The One-Pan Chicken Dinner I Can’t Stop Making

My dad has a few signature dishes he makes, but my favorite has always been his fajitas. As a kid, I remember watching him as he sliced the onions and bell peppers with ease before tossing them into a hot skillet. I loved the sizzle and the magnificent smell that only got better once he started cooking the chicken and spices. Fast forward to today. My family loves pasta for dinner, so I got to work pasta-fying fajitas so I can satisfy all of our cravings.

I wanted to use the same ingredients as my dad but knew I’d have to make a few creative modifications since I’d be using pasta as the base. First, instead of slicing the vegetables as you would for traditional fajitas, I diced them. This helps them maintain some texture during cooking and also makes them easier to eat. Next, I opted for pre-made fajita spice mix over my dad’s blend as an easy way to simplify the recipe. Finally, I added some crushed tomatoes and cream for added flavor and moisture. 

The next trick was to keep the method simple without having to dirty too many extra dishes. I decided to use a stovetop method, which would allow me to cook everything in one skillet, even the pasta! My family loved it, but the bigger question was, would my dad?

I asked if he wouldn’t mind testing a recipe, and he loved it—high praise from a man who rarely enjoys pasta. He reported it was a breeze to make (yay!) and that he enjoyed the flavors of one of his favorite dishes in pasta form (phew!). When I asked if he’d make it again (the true test), I was met with an emphatic, “Yes! Of course!”

Tips and Tricks for Making This Pasta

• Freeze the chicken before prepping. It sounds weird, but freezing the chicken for about 15 minutes before cutting it firms it up, making it easier to dice.
• Choose your fajita seasoning wisely. The spice packet you choose matters because it will provide the predominant flavors of the dish, so pick one you like. If you’re unsure, grab a few and taste a tiny bit before committing. 
• Use your favorite pasta shape. In this recipe, I like to use pasta that doesn’t require too much time to cook and also holds its shape. I like penne, fusilli, or rotini here, but feel free to use whichever shape is your favorite and adjust the time accordingly (refer to the package for cooking times).  

More Tex-Mex Inspired Recipes

• Tamale Pie
• The Best Nachos
• Easy Cheese Enchiladas
• Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing
  

Brown the chicken:

Heat the oil in a large, deep-sided skillet over medium-high heat. Add the chicken and cook, tossing occasionally, until browned on all sides, about 5 minutes. Transfer the chicken to a plate and set aside.

Cook the vegetables:

Add the bell peppers and onions to the now-empty skillet and cook, stirring often, until just softened, about 3 minutes. 

Stir in the fajita seasoning and cook until fragrant, about 30 seconds. Transfer the vegetables to the plate with the chicken.

Cook the pasta:

Add the chicken broth and crushed tomatoes to the now-empty skillet, stirring and scraping up any browned bits stuck to the bottom of the pan. 

Bring to a boil, then stir in the pasta. Reduce the heat to medium and simmer until just al dente according to the package instructions, about 7 minutes.

Finish and serve:

Stir in the heavy cream, then add the chicken and vegetables. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.

Portion into bowls and garnish with pepper Jack cheese, if desired, before serving.

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, transfer the leftovers to a pot, add a few tablespoons of water, then set over medium-low heat. Cover partially with a lid and stir occasionally until the pasta is heated through.

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