One-Pan Chicken Fajita Pasta (Gluten-Free & Dairy-Free)
This one-pan Chicken Fajita Pasta is both gluten-free and dairy-free, combining tender chicken, sautéed bell peppers, and onions with creamy dairy-free mozzarella in a flavorful taco-seasoned sauce. It's a perfect weeknight dinner that’s easy to make and packed with flavor.
Servings: 4
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.