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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!
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4.71 from 24 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 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4 - 6 servings
Calories: 395kcal


  • 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


  • 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.


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


Calories: 395kcal