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One-Pot Chicken Fajita Pasta

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overhead shot of a pot of 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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Table of Contents
  1. One-Pot Chicken Fajita Pasta Ingredients 
  2. How To Make This One-Pot Chicken Fajita Pasta Recipe  
  3. How To Serve
  4. Storage 
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This incredibly flavorful Mexican-inspired one-pot chicken fajita pasta is the perfect homemade dinner on a busy night. The 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.

close up shot of a bowl of Chicken Fajita Pasta garnished with green onions

One-Pot Chicken Fajita Pasta Ingredients 

One Pot Chicken Fajita Pasta raw ingredients that are labeled

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. I 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 parmesan cheese or 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 2 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.

chicken and seasonings in a pot

STEP THREE: Place the pot back on the stovetop and sprinkle ½ 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 5 to 7 minutes, scraping up any browned bits on the bottom of the pot while stirring.

oil, vegetables, and seasoning added to the pot

STEP FIVE: Add in the minced garlic and continue to cook for an additional 1 to 2 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.

pasta ingredients added to the pot

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 3 to 5 minutes. 

chicken and vegetables added to the pot

STEP TEN: Garnish with green onions, cilantro, and fresh cracked pepper.

STEP ELEVEN: Serve and enjoy! 

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 hearty pasta dishes that are quick and easy. Perfect for those crazy nights at home. 

Storage 

IN THE FRIDGE: Store leftover pasta in an airtight container in the fridge for up to 4 days. Be sure it is completely cooled before placing it in the fridge. To reheat, put in the oven or simply pop it in the microwave.

IN THE FREEZER: This recipe can be frozen for up to 4 months in a freezer container with a lid. Allow the dish to cool completely before placing it in the freezer. When you are ready to enjoy, take it out ahead of time to thaw, then put it in the oven to heat. 

overhead shot of a spoonful of One Pot Chicken Fajita Pasta

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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overhead shot of a pot of Chicken Fajita Pasta

One Pot Chicken Fajita Pasta

5 from 1 vote
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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  1. 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

  2. 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?