Ingredients
Chicken and Seasoning
- 4 tablespoons olive oil, divided
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons fajita seasoning or taco seasoning
Vegetables
- 1 yellow onion, diced
- 1 yellow bell pepper, sliced into 1 inch long strips
- 1 green bell pepper, sliced into 1 inch long strips
- 1 red bell pepper, sliced into 1 inch long strips
- 4 cloves garlic, minced
Liquids and Pasta
- 2 cups reduced-sodium chicken stock
- 1/2 cup heavy cream
- 10 oz can diced tomatoes
- 8 oz dried bow tie pasta
Seasoning and Garnishes
- Kosher salt and black pepper to taste
- Lime wedges
- Sour cream
- Sliced green onions
- Chopped cilantro
Instructions
- Heat the oil and brown the chicken: Add 2 tablespoons of olive oil to a dutch oven or large, deep skillet and heat over medium-high heat. Once hot, add the chicken pieces and sprinkle with half of the fajita seasoning. Cook for about 2 minutes on one side until golden brown, then turn and cook the other side for 2 more minutes. Remove the chicken from the pot and set aside on a plate.
- Sauté the vegetables: Add the remaining 2 tablespoons of olive oil to the same dutch oven. Add the diced onion and sliced bell peppers along with the remaining fajita seasoning. Cook, stirring occasionally, for 4-5 minutes until vegetables soften slightly. Add the minced garlic, stir, and cook for about 30 seconds until fragrant. Remove the vegetables to the plate with the chicken.
- Add liquids and pasta: Pour in the chicken stock, heavy cream, and diced tomatoes into the dutch oven. Add the dried bow tie pasta and season with kosher salt and black pepper to taste. Use a wooden spoon to scrape the browned bits off the bottom of the pan. Bring the mixture to a boil.
- Simmer the pasta: Once boiling, reduce the heat to a low boil, cover, and let cook for about 10 minutes, stirring occasionally to prevent sticking. The pasta will absorb most of the cooking liquid during this time.
- Adjust cooking time if needed: Check the pasta; if there is still excess liquid or the pasta is not fully cooked, continue cooking uncovered for an additional 3-5 minutes until the liquid is mostly absorbed and pasta is tender.
- Combine and heat through: Return the cooked chicken and sautéed vegetables to the pot. Stir everything together and cook just until heated through.
- Serve and garnish: Plate the pasta and garnish with sliced green onions, chopped cilantro, a squeeze of lime, and a dollop of sour cream for extra flavor and creaminess.
Notes
- Use reduced-sodium chicken stock to control the saltiness of the dish.
- For a dairy-free option, substitute heavy cream with coconut milk or a dairy-free cream alternative.
- Adjust fajita seasoning quantity to your spice preference.
- Bow tie pasta is recommended, but you can substitute with penne or rotini.
- If you prefer more liquid sauce, reduce the cooking time when simmering the pasta slightly.
- For a spicier kick, add sliced jalapeños with the bell peppers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
