This one-pot chicken fajita pasta brings bold, smoky flavor to the weeknight table with almost no fuss. Tender chicken strips, crisp-tender bell peppers and onions, and penne pasta are cooked together in a spiced, creamy sauce so dinner comes together in a single skillet. It’s an easy, flavorful meal that feels indulgent without the extra cleanup.
One-Pot Chicken Fajita Pasta Ingredients
Ingredients You’ll Need
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 3 tablespoons olive oil (divided)
- 1½ pounds boneless, skinless chicken breasts, cut into ½-inch strips
- 1 cup yellow onion, sliced (about half a large onion)
- 1 cup red bell pepper, sliced (about 1 medium)
- 1 cup green bell pepper, sliced (about 1 medium)
- 1 cup yellow bell pepper, sliced (about 1 medium)
- 2½ cups chicken broth
- 8 ounces penne pasta (or other short pasta)
- ¼ cup heavy cream
- 1 cup grated Colby-Jack cheese (or substitute)
- Chopped fresh cilantro, optional for garnish
Ingredient Substitutes & Shortcuts
Fajita seasoning: If you prefer convenience, use 2 tablespoons of a premade fajita blend instead of mixing spices. Choose one without cornstarch to avoid over-thickening the sauce.
Bell peppers: Any mix of bell peppers works. Red, green, and yellow create a colorful dish, but you can use whatever you have on hand.
Chicken: Chicken thighs are a great alternative if you like darker meat; adjust cook time until cooked through.
Pasta: Bow-tie, rotini, rigatoni, or other short shapes are fine swaps for penne.
Cheese: Colby-jack melts into a creamy, mild sauce. Swap pepper-jack for heat or mild cheddar for a familiar flavor.
Broth: If using low-sodium broth, taste and add a little extra salt to balance the dish.
This recipe delivers smoky, savory flavor without being overly spicy. To increase heat, add ⅛–¼ teaspoon cayenne or use pepper-jack cheese.
Pro Tips for the Best Chicken Fajita Pasta
Sear the chicken in batches. Avoid overcrowding the pan so the chicken browns instead of steaming—browned edges add flavor.
Don’t overcook the vegetables. Cook peppers and onions until crisp-tender so they retain color and texture.
Stir the pasta once halfway through cooking. One stir prevents sticking without making the sauce gluey.
Add cream and cheese gradually. Remove the pan from heat or lower the temperature before stirring in cream and cheese so the sauce stays silky and doesn’t separate.
How to Serve
- Serve hot, straight from the skillet for best texture.
- Top with extra shredded cheese, a dollop of sour cream, or sliced green onions.
- Garnish with fresh cilantro and serve lime wedges on the side.
- Pair with a simple green salad or a side of Spanish rice for a fuller meal.
Storing This Chicken Fajita Pasta
This one-pot pasta is best enjoyed fresh, but leftovers store well. Transfer cooled leftovers to an airtight container and refrigerate up to three days. The pasta will absorb sauce as it sits and may thicken.
To reheat, warm gently in a skillet over medium heat with a splash of chicken broth or cream to loosen the sauce. Microwaving is possible for smaller portions, but reheating on the stovetop preserves texture better. Freezing is not recommended—creamy sauces often separate and pasta can become mushy after thawing.
Make ahead: Chop the chicken, onions, and peppers ahead of time and store separately in airtight containers. Keep raw chicken in its own container until you’re ready to cook.
Hearty, creamy, and loaded with vegetables, this one-pot chicken fajita pasta is an easy weeknight favorite. It’s a satisfying dish that combines the bright flavors of fajitas with the comfort of pasta—perfect for busy evenings and family meals.
More Chicken Fajita Recipes
- Chicken Taco Casserole Recipe
- Sheet Pan Chicken Fajitas
- Chicken Fajita Quesadillas
One-Pot Chicken Fajita Pasta
Loaded with tender chicken, fresh peppers, pasta, and a creamy fajita sauce, this hearty one-pot meal is comfort food that’s quick to make.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp salt
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp black pepper
- 3 tbsp olive oil, divided
- 1½ lb boneless skinless chicken breasts, cut into ½” strips
- 1 cup yellow onion, sliced
- 1 cup red bell pepper, sliced
- 1 cup green bell pepper, sliced
- 1 cup yellow bell pepper, sliced
- 2½ cups chicken broth
- 8 oz penne pasta
- ¼ cup heavy cream
- 1 cup grated Colby-Jack cheese
- Chopped cilantro, optional
Instructions
- Whisk together the chili powder, garlic powder, onion powder, salt, cumin, oregano, and black pepper in a small bowl. Set aside.
- Toss the chicken strips with 1 tablespoon of the seasoning blend until evenly coated.
- Heat 2 tablespoons olive oil in a large (12-inch) heavy skillet over medium-high heat. Add the seasoned chicken and cook 6–8 minutes, until golden and no pink remains. Transfer chicken to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Add onion and bell peppers along with the remaining seasoning blend. Cook 4–6 minutes until the vegetables are crisp-tender.
- Add the chicken broth and penne to the skillet and stir to combine. Bring to a boil, then reduce heat to medium-low. Cover and simmer 12–15 minutes, stirring once halfway through, until pasta is tender.
- Remove the lid and stir in the heavy cream and shredded cheese until the cheese melts and the sauce thickens.
- Return the cooked chicken to the skillet and stir to combine. Remove from heat and garnish with chopped cilantro if desired. Serve immediately.
Nutrition (per serving)
Calories: 461 • Carbohydrates: 43 g • Protein: 32 g • Fat: 18 g • Sodium: 410 mg