Description
A bold and comforting dish that combines tender chicken, colorful peppers, and bow tie pasta in a creamy, Tex-Mex–inspired sauce. All made in one pot for easy cleanup and maximum flavor — a true weeknight hero.
Ingredients
4 tablespoons olive oil, divided
4 lbs boneless, skinless chicken breasts, cut into pieces
4 tablespoons fajita or taco seasoning
2 yellow onions, diced
2 yellow bell peppers, sliced
2 green bell peppers, sliced
2 red bell peppers, sliced
8 cloves garlic, minced
4 cups reduced-sodium chicken stock
1 cup heavy cream
2 (10 oz) cans diced tomatoes
16 oz dried bow tie pasta
Kosher salt and black pepper, to taste
To Garnish:
Lime wedges
Sour cream
Sliced green onions
Chopped cilantro
Instructions
Prep Ingredients
Dice the chicken and vegetables, mince garlic, and measure all ingredients for smooth cooking.
Sear Chicken
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Toss chicken with fajita seasoning, then sear in batches until golden. Remove and set aside.
Cook Vegetables
Add the remaining oil to the pot. Sauté onions and bell peppers until softened and slightly charred, about 5–6 minutes. Add garlic and cook another minute.
Deglaze & Simmer
Pour in chicken stock, heavy cream, and diced tomatoes. Bring to a gentle boil, scraping the bottom to lift any flavorful bits.
Add Pasta
Stir in the uncooked bow tie pasta. Simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened. Add a splash of water if needed.
Finish & Serve
Return the chicken to the pot and heat through. Taste and adjust seasoning. Serve hot with your favorite garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 635
- Sodium: 710 mg
- Saturated Fat: 12 g
- Fiber: 4 g
- Protein: 46 g