I’m so excited to share this One-Pan Chicken Fajita Pasta Recipe with you because it’s one of those magic meals that feels indulgent yet comes together without much fuss. The combination of tender chicken, vibrant bell peppers, and that creamy, spicy sauce all mingling with perfectly cooked pasta is just pure comfort in a bowl. I love how everything cooks up in one pan, which means less cleanup and more time to enjoy your meal and company.
This dish works wonders on busy weeknights when you want something flavorful but don’t want to stand in the kitchen forever. It’s also a great recipe to customize — whether you like it a little spicier or loaded up with extra veggies, the One-Pan Chicken Fajita Pasta Recipe adapts beautifully. Plus, it’s a total crowd-pleaser; my family goes crazy for it, and I bet yours will too!
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks in one skillet, saving you time on dishes and prep.
- Bold, Flavorful Sauce: The fajita seasoning combined with tomatoes and cream creates a rich, inviting sauce.
- Customizable Ingredients: You can swap veggies or spice levels to suit your family’s taste.
- Perfect For Weeknights: Quick and easy to make but impressive enough for guests.
Ingredients You’ll Need
When I gather ingredients for this One-Pan Chicken Fajita Pasta Recipe, I like to pick fresh, colorful veggies and a good quality chicken breast. The combination of broth and crushed tomatoes creates a flavorful base that lets the pasta soak up all that goodness.
- Extra-virgin olive oil: Adds a nice richness and helps brown the chicken beautifully.
- Boneless, skinless chicken breasts: Easy to cut into bite-sized pieces, cooks quickly and stays juicy.
- Bell peppers (any color): I love using red and yellow for sweet notes and vibrant color.
- Red onion: Adds a mild but flavorful sharpness that balances the dish.
- Fajita seasoning: The star spice blend — feel free to boost it if you like extra heat.
- Low-sodium chicken broth (or water): Keeps the dish from being too salty and enriches the sauce base.
- Crushed tomatoes: Provides tang and depth without overpowering.
- Dried rotini or fusilli pasta: These shapes hold onto the sauce well and cook evenly.
- Heavy cream: I warm it slightly to avoid curdling and to give the sauce a silky finish.
- Kosher salt and freshly ground black pepper: Essential for seasoning everything just right.
- Shredded pepper Jack cheese (optional): I love topping with this for a little melty, spicy kick.
Variations
I like to switch things up depending on what I have in the fridge or what my family is craving. This One-Pan Chicken Fajita Pasta Recipe is super flexible, so you can make it your own with just a few tweaks.
- Spicy Version: I’ve added extra chili powder or a splash of hot sauce to kick it up a notch — my family loves the extra heat!
- Vegetarian Twist: Swap chicken for sautéed mushrooms or black beans and double down on the veggies for a hearty meatless meal.
- Dairy-Free: Use coconut milk instead of heavy cream and skip the cheese for a creamy but vegan-friendly sauce.
- Extra Veggies: Sometimes I toss in zucchini or corn for added texture and freshness.
How to Make One-Pan Chicken Fajita Pasta Recipe
Step 1: Brown the Chicken Perfectly
Start by heating your olive oil in a large, deep skillet over medium-high heat. Once hot (but not smoking), toss in the cubed chicken. I like to give it a gentle stir every couple of minutes so the chicken browns evenly without sticking. After about 5 minutes, you should see a nice golden crust on all sides — that’s flavor magic happening! Transfer the chicken to a plate and set it aside while you move on.
Step 2: Cook the Vegetables Until Tender
Using the same skillet (no need to wash it!), add your chopped bell peppers and red onion. The leftover chicken bits on the bottom give the veggies extra flavor as they soften. Stir frequently for about 3 minutes — you want them softened but still a bit crisp to keep texture in the dish. Next, sprinkle in your fajita seasoning and cook for another 30 seconds until fragrant. That little burst of spice elevates the whole pasta.
Step 3: Simmer the Pasta in Sauce
Clear the skillet again by moving the veggies on your plate with the chicken, then pour in the chicken broth and crushed tomatoes. Give everything a good stir, scraping up any tasty brown bits from the pan bottom — these add so much flavor! Bring the mixture to a boil, then stir in the dried pasta. Lower the heat to medium and let it simmer, stirring occasionally, until the pasta is just tender but still has a little bite, about 7 minutes. This step is key — overcooking the pasta here will make it mushy when you finish cooking later.
Step 4: Finish by Adding Cream and Combining Everything
Now stir in the warmed heavy cream to create a silky sauce that coats every piece of pasta. Gently add back in the browned chicken and cooked vegetables. Cover the skillet and lower the heat to medium-low, letting everything mingle together for about 5 minutes until the chicken is cooked through. Taste and adjust salt and pepper—it makes all the difference here. If you like, sprinkle with shredded pepper Jack cheese just before serving for a melty, spicy boost.
Pro Tips for Making One-Pan Chicken Fajita Pasta Recipe
- Warm the Cream: I discovered warming the cream a bit in the microwave prevents it from curdling when added to the hot skillet.
- Don’t Overcook Pasta: Cooking the pasta exactly to al dente in the sauce is key to avoid mushy texture after simmering with chicken.
- Use a Large Skillet: A deep-sided pan helps everything cook evenly without crowding, so don’t skip this!
- Adjust Seasoning at the End: You’ll want to taste before serving and add salt or pepper to lift all flavors.
How to Serve One-Pan Chicken Fajita Pasta Recipe
Garnishes
I usually like topping each plate with a sprinkle of shredded pepper Jack cheese — the melty, spicy cheese adds just the right touch. Fresh chopped cilantro or a squeeze of lime juice brightens the whole dish and adds a fresh contrast to the creamy sauce. If you’re feeling adventurous, add a dollop of sour cream or some sliced jalapeños for a bit more heat.
Side Dishes
Since this pasta is pretty hearty on its own, I like pairing it with something light like a simple green salad or steamed broccoli to balance the richness. Occasionally, a side of warm corn tortillas can help scoop up any saucy leftovers left on the plate — because who doesn’t love a little extra?
Creative Ways to Present
For a special dinner, I’ve served this One-Pan Chicken Fajita Pasta Recipe in individual mini cast iron skillets. It’s fun, rustic, and everyone feels like they have their own personalized dish. Another idea is layering it in a pasta bake with cheese on top and popping it under the broiler for a crispy finish—perfect for cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Chicken Fajita Pasta stores really well in an airtight container in the fridge for up to 4 days. I like to cool it completely before sealing to keep the pasta from getting soggy. When you’re ready to eat, it’s an easy, satisfying lunch or quick dinner fix.
Freezing
I’ve frozen this pasta a couple of times, and it’s best to freeze it without the cream or cheese, then add those fresh when reheating. Freeze in portion-sized containers and thaw overnight in the fridge for the best texture.
Reheating
To reheat, transfer leftovers to a pot over medium-low heat with a splash of water or chicken broth to loosen up the sauce. Cover partially and stir every few minutes until warmed through. This method keeps the pasta from drying out and brings back that creamy consistency you love.
FAQs
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Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs will add a bit more richness and stay extra juicy. Just make sure to cut them into uniform pieces and check for doneness since thighs may take a minute longer to cook through than breasts.
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Is it possible to make this recipe dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk or a creamy non-dairy alternative, and skip the cheese topping or use a dairy-free cheese to keep it flavorful and creamy without dairy.
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What pasta works best for the One-Pan Chicken Fajita Pasta Recipe?
I prefer rotini or fusilli because their shapes hold onto the sauce well, but penne or shells would also work great. Just stick to dried pasta and avoid fresh pasta here since it’ll cook differently in the sauce.
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How spicy is the dish with the fajita seasoning?
The standard fajita seasoning adds a mild to medium heat, but it’s easy to adjust. If your fajita mix is mild, adding a pinch of cayenne or chili powder can ramp up the spice to your liking.
Final Thoughts
This One-Pan Chicken Fajita Pasta Recipe has become a staple in my kitchen because it combines bold flavors and straightforward cooking into a dish that everyone loves. I hope you give it a try on one of your busy nights and find it as comforting and easy as I do. When you do, I’d love to hear how you personalized it — that’s the beauty of recipes like this; they’re a starting point for your own delicious creations!
Print
One-Pan Chicken Fajita Pasta Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This One-Pan Chicken Fajita Pasta is a flavorful and easy dinner recipe combining tender chicken, sautéed bell peppers and onions, and a creamy tomato sauce with classic fajita seasoning. Perfect for a weeknight meal, this dish is cooked entirely in one skillet, making cleanup a breeze. The creamy, cheesy pasta is both comforting and packed with Tex-Mex flavor.
Ingredients
Protein
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
Vegetables
- 2 bell peppers (any color), stemmed, seeded, and chopped
- 1 medium red onion, finely chopped
Pantry & Seasonings
- 2 tablespoons extra-virgin olive oil
- 1 (1-ounce) package fajita seasoning
- 2 1/2 cups low-sodium chicken broth or water
- 1 (15-ounce) can crushed tomatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Pasta & Dairy
- 12 ounces dried rotini or fusilli pasta
- 1/2 cup heavy cream, warmed slightly in the microwave
- Shredded pepper Jack cheese, for topping (optional)
Instructions
- Brown the chicken: Heat the olive oil in a large, deep-sided skillet over medium-high heat. Add the cubed chicken and cook, tossing occasionally, until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside on a plate.
- Cook the vegetables: In the same skillet, add the chopped bell peppers and red onion. Cook, stirring frequently, until the vegetables are just softened, about 3 minutes. Stir in the fajita seasoning and continue cooking for about 30 seconds, until fragrant. Transfer the vegetables to the plate with the chicken.
- Cook the pasta: Pour the chicken broth and crushed tomatoes into the empty skillet, stirring and scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil. Once boiling, stir in the dried rotini or fusilli pasta. Reduce heat to medium and simmer, uncovered, stirring occasionally, until pasta is just al dente, approximately 7 minutes or according to package instructions.
- Finish and serve: Stir the warmed heavy cream into the skillet. Return the cooked chicken and sautéed vegetables back to the skillet. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the chicken is cooked through and flavors meld, about 5 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Garnish and serve: Portion the pasta into bowls and top with shredded pepper Jack cheese if desired. Serve immediately for best flavor and texture.
- Storage and reheating: Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, place leftovers in a pot over medium-low heat, add a few tablespoons of water, cover partially, and stir occasionally until heated through.
Notes
- Use any color of bell peppers according to preference or availability for different flavor and color variations.
- Adjust the amount of fajita seasoning based on your taste preference or use homemade seasoning for a fresher flavor.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or a dairy-free alternative, though texture may vary.
- To make this dish gluten-free, use gluten-free pasta instead of rotini or fusilli.
- Make sure to warm the heavy cream slightly before adding to avoid curdling in the hot skillet.
- Leftovers reheat well, but add moisture when reheating to keep the pasta creamy.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 520
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
