My creamy chicken fajita pasta is a family favorite, and it’s so easy for weeknight dinners! I combine penne pasta with juicy bites of seasoned chicken breast, crisp bell peppers, a can of diced tomatoes with green chiles, and a simple cream sauce to tie it all together. Everything cooks in one pot for ease, and the result is a deliciously cheesy fajita pasta that everyone loves!
Fajita Chicken Pasta
This creamy pasta recipe has all the Tex-Mex flavors of my favorite skillet chicken fajitas, but this dish is a little bit easier for my kids to eat. Bite-sized chicken and veggies swim in a pot of pasta with the creamiest sauce, so they love every bite. I’ve made an Instant Pot version of this before, but I think this stovetop chicken fajita pasta is just as easy to make. I always add plenty of pepper jack at the end to make this pasta ultra cheesy.
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This one pot pasta is perfect for weeknights!
Doing the dishes after dinner is my least favorite part of cooking. So to make my life easier, I use the same pot to boil the pasta, brown the chicken, sauté the peppers, make the sauce…you get the picture. I could cut down on cook time by using more pots for this fajita chicken pasta, but this method is so much easier in my opinion!
Creamy Chicken Fajita Pasta Recipe
Equipment
- Dutch Oven or Large Pot
Ingredients
- 12 ounces dry penne pasta (*)
- 1 tablespoon chili powder
- 1½ teaspoons kosher salt
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1½ pounds boneless, skinless chicken breasts (cut into bite-size pieces**)
- 2 tablespoons olive oil (divided)
- 3 bell peppers (sliced into strips)
- 1 red onion (sliced)
- 10 ounces diced tomatoes with green chiles (1 can)
- ¼ cup chicken broth
- ⅔ cup heavy cream (***)
Optional Finishes:
- ½ lime (juiced)
- ½ cup shredded pepper Jack cheese
- chopped fresh cilantro
Instructions
- Cook the pasta according to package directions. Drain the pasta and set aside.12 ounces dry penne pasta
- Combine the chili powder, salt, cumin, onion powder, and garlic powder in a bowl. Toss the chicken in the seasoning until fully coated.1 tablespoon chili powder, 1½ teaspoons kosher salt, 1 teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1½ pounds boneless, skinless chicken breasts
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Once heated, add in the chicken, cooking on each side for 3-4 minutes until browned and cooked through. Transfer to a plate.2 tablespoons olive oil
- Add another tablespoon of olive oil to the skillet. Add in the peppers and onions and the remaining seasoning. Sauté for a few minutes until softened.3 bell peppers, 1 red onion
- Stir in the diced tomatoes, chicken broth, and heavy cream. Bring to a simmer for a couple minutes to thicken the sauce.10 ounces diced tomatoes with green chiles, ¼ cup chicken broth, ⅔ cup heavy cream
- Stir in the pasta and chicken. Taste and add in a squeeze or two of lime juice if desired.½ lime
- Serve garnished with pepper jack cheese and chopped cilantro if desired.½ cup shredded pepper Jack cheese, chopped fresh cilantro
Notes
- Cook the pasta al dente (with bite). It will continue to cook after you’ve drained it, and when added back to the pan and combined with the other ingredients.
- If you don’t have the seasonings for the chicken to hand, you could use a store bought fajita or taco seasoning.
- To use leftover/cooked chicken, simply toss it in the spices and warm it up in the pan, then follow the rest of the recipe as is.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Fajita Pasta Step by Step
Prep: Gather the list of ingredients for this fajita pasta recipe. Cut 1½ pounds of boneless, skinless chicken breasts into bite-sized pieces. Then slice the bell peppers and onion into thin strips.
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Boil the Pasta: Cook 12 ounces of penne pasta according to package directions. You can boil the pasta while doing the other prep work! When it’s done, drain the pasta and set it aside.
Season the Chicken: In a large bowl, combine 1 tablespoon of chili powder, 1½ teaspoons of kosher salt, 1 teaspoon of cumin, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder. Then toss the bite-sized pieces of chicken in the fajita seasoning mix. Toss well to fully coat each piece!
Brown the Chicken: Next, heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Once heated, add the seasoned chicken, and cook on each side for about 3-4 minutes; until browned and cooked through. Remove the chicken from the pan and set it aside on a plate.
Sauté the Veggies and Make the Sauce: Add another tablespoon of olive oil to the same skillet, then add 3 sliced bell peppers and 1 sliced red onion. Sauté for a few minutes until the veggies are softened. Then stir in 1 can of diced tomatoes with green chiles, ¼ cup of chicken broth, and ⅔ cup of heavy cream. Bring the mixture to a simmer for a couple minutes, until the sauce thickens.
Combine Ingredients: Once the sauce has started to thicken, stir in the cooked pasta and chicken. Add a squeeze of lime juice to brighten up the dish, if you like.
Serve: Finally, sprinkle ½ cup of shredded pepper Jack cheese on top of the pasta, and let it melt. Serve chicken fajita pasta while it’s warm and creamy!
How to Store and Reheat
Let leftover chicken fajita pasta cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop and add in a little broth or cream to loosen up the sauce.
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