One Pot Chicken Fajita Pasta is a hearty and classic dish made with chicken, bell pepper, and pasta soaked in a creamy fajita sauce. It is the perfect family weeknight meal. Also, watch the quick recipe video attached and see how easy this is to prepare!
This is definitely one of the best Mexican inspired dishes that can be done in under 30 minutes. It is rich, creamy, and very flavorful. You might also like Garlic Parmesan Pasta, Cajun Chicken Alfredo, and Taco Mac and Cheese.
Easy Chicken Fajita Pasta
This Chicken Fajita Pasta is a great alternative to any traditional pasta. It has deep Mexican-inspired flavors, which makes it so much richer. Every time we are looking for a quick and affordable dinner during the week, this recipe is the main contender.
Also, it is a one-pot dish, which makes life easier. You basically first cook the pasta. Then, sautee the ingredients together, add the seasoning along with the cream, and you end up with one of the best pasta dishes out there.
Personally, this is one of my favorite pasta meals because the fajita seasoning elevates the flavor to a different level. Also, I love making a larger batch and refrigerate leftovers. This way, the whole family can enjoy it for days to come. And it actually tastes even better once refrigerated as the flavors soak in making it so much yummier! Enjoy it as is, or garnish it with some shredded cheese, or chopped cilantro.
HOW TO MAKE ONE POT CHICKEN FAJITA PASTA?
For a quick tutorial, please watch the recipe video attached above. But the general steps are as follows:
- Prepare the chicken – First, clean and cut the meat into smaller size pieces. I like using breasts, but feel free to use other parts as well. Then, in a large Dutch oven add some oil, and over high-heat, brown the poultry. I like to season them with some fajita seasoning at this stage as well. It should be cooked in about 5-7 minutes when there is no visible pink color on it. Once cooked, set aside.
- Cook the vegetables – Add the bell peppers and onion, and the remaining seasoning. Then, cook until the onion is translucent, for about 5 minutes. Stir occasionally.
- Cook the pasta – Once the meat and the veggies are cooked, remove the vegetable mixture to the plate with the chicken and set aside. Then, pour in the stock, heavy cream, diced tomatoes, pasta, and a pinch of salt and black pepper. Once the mixture starts to boil, lower the heat, cover, and let it cook for about 15 minutes. The pasta should be cooked at this point, and most of the liquid should be absorbed. If not, let it cook for a few more minutes. Also, occasionally stirring to prevent any sticking at the bottom of the pan.
- Return the veggies and poultry to the pot – Lastly, return the veggies and the chicken back to the pot, and stir all the ingredients together. Garnish, and serve warm!
Can I make Chicken Fajita Pasta in advance?
Absolutely. This is the perfect dish to make ahead and store for later. It will actually taste better the following day, as all the flavors will absorb together!
Prior to refrigerating, ensure that the dish is completely cooled. Then, transfer it to an airtight container and store in the fridge for up to 4 days. Reheat prior to serving.
Can I freeze it?
Yes. First, let it cool. Then, transfer to a freezer-safe container and freeze for up to 3 months. To reheat, microwave on low setting for a couple of minutes, and gently stir in between.
- To make it spicier, adjust the heat level based on your preference. Feel free to add some diced green chiles, or by adding some freshly chopped jalapeno.
- Also, I did not use cheese in this recipe. However, if you are a fan of cheese, then go ahead and add some shredded cheese during the last step when adding back the chicken and veggies, after the pasta is cooked.
- Similarly, this dish can be made with other meats or leftovers. For example, you can use leftover grilled chicken or use turkey, ham, or beef instead. It works great either way.
- Dutch oven – I love making this in a larger Dutch oven. But you can also make it in a regular, one-pan skillet.
- Fajita seasoning – Used this couple of times, and it works great.
One Pot Chicken Fajita Pasta
One Pot Chicken Fajita Pasta is a hearty and classic dish made with chicken, bell pepper, and pasta soaked in a creamy fajita sauce. It is the perfect family weeknight meal.
- 4 tablespoons olive oil divided
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons fajita seasoning or taco seasoning
- 1 yellow onion diced
- 1 yellow bell pepper sliced into 1 inch long strips
- 1 green bell pepper sliced into 1 inch long strips
- 1 red bell pepper sliced into 1 inch long strips
- 4 cloves garlic minced
- 2 cups chicken stock reduced-sodium
- 1/2 cup heavy cream
- 10 oz can diced tomatoes
- 8 oz dried bow tie pasta
- Kosher salt and black pepper to taste
- Lime wedges
- Sour cream
- Sliced green onions
- Chopped cilantro
Add 2 tablespoons olive oil to a dutch oven or large, deep skillet and heat over medium-high heat.
Once the oil is simmering, add chicken pieces, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn over and cook on the other side for another 2 minutes, or until golden brown. Remove chicken to a plate and set aside.
Add the remaining 2 tablespoons of olive oil to the dutch oven and add the onion, bell peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes just until softened.
Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
Pour in chicken stock, heavy cream, diced tomatoes, pasta, and season with some salt and black pepper. Use a wooden spoon to scrape the browned bits from the bottom of the pan and bring mixture to a boil. Once boiling, reduce heat to a low boil, cover, and cook about 10 minutes, stirring occasionally.
After 10 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes.
Add back the chicken and vegetables to the pot and stir to heat through.
Serve garnished with diced green onions, chopped cilantro, a squeeze of a lime wedge and a dollop of sour cream.