Go Back
–+ servings
This One Pot Chicken Fajita Pasta is so creamy and flavorful, and is ready in less than 30 minutes!  Tender chicken, crisp veggies, and tender pasta smothered in a spicy, creamy sauce!  Click the photo for the full post!
Print Recipe
4.80 from 35 votes

One Pot Chicken Fajita Pasta

This hearty one pot chicken fajita pasta has all the great classic chicken fajitas flavors combined with creamy pasta in a perfect weeknight meal!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 4 - 6 servings
Calories: 395kcal

Ingredients

  • 3 Tbsp olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into 1/2 - 1 inch pieces
  • 2-3 Tbsp fajita seasoning (taco seasoning works too)
  • 1 large yellow onion, peeled and diced
  • 2-3 bell peppers, any variety, sliced into 1 inch long strips
  • 5 cloves garlic, minced
  • 2 cups reduced sodium chicken stock
  • 1/2 cup heavy cream
  • 10 oz can diced tomatoes and green chiles (like Rotel brand)
  • 8 oz dried penne pasta (or other short cut pasta)
  • kosher salt and black pepper, to taste
  • lime wedges, for garnish
  • sliced green onions, for garnish
  • minced fresh cilantro, for garnish

Instructions

  • Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes. Remove chicken to a plate and set aside.
  • Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
  • Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.
  • After 15 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.
  • Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.

Notes

TO PREP AHEAD:
Chicken, onion, bell peppers and garlic can all be pre-chopped and stored in airtight containers in the refrigerator.
  • chicken will need to have it's own separate container
Recipe also shared on The Slow Roasted Italian

Nutrition

Calories: 395kcal