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High protein chicken fajita pasta served in a bowl with colorful peppers and spices.

High Protein Chicken Fajita Pasta

A quick and nutritious dish that combines protein-packed chicken, colorful vegetables, and flavorful spices, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast A lean protein choice; chicken thighs work well if you prefer darker meat.
  • 8 oz whole wheat pasta Penne or rigatoni recommended; gluten-free pasta can be used to meet dietary needs.
  • 1 tablespoon olive oil For flavor and heart-healthy fats; avocado oil is a great alternative.
  • 1 large bell pepper Provides color and nutrients; zucchini can be a delightful change.
  • 1 large onion Sweetens the dish; shallots can substitute for a milder flavor.
  • 2 cloves garlic Adds depth and aroma; garlic powder works if you’re in a pinch.
  • 1 teaspoon chili powder For a touch of heat; use smoked paprika for a smoky flavor.
  • 1 teaspoon cumin This spice enhances earthiness; feel free to substitute with coriander.
  • 1/2 teaspoon paprika Adds a hint of sweetness; cayenne can replace it if you desire more heat.
  • 1/2 teaspoon salt Enhances flavor; consider using low-sodium alternatives if necessary.
  • 1/4 teaspoon black pepper Adds a nice finishing touch; white pepper can be a subtle alternative.
  • 1 cup low-sodium chicken broth Keeps the dish moist; vegetable broth works for a vegetarian version.
  • 1/2 cup Greek yogurt Creaminess with fewer calories; you can swap in sour cream for a tangy twist.
  • 1/4 cup fresh cilantro Brightens the flavors; parsley can be used if cilantro isn’t your favorite.
  • 1 lime juiced Freshens up the dish; lemon juice works in a similar manner.

Method
 

Cooking the Pasta
  1. Cook pasta according to package directions until al dente (usually 8-10 minutes), then drain and set aside. Reserve 1/2 cup pasta water before draining to adjust sauce consistency if needed.
Cooking the Chicken
  1. While pasta cooks, heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  2. Add chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes until internal temperature reaches 165°F. Remove chicken to a plate.
Cooking the Vegetables
  1. Add bell peppers and onions to the same skillet. Cook for 5 minutes, stirring occasionally, until vegetables are softened and lightly charred at the edges.
  2. Add minced garlic and cook for 1 minute until fragrant but not browned. Stir in chili powder, cumin, paprika, salt, and black pepper, coating the vegetables evenly with the spices.
Combining Ingredients
  1. Return chicken to the skillet along with any accumulated juices. Pour in chicken broth and let it simmer for 2-3 minutes to marry the flavors and reduce slightly.
  2. Reduce heat to low and stir in Greek yogurt until fully incorporated and creamy.
  3. Add cooked pasta and toss everything together, adding reserved pasta water 1-2 tablespoons at a time if the sauce needs loosening.
Serving
  1. Remove from heat and fold in fresh cilantro and lime juice. Serve immediately while hot.

Notes

Serve with a side of mixed green salad and a squeeze of fresh lime on top for extra zest. Leftovers can be reheated the next day. For added flavor, marinate the chicken in spices for 30 minutes before cooking.