One-Pan Chicken Fajita Pasta (Gluten-Free & Dairy-Free)
Looking for a delicious, easy-to-make dinner that checks all the boxes? This Chicken Fajita Pasta is packed with flavor, comes together in one pan, and is both gluten-free and dairy-free. Whether you’re making dinner for the family or meal prepping for the week, this recipe has you covered!
Why You’ll Love This Recipe
This chicken fajita pasta combines the best of both worlds—fajita flavors with the comfort of a pasta dish. Plus, it’s:
- Perfect for gluten-free and dairy-free diets without sacrificing flavor.
- Made in one pan (hello, easy cleanup!).
- Loaded with fresh veggies, tender chicken, and gluten-free pasta.
- Creamy, thanks to coconut milk and dairy-free mozzarella.
Key Ingredients for Chicken Fajita Pasta
Here’s a breakdown of the key ingredients that make this dish both flavorful and allergy-friendly:
- Gluten-Free Penne Pasta: The foundation of the dish. Make sure to use a sturdy gluten-free pasta that holds up well to cooking and doesn’t get mushy. Of the many options I’ve tested, I’m a fan of the Jovial brand. I think it holds up extremely well compared to many others, and that’s important in this dish, and it tastes great with no odd texture.
- Chicken Breasts: Boneless, skinless chicken breasts provide a lean source of protein. You could substitute with chicken thighs if you prefer!
- Taco Seasoning: This brings in all the fajita-style spices. You can use store-bought or make your own blend. A little convenience tip here is that those envelopes of taco seasoning you can find at the supermarket are portioned to exactly the amount you’ll need for this recipe – 3 Tablespoons. I’ve used a packet of the Siete brand, which is think is really nice quality and flavor.
- Coconut Milk: A dairy-free substitute that adds creaminess to the pasta without overpowering the fajita flavors. If you don’t have any dietary restrictions and prefer to use real dairy, by all means go for it and substitute in heavy cream in the same amount.
- Dairy-Free Mozzarella: Melts beautifully into the dish, giving it a rich and creamy texture that you’d never guess is dairy-free. Again, feel free to substitute in regular cheese here if you prefer.
- Onions and Bell Peppers: Essential for that classic fajita flavor. These get slightly charred to perfection.
- Ro-Tel (or diced tomatoes with hatch chilis): A can of Ro-Tel is very convenient as it already combines the diced tomatoes and chilis in the amounts you’ll need. I know that not every store sells it so if you can’t find it or don’t have it on hand, you can substitute this with 8 ounces of canned diced tomatoes and 2 ounces canned diced hatch chilis.
Step-by-Step Instructions
This Chicken Fajita Pasta recipe is straightforward, but here’s a quick rundown of the steps to ensure everything turns out just right. You’ll find the full ingredient list and detailed instructions in the recipe card down below.
Sear the Chicken: Start by seasoning your chicken with taco seasoning and searing it in a hot skillet until browned. This helps lock in all the flavors.
Cook the Veggies: Add your onions and bell peppers to the same pan, allowing them to cook until they’re tender and slightly blackened.
Simmer the Pasta: Add the broth, coconut milk, diced tomatoes, and pasta to the pan. Cover and let it simmer until the pasta is cooked and has absorbed most of the liquid.
Mix It All Together: Once the pasta is done, stir in the cooked chicken, veggies, and dairy-free mozzarella. The heat will help the cheese melt into the dish, creating a creamy, flavorful sauce.
Garnish and Serve: Finally, stir in freshly chopped parsley for brightness, and you’re ready to dig in!
One-Pan Chicken Fajita Pasta (Gluten-Free & Dairy-Free)
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 3 tablespoons taco seasoning
- 2 bell peppers sliced
- 1 onion sliced
- 3 cloves garlic minced
- 2 cups low-sodium chicken broth
- 1/2 cup canned coconut milk
- 1 10-oz can Ro-Tel (or 8 ounces canned diced tomatoes, 2 ounces canned diced hatch chilis)
- 8 oz gluten-free penne pasta
- 1/2 teaspoon salt
- 1 cup dairy-free mozzarella cheese
- 2 tablespoons chopped fresh parsley plus more for garnish
Instructions
- Prepare the Chicken: Season the chicken with half of the taco seasoning. Heat 1 tablespoon of olive oil in a large skillet over high heat. Once the oil is hot, add the chicken in a single layer. Cook for 1-2 minutes without stirring until browned on one side. Flip and cook until the other side is browned. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onions, bell peppers, and the rest of the taco seasoning. Cook, stirring occasionally, until the veggies have softened and gotten slightly dark on the edges, about 5-6 minutes. Lower the heat , stir in the minced garlic, and cook for 30 seconds until fragrant. Remove the veggies from the skillet and set aside with the chicken.
- Cook the Pasta: Add the chicken broth, coconut milk, Ro-Tel (or diced tomatoes and chilis), uncooked pasta, and salt to the skillet. Stir to combine, then bring to a boil. Reduce the heat to medium-low, cover, and cook for about 15 minutes (adjust as needed based on your pasta’s cooking instructions), or until the pasta is tender and most of the liquid is absorbed.
- Combine and Melt Cheese: Return the chicken and veggies to the skillet and stir everything together. Add the dairy-free mozzarella cheese and chopped parsley, stirring until the cheese melts and the parsley is evenly distributed, about 2 minutes.
- Serve: Garnish with additional fresh parsley and serve hot.
Notes
- Feel free to adjust the spice level by using mild, medium, or hot taco seasoning.
- If you prefer a spicier dish, add chopped jalapeños or a dash of hot sauce when cooking the veggies.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to loosen the sauce if needed.
FAQs About Chicken Fajita Pasta
What pasta is best for gluten-free dishes?
For this recipe, I recommend using gluten-free penne pasta, as it holds up well to cooking. You could also use gluten-free rotini or any pasta shape you prefer!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
Is this dish spicy?
Not particularly, unless you’ve used an extra spicy taco seasoning! The Ro-Tel (or diced tomatoes with hatch chilis) adds mild heat, but you can always adjust the spice level by using regular diced tomatoes or adding more (or a spicier version) taco seasoning.
Can I make this ahead of time?
Absolutely! This dish is perfect for meal prepping. You can prepare everything ahead, then reheat it when you’re ready to serve. Just make sure to add a bit of broth when reheating to keep the pasta from drying out.
Did you make this recipe?
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