One-Pot Chicken Fajita Pasta – A Creamy, Flavor-Packed Weeknight Dinner Everyone Loves
There’s something deeply satisfying about a one-pot meal that brings big flavor with minimal effort, and One-Pot Chicken Fajita Pasta is exactly that kind of recipe. Imagine everything you love about sizzling chicken fajitas—juicy strips of chicken, colorful bell peppers, caramelized onions, bold spices—and then picture all those flavors wrapped in a creamy, cheesy pasta sauce that clings to every bite. It’s cozy, comforting, vibrant, and unbelievably easy.
One of the best things about this dish is how seamlessly it blends Tex-Mex flavors with pasta night. You get that smoky warmth from fajita seasoning, the sweetness of sautéed peppers, a touch of heat, rich creaminess, and tender noodles—all cooked together so every ingredient absorbs the full depth of flavor. No separate pans, no colanders, no complicated layering. Just one pot, one simmer, and dinner is ready.
This is the kind of weeknight dinner that fills your kitchen with an irresistible aroma. As soon as the peppers hit the pan and the spices bloom, everyone will wander into the kitchen asking what you’re making. And the best part? Cleanup is minimal. The pasta cooks right in the same pot with the chicken and broth, soaking up all that seasoned goodness. The final splash of cream and melted cheese take it from delicious to outrageously good—a creamy fajita pasta that feels indulgent but still fresh thanks to the peppers, lime, and cilantro.
Whether you’re feeding a family, meal-prepping for busy work days, or just craving something bold and satisfying, this one-pot pasta is guaranteed to be a repeat dinner. Below you’ll find the full recipe, complete with ingredients, step-by-step instructions, helpful tips, variations, serving ideas, and more.
Ingredients:
- 1 pound chicken breast, sliced into thin strips
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 12 ounces penne pasta (or any short pasta)
- 3 ½ cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese (optional for heat)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Cook the chicken. Heat olive oil in a large pot or deep skillet over medium-high heat. Add sliced chicken and season with half the fajita seasoning. Cook until lightly browned and mostly cooked through. Remove chicken and set aside.
- Sauté peppers and onions. Add sliced onions and bell peppers to the same pot. Cook until softened and slightly charred around the edges. Add garlic and cook 1 minute.
- Add pasta and liquids. Return chicken to the pot. Add uncooked pasta, chicken broth, remaining fajita seasoning, salt, and pepper. Stir well.
- Simmer. Bring the mixture to a boil, then reduce heat and cover. Cook 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Make it creamy. Stir in heavy cream, cheddar cheese, and pepper jack until melted and smooth.
- Finish with lime. Add lime juice and stir to brighten flavors.
- Serve. Garnish with cilantro and extra cheese if desired.
One-Pot Chicken Fajita Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large pot. Add sliced chicken and half the fajita seasoning; cook until browned.
- Add sliced peppers and onions; sauté until softened. Add garlic.
- Return chicken to pot. Add pasta, broth, remaining seasoning, salt, and pepper; stir well.
- Bring to a boil; cover and simmer 12–15 minutes until pasta is tender.
- Stir in heavy cream, cheddar, and pepper jack until melted.
- Add lime juice and stir. Garnish with cilantro before serving.
Notes
Tips & Tricks
- Cut the chicken thin: Thin strips cook quickly and stay tender.
- Use pre-sliced peppers: Saves time on busy nights.
- Don’t skip the lime: It balances the richness and adds freshness.
- Add more heat: Stir in jalapeños, chili flakes, or use spicy pepper jack cheese.
Variations
- Steak Fajita Pasta: Swap chicken for thin strips of seared steak.
- Shrimp Fajita Pasta: Add shrimp in the last 5 minutes of cooking.
- Veggie Version: Skip the chicken and add mushrooms, zucchini, or black beans.
- Extra Creamy: Add an additional ½ cup of cream or cream cheese.
Serving Suggestions
- Serve with warm tortillas on the side for scooping.
- Add guacamole or sliced avocado on top.
- Pair with a crisp salad or roasted corn.
- Add a sprinkle of cotija cheese for a Tex-Mex twist.
Storage Information
- Refrigerate: Up to 4 days.
- Freeze: Pasta may soften slightly but still freezes well for up to 2 months.
- Reheat: Add a splash of broth or cream before reheating to restore creaminess.
FAQ
Can I use rotisserie chicken?
Yes—add at the end with the cream since it’s already cooked.
Can I use milk instead of cream?
It works, but the sauce will be thinner. Half-and-half is a better substitute.
Can I use gluten-free pasta?
Absolutely—just monitor the liquid level, as gluten-free pasta absorbs differently.
History / Fun Facts
Fajitas originated in Texas with Mexican ranch workers who grilled strips of skirt steak. Over time, fajita seasoning became a Tex-Mex staple, expanding to chicken, shrimp, and vegetarian versions. One-pot pasta recipes gained popularity for their convenience, and blending the two ideas—fajita flavors with a creamy pasta base—created a modern comfort food favorite loved across North America.
