea of merging the bold flavors of fajitas with the simplicity of pasta struck me during a recent family gathering where we indulged in traditional fajitas. As I watched my loved ones savor each bite, a culinary epiphany occurred: Why not encapsulate those zesty fajita flavors into a one-pot pasta dish? This inspiration led to the creation of Flavor-Packed One-Pot Chicken Fajita Pasta, a dish that has quickly become a family favorite. It combines the heartiness of chicken and pasta with the vivacious zest of fajita spices, all cooked harmoniously in a single pot.

One-Pot Chicken Fajita Pasta

Indulge in the vibrant flavors of a fiesta with this easy one-pot chicken fajita pasta! Combining the heartiness of chicken and pasta with zesty fajita spices, this dish is perfect for quick weeknight dinners or cozy gatherings. With fresh vegetables, aromatic spices, and a creamy cheese finish, each bite is packed with taste and comfort. Cleanup is a breeze, making it a must-try for any busy home cook. Gather your ingredients and bring this delicious recipe to your table tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts, sliced into thin strips

1 tablespoon olive oil

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

3 cups chicken broth

12 oz penne pasta

1 cup diced tomatoes (canned or fresh with juices)

1 cup shredded cheese (choose cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Chicken: In a large pot, warm the olive oil over medium heat. Add the sliced chicken and cook, stirring occasionally, for about 5-7 minutes until the chicken is golden brown and thoroughly cooked. Once done, remove the chicken from the pot and set it aside on a plate.

    Cook the Vegetables: In the same pot, add the sliced onion and bell peppers. Sauté these for approximately 3-4 minutes, or until they begin to soften. Stir in the minced garlic and continue to sauté for an additional 1-2 minutes until it becomes fragrant.

      Seasoning the Mix: Return the cooked chicken to the pot, then stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to ensure the spices evenly coat the chicken and vegetables, cooking for another minute to enhance the flavors.

        Combine Pasta and Liquids: Pour in the chicken broth and bring the mixture to a gentle boil. Add the penne pasta along with the diced tomatoes (including their juices) to the pot. Stir everything together, ensuring the pasta is adequately submerged in the liquid.

          Cook the Pasta: Lower the heat to a simmer, cover the pot, and let it cook for 12-15 minutes. Make sure to stir occasionally during cooking to prevent sticking. Cook until the pasta is al dente and the majority of the liquid has been absorbed.

            Create the Cheesy Finish: Once the pasta has reached the desired texture, remove the pot from the heat. Stir in the shredded cheese until it melts completely, creating a creamy texture. Taste and adjust seasoning with additional salt and pepper if needed.

              Serve: Plate the pasta in bowls and garnish generously with chopped fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings