One Pot Chicken Fajita Pasta

Add 2 tablespoons olive oil to a dutch oven or large, deep skillet and heat over medium-high heat. Add chicken pieces, sprinkle with half of the fajita seasoning and cook about 2 minutes on each side, until cooked through. Then remove chicken to a plate and set aside.

Add the remaining 2 tablespoons of olive oil to the dutch oven and add the onions, bell peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes just until softened. I like for my fajita veggies to have a little crunch left in them.

Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.

Pour in chicken stock, heavy cream, diced tomatoes, pasta, and season with some salt and black pepper. Use a wooden spoon to scrape the browned bits from the bottom of the pan and bring mixture to a boil. Once boiling, reduce heat to a low boil, cover, and cook about 10 minutes, stirring occasionally.

After 10 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes.

Add back the chicken and vegetables to the pot and stir to heat through. Serve and dress them with all your favorite fajita garnishes.