Easy One Pot Chicken Fajita Pasta Bake

5 from 9 votes

Easy One Pot Chicken Fajita Pasta Bake

Delicious, quick and easy. This One Pot Chicken Fajita Pasta Bake is the perfect midweek meal. The pasta is just cooked and the sauce coats the pasta beautifully, plus you get all the benefits of Mexican AND Italian flavours in one dish!!

Course Main Course

Cuisine Fusion, Italian, Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 603kcal

Author Eb Gargano

Ingredients

Marinade

½ teaspoon chilli flakes
1 teaspoon cumin
2 teaspoons oregano
2 teaspoons smoked paprika
Salt and pepper to taste
Juice of 1 lime

Easy One Pot Chicken Fajita Pasta

2 large chicken breasts diced
2 tablespoons olive oil
1 green bell pepper sliced
1 yellow bell pepper sliced
1 red bell pepper sliced
1 large onion sliced
3 cloves garlic crushed
300 g fusilli pasta (or your favourite shape)
350 ml passata
650 ml water (use the empty passata jar to measure)
200 g cheddar cheese grated
Green salad to serve

Metric - US Customary

Instructions

Mix together all the marinade ingredients. Add the diced chicken and mix thoroughly to coat. Ideally put in the fridge and leave to marinate for 1-2 hours. Alternatively, if you don’t have the time, just continue with the recipe.
Put the oil in a wide ovenproof pan and heat over a high heat for 1 minute. Add the marinated chicken and brown for 2-3 minutes, stirring regularly. Remove the chicken from the pan and put on a plate.
Turn down the heat under the pan and add the sliced onion and peppers. Fry for 3 minutes until softened. Add the garlic and cook for a further 2 minutes.
Return the chicken and any juices to the pan, along with the pasta, passata and water. Bring to the boil. Cover with a lid and cook for 10 minutes, stirring once or twice until the pasta is nearly al dente. Meanwhile preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Remove the lid. Stir the pasta, then sprinkle over the cheddar cheese. Cook in the preheated oven for 10-15 minutes until the cheese is melted and bubbling and the pasta is cooked to your liking.
Serve with a green salad.

Notes

In order to make this dish truly a one pot dish you need to cook it in a wide, fairly deep pan that is both suitable to go on the stove and in the oven. I use my much loved Le Creuset style sauté pan for this. But anything will do so long as it can be used on the hob and in the oven. If you don’t have anything suitable, then you will need to transfer the dish from a saucepan to an oven dish for the final step.

Nutrition information is approximate and meant as a guideline only.

Nutrition