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
