This one pot chicken fajita pasta comes together quickly with pasta, tender chicken, sweet bell peppers, fire-roasted tomatoes, and bold fajita seasoning.
What if you’re super hungry, but it’s been a busy day, and you don’t feel like creating a ton of dirty dishes?
You make one pot chicken fajita pasta!
I am a big fan of two things: one pot meals, and chicken fajita pasta.
In fact, have you seen my One Pot Ground Chicken Fajita Pasta? It’s been one of my most popular recipes on the blog for YEARS and this is the non-ground chicken version of it!
This one pot chicken fajita pasta is full of flavor, with tender chicken breast, sweet and colorful bell peppers, vibrant fajita seasoning, smoky fire-roasted tomatoes, and cheese (because everything tastes better with cheese) all tossed together with pasta.
Trust me, this one pot chicken fajita pasta is easy peasy, and made with tons of flavor, and not tons of dirty dishes!
Ingredients for one pot chicken fajita pasta
- Olive oil – This is our fat of choice to help cook our veggies and chicken.
- Sliced chicken breast – Boneless skinless chicken breast will keep this dish lean and packed full of protein.
- Fajita seasoning – Feel free to use your favorite store-bought or homemade variety.
- Tri-color bell peppers – Tri-color bell peppers will add not only color but flavor!
- Yellow onion and garlic – Yellow onion and garlic will add sweetness and earthiness to the dish.
- Fire-roasted tomatoes – Fire-roasted tomatoes will add a subtle smoky flavor to the pasta.
- Pasta – Be sure to use your favorite shape!
- Chicken stock – Feel free to use your favorite homemade or store-bought variety.
- Shredded cheese – Shredded cheese will add a cheesy goodness to the pasta and bring everything together.
- Kosher salt and pepper – Kosher salt and black pepper are necessary to enhance all of the flavors of the dish.
What is fajita seasoning?
Fajita seasoning is usually a combination of cumin, onion powder, garlic powder, chili powder, paprika, and a little cayenne for some heat!
It can be found sold in packets in the spice aisle of most major grocery stores.
But if you can’t find it, feel free to make your own! You can control how much spice, and what flavor profile you like!
I’ve used rotini here, but there are lots of great pasta-shape options to use:
- Elbow macaroni
Why use fire-roasted tomatoes?
Fire-roasted tomatoes are exactly what they sound like, perfectly ripe tomatoes that have been charred over an open flame before they are diced and canned.
They add an extra layer of smokiness and depth to any dish.
Fire-roasted tomatoes are sold right alongside regular diced tomatoes in the canned vegetables aisle of most major grocery stores.
If you’re not a fan of the smoky flavor, feel free to substitute with regular diced tomatoes.
Variations and changes
Want to make this pasta but don’t have everything on hand? Well here are a few simple changes you can make to make your life even easier!
- Don’t have chicken on hand? Try using frozen grilled chicken, rotisserie chicken, or even canned chicken in a pinch. Follow the same directions but since these options are already cooked simply add to the vegetables after they are sauteed.
- Try using sour cream instead of cream cheese.
- If you love spicy flavor you can add in crushed red pepper, cayenne pepper, or top the pasta with shredded pepper jack cheese.
- Taco seasoning is a great replacement option for fajita seasoning or use a mix of chili powder, cumin, and smoked paprika.
Storage and leftovers
Any leftover one pot chicken fajita pasta can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More one pot meals
- Craving cajun flavors? Try my One Pot Cajun Chicken and Rice
- Need a favorite comfort food? Try my One Pot Ground Beef Mushroom Stroganoff
- Love all things spicy? Try my One Pot Buffalo Chicken Pasta
- Want a new family favorite? Try my One Pot Mushroom Gnocchi
- 3 tablespoons olive oil
- 2 medium sized chicken breasts, cut into strips or bite size chunks
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons fajita seasoning
- 1 teaspoon kosher salt
- 4 cloves of garlic, minced
- 3 cups chicken stock
- 1 (14.5) ounce can fire-roasted diced tomatoes
- 8 ounces dried pasta
- 1/4 cup cream cheese
- 1/4 cup minced cilantro
- 1/2 cup shredded Mexican blend cheese
- In a large 12-inch high-sided skillet add olive oil and set over medium-high heat.
- Add the chicken, yellow onion, and bell peppers.
- Sprinkle the fajita seasoning and kosher salt and stir to combine.
- Saute until the peppers start to soften and the chicken starts to lightly brown. It's ok if the chicken is not fully cooked at this point.
- Add the garlic and cook for another 30 seconds.
- Pour in the chicken stock and diced tomatoes with their juice. Stir to combine.
- Add the dried pasta and bring the mixture to a boil.
- Reduce the heat to medium and simmer for about 10 minutes or until the pasta is fully cooked. If the mixture cooks down too much before the pasta is fully cooked add a little more chicken stock.
- After the pasta is fully cooked the mixture should be creamy but thick. Stir in the cream cheese and cilantro.
- Top with cheese and let the warmth of the pasta melt the cheese.
- Optional - Melt the cheese under an oven broiler if in an oven-safe dish.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 690mgCarbohydrates: 26gFiber: 3gSugar: 6gProtein: 22g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.