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Chicken Fajita Pasta

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close up shot of chicken fajita pasta
This delicious and hearty chicken fajita pasta combines favorite flavors in one easy dish. Loaded with tender chicken, fresh peppers, pasta, and a creamy sauce, this one-pot dinner is irresitible!
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This one-pot chicken fajita pasta is the perfect homemade dinner on a busy night. It’s an incredibly easy meal to make, and the whole family is sure to love it. This tasty recipe uses classic fajita ingredients like peppers and chicken but puts them together in a new way to create a creamy pasta. 

Here are some of our other favorite family dinner meals. 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. 

close up overhead shot of chicken fajita pasta in a pot

MORE PASTA RECIPES:
Creamy Garlic Pasta | Chicken Parmesan Pasta


INGREDIENTS FOR CHICKEN FAJITA PASTA 

chicken fajita pasta raw ingredients that are labeled

You will need: 

  • 3 tablespoons olive oil, divided 
  • 3 chicken breasts, cut into bite sized pieces 
  • 1.25 ounce packet of fajita seasoning (about 2 ½ tbsp), divided 
  • 1 large yellow onion, diced 
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 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 
  • 10 ounce can Rotel tomatoes 
  • 8 ounce penne pasta, dried 
  • Salt and fresh cracked pepper to taste 
  • Green onions, sliced for garnish 
  • Cilantro, minced for garnish 

SUBSTITUTIONS AND ADDITIONS

Bell Peppers: While the 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 the yellow onion if you prefer. 

Jalapeños: If you like things spicy, you can add some fresh jalapeños as a garnish. 

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HOW TO MAKE THIS CHICKEN FAJITA PASTA RECIPE  

STEP ONE: In a dutch oven, over medium heat, add 2 tablespoons of olive oil.

STEP TWO: Add the cut chicken and cook it until it is no longer pink. Drain the chicken juices from the 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 dutch oven while stirring.

chicken fajita pasta process shot

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 water, better than bouillon chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and penne pasta. Stir to combine. Then bring the liquid to a boil.

chicken fajita pasta process shot

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 pasta is cooked, 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. 

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

STEP ELEVEN: Serve and enjoy! 

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, place 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 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 place it in the oven to heat. 

close up shot of chicken fajita pasta in a white bowl

This chicken fajita pasta recipe is so easy to make. It is perfect for busy weeknights around the house. My family already loves fajitas but this pasta dish is a new and delicious twist on one of our favorites. 

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close up shot of chicken fajita pasta

Chicken Fajita Pasta

5 from 1 vote
This delicious and hearty chicken fajita pasta combines favorite flavors in one easy dish. Loaded with tender chicken, fresh peppers, pasta, and a creamy sauce, this one-pot dinner is irresitible!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 3 tbsp olive oil divided
  • 3 chicken breasts cut into bite sized pieces
  • 1.25 oz packet fajita seasoning (about 2 ½ tbsp) divided
  • 1 large yellow onion diced
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 5 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cup water
  • 1 tbsp better than bouillon chicken base
  • 1/2 cup heavy cream
  • 10 oz can Rotel tomatoes
  • 8 oz 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 olive oil.
  • Add chicken and cook until no longer pink. Drain chicken juices from pot.
  • Place back on the stove top and sprinkle ½ of the fajita seasoning packet over the chicken. Stir to combine. Continue cooking chicken until lightly browned. Remove chicken to 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 minutes,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 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.
  • Once boiling, reduce heat to low. Then cover and allow to simmer until pasta is cooked, about 15 minutes. Stir occasionally.
  • Uncover and turn 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!

Nutrition

Calories: 458kcal | Carbohydrates: 42g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 354mg | Potassium: 852mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 86mg | Calcium: 152mg | Iron: 4mg
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