Chicken Fajita Pasta

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.

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.

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.

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.

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.

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.

Craving more? Check out these fabulous recipes:

• Fajita Potato Bites
• Chicken Fajita Quesadillas
• Fajita Seasoning
• Chicken Fajita Sandwiches
• Cheesy Taco Pasta