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
- 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.
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.
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Chicken Fajita Pasta
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts boneless and skinless, cut into long thin strips
- 1 large onion sliced
- 1 green bell pepper sliced
- 3 tbsp fajita seasoning
- 3 cloves garlic minced
- 3 cup milk
- 2 cups chicken broth low sodium
- 1 lb pasta uncooked, (about 4 cups)
- salt and pepper to taste
- 1 cup Parmesan cheese grated
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
- Transfer leftover to an airtight container and store int he fridge for 3-4 days.
Can I make this with rotisserie chicken?
Absolutely!
What did you sprinkle on at the end? Cilantro? Parsely?
It’s just parsley, but you can sprinkle cilantro if you prefer.
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.
Can I use coconut milk?
Absolutely you can, it will change the flavor though.
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.
Thanks Brenda! Glad you liked the recipe!
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?
I used the fresh pappardelle, you should find them in the refrigerated section.
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!
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
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 😀
I’m with you there, love chicken fajitas! With a great margarita…mmmm, life’s good!
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!
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? 😉
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!
Hey, this looks great. Almost like a sort of Italian-Mexican mashup. Something to surely try!
Yum – thank you. Have a great day and week!
You to Liz!
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.