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Home / Recipes
45 minutes
4.43 from 26 votes
22 Comments

Chicken Fajita Pasta

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  • 68
by: Joanna Cismaru
09.06.20

This post may contain affiliate links. Please read my disclosure policy.

This Chicken Fajita Pasta is a super hearty and scrumptious pasta, perfect for dinner, made in only one pot. Complete with carbs, protein, and veggies, there’s no need to stress about sides! This one-pot meal is here to save the evening and let you sit back, relax, and enjoy a simple home cooked meal.

sideview shot of chicken fajita pasta in a white bowl with a fork inside

Today was one of those days where I looked in the fridge, and it was almost empty, and really did not feel like cooking. It was time for something fast and super easy. I spotted the bell peppers, onion, and chicken. What else would that scream other than “fajitas”? And that, my friends, is how this quick one-pot meal was born.

One pot meals are my faves, because I hate washing dishes, especially pots and pans, since you can’t really put those in the dish washer. I love cooking simple meals, especially the ones that take very little effort because even though I’m a food blogger I still prefer to not slave over the stove in the middle of the summer, I’d much rather be outside on my deck reading a good book and soaking up some sunshine.

overhead shot of all the ingredients needed to make chicken fajita pasta

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Chicken breasts – Thighs will work too. Make sure you use boneless and skinless chicken.
  • Fajita seasoning – Store-bought or homemade.
  • Olive oil – Canola, grapeseed, vegetable, safflower, sunflower, or avocado oils can be used instead.
  • Onion – Any type you like best.
  • Bell pepper – I used a green bell pepper but any color will work.
  • Garlic – As much or little as you like.
  • Milk – Any milk will work, I used 2%.
  • Chicken broth – Or whatever type of broth you have on hand.
  • Pasta – I used mini shells, but other shaped pasta would work too such as penne, rigatoni, farfalle, or ziti.
  • Salt & pepper – Season to taste, if necessary.
  • Parmesan cheese – Pecorino, Grana Padano, or Romano will all work instead.
detailed process shots showing how to make chicken fajita pasta

How to make chicken fajita pasta

  1. Cook the chicken: Add the olive oil to a large Dutch oven or pot and heat over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
  2. Cook the veg: To the same skillet add the onion, bell pepper and cook until the onion is translucent and begins to brown, another 5 minutes. Add the minced garlic and fajita seasoning, then stir and cook for an additional 2 minutes.
  3. Cook the pasta: Stir in the chicken broth, milk and pasta. Cook for about 20 minutes or until the pasta is cooked through. Season with salt and pepper if necessary.
  4. Finish: Stir in the Parmesan cheese and serve while warm.
sideview shot of chicken fajita pasta in a dutch oven with a serving spoon inside

What else can I mix into my pasta?

You don’t have to stick to the standard fajita mold when making this recipe! You can use it as an opportunity to use up some ingredients taking up space in your pantry or fridge.

  • Julienned carrots
  • Peas
  • Corn
  • Cherry/grape tomatoes
  • Mushrooms
  • Kale/spinach
  • Roasted red peppers

You can even add some canned goods such as chickpeas to make it a filling, nutritious meal. Want to use other types of meat? Ground meat (beef, turkey, chicken, lamb), steak, shrimp, or replace the meat entirely with tofu.

overhead shot of chicken fajita pasta in a white bowl with a fork inside

Leftovers

Transfer leftover to an airtight container and store int he fridge for 3-4 days.

To reheat, use the microwave, or you can use stove. Add the leftovers to a skillet over medium heat with a splash of chicken broth or water. Cook, tossing often, until heated through.

Freezing

While you can freeze chicken fajita pasta for later, anything made with pasta is best enjoyed fresh. Pasta softens quite a bit after being frozen and thawed. If you don’t mind the consistency, then, by all means, freeze those leftovers!

This recipe will last 6-8 months frozen. Let it thaw in the fridge for a full 24 hours before reheating.

sideview shot of chicken fajita pasta in a dutch oven with a serving spoon inside

Craving more? Check out these fabulous recipes:

  • Fajita Potato Bites
  • Chicken Fajita Quesadillas
  • Fajita Seasoning
  • Chicken Fajita Sandwiches
  • Cheesy Taco Pasta
  • Easy Chicken Fajitas
  • Sheet Pan Steak Fajitas

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sideview shot of chicken fajita pasta in a dutch oven with a serving spoon inside

Chicken Fajita Pasta

4.43 from 26 votes
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Chicken Fajita Pasta is a super hearty and scrumptious pasta, perfect for dinner, made in only one pot. Complete with carbs, protein, and veggies, there's no need to stress about sides! This one-pot meal is here to save the evening and let you sit back, relax, and enjoy a simple home cooked meal.

Ingredients

  • 2 tablespoon olive oil
  • 2 chicken breasts boneless and skinless, cut into long thin strips
  • 1 large onion sliced
  • 1 green bell pepper sliced
  • 3 tablespoon fajita seasoning
  • 3 cloves garlic minced
  • 3 cup milk
  • 2 cups chicken broth low sodium
  • 1 pound pasta uncooked, (about 4 cups)
  • salt and pepper to taste
  • 1 cup Parmesan cheese grated
US Customary – Metric

Instructions

  • Cook the chicken: Add the olive oil to a large Dutch oven or pot and heat over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
  • Cook the veg: To the same skillet add the onion, bell pepper and cook until the onion is translucent and begins to brown, another 5 minutes. Add the minced garlic and fajita seasoning, then stir and cook for an additional 2 minutes.
  • Cook the pasta: Stir in the chicken broth, milk and pasta. Cook for about 20 minutes or until the pasta is cooked through. Season with salt and pepper if necessary.
  • Finish: Stir in the Parmesan cheese and serve while warm.

Video

Recipe Notes

  1. Transfer leftover to an airtight container and store int he fridge for 3-4 days.

Nutrition Information:

Serving: 1servingCalories: 536kcal (27%)Carbohydrates: 68g (23%)Protein: 30g (60%)Fat: 16g (25%)Saturated Fat: 6g (38%)Cholesterol: 48mg (16%)Sodium: 500mg (22%)Potassium: 629mg (18%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 537IU (11%)Vitamin C: 19mg (23%)Calcium: 367mg (37%)Iron: 2mg (11%)
Course:Dinner, Main Course
Cuisine:Mexican
Keyword:chicken fajita pasta
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 68

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Cindy Freund says

    February 15, 2021 at 12:09 pm

    Can I make this with rotisserie chicken?

    Reply
    • Joanna Cismaru says

      February 15, 2021 at 12:32 pm

      Absolutely!

      Reply
  2. Cindy Freund says

    February 14, 2021 at 10:29 am

    What did you sprinkle on at the end? Cilantro? Parsely?

    Reply
    • Joanna Cismaru says

      February 14, 2021 at 10:40 am

      It’s just parsley, but you can sprinkle cilantro if you prefer.

      Reply
  3. Lisa H. says

    September 14, 2020 at 10:46 am

    5 stars
    I tried this recipe last week! It was delicious. My husband gave the thumbs up and he is somewhat picky, so you know it is good!
    It was easy and best of all it is in one pot so there are not a lot of dishes! Win, win for a busy weeknight.

    Reply
  4. June Moore says

    September 7, 2020 at 3:27 pm

    Can I use coconut milk?

    Reply
    • jo says

      September 7, 2020 at 4:53 pm

      Absolutely you can, it will change the flavor though.

      Reply
  5. Brenda says

    January 22, 2017 at 4:10 am

    5 stars
    Made this for dinner tonight. Was lovely. Used mixed red and green capsicums and changed 2 cups of diced tomatoes for 410g can of crushed tomatoes (as I don’t like chunks of tomato lol). Our family really enjoyed this dish. Didn’t have much sauce at all so next time I might add a little more stock. Quick and easy to prepare and cook. Thank you for a wonderful recipe.

    Reply
    • Joanna Cismaru says

      January 22, 2017 at 10:07 am

      Thanks Brenda! Glad you liked the recipe!

      Reply
  6. Christine says

    August 8, 2015 at 5:13 pm

    This looks so good, especially for summer so one doesn’t heat up the whole house plus one pot! Quick Question…is the pappardelle fresh (i.e.in the refrigerated section) or dry?

    Reply
    • jo says

      August 8, 2015 at 7:05 pm

      I used the fresh pappardelle, you should find them in the refrigerated section.

      Reply
  7. mila furman says

    July 14, 2015 at 3:04 pm

    Jo…love me some pappardale… I used to work in an Italian restaurant where they handmade their pappardale and it was to DIE for!!! Yours looks fab!

    Reply
    • jo says

      July 14, 2015 at 3:18 pm

      Thanks Mila,
      I’ve made my own before as well, they’re really easy to make, but hey nothing beats buying them from the store. LOL

      Reply
  8. Kennedy Cole@KCole's Creative Corner says

    July 14, 2015 at 11:34 am

    5 stars
    Yum! I would eat fajitas everyday if I could! I order them EVERY single time we eat at a Mexican restaurant 🙂 I love how these are packed with tons of fresh veggies 😀

    Reply
    • jo says

      July 14, 2015 at 11:38 am

      I’m with you there, love chicken fajitas! With a great margarita…mmmm, life’s good!

      Reply
  9. Maureen | Orgasmic Chef says

    July 13, 2015 at 6:47 pm

    5 stars
    I love chicken fajitas. There isn’t one restaurant within 100 miles that serves them – am I deprived? I think so.

    Your fajitas with pappardelle would make me so happy right now!

    Reply
  10. Nagi@RecipeTinEats says

    July 13, 2015 at 2:37 pm

    5 stars
    Salted caramel chocolate sauce? Is that caramel and chocolate all mixed up together?

    Well, no surprises that this is totally my kind of food! Pinning!

    Oh, and you’ll take me to this cheese store, right? When I visit? 😉

    Reply
    • jo says

      July 13, 2015 at 5:09 pm

      I haven’t opened the jar yet, I know, the will power I have is incredible. LOL
      Of course I’ll take you there plus a million other awesome stores, just get your ass here!

      Reply
  11. Mike | Chili Pepper Madness says

    July 13, 2015 at 11:18 am

    5 stars
    Hey, this looks great. Almost like a sort of Italian-Mexican mashup. Something to surely try!

    Reply
  12. Liz says

    July 13, 2015 at 9:07 am

    Yum – thank you. Have a great day and week!

    Reply
    • jo says

      July 13, 2015 at 9:17 am

      You to Liz!

      Reply
  13. Adina says

    July 13, 2015 at 1:31 am

    This looks delicious and so simple. It is good to keep in mind for days when things have to go quick. And exactly the kind of dish my children would adore.

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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