Pioneer Woman Chicken Fajita Pasta

Pioneer Woman chicken fajita pasta is a creamy Tex-Mex dinner with penne, seared chicken and crisp-tender peppers that comes together in 40 minutes. Try this easy one-pot weeknight dinner for Sunday supper or family night, since it's kid-friendly and uses just one Dutch oven for the whole sauce.

Sear the chicken in two batches so each piece gets a deep golden crust, because that browning is where the fajita flavor comes from. Crowd the pot and the chicken steams instead, leaving the cream sauce pale and flat.

Scraping the browned bits into the chicken broth before the cream goes in builds a sauce with real fajita depth. A spoonful of adobo sauce then adds a gentle chipotle smokiness that plain cream sauces never get.

Pioneer Woman Chicken Fajita Pasta

0.0 from 0 votes

Course: DinnerCuisine: American, Tex-MexDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

776

kcal

Penne, seared chicken and crisp-tender peppers are tossed in a thick, smoky cream sauce until every piece is coated. The vegetables keep a little bite, so each forkful has both creamy and fresh textures.

Ingredients

• 1 1/2 tsp. kosher salt, plus more to taste
  

• 1 lb. penne
  

• 3 skinless, boneless chicken breasts (1 to 1 1/2 lbs.), cut into 1-inch pieces
  

• 2 tbsp. fajita seasoning
  

• 2 tbsp. salted butter
  

• 2 tbsp. olive oil
  

• 3 garlic cloves, minced
  

• 1 red bell pepper, sliced 1/2-inch thick
  

• 1 poblano pepper, sliced 1/2-inch thick
  

• 1 small red onion, sliced 1/2-inch thick
  

• 8 oz. cremini mushrooms, sliced
  

• 1 c. low-sodium chicken broth
  

• 2 c. heavy cream
  

• 1 tbsp. adobo sauce from a can of chipotles
  

• Black pepper, to taste
  

• Chopped fresh cilantro, to serve
  

Directions

• Boil the pasta: Bring a large pot of salted water to a boil with 1 1/2 teaspoons kosher salt, then cook 1 pound penne until al dente. Drain it and set it aside.
• Season the chicken: Toss 3 chicken breasts, cut into 1-inch pieces, with 1 tablespoon fajita seasoning and 1/2 teaspoon salt in a medium bowl. That way the seasoning clings to every piece before it hits the pan.
• Sear the chicken: Heat 1 tablespoon each of butter and olive oil in a large Dutch oven over high heat, then add half the chicken in a single layer. Cook 2 to 3 minutes until deep golden, stir, and cook 1 to 2 more minutes before moving it to a plate.
• Brown the second batch: Repeat with the remaining chicken, using the same pot so the drippings stay put. Remove it to the plate with a slotted spoon.
• Cook the vegetables: Add 1 tablespoon each of butter and olive oil to the drippings, then stir in 3 minced garlic cloves, 1 sliced red bell pepper, 1 sliced poblano, 1 sliced small red onion and 8 ounces sliced cremini mushrooms. Add the remaining 1 teaspoon salt, toss occasionally for 3 to 4 minutes until crisp-tender, then move them to a plate.
• Deglaze the pot: Pour in 1 cup low-sodium chicken broth and scrape up the browned bits with a wooden spoon. Simmer a couple of minutes until slightly reduced.
• Build the sauce: Reduce the heat to medium, then stir in 2 cups heavy cream, 1 tablespoon adobo sauce and the remaining 1 tablespoon fajita seasoning. Cook, stirring occasionally, for 5 to 6 minutes until thickened, then season with salt and black pepper.
• Toss and serve: Return the chicken and vegetables to the pot and add the pasta. Toss for 2 to 3 minutes until coated and heated through, then top with chopped fresh cilantro.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, OXO 5-quart stainless steel colander, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape?

Rotini, rigatoni or farfalle all work, since the creamy sauce clings to ridges and twists just as well as it does to penne. Cook whatever shape you pick until al dente so it holds up when tossed in the pot.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk, because the pasta soaks up the sauce as it sits.

Can I make this ahead of time?

You can slice the peppers, onion and mushrooms and cut the chicken a day ahead, then keep them covered in the fridge. The pasta tastes best when it's tossed in the sauce right before serving, so I'd cook that part fresh.

What can I use if I don't have a Dutch oven?

Any large, deep, heavy skillet or wide pot will do, as long as it holds the pasta and sauce together at the end. Just sear the chicken in small enough batches that the pieces don't crowd.

What's the most common mistake with this pasta?

Overcooking the vegetables is the usual problem, since peppers and mushrooms turn soft and watery fast. Pull them off the heat while they're still crisp-tender, because they finish warming in the sauce later.