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One Pot Chicken Fajita Pasta

A quick, creamy one‑pot pasta that combines classic fajita flavors with tender chicken for an easy weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 medium chicken breasts cut into strips or bite-size chunks
  • 1 red bell pepper seeded and thinly sliced
  • 1 yellow bell pepper seeded and thinly sliced
  • 1 green bell pepper seeded and thinly sliced
  • 1 large yellow onion thinly sliced
  • 2 tablespoons fajita seasoning
  • 1 teaspoon kosher salt
  • 4 cloves garlic minced
  • 3 cups chicken stock
  • 1 14.5-ounce can fire-roasted diced tomatoes with juices
  • 8 ounces dried pasta
  • 1/4 cup cream cheese
  • 1/4 cup cilantro minced
  • 1/2 cup shredded Mexican blend cheese

Instructions

  • Heat 3 tablespoons olive oil in a large 12-inch high-sided skillet over medium-high heat.
  • Add the chicken strips, sliced yellow onion, and sliced red, yellow, and green bell peppers to the skillet.
  • Sprinkle 2 tablespoons fajita seasoning and 1 teaspoon kosher salt over the mixture and stir to combine.
  • Sauté until the peppers begin to soften and the chicken starts to brown, about 4–6 minutes; the chicken does not need to be fully cooked yet.
  • Add the minced garlic and cook for about 30 seconds until fragrant.
  • Pour in 3 cups chicken stock and the 14.5-ounce can of fire-roasted diced tomatoes with their juices, then stir to combine.
  • Add 8 ounces dried pasta and bring the mixture to a boil.
  • Reduce heat to medium and simmer, stirring occasionally, for about 10 minutes or until the pasta is fully cooked; add a splash more chicken stock if the mixture becomes too dry before the pasta is done.
  • When the pasta is tender and the sauce is creamy but thick, stir in 1/4 cup cream cheese and 1/4 cup minced cilantro until melted and combined.
  • Sprinkle 1/2 cup shredded Mexican blend cheese over the top and allow the residual heat to melt it; optionally place the skillet under a broiler briefly if using an oven‑safe dish and you want the cheese browned.

Equipment

  • 12-inch high-sided skillet or large sauté pan
  • wooden spoon or spatula
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Notes

  • Use any short pasta like penne or rotini.
  • Adjust fajita seasoning to taste for spice level.
  • If the sauce thickens too much, add more chicken stock a little at a time.
  • Cut chicken into uniform pieces for even cooking.