Creamy Chicken Fajita Pasta | 30-Minute Recipe
This One Pot Creamy Chicken Fajita Pasta is a healthy, high-protein dinner that's ready in just 30 minutes!
Ingredients
- 3 Tablespoons Olive Oil
- 2 Large Bell Peppers, Sliced red and green
- 1 Large Sweet Yellow onion, Sliced
- 1 Large Zucchini, Chopped
- 2 Pounds Chicken Breast, Diced or steak, shrimp, tofu
- 1 Cup Plain Greek Yogurt
- 1 (or 2) packet Sieta Fajita Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Black Pepper
- 6 Cups Cooked Pasta your choice
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the bell peppers, onion, and zucchini. Cook for about 5 to 7 minutes, until the vegetables begin to soften but still have a slight bite.
- Add the diced chicken and continue cooking until the chicken is fully cooked and reaches an internal temperature of 165 degrees. Reduce the heat to low.
- Stir in the Greek yogurt, Siete Fajita Seasoning, garlic powder, and black pepper until everything is evenly coated.
- Add the cooked pasta and gently toss until the sauce becomes creamy and coats the pasta, chicken, and vegetables.
- Serve immediately with shredded cheddar cheese, guacamole, and a squeeze of lime! (you can add cilantro if you like it!)
Notes
- We change up the pasta depending on what we have in the pantry, and it always turns out great.
- This recipe is delicious with shrimp or steak instead of chicken.
- My son doesn't love the texture of pasta, so we simply serve his with the chicken and fajita vegetables over rice. It's an easy way for everyone to enjoy the same meal.
- Leftovers are amazing! One of my favorite lunches is scrambling a few eggs and mixing in a scoop of the leftover chicken and vegetables for an easy, high-protein breakfast.
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