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close up shot of chicken fajita pasta

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!
Course Main Course
Cuisine American, Mexican
Keyword Chicken Fajita Pasta Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 458kcal


  • 3 tbsp olive oil divided
  • 3 chicken breasts cut into bite sized pieces
  • 1.25 oz packet fajita seasoning (about 2 1/2 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


  • 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 1/2 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!


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