When I need dinner on the table in a hurry, I often turn to my trusty pressure cooker, and this Instant Pot chicken fajita pasta has been a life-saving recipe more than once! It’s loaded with tender chicken, creamy pasta, and crunchy bell peppers. I love that this recipe requires just 10 ingredients and is ready to serve in less than 30 minutes. Chicken fajita pasta is one of my go-to quick and easy dinner recipes.
This Mexican-inspired chicken fajita pasta recipe is so simple to make and bursting with bold, fresh flavors. Featuring colorful bell peppers and protein-packed chicken, it’s a hearty and comforting meal my whole family loves.
What’s in This Chicken Fajita Pasta Recipe?
- Chicken: I like boneless, skinless chicken breasts cut into thin strips, but tenders will also work well.
- Pasta: I used penne, but any short pasta shape will work well.
- Broth: Low-sodium chicken broth adds so much flavor to the pasta and the chicken as they cook.
- Onion: I like red onion for a bit of a sweeter flavor, but any onion will work.
- Garlic: Creates an earthy and savory base of flavor.
- Fajita Seasoning: Adds classic Mexican flavor in a convenient package.
- Tomatoes: Fresh or canned tomatoes both work well.
- Cream: Heavy cream makes the pasta super rich and creamy.
- Bell Peppers: Add a bit of color and crunch!
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How to Store and Reheat
Store leftover Instant Pot chicken fajita pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pot set over medium-low heat, stirring often, until warmed through. You may need to add a splash of chicken broth or cream to rehydrate everything.
Notes and Tips
- Make sure the pasta is submerged in liquid to ensure it cooks properly. If needed, add a little more chicken broth, ¼ cup at a time, to fully submerge all of the noodles.
- To avoid getting the “burn” notice, do not mix after adding the chopped tomatoes.
- Be careful when releasing the pressure immediately after cooking as quite a bit of steam has built up. Make sure you are away from the direction of the vent.
- Work quickly when mixing in the heavy cream as you do not want the heat to escape before adding the peppers. You need the pasta still very hot to ensure the peppers soften.
- For creamier pasta, add some shredded cheese along with the heavy cream.
Instant Pot Chicken Fajita Pasta Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cut into thin strips
- ½ pound dry penne pasta ½ box
- 2½ cups low-sodium chicken broth
- 1 red onion finely diced
- 2 cloves garlic minced
- 2 tablespoons fajita seasoning
- ½ teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
- ¾ cup diced tomatoes
- ½ cup heavy cream room temperature
- 3 bell peppers any color; deseeded and sliced
Optional Toppings
- Chopped fresh cilantro
- Shredded cheese
- Sour cream
- Lime wedges
Equipment
- Instant Pot
Instructions
- To the Instant Pot, add the olive oil, chicken, pasta, chicken broth, onion, garlic, fajita spice, salt, and black pepper. Make sure the pasta is submerged in liquid.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 2½ cups low-sodium chicken broth, 1 red onion, 2 cloves garlic, 2 tablespoons fajita seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ pound dry penne pasta
- Add the diced tomatoes on top (do not mix).¾ cup diced tomatoes
- Close the Instant Pot and set the valve to the seal position. Pressure cook on “high” for 4 minutes. When done, quickly release the pressure.
- Open the Instant Pot, add the heavy cream, and quickly mix well.½ cup heavy cream
- Add the sliced peppers and close the Instant Pot for a few minutes to allow the peppers to soften (you can also cook them with the pasta mixture if you want them not crispy).3 bell peppers
- Mix everything together well, then serve with garnishes and toppings of choice.Chopped fresh cilantro, Shredded cheese, Sour cream, Lime wedges
Notes
- Nutritional information does not include optional toppings.
How to Make Chicken Fajita Pasta Step by Step
Fill the Instant Pot: To the Instant Pot, add 1 tablespoon of olive oil, 1 pound of boneless, skinless chicken breasts cut into strips, ½ pound of penne pasta, 2½ cups of chicken broth, 1 diced red onion, 2 minced cloves of garlic, 2 tablespoons of fajita seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper. Make sure the pasta is submerged in liquid.
Cook the Pasta: Add ¾ cup of diced tomatoes on top (do not mix). Close the Instant Pot and set the valve to the seal position. Pressure cook on “high” for 4 minutes. When done, quickly release the pressure.
Soften the Peppers: Open the Instant Pot, add ½ cup of room-temperature heavy cream, and quickly mix well. Add 3 sliced peppers and close the Instant Pot for a few minutes to allow the peppers to soften (you can also cook them with the pasta mixture if you want them not crispy).
Mix and Serve: Mix everything together well, then serve with garnishes and toppings of choice.
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