What is one-pot chicken fajita pasta?

One pot chicken fajita pasta is a quick and flavorful meal where seasoned chicken, bell peppers, onions, and pasta cook together in a single skillet. It combines the smoky, spicy essence of fajitas with the creamy comfort of pasta, all in one easy dish that’s perfect for weeknights.

How do you make chicken fajita pasta in one pot?

Start by browning seasoned chicken, then cook onions and bell peppers in the same skillet. Add garlic, broth, diced tomatoes with green chiles, and pasta. Simmer everything until the pasta is tender, then stir the chicken and veggies back in. Finish with sour cream, scallions, cilantro, and avocado for extra flavor.

Which ingredients are required to make chicken fajita pasta?

You'll need chicken breast, bell peppers, onion, garlic, olive oil, spices (like cumin, paprika, and chili powder), chicken broth, diced tomatoes with green chiles, pasta, sour cream, scallions, cilantro, and avocado. The full list is pantry-friendly and flexible if you need to make swaps.

Is it possible to prepare chicken fajita pasta using leftover chicken?

Yes, absolutely. Leftover rotisserie or grilled chicken works great. Just skip the browning step and add the cooked chicken at the end when combining everything in the skillet. It’s a fantastic shortcut that saves time without compromising flavor.

One Pot Chicken Fajita Pasta Recipe: Quick, Creamy & Easy

Description

A creamy, flavor-packed one pot chicken fajita pasta made in under 45 minutes with simple pantry ingredients and minimal cleanup.

Ingredients

Scale

2 tsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp kosher salt
1 1/2 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1 large white onion, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
3 cloves garlic, minced
2 cups less-sodium chicken broth
1 (10-oz) can Mild Ro-Tel Diced Tomatoes & Green Chiles
7 oz pasta (use gluten-free pasta for GF option)
1/2 cup light sour cream
1 scallion, diced
2 tablespoons chopped cilantro
4 oz diced avocado (from 1 small)

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Instructions

Season the chicken pieces with ¾ teaspoon salt, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon chili powder, and ¼ teaspoon garlic powder.
Heat 1 teaspoon of olive oil in a large nonstick skillet over high heat. Add the chicken and cook for 5–6 minutes until golden brown. Remove and set aside on a plate.
Reduce the heat to medium and add the rest of the olive oil. Add the onion and bell peppers, sprinkle with the remaining spices and a pinch of salt, and cook for about 10 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant. Transfer the vegetables to the plate with the chicken.
In the same pan, pour in the broth, diced tomatoes, and uncooked pasta. Stir well, bring to a boil, then cover and simmer over low heat for about 15 minutes, or until the pasta is fully cooked.
Return the chicken and vegetables to the skillet, mixing everything together until warmed through.
Finish by stirring in sour cream and topping with scallions, fresh cilantro, and avocado slices. Serve immediately.

Notes

Keep any leftovers in sealed containers in the fridge for up to 4 days.

When reheating, add a little broth to loosen the sauce and keep it creamy.

Swap sour cream for Greek yogurt if you’d like a lighter option.

If using gluten-free pasta, keep in mind it tends to cook quicker—start checking a few minutes earlier.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: One Pot
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 5g
Sodium: 550mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 75mg