I don’t know about you, but I have a weakness for two things in the kitchen: one-pot meals and Tex-Mex flavors. Combine the two, and you get this easy chicken fajita pasta recipe—a dish that was practically born out of necessity in my home.
One evening, after a long, exhausting day of juggling work, kids, and about a hundred other things, I found myself staring into the fridge with exactly zero energy left to make dinner. I had some chicken breasts, a few bell peppers, a half-empty carton of heavy cream, and some leftover pasta from the night before. That’s when it hit me—why not mix all these into something delicious, creamy, and satisfying? And just like that, the best fajita pasta recipe was born.
My kids took one bite and immediately declared it a winner, which is a small miracle considering they’re usually suspicious of anything that isn’t pizza or chicken nuggets. Even my husband, who isn’t easily impressed by pasta dishes, went back for seconds (and thirds). Since that fateful night, this one-pot chicken fajita pasta has become a staple in our house, especially on busy weeknights when I need a meal that’s quick, comforting, and requires minimal cleanup.
Why You’ll Love This Dish
- It’s One-Pot Magic – The beauty of this dish is that everything—from the pasta to the sauce—cooks in one pot. That means fewer dishes to wash and more time to kick back and relax (or, let’s be honest, clean up the mess your kids left behind).
- Quick and Easy – This isn’t one of those 45-minute, overly complicated recipes. From start to finish, it takes just 20 minutes. Perfect for those nights when you need dinner on the table, like, yesterday.
- Creamy and Comforting – There’s something about the combination of fajita spices, tender chicken, and a rich, creamy sauce that just hits different. It’s like fajita chicken mac and cheese but with a little extra kick.
- Packed with Flavor – The blend of smoky, slightly spicy fajita seasoning mixed with the richness of cream and cheese makes every bite irresistible. And those sautéed bell peppers? They add a touch of sweetness and a satisfying crunch.
- Family-Approved – My kids are notoriously picky eaters, but they love this dish. Even my youngest, who usually turns his nose up at anything that isn’t a peanut butter sandwich, happily devours a bowl of this Mexican chicken pasta.
- Versatile and Customizable – Want to make it healthier? Swap out the heavy cream for Greek yogurt. Need a vegetarian option? Skip the chicken and add mushrooms or black beans. The possibilities are endless!
- Great for Weekend Meals – Whether you’re feeding a crowd or just looking for a satisfying dinner after a long week, this dish is a guaranteed crowd-pleaser.
Ingredients for One-Pot Chicken Fajita Pasta
What You’ll Need:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 ½ cups heavy cream
- 8 ounces penne or rotini pasta
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Equipment Needed:
- Large deep skillet or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
How to Make This Recipe
- Cook the Chicken – Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken, season with salt, pepper, smoked paprika, chili powder, garlic powder, onion powder, and cumin. Cook for about 5-6 minutes until the chicken is golden brown and cooked through. Remove and set aside.
- Sauté the Veggies – In the same pan, toss in the sliced bell peppers and garlic. Sauté for about 3 minutes until they start to soften and get a slight char.
- Add Liquids and Pasta – Pour in the chicken broth and heavy cream, then add the pasta. Stir everything together and bring to a simmer. Cover and cook for about 12 minutes, stirring occasionally, until the pasta is tender.
- Mix in the Chicken and Cheese – Once the pasta is cooked, return the chicken to the pot and stir in the shredded cheddar and Monterey Jack cheeses. Let everything melt together into a creamy, dreamy sauce.
- Finish with Lime and Cilantro – Squeeze in fresh lime juice, give it a final stir, and top with chopped cilantro. Serve hot and enjoy!
Notes and Tips
- Make it Healthier – Swap out the heavy cream for Greek yogurt or light cream. You’ll still get that creamy texture without all the extra calories.
- Spice it Up – If you love a little extra heat, add a diced jalapeño when sautéing the bell peppers or sprinkle in some red pepper flakes.
- Cheese Options – While cheddar and Monterey Jack work beautifully, feel free to experiment with pepper jack, mozzarella, or even a bit of Parmesan for extra depth.
- Pasta Swap – If you don’t have penne or rotini, no worries! Bowtie, fusilli, or even elbow macaroni work just as well.
- Meal Prep Friendly – This dish reheats beautifully, making it a great option for leftovers. Just add a splash of milk or cream when reheating to bring back that creamy texture.
Macronutrients
- Calories: ~550 per serving
- Protein: ~35g
- Carbohydrates: ~50g
- Fats: ~25g
- Fiber: ~5g
- Sodium: ~750mg
Bonus Pro Tips for the Recipe
- Let the Spices Bloom – When cooking the chicken, give the fajita spices a minute to toast in the pan before adding any liquids. This intensifies their flavor and makes the dish extra aromatic.
- Use Fresh Lime Juice – Fresh lime juice at the end adds the perfect tangy balance. Bottled lime juice just doesn’t have the same punch.
- Don’t Overcook the Pasta – Since the pasta continues to absorb liquid even after cooking, turn off the heat when it’s just al dente to avoid mushy noodles.
- Make It Extra Cheesy – For a richer, cheesier dish, stir in an extra handful of cheese right before serving.
- Customize the Heat Level – If you love spice, add some diced jalapeño or extra chili powder. For a milder version, reduce the chili powder and use mild cheese.
- Add a Crunchy Topping – Crushed tortilla chips or crispy bacon bits on top add a satisfying crunch to every bite.
“Fajita Pasta Fixes: Your Questions Answered”
Q: What should I serve with this recipe? A: This pasta is filling on its own, but a side of garlic bread, a fresh green salad, or roasted vegetables pairs beautifully with it.
Q: Can I make this dish healthier? A: Absolutely! Swap out the heavy cream for Greek yogurt or a lighter cream alternative. Use whole wheat pasta for extra fiber.
Q: How do I store and reheat leftovers? A: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth and warm it on the stove or microwave to keep it creamy.
Q: Can I use a different protein instead of chicken? A: Yes! Shrimp, ground turkey, or even tofu make great substitutions.
Q: Can I make this a dairy-free dish? A: Yes! Use coconut cream instead of heavy cream and opt for a dairy-free cheese alternative.
“One Last Bite: Wrapping It Up”
This creamy fajita pasta is everything you want in a weeknight meal—quick, delicious, and utterly satisfying. The blend of smoky, cheesy, and slightly spicy flavors makes it a dish you’ll crave again and again.
Whether you’re whipping it up for a family dinner or meal-prepping for the week, this one-pot wonder is sure to become a staple in your kitchen. Give it a try, and let me know how you make it your own!
