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Easy One Pot Chicken Fajita Pasta Bake

This dish combines the flavors of classic fajitas with the ease of a one pot pasta, making it perfect for busy weeknights.
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: Chicken Fajita, Easy Dinner, Family Meal, One Pot Pasta, Pasta Bake
Servings: 4 servings
Calories: 600kcal

Ingredients

For the Marinade

  • 0.5 teaspoon chili flakes
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons smoked paprika
  • to taste Salt and pepper Adjust based on preference
  • 1 whole juice of 1 lime
  • 2 large chicken breasts, diced

For Cooking

  • 2 tablespoons olive oil For frying
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, crushed
  • 300 g fusilli pasta or your favorite shape
  • 350 ml passata
  • 650 ml water
  • 200 g cheddar cheese, grated Can be substituted with mozzarella or pepper jack

To Serve

  • 1 serving green salad Optional

Instructions

Preparation

  • Mix together the chili flakes, cumin, oregano, smoked paprika, salt, pepper, and lime juice in a bowl.
  • Add the diced chicken to the bowl and coat it well with the marinade. Let it marinate for 1-2 hours in the fridge if possible.

Cooking

  • In a wide, ovenproof pan, heat the olive oil over high heat for about 1 minute.
  • Add the marinated chicken and brown for 2-3 minutes. Remove the chicken from the pan and set aside.
  • Lower the heat and add the sliced onion and bell peppers to the same pan. Fry for about 3 minutes until they start to soften.
  • Add in the crushed garlic and cook for an additional 2 minutes.
  • Return the chicken to the pan, then add the pasta, passata, and water. Bring to a boil, cover, and cook for 10 minutes, stirring occasionally until the pasta is nearly al dente.
  • Preheat your oven to 220°C (200°C fan).
  • Once the pasta is nearly cooked, remove the lid, stir well, and sprinkle the grated cheddar cheese on top.
  • Bake for 10-15 minutes until the cheese is melted and bubbling, and the pasta is cooked to your liking.

Serving

  • Serve hot alongside a fresh green salad.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water. Feel free to add other veggies or swap the cheese for variations.