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One-Pot Chicken Fajita Pasta with Orzo

One-Pot Chicken Fajita Pasta with Orzo

This one-pot dinner features browned chicken, colorful peppers, tomatoes, and orzo cooked together in a richly seasoned chicken stock. Lime and fresh herbs add a fresh finish to this comforting fajita-inspired pasta.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 pound (450 g) Boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 medium Medium yellow onion, thinly sliced or diced
  • 1 pepper Red bell pepper, thinly sliced
  • 1 pepper Green or yellow bell pepper, thinly sliced
  • 3 cloves Garlic cloves, minced
  • 2 tablespoons or 1 standard 1-ounce packet Fajita seasoning
  • 1 1/2 cups (about 300 g) Uncooked orzo
  • 1 14-15 ounce can (400 g) Diced tomatoes
  • 2 cups (480 ml) Low-sodium chicken stock
Seasoning and Finish
  • 1/2 teaspoon, plus more as needed Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/2 lime Fresh lime juice
  • 2 tablespoons Fresh cilantro or parsley, chopped
Optional Toppings
  • As desired Grated cheddar or Monterey Jack
  • As desired Sour cream or Greek yogurt
  • As desired Avocado, sliced jalapeño, and lime wedges

Method
 

Step-by-Step
  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken lightly with the kosher salt and black pepper, then add it to the hot pan.
  2. Cook the chicken for 3–5 minutes, stirring occasionally, until browned on the outside. It does not need to be fully cooked yet; transfer it to a plate if the pan is crowded.
  3. Add the onion and bell peppers to the same pan. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Stir in the minced garlic and fajita seasoning. Cook for about 30 seconds, just until the garlic smells fragrant and the seasoning coats the vegetables.
  5. Add the uncooked orzo and stir for 1 minute. This coats the pasta with the seasoned oil and helps build a flavorful base.
  6. Return the chicken and any juices on the plate to the skillet. Add the diced tomatoes and chicken stock, then stir well to combine.
  7. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Partially cover the pan and simmer for 12–15 minutes, stirring every few minutes so the orzo does not stick.
  8. Continue cooking until the orzo is tender and the chicken reaches 165°F (74°C) internally. Remove the skillet from the heat and stir in the lime juice and chopped cilantro or parsley.
  9. Taste and adjust the salt, pepper, or fajita seasoning as needed. Let the pasta rest for 3–5 minutes before serving, then add your preferred toppings.

Notes

Use chicken thighs for especially tender results, or chicken breasts for a leaner option. Stir the orzo frequently while it simmers because it releases starch and can stick quickly. Packaged fajita seasoning and regular stock may be salty, so taste before adding more salt. If the finished orzo becomes too thick, loosen it with a small splash of hot stock or water.