When you’re craving something flavorful, satisfying, and quick to make, One-Pot Chicken Fajita Pasta is the perfect choice. This dish combines the best of two beloved meals, the vibrant spices of fajitas and the comforting heartiness of pasta, all cooked together in one pot for easy cleanup and minimal fuss.
What makes this dish truly stand out is how all the ingredients meld together. Tender chicken, sautéed peppers, and onions cook alongside pasta, soaking up the bold fajita seasoning. The dish is then finished off with a creamy sauce that balances the spices and adds richness, tying everything together into a cohesive, mouthwatering meal.
The beauty of One-Pot Chicken Fajita Pasta lies in its versatility. You can use whatever pasta you have on hand, penne, rotini, or spaghetti, and adjust the seasoning to your liking. Whether you want it mild or spicy, the fajita seasoning can be easily adjusted to suit your taste. A little lime juice squeezed at the end brightens up the dish, adding a tangy freshness that complements the richness of the cream.
This recipe is perfect for busy weeknights or nights when you want something filling but don’t want to spend much time in the kitchen. The fact that it’s all cooked in one pot makes it especially convenient. You get a complete meal – protein, vegetables, and carbs, all in one pan, and there’s no need for multiple pots or extra dishes.
Top it off with a sprinkle of fresh cilantro, a few crumbles of cheese, or a dollop of sour cream, and you’ve got a meal that’s as comforting as it is flavorful. One-Pot Chicken Fajita Pasta is not only quick but also a perfect crowd-pleaser, whether you’re feeding your family, roommates, or guests. It’s easy, it’s bold, and it’s delicious – what more could you ask for?
Ingredients
- 1 tbsp olive oil
- 1 pound boneless skinless chicken breasts, sliced into strips
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 can diced tomatoes 14 oz
- 1 can green chilies (4 ounces), diced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 ounces penne pasta
- 1 cup shredded cheddar cheese
- 1/4 cup cilantro chopped fresh
Instructions
- Heat olive oil in a large pot or skillet over medium-high heat. Add the chicken to the pot and cook until browned, about 5 minutes.
- Remove the chicken from the pot and set aside. In the same pot, add the onion, red bell pepper, and green bell pepper. Cook until the vegetables are softened, about 6-8 minutes.
- Add the garlic, chili powder, cumin, paprika, salt, and black pepper to the pot. Stir to coat the vegetables in the spices.
- Pour in the chicken broth, diced tomatoes, diced green chilies, and pasta. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, until the pasta is cooked and the liquid has reduced.
- Stir in the cooked chicken and shredded cheddar cheese until melted and combined.
- Remove the pot from the heat and sprinkle with chopped fresh cilantro before serving.
- Enjoy!
Nutrition
My kidz loved it!! 🧑🍳 I dunno about the cilantro though. Can I leave that out next time?
Absolutely! You can totally leave out the cilantro if it’s not your thing. It’ll still taste great without it! 😊
Not bad, but the texture was kinda thick and pasta got a little mushy on my end. Maybe I simmered too long.
I made this and it turned out great! The spice level was just perfect for me! 😍
That’s awesome! I’m glad it turned out well. I can’t wait to try it myself! 😄
Really? I thought it needed more spices… but maybe I just prefer it spicier.
Just not my style. Pasta and fajitas?? Sounds weird. 2/5.
I am not good at cooking, but I gave this a shot and it actually turned out pretty good!
Why is it called ‘fajita’ if there’s no tortillas? Confused…
I think fajitas usually need tortillas, right? But this still sounds yummy!
Not bad, but the cheddar made it kind of heavy. Also I think 2 cups broth felt low since the pasta absorbed a lot—mine got a little thicker than I wanted. Maybe add more liquid?
10/10 will make again. Yuuummm!
Is there even enough chicken in this? I was expecting it to be more meaty.
This is amazing—like fajitas but in pasta form. 10/10 would recommend. My kids actually ate the peppers, which is a miracle.
It was okay, but I found it a bit too spicy for my taste. Maybe less chili powder next time?
One pot? More like one mess! Took forever to clean up after making this.
I forgot the cilantro and it still turned out fine, but I’ll try to get it next time.
Good, but I think you forgot to say when to add the cheese! I did it too early and it clumped.
Didn’t turn out right. My pasta was mushy! Maybe I overcooked it?
Sounds like you might have boiled it too long! Try reducing the simmer time next time. You got this!
Meh. Too many veggies for my taste. Next time, less peppers!
I get it! Not everyone loves a veggie overload. Maybe try less next time or just adjust the recipe to your liking! 😊
This was my first time making pasta. Don’t know how it turned out!!!
I found it a bit too spicy, maybe less chili powder next time?
I think the spice level is just right! Maybe try to get used to it? It’s part of the flavor!
I was skeptical about one-pot pasta with chicken broth, but it actually turned out great. The veggies stayed flavorful and not mushy. Would totally make again.
I liked it, but I thought it needed more heat. Next time I’ll use diced jalapeños instead of just green chilies.
Totally agree on the heat! I made it once and it was kind of mild. Jalapeños (or even chipotle) would’ve kicked it up perfectly.
Green chilies aren’t really spicy-spicy though… next time try adding chili powder to taste *and* a pinch of cayenne. The pasta needs more seasoning too.