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Chicken Fajita Pasta

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  • Author: Retrogirl
  • Total Time: 45 Minutes
  • Yield: 4 servings 1x


Cheesy, Yummy Comfort Food Goodness



3 cups rotini pasta

2 tablespoons olive oil

1 pound chicken breasts, cubed

1 envelope taco seasoning mix

1 large onion, chopped

1 bell pepper, chopped

34 cloves garlic, minced

2 cups chicken broth

16 ounce can diced tomatoes, drained

4 ounce can chopped green chiles, drained

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

black pepper to taste

1/2 cup half and half

1 cup shredded Mexican Blend cheese

1 cup shredded pepperjack cheese


Cook pasta until al dente, according to package directions.

Heat one tablespoon oil over medium heat in a large skillet.

Add the chicken and taco seasoning, and cook until the chicken is no longer pink inside. Turn as necessary to cook all sides of the meat.

Remove from the pan and set aside.

Add the remaining oil to the pan and fry the onions and peppers until tender.

Add the garlic and cook an additional minute.

Stir in the broth, tomatoes, chiles, half and half, and seasonings.

Cook until thickened, 8-10 minutes.

Toss the chicken and pasta into the sauce and top with the cheese.


If the sauce is a little thin, don’t worry–the pasta will soak it up anyway.

  • Prep Time: 15 minutes
  • Cook Time: 30 Mintes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Mexican
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