This hearty and vibrant Chicken Fajita Pasta brings together the bold flavors of Tex-Mex fajitas with the comfort of a creamy pasta dish—all made in one skillet. With juicy spiced chicken, colorful bell peppers, and a smoky, cheesy sauce, it’s a weeknight favorite that satisfies every craving in just one pan.
Why You’ll Love This Recipe
- One-pan convenience: Fewer dishes with a full meal made in a single skillet.
- Flavor-packed: Fajita spices and sautéed vegetables bring bold, smoky flavor.
- Comforting and hearty: Pasta, cheese, and cream create a satisfying base.
- Quick and easy: Ready in under 40 minutes—perfect for busy weeknights.
- Customizable heat: Adjust spice levels to your taste.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- chicken breasts
- olive oil
- red bell pepper
- yellow bell pepper
- green bell pepper
- onion
- garlic cloves
- chili powder
- paprika
- cumin
- cayenne pepper (optional)
- salt
- black pepper
- diced tomatoes
- chicken broth
- penne pasta (or any short pasta)
- heavy cream (optional)
- shredded cheddar or Mexican blend cheese
- fresh cilantro (for garnish)
directions
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and season with half of the chili powder, paprika, cumin, salt, and pepper. Cook until browned and cooked through. Remove from the skillet and set aside.
- Sauté Veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, bell peppers, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Season & Build Sauce: Stir in the remaining spices along with the diced tomatoes and chicken broth. Bring the mixture to a gentle boil.
- Cook Pasta: Add the dry pasta directly into the skillet with the sauce. Stir to combine. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Finish: Stir in the cooked chicken, heavy cream (if using), and shredded cheese. Mix until the sauce is creamy and everything is well coated.
- Serve: Spoon into bowls and garnish with fresh cilantro. Serve immediately.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Make it vegetarian: Omit chicken and substitute with black beans or sliced mushrooms.
- Use different pasta: Rotini, rigatoni, or elbow macaroni all work well.
- Add more heat: Include sliced jalapeños, hot sauce, or chipotle peppers.
- Creamy or not: Skip the cream for a lighter, broth-based sauce.
- Swap the cheese: Pepper Jack or Monterey Jack add extra flavor.
storage/reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat with a splash of broth or cream to loosen the sauce. Microwave in 1-minute intervals, stirring in between.
Freezing: Not recommended due to the creamy sauce, which may separate upon thawing.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes, add it at the end with the cream and cheese to warm through.
What’s the best pasta for this recipe?
Short pastas like penne, rigatoni, or rotini work best as they hold sauce well and cook evenly in one-pan dishes.
Can I use canned fajita seasoning?
Yes, replace the individual spices with 1–2 tablespoons of fajita seasoning, adjusting salt to taste.
Is it necessary to cook the pasta in the skillet?
Cooking the pasta directly in the skillet allows it to absorb flavor and keeps everything simple in one pan.
Can I use cream cheese instead of heavy cream?
Yes, a few tablespoons of cream cheese can create a rich and creamy sauce if stirred in at the end.
How do I make it less spicy?
Omit the cayenne pepper and use mild chili powder. You can also reduce the amount of spices slightly.
Can I use frozen bell peppers?
Yes, thaw and drain them first, then sauté as directed. The texture will be softer but still flavorful.
Is this dish gluten-free?
Not as written, but you can substitute with gluten-free pasta and check labels on all other ingredients.
What’s the best cheese to use?
A shredded Mexican blend works well, but cheddar, Monterey Jack, or Pepper Jack are also excellent choices.
Can I double the recipe?
Yes, use a larger skillet or Dutch oven and double all ingredients. Adjust cooking times slightly and stir frequently.
Conclusion
Chicken Fajita Pasta is a bold, comforting, and satisfying one-skillet dish that brings the flavors of sizzling fajitas to your dinner table—no tortillas needed. Loaded with tender chicken, colorful veggies, and creamy, spiced sauce, it’s the perfect fusion of Tex-Mex and pasta night. Simple enough for a weeknight, yet flavorful enough to serve to guests.
PrintChicken Fajita Pasta
This one-skillet Chicken Fajita Pasta blends Tex-Mex flavors with creamy pasta comfort. Loaded with tender chicken, bell peppers, fajita seasoning, and cheese, it’s a quick and satisfying weeknight dinner the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pot
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 (14 oz) can diced tomatoes
- 2 cups chicken broth
- 10 oz penne pasta (or any short pasta)
- ½ cup heavy cream (optional)
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with half the chili powder, paprika, cumin, cayenne (if using), salt, and pepper. Cook until browned and cooked through. Remove and set aside.
- Add remaining oil to the skillet. Sauté onions, bell peppers, and garlic until softened, about 5 minutes.
- Stir in remaining spices, diced tomatoes (with juices), and chicken broth. Bring to a boil.
- Add uncooked pasta directly into the skillet. Reduce heat and simmer uncovered, stirring occasionally, for 12–15 minutes, until pasta is tender and liquid is mostly absorbed.
- Return cooked chicken to the pan. Stir in heavy cream (if using) and shredded cheese until melted and creamy.
- Garnish with chopped cilantro and serve hot.
Notes
- Serve with warm tortillas or a side salad for a complete meal.
- For added zest, squeeze fresh lime juice over each serving.
- Add jalapeños or hot sauce if you like more heat.
- Use rotisserie chicken to speed up the recipe.
- Great for meal prep—reheats well for lunch the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 115mg