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One-Pot Chicken Fajita Pasta
Loaded with tender chicken, fresh peppers, pasta, and a creamy fajita sauce, this hearty chicken fajita pasta is pure comfort food and completely irresitible!
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This incredibly flavorful Mexican-inspired one-pot chicken fajita pasta is the perfect homemade dinner on a busy night. This tasty recipe uses classic fajita ingredients like crisp peppers and tender chicken, but puts them together in a new way to create a creamy pasta for this easy meal.
One-Pot Chicken Fajita Pasta Ingredients
You’ll need:
- 3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoon
- 3 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 (1.25-ounce) packet of fajita seasoning (about 2½ tablespoons), divided in half
- 1 large yellow onion, diced
- 1 red bell pepper, sliced lengthwise
- 1 yellow bell pepper, sliced lengthwise
- 1 green bell pepper, sliced lengthwise
- 5 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups water
- 1 tablespoon Better Than Bouillon chicken base
- ½ cup heavy cream
- 1 (10-ounce) can Rotel tomatoes
- 8 ounces penne pasta, dried
- Salt and fresh cracked black pepper to taste
- Green onions, sliced for garnish
- Cilantro, minced for garnish
SUBSTITUTIONS AND ADDITIONS
BELL PEPPERS: While this easy recipe calls for one of each color (red, yellow, green), you can use any combination of bell peppers. We like to mix in orange bell peppers as well.
BLACK OLIVES: If you like black olives, they are a delicious addition to this pasta dish.
ONION: Feel free to substitute red onion for yellow onion if you prefer.
JALAPEÑOS: If you like things spicy, you can add fresh jalapeños as a garnish for an added kick.
TOMATOES: If you prefer something a little less spicy, you could replace the Rotel tomatoes with a can of plain diced tomatoes to adjust the heat level.
CHEESE: Add a sprinkle of cheddar cheese on top of this delicious dinner recipe before serving.
PASTA: You can use a different type of pasta instead of the penne in this fajita recipe. Any short pasta such as rotini, rigatoni, pasta shells, or bowties would work.
How To Make This One-Pot Chicken Fajita Pasta Recipe
OUR RECIPE DEVELOPER SAYS
Chicken, onion, bell peppers, and garlic can all be pre-chopped and stored in airtight containers in the refrigerator until you are ready to make this recipe. Make sure to store the raw chicken in a separate container.
STEP ONE: In a Dutch oven or large pot over medium heat, add two tablespoons of olive oil.
STEP TWO: Add the cut chicken pieces and cook until it is no longer pink. Drain the chicken juices from the pot.
PRO TIP:
Make sure that the chicken pieces are a consistent size so that they all cook fully in about the same amount of time.
STEP THREE: Place the pot back on the stovetop and sprinkle half of the fajita seasoning packet over the chicken. Stir to combine.
Continue cooking the chicken until it is lightly browned. Then, move the chicken to a plate and set it aside.
STEP FOUR: Add the remaining olive oil to the Dutch oven, along with the bell peppers, onion, and remaining fajita seasoning. Cook for five to seven minutes, scraping up any browned bits on the bottom of the pot while stirring.
STEP FIVE: Add in the minced garlic and continue to cook for an additional one to two minutes. Move the vegetables to a plate and set them aside.
STEP SIX: Add the water, chicken bouillon base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and penne pasta. Stir to combine.
Then bring the liquid to a boil.
STEP SEVEN: Once it starts to boil, reduce the heat to low. Put the cover on the pan and allow the liquid to simmer until the dry pasta is cooked to al dente, stirring occasionally.
Usually, this takes about 15 minutes.
STEP EIGHT: Uncover and turn the heat back to medium.
STEP NINE: Add the chicken and vegetables back to the pot and stir everything together to combine. Let cook for an additional three to five minutes.
STEP TEN: Garnish with green onions, cilantro, and fresh cracked pepper.
How To Serve
This chicken fajita pasta is an easy weeknight dinner, especially if you chop the simple ingredients of chicken and veggies ahead of time. Serve alongside a Caesar salad and buttery garlic bread for a complete meal.
Both chicken bacon ranch casserole and chicken pot pie noodles are also hearty pasta dishes that are quick and easy. Perfect for those crazy nights at home.
MORE MEXICAN DISH RECIPES
Storage
Make Ahead: Chicken fajita pasta is a fantastic meal to prepare in advance. You can cook the pasta and vegetables, then let them cool completely before mixing with the cooked chicken and sauce.
Store this mixture in an airtight container in the fridge. When you’re ready to serve, simply reheat and add any fresh toppings like sour cream or cilantro for the best taste.
In the Fridge: After cooking, allow your chicken fajita pasta to cool to room temperature to prevent moisture buildup. Store it in airtight containers to keep it fresh.
Properly stored, it will last for up to three to four days in the refrigerator. Be sure to keep it covered to maintain its moisture and flavor.
In the Freezer: For longer storage, freeze the chicken fajita pasta in an airtight container or a heavy-duty freezer bag. It will keep for up to two months.
Thaw overnight in the refrigerator when you’re ready to enjoy it again. This method helps maintain the quality and flavor of the pasta and sauce.
Reheating: Reheat on the stove over medium heat, adding a splash of water or chicken broth to loosen the sauce if necessary. If you’re in a hurry, you can also microwave it on high for one to two minutes, stirring halfway through to ensure even heating.
This one-pan chicken fajita pasta recipe is so easy to make. It is perfect for busy nights around the house. My family already loves chicken fajitas, but this pasta dish with its creamy sauce is a new and delicious twist on one of our favorites.
FREQUENTLY ASKED QUESTIONS
Can I use taco seasoning instead of fajita seasoning?
While they use many similar ingredients, taco seasoning has more chili powder and oregano than fajita seasoning, while fajita seasoning has more cumin. In a pinch, taco seasoning could be substituted.
Could I use chicken thighs in this recipe?
This delicious recipe would work just as well with chicken thighs if you prefer dark meat to white meat.
Can I use homemade fajita seasoning?
If you have a preferred recipe for fajita seasoning, you certainly can use it!
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One Pot Chicken Fajita Pasta
Loaded with tender chicken, fresh peppers, pasta, and a creamy fajita sauce, this hearty chicken fajita pasta is pure comfort food and completely irresitible!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Ingredients
- 3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoon
- 3 chicken breasts, cut into bite-sized pieces
- 1.25 ounce package fajita seasoning, about 2½ tablespoons, divided in half
- 1 large yellow onion diced
- 3 bell peppers (1 red, 1 yellow, and 1 green), sliced lengthwise
- 5 cloves garlic, minced
- 2 cups water
- 1 tablespoon Better Than Bouillon chicken base
- ½ cup heavy cream
- 10 ounces Rotel tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces penne pasta, dried
- Salt and fresh cracked pepper, to taste
- green onions, sliced for garnish
- Fresh cilantro, minced for garnish
Instructions
- In a Dutch oven over medium heat, add 2 tablespoons of olive oil. Add chicken and cook until no longer pink. Drain chicken juices from the pot. Place back on the stovetop and sprinkle ½ of the fajita seasoning packet over the chicken. Stir to combine. Continue cooking chicken until lightly browned. Remove chicken to a plate and set aside.
- Add remaining olive oil to the Dutch oven along with bell peppers, onion, and remaining fajita seasoning. Cook for 5 to 7, scraping up any browned bits on the bottom of the Dutch oven while stirring. Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Remove the vegetables to a plate and set them aside.
- Add water, better than bouillon chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and penne pasta. Stir to combine. Bring liquid to a boil, then reduce heat to low, cover and allow to simmer until pasta is cooked, about 15 minutes. Stir occasionally.
- Uncover and turn the heat back to medium. Add chicken and vegetables back to the pot. Stir to combine. Let cook for 3 to 5 additional minutes.
- Garnish with green onion, cilantro, salt, and fresh cracked pepper.
- Serve and enjoy!
Notes
- Chicken, onion, bell peppers, and garlic can all be pre-chopped and stored in airtight containers in the refrigerator until you are ready to make this recipe. Make sure to store the raw chicken in a separate container.
- Make sure that the chicken pieces are a consistent size so that they all cook fully in about the same amount of time.
Nutrition
Calories: 461kcal | Carbohydrates: 43g | Protein: 32g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 410mg | Potassium: 908mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2391IU | Vitamin C: 84mg | Calcium: 156mg | Iron: 4mg
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Comments
Gloria says
This is a real easy, hearty meal – the flavor can’t be beat.
chris o reilly says
excellent meal
i have only started to bake and cook
i found this meal to be a perfect start for me
thank you
Lisa says
I was curious can this be done in the slow cooker??? Adding the pasta and cream at the end?? If so how long could I cook 4 or 6 hours on high or low?
Layne Kangas says
Hi, Lisa – we haven’t tested it that way, please let me know if you try. enjoy!
Bella says
The recipe was easy to follow and turned out perfectly! Everyone in my house loved it so much I’m cooking it again tomorrow! (I originally cooked it just 2 days ago)
Thanks for this delicious and detailed recipe. I will definitely be searching for more!