Creamy Chicken Fajita Pasta Recipe

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My one pot chicken fajita pasta is perfectly creamy, cheesy, and easy! This family-friendly fajita pasta is the ultimate weeknight meal.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: American, Italian, Mexican

Servings: servings

Calories: 762kcal

Author: Becky Hardin

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

*Rigatoni, rotini, or another short pasta can be used instead of penne.

**Boneless chicken breasts, thighs, or tenders all work well with this recipe.

**Heavy cream creates a rich, thick, and creamy sauce. Half n' half can be used instead, but it will be a lighter consistency. Skip the cream if you want a less creamy pasta.

Becky's Top Tips

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.

Storage: Store chicken fajita pasta in an airtight container in the fridge for 3 days, or in the freezer for 2 months.

Nutrition