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One-Pot Chicken Fajita Pasta

This creamy one-pot chicken fajita pasta blends tender bites of spiced chicken, sweet peppers, penne, and melted pepper jack cheese all cooked up fast in a pressure cooker.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 4 servings
Calories 879 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 3 tablespoons neutral oil
  • 3 chicken breasts sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 yellow onion sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 5 cups milk
  • 4 cups penne pasta
  • 1 cup shredded pepper jack cheese

Instructions
 

Instructions

  • Heat 2 tablespoons of oil in the pot over medium-high heat. Add chicken breasts seasoned with salt and pepper, cook until browned and no longer pink, about 5-7 minutes. Remove and set aside.
  • Add the remaining 1 tablespoon oil. Sauté sliced onions and bell peppers until onions are translucent and peppers are soft, about 5 minutes.
  • Return chicken to the pot. Add chili powder and cumin. Stir well to coat everything with the spices.
  • Add raw penne pasta and pour in enough water or chicken broth to just cover the contents. Stir gently to avoid sticking.
  • Bring to a boil then reduce heat to simmer. Cover and pressure cook until pasta is tender and liquid mostly absorbed, about 12 to 15 minutes.
  • Add shredded cheese and stir until melted and mixture is creamy. Adjust seasoning if needed before serving.

Notes

For less spicy heat, use Monterey Jack or Cheddar instead of pepper jack. Leftovers reheat well with a splash of milk added to restore creaminess.