Description

This Crockpot Chicken Fajita Pasta offers a delightful blend of flavors, featuring tender chicken, vibrant bell peppers, and a rich creamy sauce. It’s easy to prepare and a great option for a comforting dinner that the whole family will enjoy!

Ingredients

Scale

1½ pounds boneless & skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 1 ounce fajita seasoning packet
1 red bell pepper sliced
1 green bell pepper sliced
1 small onion sliced
½ cup chicken broth
1 10 ounce can tomatoes with green chiles, drained
3 cloves garlic chopped
1 cup heavy cream
12 ounces penne pasta cooked
1½ cups shredded mexican-blend cheese

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Instructions

Season the chicken generously with salt, pepper, and fajita seasoning.
Add the sliced peppers and onion to the bottom of the slow cooker.
Place the seasoned chicken on top of the vegetables.
Pour in the chicken broth, cover the slow cooker, and set to cook on LOW for 4–5 hours until the chicken is tender.
Once cooked, shred the chicken directly in the slow cooker and stir in the heavy cream.
Mix in the cooked pasta and shredded cheese, stirring until everything is melted and evenly coated in the creamy sauce.

Notes

For extra flavor, sauté the garlic before adding it to the slow cooker.
Feel free to use any pasta shape you prefer; just make sure it is cooked before mixing it in.
Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Serving Size: 1 cup
Calories: 550
Sugar: 3g
Sodium: 1240mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 36g
Cholesterol: 140mg