This chicken fajita pasta recipe is loaded with all the good things. Tender and juicy chicken pieces cooked in scrumptious fajita seasoning and veggies. Add pasta, tomatoes with chilies and a little cream and you have a fajita pasta skillet.
We absolutely love pasta recipes, they are so easy and go well with all the veggies! From our Spicy Vodka Pasta, Zesty Italian Pasta Salad, to Baked Pepperoni Pasta - there's something for everyone and guaranteed to satisfy even picky eaters.
Just like one of our favorite recipes Cheesy Taco Pasta or Chicken Broccoli Pasta, this easy delicious Mexican pasta recipe is cooked all in one pot.
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Ingredients
- Chicken - Boneless skinless chicken breasts are easy to cook for this easy pasta dish, although you could use boneless chicken thighs or even use rotisserie chicken or leftover shredded chicken.
- Fajita Veggies - Using a tricolor choice of colorful bell peppers (red bell pepper, yellow pepper, and green bell pepper) provides a lovely display of color in this creamy chicken fajita pasta. I’ve also included Ro-Tel tomatoes for a kick of heat. Jalapeno peppers would also provide extra heat to this dish if you like.
- Aromatics & Seasoning - This chicken fajita chicken recipe wouldn’t be the same without the delicious flavors provided by diced yellow onion, garlic (minced and powder), broth, onion powder, salt, and fresh cracked black pepper, and a packet of fajita seasoning. You could easily make your own homemade fajita seasoning.
- Heavy cream - This adds extra flavor to the dish and also thickens the sauce.
- Pasta - I’ve used penne pasta as my choice of dry pasta, but you can use any other kind you prefer.
- Pasta - I’ve used gluten free penne pasta as my choice of dry pasta, but you can use any other kind you prefer. Barilla tastes no worse than any regular gluten pasta, this is the real deal! Also one of my go to pastas lately is the red lentil pasta - tastes like real pasta and as a bonus has plant based protein included.
- Garnish - Sliced green onions and fresh cilantro are great garnish options for serving this one pot chicken fajita pasta.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Add 2 tablespoons of olive oil to a large skillet or pot over medium high heat. The skillet or pot should be deep enough to cook the pasta with 2 cups of broth.
Once the oil is hot and sizzling, add chicken and cook until no longer pink. Drain chicken juices.
Place back on the stovetop and sprinkle ½ of the fajita seasoning over the chicken. Stir to combine.
Continue cooking chicken until cooked through (a couple of minutes). Transfer the cooked chicken on to a plate while you move to the next step.
Add remaining olive oil to the skillet and saute onions, bell peppers with the remaining fajita seasoning. Cook for about 5 minutes (or until peppers start to become wilted but still keep shape).
Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Transfer the veggies to a separate plate.
Reduce heat to medium-low (important as we will be adding cream now and it can curdle with high heat). Add broth, chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and pasta. Stir to combine. Bring liquid to a a gentle boil.
Cover the skillet with a lid and simmer for 12-15 minutes stirring a couple of times during this time. Cook the pasta al dente.
Creamy pasta will continue to cook later on as well so it is important to not overcook it at this point.
You’ll still have sauce/liquid in the pan, and it is fine, the pasta will absorb more moisture as it stands.
Stir in veggies and chicken. Let cook on low for 2-3 minutes. Remove from the heat and serve with fresh herbs (cilantro and scallions) and black cracked pepper.
Tips
- A heavy bottom Dutch oven or a large wide skillet can be used for this ''one-pot'' pasta recipe. Anything will work that will fit this amount of pasta with broth that it is cooked in.
- Boneless chicken breast or chicken thighs work best here!
- Cut the chicken pieces into uniform sizes so that they all cook evenly simultaneously.
- This dish isn’t very hot but mildly spicy. If you enjoy more heat in your food, consider adding canned green chilies or fresh ones in addition to those already in the Ro-Tel tomatoes. You can even add jalapenos if you wish.
- Don't overcook the pasta. It is always better to undercook the pasta if not sure, as it will continue to cook in the sauce.
Freezing and Storing Instructions
This Creamy Chicken Fajita Pasta is best enjoyed right after making it.
However, to save for later, you can store the pasta in an airtight container in the refrigerator for up to 3 days.
Pasta will absorb a lot of sauce while it stands, to thin it out add milk or chicken broth when reheating. I don't recommend freezing creamy based sauces.
Thank you so much for reading how to make creamy chicken fajita pasta recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
Did you make this recipe? Please leave a rating and a comment below. Thank you!
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📖Recipe
Creamy Chicken Fajita Pasta
Ingredients
- 3 tablespoons olive oil divided
- 3 boneless skinless chicken breasts or chicken thighs cut into bite-size pieces
- 1 1.25-ounce packet fajita seasoning (about 2½ tablespoons), divided
- 1 large yellow onion diced
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1 tablespoon heaping of garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups water
- 1 tablespoon Better Than Bouillon chicken base
- ½ cup heavy cream
- 1 10-ounce can Rotel tomatoes
- 8 ounces gluten free pasta uncooked
- salt and fresh cracked pepper to taste
- green onions sliced for garnish
- fresh cilantro minced for garnish
Instructions
- Add 2 tablespoons of olive oil to a large skillet or pot over medium high heat. The skillet or pot should be deep enough to cook the pasta with 2 cups of broth.
- Once the oil is hot and sizzling, add chicken and cook until no longer pink. Drain chicken juices.
- Place back on the stovetop and sprinkle ½ of the fajita seasoning over the chicken. Stir to combine. Continue cooking chicken until cooked through (a couple of minutes). Transfer the cooked chicken on to a plate while you move to the next step.
- Add remaining olive oil to the skillet and saute onions, bell peppers with remaining fajita seasoning. Cook for about 5 minutes (or until peppers start to become wilted but still keep shape).
- Add the minced garlic and continue to cook for an additional 1 to 2 minutes. Transfer the veggies to a separate plate.
- Reduce heat to medium-low (important as we will be adding cream now and it can curdle with high heat). Add broth, chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and pasta. Stir to combine. Bring liquid to a a gentle boil.
- Cover the skillet with a lid and simmer for 12-15 minutes stirring a couple of times during this time. Cook the pasta al dente. Pasta will continue to cook later on as well so it is important to not overcook it at this point.
- You’ll still have sauce/liquid in the pan, and it is fine, the pasta will absorb more moisture as it stands.
- Stir in veggies and chicken. Let cook on low for 2-3 minutes. Remove from the heat and serve with fresh herbs (cilantro and scallions) and black cracked pepper.
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Easy One Pot Creamy Chicken fajita pasta