One-Pan Chicken Fajita Pasta

One-Pan Chicken Fajita Pasta is an easy Mexican chicken recipe that you can make on a busy weeknight. Seasoned chicken and fresh bell peppers in a creamy pasta make for a delicious dinner!

ONE-PAN CHICKEN FAJITA PASTA

This pasta is Italian meets Mexican in a creamy one-pan dinner. I have a love for one-pan dishes. 

I recently finished my second cookbook and took a one day break from cooking and was back at it. I felt like my cookbook was bootcamp and now I can just pump out pushups, or in this case recipes, with ease.

I still have so many ideas. Although I said this my last cookbook, who knows what the future holds.

You can use one color of bell pepper for the whole dish but I love a variety of colors for the eye.

SHORT PASTA

You can use any short pasta in this recipe like farfalle, penne, rigatoni, macaroni,…the list goes on.

OTHER FAJITA RECIPES:

• One-Pan Chicken Fajita Rice
• Easy Chicken Fajitas
• Fajita Quesadillas
• Fajitas on a Stick

OTHER ONE-PAN DINNERS:

• One-Pan Beef Burrito Skillet
• One-Pan Chicken Tortilla Bake
• One-Pan Chicken Enchilada Skillet
• Caprese Chicken Skillet
• One-Pot Bacon Broccoli Pasta
• One-Pan Mexican Chicken and Rice
• One-Pan Cheesy Chicken, Broccoli, and Rice
• One-Pot Sausage Broccoli Pasta
• Creamy Chicken Noodle Skillet
• One-Pan Monterey Chicken Pasta
• One-Pan Chicken and Spinach Orzo

One-Pan Chicken Fajita Pasta

4.69 from 19 votes

Print Pin Rate

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Servings: 6 servings

Ingredients

• 3 tablespoons olive oil, divided
• 1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces
• 1/2 teaspoon chili powder, divided
• 1/2 teaspoon ground cumin, divided
• 1 cup diced yellow onion
• 1 1/2 cups diced bell peppers, red, orange, green, or yellow
• 2 cups low-sodium chicken broth
• 1 cup salsa
• 1/2 cup heavy cream
• 8 ounces short pasta
• 1 lime, juiced
• 1 cup shredded cheddar cheese
• Optional Topping: sour cream, guacamole, chopped cilantro

Instructions

 

• In a large saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken to the pan and season the chicken breast pieces with about 1/2 teaspoon kosher salt or to taste. Sprinkle chicken with 1/4 teaspoon chili powder and 1/4 teaspoon cumin. Cook chicken 5-6 minutes or until cooked through. Remove from the pan and set aside on a plate.
• Add the remaining 1 tablespoon of olive oil and add the onion and bell peppers. Sprinkle with remaining 1/4 teaspoon chili powder and 1/4 teaspoon of cumin. Cook veggies over medium-high heat until soft. Remove from the pan and set aside with the chicken.
• Add the chicken broth, salsa, and cream to the pan. Add the pasta and cook covered for 15-20 minutes until pasta is done, stirring every so often, replacing the lid quickly so the heat doesn't escape.
• When pasta is done, stir in the lime juice and add the chicken and veggies back to the pan heating until warmed through.
• Stir in the cheese until melted and top with desired toppings.

Cuisine: Mexican

Course: Main Dishes

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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