There’s something about the smell of bell peppers sizzling in olive oil that pulls me back to those restless evenings when I’m trying to whip up dinner without losing my mind. I remember one night, I was halfway through making this low calorie chicken fajita pasta when my phone buzzed with a message — and honestly, I got a bit distracted. The chicken was a little more browned than I planned, but that ended up adding a nice smoky edge. The colors in the pan — reds, greens, yellows — made it impossible not to smile. And when the lime juice and creamy yogurt came together, it felt like the whole kitchen was sighing with relief. Sometimes, the best meals are the ones you cook with a little chaos around you.
Why You’ll Love It
- Bright and fresh flavors that wake up your dinner plate without piling on calories.
- Comforting and creamy, but surprisingly light — and yeah, it’s simple — and that’s kind of the point.
- Whole wheat pasta adds a nutty texture that balances the tender chicken and crisp peppers perfectly.
- Quick enough for weeknights, but tasty enough to make you want to linger at the table a little longer.
If you’re worried about spice, feel free to dial down the cayenne or skip it altogether. It’s flexible enough to suit your mood or pantry.
Print
Low Calorie Chicken Fajita Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
A healthy and flavorful low calorie chicken fajita pasta that combines tender chicken, vibrant bell peppers, and whole wheat pasta with a light fajita seasoning sauce. Perfect for a nutritious weeknight dinner.
Ingredients
8 ounces whole wheat penne pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low sodium chicken broth
1/4 cup fat-free plain Greek yogurt
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
Instructions
Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix well to create the fajita seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breast and sprinkle half of the fajita seasoning over it. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.
In the same skillet, add the sliced onion, red, green, and yellow bell peppers. Sprinkle the remaining fajita seasoning over the vegetables. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Pour in the low sodium chicken broth and stir to combine. Cook for 2-3 minutes to allow the flavors to meld and the liquid to reduce slightly.
Remove the skillet from heat. Stir in the fat-free plain Greek yogurt and fresh lime juice until the sauce is creamy and well combined.
Add the cooked pasta to the skillet and toss everything together until evenly coated.
Sprinkle chopped fresh cilantro over the pasta and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use a large skillet that holds everything comfortably, but if yours is a bit smaller, just cook the chicken and veggies in batches. This dish pairs wonderfully with a simple green salad or even some avocado slices on the side. Sometimes, I swap the chicken for shrimp or tofu — it’s worth experimenting, though I haven’t tested all the variations thoroughly. Also, adding a sprinkle of cheese on top can be nice if you’re not so strict about calories.
FAQ
Can I make this ahead of time? Yes, leftovers keep well in the fridge for a few days. Just reheat gently, adding a splash of broth or water to keep it moist.
Is the yogurt necessary? It adds creaminess without heaviness, but if you don’t have it, a little sour cream or even a dash of milk can work in a pinch.
What if I don’t have all the spices? No worries — a premade fajita or taco seasoning can substitute, just watch the salt level.
Give this a try next time you want something colorful, quick, and a bit different from your usual pasta dinners. It’s one of those meals that feels like a little celebration, even if you’re just sitting at your kitchen counter with one eye on your phone.