From the directions to the ingredients list, this is a pretty low maintenance meal. It’s also the perfect transitional pasta dish as we dive into Fall because it’s light and flavorful but also cozy and creamy at the same time. If you’re into this pasta (which should be just about everyone right? ?), you’ll have to try out this Cream Cheese Pasta Bake and this easy Italian Sausage and Peppers Pasta. There really is nothing fancy about what’s going on in this meal here but it’s still an impressive weeknight (or weekend) dinner. You’ll absolutely love this recipe because it’s kicked up with lots of southwestern flavors from the Fajita seasoning mix and it’s ultra-creamy from the sharp cheddar cheese. But the best part is that it is all made in one pot, from the chicken to cooking the pasta it’s all done in one.single.pot! So go on, grab the pasta from the pantry and some bell peppers and this chicken fajita pasta will suddenly be your new favorite one pot meal.
Chicken: I use boneless skinless chicken breasts, but you can also use chicken thighs! Pasta: We love this dish with penne pasta, but feel free to use really any shape you prefer. You could easily use a gluten free pasta too! Colorful bell peppers: I like to use a combination of green, orange and red! Chicken broth: chicken broth helps to cook the noodles since they get cooked in the same pot. You can also use vegetable broth. Milk: Use a whole milk to keep the pasta nice and luscious. You could also use heavy cream. Cheese: Sharp cheddar or pepper jack both are great options. You’ll add it in at the end to help bring the textures and flavors of the dish together. Diced tomatoes and green chiles: Somehow I always have these stocked in the back of my pantry, am I the only one?! You’ll need a 10 oz. can of tomatoes and a 4 oz. can of the chiles (You can use mild or hot).
