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White bowl of Chicken Fajita Pasta with gray napkin on the side on dark wood table

Chicken Fajita Pasta (One-Pot 30-Minute Meal)

BY: Michele
PUBLISHED: Jun 24, 2019
UPDATED: Aug 17, 2021
10 Reviews / 4.8 Average
7 Comments
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Chicken Fajita Pasta is an easy creamy, cheesy chicken and pasta one-pot meal with Mexican Fajita-spiced chicken, pasta, onions, and bell peppers in a creamy, cheesy sauce that can be on the table in 30 minutes!

White bowl with Chicken Fajita Pasta with sliced red and green bell peppers on a dark wood table with a gray napkin and red, yellow and green bell peppers in the background.

Are you tired of boring chicken dinners? Are you looking for an easy yet delicious recipe to spice up a weeknight dinner? Then you found the right recipe.

This Chicken Fajita Pasta recipe is bursting with smoky, spicy, savory flavor and a creamy cheesy sauce. 

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What Makes This Chicken Fajita Pasta Recipe Work?

This Chicken Fajita Pasta recipe is creamy, cheesy and easy to make because the whole meal is cooked in one pot. It is also delicious and has a little smoky heat and a little kick from the adobo sauce from the chipotle chilies and the diced tomatoes and chilies. Furthermore, you can have this recipe on the table in about 30 minutes and have only 1 pot to wash after dinner.

In addition, I include variations of this recipe so you can switch it up and the family will think that it is an entirely different dish. If you, or someone else, is looking for low carb versions, I even include a couple of options for the low carb lovers.

White bowl with Chicken Fajita Pasta with red and green bell peppers and garnished with chopped green onions and cilantro with a gray napkin on dar, wood table.

What Ingredients Do I Need To Make Chicken Fajita Pasta?

  • 2 boneless, skinless chicken breasts
  • 2 Tablespoons Fajita Seasoning (Either Homemade Fajita Seasoning or store-bought)
  • Salt and Pepper To Taste
  • 1 onion, sliced
  • 1 red and 1 green bell pepper, sliced
  • 1 clove garlic, minced
  • 2 cups chicken broth (I use unsalted chicken broth)
  • 1/2 cup heavy cream
  • 1 (10-1/2-ounce can) diced tomatoes and chilies (like Ro*Tel)
  • 2 teaspoons adobo sauce from a can of chipotle chilies. 
  • 2 cups shredded Mexican Blend Cheese

How To Make Chicken Fajita Pasta

  1. Chop boneless, skinless chicken breasts into 1″ cubes
  2. Season the chicken with the Fajita Seasoning.
  3. Add oil to a Dutch oven or large, deep skillet on the stove over medium heat.
  4. When the oil is hot, add the chicken and cook for 3 minutes and then turn and cook for another 3 minutes. Remove chicken and set aside.
    Step By Step Instructions for preparing the chicken in the Chicken Fajita Pasta recipe
  5. Add onion and bell peppers and cook for 5 minutes. Add 2 teaspoons minced garlic and stir to cook for about 1 minute.
  6. Add chicken back into the pan.
  7. Pour in chicken broth, heavy cream, diced tomatoes and chilies (Ro*Tel), 2 teaspoons adobo sauce from a can chipotle chiles, and pasta. 
  8. Cover and cook for 20 minutes.
  9. Remove from heat and stir in shredded Mexican Blend cheese.
  10. Garnish with chopped green onions, cilantro, or your favorite toppings.
    Chicken Fajita Pasta - Step by Step Photo Instructions Steps 5 - 10

How To Garnish Chicken Fajita Pasta

Garnish Chicken Fajita Pasta with any of these toppings just before serving.

Close Up photo of finished Chicken Fajita Pasta recipe in the skillet

Variations

  • Cajun Chicken and Pasta – Follow the instructions above, except instead of using Fajita Seasoning to season the chicken, use my Cajun Blackening Seasoning and transform this recipe into Cajun Chicken and Pasta.
  • Chicken Fajita Salad – Low Carb Variation – Cook the chicken and vegetables (Steps 1 – 6) and don’t add chicken broth or pasta. Instead, top mixed salad greens with the Fajita Chicken and vegetables.
  • Chicken Fajita Zoodles – For another low carb variation, you could skip the pasta and use spiralized zucchini (or zoodles) instead. 

Time-Saving Tips:  

  • Chop or slice vegetables right after you bring them home from the grocery store and store in air-tight containers in the refrigerator so they are ready to use for a quick weeknight dinner.
  • Buy pre-chopped or pre-sliced vegetables from the grocery store.
  • Cube chicken after you bring it home from the grocery store and store in plastic zip-top bags or in airtight containers in the refrigerator until you are ready to use. Recommend using within 3 days (or before the Use by or Sell by date.)
  • Make the Homemade Fajita Seasoning ahead of time and have ready to use whenever you are ready to cook.

What To Serve With Chicken Fajita Pasta

Frequently Asked Questions

  • Which Type of Pasta Should I Use?
    • Use Rotini, Penne, or any other short-cut pasta.
  • I Can’t Find Diced Tomatoes and Chilies.
    • Then use 1 can diced tomatoes and 1 can green chilies.
  • How Do I Store Leftover Chicken Fajita Pasta?
    • Store it in an airtight container and refrigerate for up to 3 days.
  • Can I Freeze Leftover Chicken Fajita Pasta?
    • Yes! Transfer the Chicken Fajita Pasta in a freezer-safe container and freeze up to a month.

More Mexican Recipes To Try

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Recipe

White bowl with Chicken Fajita Pasta with red and green bell peppers and garnished with chopped green onions and cilantro with a gray napkin on dar, wood table.
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4.80 from 10 votes

Chicken Fajita Pasta Recipe

Chicken Fajita Pasta is an easy creamy, cheesy chicken and pasta one-pot meal with Mexican Fajita-spiced chicken, pasta, onions, and bell peppers in a creamy, cheesy sauce that can be on the table in 30 minutes!
Course Main Dishes
Cuisine Mexican
Keyword Chicken Fajita Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 433kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 1 Tablespoon oil
  • 2 boneless, skinless chicken breasts (cut into 1" (bite-sized) cubes
  • 2 Tablespoons fajita seasoning (Either Homemade or Store-Bought)
  • Salt and pepper to taste
  • 1 onion (sliced)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 2 cloves garlic (minced)
  • 2 cups chicken broth (See Note below)
  • 1/2 cup heavy cream
  • 2 teaspoons adobo sauce (See Note below)
  • 1 (10-ounce) can diced tomatoes and chilies (like RO*TEL)
  • 2 cups Mexican Blend shredded cheese
  • 8 ounces rotini pasta (See Note below)

Instructions 

  • Season the chicken with the Fajita Seasoning.
  • Add oil to a Dutch oven or large, deep skillet on the stove over medium heat.When the oil is hot, add the chicken and cook for 3 minutes and then turn and cook for another 3 minutes. Remove chicken and set aside.
  • Add onion and bell peppers and cook for 5 minutes. Add 2 teaspoons minced garlic and stir to cook for about 1 minute.
  • Add chicken back into the pan.
  • Pour in chicken broth, heavy cream, diced tomatoes and chilies (Ro*Tel), 2 teaspoons adobo sauce from a can chipotle chiles, and pasta. 
  • Cover and cook for 20 minutes.
  • Remove from heat and stir in shredded Mexican Blend cheese. Garnish with chopped green onions, cilantro, or your favorite toppings.

Notes

NOTE 1: Use either store-bought or Homemade Fajita Seasoning. Be aware that some Fajita Seasoning mixes are very salty, which means that you may have to adjust (reduce( the amount of salt elsewhere in the recipe.
NOTE 2: Feel free to use or add yellow or orange bell peppers as well. Any combination of green, red, orange, or yellow would work. Also, save time by slicing the vegetables ahead of time.
NOTE 3: I recommend using an unsalted or reduced salt chicken broth because the Fajita seasoning will have plenty of salt in it, and also using the unsalted version gives you more control over how much or how little salt you want in the dish.
NOTE 4: The adobo sauce is the sauce that canned chipotle peppers are in. If you would like it spicier, then add a diced chipotle pepper to the sauce.
NOTE 5: If you can’t find RO*TEL or Diced Tomatoes with chilies, just buy 1 can diced tomatoes and 1 can diced chilies.
NOTE 6: I used rotini pasta, but you could use penne pasta or any other short cut pasta.
NOTE 7: Garnish with your choice of toppings, such as, chopped cilantro, chopped green onions, pico de gallo, chopped avocados, or whatever you like.

Nutrition

Calories: 433kcal | Carbohydrates: 34g | Protein: 23g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 888mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 48.8mg | Calcium: 284mg | Iron: 1.3mg

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Reader Interactions

Comments

  1. Laura Arteaga says

    Thanks for this recipe, made it for my family and it was delicious! Will be making it again soon 🙂

    Reply

  2. Stephanie says

    I love quick one-pot meals! This is perfect for those crazy nights that we don’t have much time between school and scouts. And one pan means I don’t have to spend a lot of time cleaning.

    Reply

  4. Sharmila Kingsly says

    Just tried the Pasta… We all loved it especially the kids.. I’m definitely going to repeat them !!

    Reply

  6. Diane says

    Someone gave me a bag of frozen fajita strips (chicken) would they work in this recipe? Looking for ways to use these chicken strips other than the usual.

    Reply

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