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Chicken Dinner One Pot Pasta Mexican
4.4 from 26 votes

Chicken Fajita Pasta

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/8/22 22 Comments

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
Table of Contents Open
  • Easy Chicken Fajita Pasta Recipe
  • Ingredients You’ll Need
  • How To Make Chicken Fajita Pasta
  • What else can I mix into my chicken fajita pasta?
  • Leftovers
  • Freezing
  • Craving more? Check out these fabulous recipes:
  • Chicken Fajita Pasta
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Chicken Fajita Pasta Recipe

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 You’ll Need

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

detailed process shots showing 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 chicken fajita pasta?

You don’t have to stick to the standard fajita mold when making this recipe! 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 chicken fajita pasta 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
  • Creamy Tomato Chicken Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

sideview shot of chicken fajita pasta in a dutch oven with a serving spoon inside
Print
4.43 from 26 votes

Chicken Fajita Pasta

Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Rate Recipe
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.
6

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

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

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Joanna Cismaru

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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22 Comments
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Cindy Freund
Cindy Freund
Posted: 1 year ago

Can I make this with rotisserie chicken?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cindy Freund
Posted: 1 year ago

Absolutely!

0
Reply
Cindy Freund
Cindy Freund
Posted: 1 year ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cindy Freund
Posted: 1 year ago

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

0
Reply
Lisa H.
Lisa H.
Posted: 2 years ago

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.

0
Reply
June Moore
June Moore
Posted: 2 years ago

Can I use coconut milk?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  June Moore
Posted: 2 years ago

Absolutely you can, it will change the flavor though.

0
Reply
Brenda
Brenda
Posted: 6 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Brenda
Posted: 6 years ago

Thanks Brenda! Glad you liked the recipe!

0
Reply
Christine
Christine
Posted: 7 years ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christine
Posted: 7 years ago

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

0
Reply
mila furman
mila furman
Posted: 7 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mila furman
Posted: 7 years ago

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

0
Reply
Kennedy Cole@KCole's Creative Corner
Kennedy Cole@KCole's Creative Corner
Posted: 7 years ago

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 😀

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kennedy Cole@KCole's Creative Corner
Posted: 7 years ago

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

0
Reply
Maureen | Orgasmic Chef
Maureen | Orgasmic Chef
Posted: 7 years ago

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!

0
Reply
Nagi@RecipeTinEats
Nagi@RecipeTinEats
Posted: 7 years ago

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? 😉

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nagi@RecipeTinEats
Posted: 7 years ago

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!

0
Reply
Mike | Chili Pepper Madness
Mike | Chili Pepper Madness
Posted: 7 years ago

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

0
Reply
Liz
Liz
Posted: 7 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Liz
Posted: 7 years ago

You to Liz!

0
Reply
Adina
Adina
Posted: 7 years ago

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.

0
Reply

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Hey there!

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.

Read More
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