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. With just a few simple tips, I get perfectly al dente noodles and a rich, creamy sauce every time without the need to babysit my meal. Chicken fajita pasta is one of my go-to quick and easy dinner recipes.
Chicken Fajita Pasta in the Pressure Cooker
What sets my Instant Pot chicken fajita pasta recipe apart from stovetop versions is the science of one-pot pressure cooking. Traditionally, you would boil pasta in water and toss that flavored water down the drain. In my recipe, the penne acts like a sponge, absorbing the seasoned chicken broth and fajita spices directly into the grain as it cooks. Furthermore, the natural starches released by the pasta don’t disappear; they stay in the pot to emulsify with the heavy cream, creating a thick, velvety sauce that clings to the noodles far better than a standard tossed sauce ever could.
This Mexican-inspired dish is more than just a quick fix; it’s a balanced, hearty meal that bridges the gap between comfort food and a zesty fiesta. It tastes just like my favorite Instant Pot chicken fajitas, but in a convenient all-in-one pasta dish that my whole family loves!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Avoid Soggy Peppers!
The biggest issue I had when developing this recipe was that my bell peppers often turned into a flavorless mush when I cooked them with the pasta and chicken. To fix this issue, I decided to skip pressure cooking them altogether, and instead add them to my Instant Pot after the pressure cycle, allowing them to gently steam in the residual heat. This ensures they keep their vibrant flavor, color, and crunch!
Instant Pot Chicken Fajita Pasta Recipe
Equipment
- Instant Pot
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
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
- 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.
- If your sauce is too thin after pressure cooking, use the “SAUTÉ” function for 2 minutes to reduce the liquid before adding the cream.
- 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.
- Make it even creamier by adding in some shredded cheese or cubed cream cheese with the heavy cream.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Fajita Pasta in the Instant Pot Step by Step
Fill the Instant Pot: To your Instant Pot, add 1 tablespoon of olive oil, 1 pound of boneless, skinless chicken breasts (cut into strips), ½ pound of dry penne pasta, 2½ cups of low-sodium chicken broth, 1 finely diced red onion, 2 minced cloves of garlic, 2 tablespoons of fajita seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Make sure the pasta is fully submerged in the liquid so it doesn’t turn hard.
Cook the Pasta: Add ¾ cup diced tomatoes on top, but do not mix them in. The Instant Pot sensors are at the bottom. Thick ingredients like tomatoes or heavy spices can settle and scorch. By layering them on top, we keep the thin broth at the bottom where the heat is most intense. Close your 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 your Instant Pot, add ½ cup of room-temperature heavy cream, and quickly mix well. After adding the cream, the sauce may look thin, but stirring for 60 seconds allows the pasta starch to emulsify with the fat in the cream. Add 3 bell peppers (seeded and sliced) 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. If the sauce still seems too thin, turn your Instant Pot to “SAUTÉ” and cook, stirring constantly, until thickened, about 1-2 minutes.
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.
Leave a Reply