Oven-Baked 4-Ingredient Chicken Fajita Pasta

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.

Spread the uncooked pasta evenly across the bottom of the baking dish. Layer the cubed raw chicken breasts and thawed pepper and onion mix directly over the pasta.

Sprinkle the fajita seasoning packet evenly over the chicken and vegetables. Pour 2.5 cups of chicken broth over the top, making sure most of the pasta is submerged in liquid. Stir gently to distribute the spices.

Cover the baking dish very tightly with aluminum foil to trap the steam. Bake at 400°F for 35 to 40 minutes, until the pasta is tender and the chicken reaches an internal temperature of 165°F.

Remove the foil, give everything a good stir to combine the pasta and cooked juices, and top with 1 cup of shredded Monterey Jack or Mexican blend cheese if desired. Return to the oven uncovered for 5 minutes until melted and bubbly.