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Chicken Fajita Pasta

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Add remaining oil to the skillet. Sauté onions, bell peppers, and garlic until softened, about 5 minutes.
  3. Stir in remaining spices, diced tomatoes (with juices), and chicken broth. Bring to a boil.
  4. 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.
  5. Return cooked chicken to the pan. Stir in heavy cream (if using) and shredded cheese until melted and creamy.
  6. 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

Find it online: https://yumfoodusa.com/chicken-fajita-pasta/