It is 6pm on a busy Monday evening. Your family is hungry and you need a win. This High Protein Chicken Fajita Pasta is the perfect answer for those hectic fall nights.
This dish delivers a creamy, zesty meal that everyone will love. It feels like a treat but keeps your goals on track. You get all the bold fajita flavors in one satisfying pasta bowl.
Why You’ll Love This Recipe
This recipe is a total game-changer for busy families. It is ready in just 35 minutes from start to finish. You only need one main skillet for the sauce and veggies.
It uses Greek yogurt to create a luscious, high-protein sauce. This makes it much healthier than traditional cream-based pasta dishes. It is perfect for busy fall weeknights when time is short.
Simple Method
Making this dish is incredibly straightforward and stress-free. You simply boil your favorite high-protein pasta while searing the chicken. The vegetables get a quick sauté until they are perfectly tender-crisp.
The magic happens when you whisk in the yogurt and lime. Even if you are a beginner, you can master this sauce. It comes together quickly for a restaurant-quality meal at home.
Ingredients You’ll Need
These simple ingredients are likely already in your kitchen or easy to find. Fresh peppers and red onions bring vibrant color and crunch to every bite.
- 16 oz boneless skinless chicken breast, cut into 1-inch strips
- 8 oz high-protein chickpea or lentil penne pasta
- 2 large bell peppers, sliced into thin strips
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- 2 tablespoons fajita seasoning mix
- 1/2 cup low-sodium chicken broth
- 3/4 cup non-fat plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Step-by-Step Directions
- Cook the high-protein pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Season chicken strips with 1 tablespoon of fajita seasoning and add to the skillet. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- Add bell peppers and onions to the same skillet. Sauté for 5 minutes until vegetables are tender-crisp with slight charring.
- Lower heat to low. Add chicken broth and the remaining 1 tablespoon of fajita seasoning to the skillet, scraping the bottom to deglaze.
- Whisk in the Greek yogurt and lime juice until a smooth, creamy sauce forms. Do not allow the sauce to boil to prevent curdling.
- Return the cooked chicken and pasta to the skillet. Toss thoroughly to coat all ingredients in the sauce.
- Garnish with fresh cilantro and serve immediately.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. Add an extra squeeze of fresh lime juice right before eating. It brightens all the savory spices beautifully.
For a complete meal, pair it with a simple side salad. You can also pack leftovers into containers for easy weekday lunches. It stays delicious and filling even when reheated.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes it a fantastic option for your Sunday meal prep.
When reheating, add a splash of water or broth. This helps loosen the creamy sauce back up. Warm it gently on the stove or in the microwave for a quick, healthy lunch.
Tips for Best Results
- Don’t skip deglazing the pan to get those flavorful brown bits.
- Avoid boiling the sauce after adding yogurt to prevent curdling.
- Use colorful bell peppers to make the dish visually appealing.
- Prep your vegetables while the pasta water comes to a boil.
- Add a pinch of red pepper flakes for an extra kick.
- Use a high-quality fajita seasoning for the best depth of flavor.
Easy Flavor Ideas
- Switch to shrimp or lean steak for a different protein source.
- Add black beans or corn for extra fiber and texture.
- Use gluten-free chickpea pasta to keep the meal gluten-free.
- Top with sliced avocado for a dose of healthy fats.
Common Questions
Can I use sour cream instead of Greek yogurt?
Yes, you can use sour cream if you prefer. However, Greek yogurt adds significantly more protein to the dish. It also provides a nice tang that complements the fajita spices.
Why did my sauce separate?
The sauce usually separates if the heat is too high. Always lower the heat before whisking in your yogurt. A gentle warming is all you need for a smooth finish.
I hope this easy pasta dish brings a little calm to your busy weeknight. It is so rewarding to serve a meal that is both healthy and truly delicious. Happy cooking!
— Katie Wood
Ingredients
- 16 oz boneless skinless chicken breast, cut into 1-inch strips
- 8 oz high -protein chickpea or lentil penne pasta
- 2 large bell peppers, sliced into thin strips
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- 2 tablespoons fajita seasoning mix
- 1/2 cup low -sodium chicken broth
- 3/4 cup non -fat plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the high-protein pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Season chicken strips with 1 tablespoon of fajita seasoning and add to the skillet. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- Add bell peppers and onions to the same skillet. Sauté for 5 minutes until vegetables are tender-crisp with slight charring.
- Lower heat to low. Add chicken broth and the remaining 1 tablespoon of fajita seasoning to the skillet, scraping the bottom to deglaze.
- Whisk in the Greek yogurt and lime juice until a smooth, creamy sauce forms. Do not allow the sauce to boil to prevent curdling.
- Return the cooked chicken and pasta to the skillet. Toss thoroughly to coat all ingredients in the sauce.
- Garnish with fresh cilantro and serve immediately.
