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sideview shot of chicken fajita pasta in a dutch oven with a serving spoon inside
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4.41 from 25 votes

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: chicken fajita pasta
Servings: 6
Calories: 536kcal


  • 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


  • 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.



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


Serving: 1serving | Calories: 536kcal | Carbohydrates: 68g | Protein: 30g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 500mg | Potassium: 629mg | Fiber: 3g | Sugar: 10g | Vitamin A: 537IU | Vitamin C: 19mg | Calcium: 367mg | Iron: 2mg