One-Pot Chicken Fajita Pasta

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A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

A Mexican-inspired pasta dish… Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

One-Pot Chicken Fajita Pasta – an easy Mexican inspired pasta dish!

Chicken fajitas always reminds me of my husband, it’s the first dish he ever cooked for me when we were dating and it’s the only dish he orders if we go out for Mexican! So naturally a pasta dish, with chicken, peppers and spices was well received at home when I made this dish. Tommy had the idea to add avocado to the dish, because he loves guacamole with his fajitas and loved it!

This was inspired from my friend Amanda’s recipe over at Kevin & Amanda which I adapted and changed slightly to make a little lighter. I loved how easy this was to make all in one pot, including the pasta!

A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!
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4.91 from 74 votes
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One-Pot Chicken Fajita Pasta

8
9
8
SP
390 Cals 29 Protein 43 Carbs 12 Fats
Total Time: 30 mins
Yield: 5 servings
COURSE: Dinner
CUISINE: American
A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

Ingredients

  • 2 tsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 large white onion, sliced
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 cups less-sodium chicken broth
  • 1 10-oz can Mild Ro-Tel Diced Tomatoes & Green Chiles
  • 7 oz pasta, use gluten-free pasta for GF
  • 1/2 cup light sour cream
  • 1 scallion, diced
  • 2 tablespoons chopped cilantro
  • 4 oz diced avocado, from 1 small

Instructions

  • Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
  • In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
  • Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
  • When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
  • Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
  • Remove from heat and transfer to the plate with the chicken.
  • In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
  • Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
  • Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

Nutrition

Serving: 11/2 cups, Calories: 390kcal, Carbohydrates: 43g, Protein: 29g, Fat: 12g, Cholesterol: 76mg, Sodium: 754mg, Fiber: 6g, Sugar: 4g
Blue Smart Points: 8
Green Smart Points: 9
Purple Smart Points: 8
Points +: 10
Keywords: Chicken Fajita Pasta, chicken pasta
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One-Pot Chicken Fajita Pasta – an easy Mexican inspired pasta dish!

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294 comments

  1. Just wanted to say that I’ve been making this dish for over 4 years now and it’s still in my top 3 of all time. Might even be #1! Almost have it memorized. I have started using about 24oz of chicken instead of 16oz, and adding an extra orange bell pepper to pump up the nutrients, portion size, and color. 🙂

  2. Can you make this in a crock pot?

  3. Oh my gosh Gina this is amazing. It is dishes like this that make me glad I do WW and not Keto!! So delicious and filling. Even my husband liked it. I have every one of your cookbooks and can’t wait til December for the next!!! Thank you!!! 

  4. Skipped the sour cream and used a small amount of texmex cheese instead. Excellent! I’m 

  5. So delicious, it is hard not to have a double portion. Thank you Gina for such a savory meal. My avocado wasn’t ripe but didn’t miss it.

  6. This was such a hit! With all the positive comments I can’t imagine why anyone wouldn’t try this recipe. I added a bit more broth & cilantro & subbed rice for the pasta since I was out of pasta & didn’t’ want to make a grocery run. It was great. Can’t wait to try again with the pasta.

  7. Thanks for sharing. Will be making this soon. Sounds amazing!

  8. Made this for dinner tonight, it was so good. It’s more than just a skillet meal, great flavor and very satisfying. I highly  recommend this recipe.  

  9. Such a yummy dish!!! Can you do this in slow cooker?

  10. It should’ve read full fat sour cream, not four

  11. This was fantastic! My husband is on his second helping.. I had rotisserie chicken, which I used instead of raw. The seasoning was all added to the veggies, less a little salt, due to the chicken. We only had four sour cream, oh well!  My avocado was bad, so we had the scallion. My hubby had shredded cheddar on his, and I added chipotle flakes to mine. I’ll definitely be making this again! I have the recipe in your new book, One and Done. We had the Asian Chicken wraps the other night, also great!

  12. Can this be adapted into an instant pot recipe? It is too hot to cook in my kitchen! Thank you!

  13. Made this tonight for the first time. It is fabulous and easy! Hearty, healthy, and delicious! I can’t ask for more than that. Yum!

  14. LOVE, LOVE, LOVE THIS!!! 
    Only thing is the recipe calls for peppers and onions to be sliced when it’s really diced/chopped. Just a little typo! Thank goodness for your wonderful photo taking to make sure I’m not making it wron! 

  15. This doesn’t feel like a “skinny” meal at all! It is creamy and flavorful and the serving size is generous! Definitely looking forward to eating the leftovers!

  16. Thank you for this recipe! It was easy to follow and well written. My 10 year old ate it up! I read the comments and used plain organic Greek yogurt in place of sour cream and it turned out great too! I added a lot more cilantro bc we love cilantro. Seasoning was perfect and not too spicy.

  17. Made this tonight and it was FABULOUS! Just the right amount of spices. Thanks Gina!

  18. I have made this many times and it is delicious. Has anyone tried it with a GF pasta that says to rinse it? Would you just use a different GF pasta or do you think it would work just fine? I’ve been torn.

  19. Really flavorful! I used a little extra broth but otherwise followed recipe exactly. Easy, minimal dishes. A keeper!

  20. Looks amazing! Adding it to my meal plan this week! Does your WW points calculation include the avocado?

  21. Super yummy! Quick and easy to make. My husband had 3 bowls! LOL!

  22. Thank you so much, Gina! We just had this, it was super tasty 🙂

  23. Very savory and filling meal! I used greek yogurt instead of sour cream, lentil pasta for extra protein, and sprinkled cheese on top to make it gooey.  I’m looking forward to lunch all this week!

  24. DELICIOUS!!! Easy to make and clean up 🙂

  25. It was great with so much flavor! My husband loved it too! Will make again in future.

  26. My whole family loved it!  Thanks!

  27. Loved this! My entire family enjoyed this. Will definitely make again. 

  28. I have no idea why you will not accept my email address, l have used it for years with no problems?

    • I’ve got you in! Please let me know if you do not start receiving emails. 🙂

      • This was delicious, i had tried another recipe for fajita pasta that called for heavy cream and used packet fajita seasoning. This recipe was sooo much better, i didnt add the scallions at the the end but addition of the cilantro and avocado were perfect and gives it that fresh hit. My 18 month old loved it, it wasnt spicy. I will definitely be using this recipe from now on. Thank you

  29. Holy crap this was so good! I randomly had this recipe pop up on my Facebook feed. I had left over chicken breasts that were seasoned with pretty much the same spices this recipe calls for (+ 1/2 tsp cayenne) and left over penne pasta. I had planned on just making chicken Alfredo then saw this. I happened to have peppers and onions already chopped along with fresh cilantro. I also had some tomatoes to use up so diced those up as well instead of using canned. This seriously panned out perfectly and was a delicious dinner! I will definitely add this to my rotation, I never make pasta besides boring spaghetti or Alfredo. Thanks for your awesome recipes!

  30. Who knew skinny could taste so good?  Really enjoyed this meal and so did my husband. 

  31. This was great! I used Greek yogurt instead of sour cream and added some chili flakes to spice it up. 

  32. This was excellent!! Will definitely be added to the meal rotation. 

  33. When I typed the recipe into Weight Watchers, it gave me 4 Blue Points, not 8 as you state. Why would there be a difference of 4 points?

    • Are you using recipe builder? You cant use the calculator, it adds points for 0 foods.

    • First of all – this recipe is delicious! I also had the same issue. I created the recipe in the app (I’ve been a WW for 2.5yrs – so I’ve done this so many times) and got 4pts. I *think* the error lies (on my end) in the pasta.  I got 18pts for 7oz of dry Simple Choice Whole Wheat rigatoni and I don’t think the points that are attached to my product are for the dry weight.  

  34. Oh my!!! This was fantastic!!!

  35. Delicious. It was a hit for a family of picky eaters! 

  36. How have I never made this before?? This was so good!! Full of flavor and great as leftovers. The touch of sour cream was perfect and the cool avocado on top was a nice touch. I didn’t use the scallions (didn’t have any actually, but IMO it didn’t need them).

  37. Delicious!!! Won over my father who was a skeptic, and now it’s going to be a new addition to our dinner menu. No recipe changes needed here people! Tasty as is! 

  38. This was sooo delicious!! 

  39. Making again for the umptenth time! A family favorite just as it’s written! 

  40. This was truly delicious – I really enjoyed it.  It doesn’t taste like it’s healthy, but it is.  I am a celiac, so substituted banana cavateppi – amazing!  The five portions are very large and filling too.  Thank you for sharing this!

  41. Just positively Delicious!! Thanks for providing such great tasting healthy recipes!! My favorite place to hunt for menu planning on WW!

  42. This was so deliscious! My family loved it and asked me to make it again. I wasn’t sure about avacado in pasta but it was a nice addition. 
    All of your healthy recipes are so flavorful! 
    Thanks Gina.

  43. The flavors in this dish were amazing! I used boneless chicken thighs, and they were very tender and flavorful. I used a small tube pasta, which cooked up nicely, but I found myself wanting rice instead of pasta. I think that next time, I will try making it with 3/4 cup dry rice, and see how that cooks up. 

  44. Wow! This was a winner. So good!

  45. My family loved this dish.  I tried it without the sour cream & my family still liked it without.  It does add a creaminess though if you do add sour cream, but I feel it doesn’t really alter the taste, which is delicious! 

  46. I left out the spicy stuff because of an allergy, but tonight I made this and my husband, 4 year old, and 2 year old all loved it, and no side meals were made! This is a huge win in my book. So delicious and such generous portions!

  47. This is so good!  We want to try it with Chorizo or chicken chorizo to keep it lower points

  48. Followed this to a T and we all liked it a lot…but it made at least 6 1 1/2 cup servings, maybe a tad more.

  49. OK, so I made this for my wife and I for dinner….. It’s really good…. It’s everything I like
    About Mexican style food…. I added a little hot sauce to my helping. 😊. Thanks! 

  50. This was so good! Tasted just like fajitas without all of the extra calories. I thought I had more sour cream than I did, so I was only able to add about 1/4 cup, but it was still delicious!! That was the only change I made. I will make this again for sure!

  51. A hit! I made it in the instant pot and it was great! I did everything as directions said just used sauté mode. When I got to the broth, tomatoes and pasta I put it in the IP for 2 mins on high then slow release for 5 mins then continued directions. Plus made with GF pasta. Thanks for the recipe!

  52. My favorite!  Although j do cook the  pasta in a separate pan to save time.  Yum! 

  53. This is soooo good ! 

  54. Would this be a good freezer meal? Thank you 

  55. Can I replace the pasta with cauliflower rice? At what point should I incorporate it during the cooking process? 

  56. delicious but runny and I followed the recipe! I didn’t drain the ro-tel and used whole wheat pasta.

  57. Really delicious!! Thanks for another winner!

  58. Thank you so much for your fabulous recipes!  I love seeing your videos online and made this on Friday night. The recipe was easy  to follow and my husband and I will add it to our list of loved dishes.  I added hot rotal with jalapeño tomatoes and used habanero infused olive oil and it was nice and spicy.  I may need to tone it down a bit with some more sour cream but my husband loved it and spiced it up even more! 

  59. This is definitely a fan favorite at our house!

    Could it be done in the instant pot?? 

  60. What is the serving size? I might have read over it. Thank you!

  61. I thought it was just ok – I love other recipes, but I would not make this one again.

  62. Yum! This was a winner. So simple and delicious. Great leftover!

  63. Hi, another meal in the bag. I made a couple of changes: used campanelle pasta, increased the spices, added 2 tbsp ghee, sliced the onion and peppers and reduced the chicken stock by, 1/2 cup. I keep my dairy consumption to the bare minimum, instead i used a 1/2 cup unsweetened coconut beverage and dissolved in 4 tbsp chickpea flour ( this makes the dish creamier without changing the flavor) i added this during the pasta cooking phase.
    Lastly, I reduced the serving size to 8 ozs

  64. Delicious!!!!!!

  65. Love this recipe! But had a question about the freestyle points. When I add this into recipe builder I get 3 free style points vs the 8 that is listed in the recipe. Any reason why I am getting so much less?

  66. Gina
    Made this fabulous recipe last night for dinner.  It was quick & easy to make.  My husband & I both loved it. Will be making it often.  Love, love Skinneytaste recipes.!  Thank you.

  67. Made this tonight.  Delicious!  I note that the recipe says the onion and peppers should be sliced but the phone shows them diced.  I sliced them and it returned out fine but diced might offer better distribution of the veggies. 

  68. I made this for my family last nite- it was a hit! it is now on the “you can make this one again list” thanks!

  69. I made this last night in the Instant Pot, and it was quite good. Several,people asked how to do it in the IP, so here are the details:
    1. Sauté the veggies & seasonings in olive oil until soft. I used cayenne-infused olive oil because the dish seriously needs heat. Remove veggies from IP. 
    2. Add broth & chicken seasonings to the IP, and sink two frozen boneless skinless chicken breasts into it. Cook on high pressure for 18 minutes, then NPR for 10. Release pressure and remove chicken breasts to a cutting board. 
    3. Add Ro-Tel tomatoes & pasta to IP and use the sauté setting to boil pasta for the recommended time. 
    4. Add veggies & shredded chicken back to the IP and stir until combined. 
    5. Stir in sour cream. 
    6. Serve. 

  70. Could you swap out the sour cream with Greek yogurt? Would you change the ratio? 

  71. Hi,

    Is there anything I could substitute the sour cream for something else? 

    Can’t wait to get this in my belly!!

  72. This was delicious!!! A real winner.

  73. I made this dish this weekend. It was delicious and easy. I did use chicken breast on the bone, baked and shredded. I find it more tender cooked that way. I also forgot to buy the tomatoes so I used a few table spoons of salsa. I will definite make it again! Thank you!

  74. This was delicious! I mostly followed the recipe, except: Used chipotle-infused olive oil, and chipotle chili powder, and I’m glad I did because it needed the heat. Used 3 bell peppers instead of two.  It’s  a quick, easy one-pot meal that tastes like it took a  lot longer than it did, and I didn’t have to go to the  grocery to make it. Winner!

  75. This recipe was so good. Took it for a potluck and everyone asked for the recipe. When I told them it was a Skinnytaste recipe they were even happier.

  76. Pingback: Meal Planning Monday – Week of April 29 – Our Life, Just Healthier

  77. I’m curious if anyone has tried this with lean beef? I realize it might not be the same calorie count, I just figured it would be a new twist on a great recipe.

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  79. I made this last night just as the recipes states…it’s so delicious! It’s a tad spicy but not overly so.  I used the same pasta in the picture(Cavatappi), it’s my favorite in dishes like this. Recipe is pretty simple, just make sure you prep ahead(garlic, onion, peppers, etc.). Love that the whole meal takes one pan!

  80. I was heavily invested in this recipe. I didn’t own a covered nonstick pan so I went to William Sonoma to buy one. It was not inexpensive so I was really hoping this recipe would work. I needed this type of pan anyway, but I digress. This recipe is exellent!!!!! I made so many mistakes making this recipe like forgetting to add the white onions and using avocado as an accent. I also forgot to add the garlic to the red and yellow peppers and ended up cooking them for 30 seconds with the chicken and peppers. Not too garlicky at all. I omitted the cilantro because I don’t like cilantro. The recipe is flavorful and very hearty, it definitely feeds 5 people. Another fantastic recipe Gina. Thank you!!!! I will certainly make this again. Looking forward to your next cookbook.

  81. Wow! Tried this as our first recipe from Skinny Taste. Just beautiful.

  82. Wow, our family loved the richness of flavors but it took me a lot longer than 30 minutes to prep and make. I added more olive oil because I got nervous–lol. I also doubked the avocado, only because I could not bear to let the remaining go to waste. Using the same pan for all steps really boosted the flavor and texture of the dish. THANK YOU!

  83. Lately my husband and I have been loving Instant Pot pasta dinners. Any way you could convert this to Instant Pot cooking? I’m not experienced enough to try! Thanks!

  84. This recipe is really good and got a big thumbs up from husband.  Layering the spices made it very flavorful.  

  85. Pingback: 25 Easy & Fast Weight Watchers Meals for Dinner - Word To Your Mother

  86. It was yummy!  

  87. I cooked this for my husband and I this evening. I’m a big fan of Skinnytaste and OH MY GOODNESS this is the best recipe I’ve had so far. I will be adding this to my favorites list. Highly recommend!  

  88. Just made this for dinner tonight. Delish ! I was perfect for the rainy stormy night. A new comfort dish.

  89. Made this tonight – loved it! We will make again! The peppers stayed al dente even though I cooked for 10 minutes but looking back at the photo I see why. The recipe says peppers, sliced but the photos show them diced. They would soften much quicker if they were cut smaller.

  90. Can you make this in an Instant Pot?

  91. How would you do this in the instant pot?

  92. I think I will knock a point off of each serving by swapping light sour cream with 0 point Fat free Greek yogurt. I can’t tell the difference in a baked potato, do there’s no way I could notice it in this!

    • I had so much fun making this dish! I used sliced grilled frozen chicken pieces because it’s what I had. Wow! This is a true winner: 5 stars for sure!

  93. My family love this recipe. Its a keeper!

  94. Loved this!!!! So tasty that I thought the nutrition info would be unhealthy! So much flavour and good on macros is awesome! THANKS!

  95. I absolutely love this recipe! It took me longer to prepare this because I am a slow dicer (the recipe called for slicing but I thought the diced bell peppers looks prettier). And the extra efforts worth it.

  96. I would love to get your thoughts on times and steps for the instant pot. Love that device and would love to see some of your older awesome dishes converted over. Thanks!

  97. Another home run! I have been making your recipes since college to lose weight and eat healthily. My husband and I make your dishes all the time and I think the fajita pasta is our new favorite! We’re definitely going to make this every other week! Thank you so much for all your wonderful recipes you share and all the work and love you put into them! I haven’t been disappointed yet!

  98. Pingback: Best SmartPoints Recipes of 2017 From My Favorite WW Recipe Sites

  99. We really enjoyed this dinner last night. I cooked it all in the wok. I used 1/4 cup of lactose free sour cream, and it still turned out really creamy. Thanks for another great recipe!

  100. What would be. Good sub for the sour cream? We are diary free?
    Thanks!

  101. How long would you recommend cooking this for in the instant pot?

  102. This recipe was so yummy! It’s a keeper for sure! I used gluten free pasta and it came out fantastic!

  103. Can I use gluten free pasta the same way? 

  104. Do the smart points include the avocado? Do u know how much w out? 

  105. I just wanted to tell you how very much I appreciate how nicely your recipes print, including the awesome pictures! Not only are your recipes delicious and well written, but they are so easy to print! I always use a printed copy of recipes in the kitchen, and love to have a photo to reference. So many blogs do not consider or optimize printed formats, and it’s a painful process to get a printed copy. Thank You!!

  106. What would the calories be with out the pasta?

  107. Could you use greek yogurt in place of sour cream?

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  109. Hi Gina – in your chicken fajita pasta – is the pasta ant 7 oz dry or cooked? Thanks kathy 

  110. I love this recipe but there’s no way it’s ready in 30 minutes — the directions include at least 33 minutes of different ingredients in the pan alone, before you figure in chopping, seasoning, etc. It’s a great recipe but I planned it for a night when I didn’t have much time and ended up eating super late 🙁

  111. Wow. Just. Wow. Beyond delish. Thank you so much for your time, talent, and love of sharing. You’re amazing! 🙂

  112. Your directions should say “diced” not sliced for the onions and peppers. I didn’t look at the pictures and didn’t dice mine…I think they would have been better diced as you did! 

  113. Could you leave out the sour cream and would it still taste good? My family does not care for sour cream. Thanks!

  114. My 4 year old son, who is a plain pasta fan, had multiple servings. That means it’s good. Thanks. 

  115. When I plug this into my fitness pal it says 490 cals not 390 🙁

  116. Vegetarian here! I skipped the chicken and used “better than boullion” in place of chicken broth! Amazing recipe! Thank you so much!

  117. If you use gluten free pasta does it change the point values at all?

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  121. Hello!  Have been enjoying many of your recipes here in Canada!  We don’t have Ro-Tel here, but would like to try this recipe. Any recommendations for substitution for Ro-Tel?  Thanks!

    • You can probably mix together petite diced tomatoes and diced green chiles. The grocery stores here sell 4oz cans of diced green chiles in the latin food aisles.

    • I use a can of petite diced tomatoes and a can of chopped green chilies when I don’t have the rotel in my pantry. It’s just a little more tomaotes.

  122. Is it 7oz of pasta cooked? 

  123. Have you made this in the instant pot? I LOVE this recipe and just got an instant pot. 🙂

  124. I have never been a big fan of fajitas (strongly dislike green bell pepper) but I decided to be adventurous and try this since it only uses red and yellow. I’M SO GLAD I DID!! Both my non-dieting husband and I loved it, and agreed this will go on permanent rotation in our household. Thanks for another A+ winner!

  125. Just made this tonight for dinner. Used ” clean food crush ” homemade taco seasoning for the spices and omitted the sour cream and avocado because my husband doesn’t care for those foods. It was a keeper. Really really good. 

  126. I absolutely LOVE this dish! It has so many amazing flavors! It is creamy and spicy but not too spicy. My family loved it too. I highly recommend making this. You won’t be sorry.

  127. I absolutely LOVE this dish! It has so many amazing flavors! It is creamy and spicy but not too spicy. My family loved it too. I highly recommend making this. You won’t be sorry.????

  128. Oh, my goodness! I made this recipe the other night for dinner and it is absolutely delicious! My husband and I devoured this dish. The One-Pot Fajita Pasta is a quick and easy dish to prepare on any week night. This dish combines the best of both worlds; fajita flavor and pasta. I highly recommend!

  129. Hello – when I import this recipe into MyFitnessPal and use their nutritional values in the Weight Watchers calculator, I get 14 points. When I use your nutritional values in the Weight Watchers calculator, I get 10 Smart Points, not 9.

    Any ideas as to why the discrepancy? Thanks!

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why. 🙂

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  131. Should the ingredients list say “diced” for the onions and peppers instead of “sliced”?  The photos show diced veggies…

    Thanks!!

  132. Can I omit the tomatoes without having to alter the recipe much more? We really don’t like tomatoes, especially in chunks..

    I would also be leaving out any dairy due to food intolerance. Would that make an actual difference?

  133. Hi! If I add the pasta noodles already cooked, do I alter the recipe?
    I am thinking that I might have to omit the chicken broth, so that it doesn’t
    end up too watery. Thanks so much!!!!

    • Hi Heather, I would definitely omit the chicken broth and then maybe have it on stand by in case you need to add a bit to loosen it up.  The chicken broth cooks into the pasta and virtually disappears.  Good luck! This is one of my favorites!

  134. Very tasty recipe! I changed the recipe a bit and cooked the pasta separately and I used fresh tomatoes instead of canned. I did not use any sour cream. Turned out awesome! Will def be making this again!

    • Hi Monica,
      I also want to cook the pasta separately. Did you alter the recipe by omitting the chicken broth? Any advice would be helpful…Thanks!

  135. This was absolutely delicious, thank you!

  136. Tried this recipe last night and was very pleased.  Leftovers tonight we’re just as tasty.  Will make this again and again.

  137. Just made this for dinner tonight , phenomenally good! We usually decide as a family whether a new recipe makes it onto “the rotation” but I’ve already made a unilateral decision that it’s a winner! I’ll make it again even if my husband and 3 kids don’t like it, although I predict this is going to be a big hit 🙂

  138. I made this tonight minus the sour cream, cilantro, green onion and avocado. I used whole wheat penne. It was really good and not too spicy for my Mom.

  139. This recipe is so delicious! It’s hard to believe it is healthy because it’s so flavorful.

  140. If I don’t want to use pasta do I omit the broth and tomatoes, or do I still add the broth and tomatoes and simmer the chicken in it?

  141. This was delish.  Only 2 changes made was that we added two hot peppers for a kick.  And we only cooked for 7 minutes.  If i would’ve cooked the pasta 15 minutes, it would’ve burned to the pan.  The box of macaroni I used said 6-7 minutes and that was perfect.

  142. Made this recipe last night & it’s going in my favorites box!!! Loved the spice in this recipe, perfect for me & my husband :).

  143. Excellent meal, we just had this for dinner. A new favorite.

  144.  Made this last night and my husband and toddler loved it! She loves spicy food so I added some crushed red pepper and it was a major hit!  Will def be making this again in the near future!! Thanks for being AWESOME Gina!

  145. This is the first recipe from this site that I made and it turned out awesome! I love how easy it was to put together and how healthy/low cal it is. The avocados were also great. I made this for lunch at work and it turned out great reheated in the microwave. Thanks for posting this amazing and very colorful recipe. I’ll be making this again.  🙂

  146. Was great! Doubled the recipe and it made a ton! Actually had to combine everything in one big pot at the end as the skillet would not fit it. I used the hot Rotel with Jalepenos and it gives the pasta a nice extra kick! Great recipe!

  147. Best recipe so far! Amazing! I have made a lot of recipes on skinnytaste and have loved them al! 

  148. I make a lot of skinnytaste recipes! This one is probably my favorite! I love that they are easier to make with ingredients that you actually know! Love love love it! 

  149. Pingback: 9 High-Protein Meals That Are Crazy Easy To Make -

  150. Total hit in our house last night! My wife and I currently live with my sister (a seriously healthy eater) and my brother-in-law (a professional chef) and everyone loved it!

  151. I had this for dinner tonight and it was so delicious! I’ll defintely put this on my go-to list for delicious and healthy dinners! Thank you for all of the wonderful WW recipes – they help me stay on track!

  152. I’ve made this last night…..delicious!!!! healthy, comfort food!!!! 

  153. added black beans and switched chicken with steak tips.( just because i have had chicken for 5 nights in a row)…. Delicious. Also subbed greek yogurt for the sour cream, only because the wife doesn’t like sour cream. This is a great base recipe but when you make it your own it is out of this world. Thanks so much for posting it and giving me some inspiration.

  154. Does anyone know if there is a way to make this freezer friendly!

  155. I just made this for dinner tonight and it was absolutely incredible! My husband is suuuuuper picky when it comes to healthy cooking.  The minute I say healthy he already declares he hates it., but with this recipe he went back for seconds!

  156. Hi! If I add the pasta noodles already cooked, do I alter the recipe?
    I am thinking that I might have to omit the chicken broth, so that it doesn’t
    end up too watery. Thanks so much!!!!

    • Hi! If I add the pasta noodles already cooked, do I alter the recipe?
      I am thinking that I might have to omit the chicken broth, so that it doesn’t
      end up too watery. Thanks so much!!!!

  157. Made this for dinner tonight. It was fantastic!  Will definitely make it again. 

  158. I just made this and OMG this is so good!! Even my picky eater loved it! I am sure I will have this recipe requested frequently! 

  159. Very good as are all your recipes I’ve tried. Would not change anything in this one. Definitely a repeat!

  160. Made this for dinner tonight – delicious.  Both my husband and son claimed this recipe a keeper and want me to make it again next week.

  161. I’m wondering what kind of pasta it is too…

  162. Hi Gina. I have your cookbook and absolutely love it. Every recipie I’ve made is amazing but this pasta is to die for!!  Thank you so much, , yoo’ve changed my life!! 

  163. I was able to decrease the Smart Points from 9 to 7 points per serving by simply swapping out regular pasta for whole wheat pasta. Simple switch and less points!

  164. Just finished making this, and it was INCREDIBLE! I was literally liking the bowl once I was done! Thank you so much for the recipe!

  165. What kind of pasta is that?

  166. What's the saturated fat in this recipe? It's not listed and that really changes the smart points.

  167. Another winner! Made this last night and it was delicious!!

  168. I accidentally added way too much chili powder to the veggies (stupid me read 1/4 tsp as 4 tsp…then halfway through realized that was way too much, so ended up with about 2 tsp) and used hot paprika, so it was super spicy but DELICIOUS! i sliced the veggies instead of chopping, added zucchini but forgot the avocado. used a mix of penne and rotini pasta. my boyfriend loved it and went back for seconds.

  169. This is one the best recipes that I have made from Skinnytaste. Love it!

  170. My husband make this the other night for dinner. He omitted the avacado, cumin, and cilantro (he doesn't like those) but followed the rest of the recipe to a tee. The meal was absolutely delicious! I was blown away by it! Very filling and yummy!

  171. I made this with penne pasta and it was great! My husband and older son loved it, but my younger son not so much (I don't think he's used to pasta being paired with something non-Italian). The leftovers for lunch were really good too!

  172. This was absolutely delicious, followed the recipe as written. Wonderful flavors and texture. Thanks so much!

  173. Does this freeze well? Iam Trying to find some meal prepping foods.

  174. This was a great dish! My husband also liked it! Can't wait to eat the leftovers at work tomorrow!

  175. Gina, First—Muchas gracias por todo lo que haces! My sisters and I have LOVED making freezer meals, using primarily your recipes! We have another round to do next week, and we're wondering if this one would freeze well? It doesn't appear to be very "saucy" so I'm thinking it might be too dry when thawed and reheated? Any advice on making it more "saucy"? Others who have made this, (or are better cooks than I) feel free to chime in too! Thanks!

    • We ended up making and freezing this (I'm Susann's sister) and I just thawed and had it last night. It was DELICIOUS! We subbed Greek Yogurt for sour cream and I added a little shredded cheese for the last 5 minutes of baking.

  176. Ok this was Awesome! The only update is that I think the veggies would be better if they were slices as in the description. In the pictures it has them diced. Other than that change I was pretty happy as is.

  177. I've been making Gina's recipes for over five years and I never seize to be impressed. This was another hit. A great amount of spice but with the avocado on top it just had the perfect cooling hint. The only problem was that I wanted to eat the entire pot!!! This became a quick family favorite. Gina thank you so much for all you do. I feel so confident feeding my family when I'm making one of your recipes. xo

  178. Oh my goodness this was so delicious! My husband is not a big pasta eater but since it came out on the best of 2015 he agreed to try it… And he wants it again for tomorrow night! I can't believe it's so good without any cheese in it!i also used ff Greek yogurt instead of sour cream. Perfect!

  179. going to the cottage tomorrow and wondering if I can make this before I leave and then reheat?

  180. I made this last night and it was wonderful! I added a bit of Cajun seasoning, and only had full-fat sour cream so I just used less of it than the recipe called for, and it was perfect. Cooking the pasta in rotel and chicken broth gave it such a good flavor, even when using whole wheat pasta. A big winner in my house and I will make it again!

  181. I don't like the starch of the noodles/pasta in the dish. Would it work to cook and drain them first?

  182. Made this last night and it was delicious. A lot of prep but I did it earlier in the day and put in ziploc bags so everything was ready to cook. A lot of flavor and definitely tasted like a fajita! This is a keeper.

  183. Yep, I can confirm that this is absolutely delicious !!
    My sons are very sensitive to spice, and couldn't eat much of it so I'm going to try to substitute diced tomatoes for the diced tomotoes and chilis.

  184. I want to try making this with veggie noodles (possible carrot or zucchini). Since the pasta in the original recipe is uncooked, what kind of modification can you suggest for using the veggies in their place? I don't want it to be too watery/mushy. Should I cook the veggies separately and let the sauce reduce some and then toss together at the end? I'm kinda new to the world of veggie noodles 🙂

  185. Yum made this tonight and it was delicious. I made it with shrimp instead and greek yogurt instead of sour cream. Also very filling. I love skinnytaste!

  186. Hi Gina – Ro-Tel tomatoes are not sold in my area…can I sub for regular diced tomatoes with added hot sauce for the heat that would have been in the chilies? Looking forward to making this tonight!!

  187. Just made this tonight. Oh my goodness, it's so delicious! It will definitely be added to the regular rotation. How do you do it? Love all your recipes, but this is top 5.

  188. This dish was GREAT!!! I used a little more spice amounts split between the chicken cooking and the veggie cooking. It was a little time consuming overall even though it was one pot there were 3 separate cooking steps in that one pot. However, with that in mind I would definitely keep this on a Saturday or Sunday menu for sure. Thanks Gina. Everything I have made of yours has been outstanding. More one-potters like this one would be appreciated.

  189. Oh man. This is absolutely DELICIOUS.

  190. Made this tonight! So good!

  191. This was delicious! Next time I will double the chicken.

  192. I made this for dinner tonight and it was fantastic!!! It was a really simple recipe and I easy to put together. Mine was a bit more liquidy because I was unsure how many cups of dry pasta to use. I ended up using two, but maybe should have done 2.5? Thanks for sharing this!

  193. Oh my gosh, this was SO delicious! Only thing I did different was used smoked paprika as I didn't have the regular stuff. Gave it a nice smoky flavour. I think even my very picky husband would like this one.

  194. I made this tonight for dinner and t was delicious!!! Thanks for another great recipe Gina!

  195. Made this for dinner tonight, my wife and I really liked it. A little time consuming doing the prep work but after that it is easy.

  196. This is excellent and easy! The only thing that is time consuming is all the chopping (bell peppers, onions, chicken, cilantro and green onions but only took me about 15 minutes total to chop everything.) I already had uncooked chicken that was marinated (pollo asada) and I used garlic infused olive oil instead of regular olive oil. The cilantro, green onions and avocado add a lot of flavor. Some commenters said they were considering skipping the sour cream, I wouldn't do this. The sour cream surprisingly added flavor and made the sauce creamy at the end. The serving size on this wont leave you feeling hungry. This tasted more like a chicken Cajun pasta to me. Excellent!

  197. I always measure my pasta in cups (I don't have a set of kitchen scales), and I'm always unsure of the conversion. Do you have a rough idea of how much pasta this calls for? 1 cup? 2?

    (Sounds delicious!)

  198. This was great!! I subbed penne pasta and plain greek yogurt!! It is a WINNER

  199. I made this last night exactly as written. It was PERFECT. I used linguine. However we do like things a little spicier, so we topped it off with Cholula. Will definitely make again. Thanks!

  200. The 10 points written are they per serving or for all the 5 servings combined?

  201. We were not crazy about this. Despite all of the herbs and spices, it was fairly flavorless. And it was not a quick recipe…I put it aside before the pasta/broth etc part and that first part took me 42 minutes. The rest took almost another 20 minutes. Also, we realized we were not crazy about pasta with Mexican flavoring/seasoning. Oh, well.

  202. I just made my first one pot meal with rice last week and this one looks even better!! I'm LOVING that it can all be made in one pot and that you lightened it up for us!

  203. made this last night with penne pasta and it was AHHHHH MAZING!!!!! thank you!!!

  204. I set out the recipe for my husband to make dinner last night but forgot to buy sour cream (oops) I thought it was for garnish, the recipe still came out oh so tasty without it. This is a definite keeper. Thanks Gina!!

  205. Made this for dinner yesterday and it was delicious. I will definitely be doing this again!

  206. Made this for dinner tonight and it was super good!!

    The only things I did differently:
    1) I had to use the rotel tomatoes with lime and cilantro, because I couldn't find the mild at the store and I wasn't going to go chasing around for them.
    2) Forgot to buy fresh cilantro.
    3) Used full fat sour cream. Already had it in the fridge. I do NOT need too much sour cream in my house. Once it's here, it invites it's friends, lipton onion soup mix and ruffles potato chips over and I gain 10 lbs.

    Definately needed the cilantro at the end, but we ended up sprinkling some lime juice across the top and that gave us the hit of citrus that it needed.

    I kept eating the ingredients as I was making the next step, because it was all So. Damn. Good! Even my avocado hating kid loved it and cleared his plate.

  207. Gina, i love your creativity with your meals!..i made this tonight and it was delicious. My Dad thought it was too spicy, but that's just about preference. Very tasty!

  208. So delicious. I will cook it tonight.

  209. Making this tonight. Can't wait! Thanks Gina for all the great recipes!

  210. this looks so good mmmmmmm lol 🙂

  211. Made this last night for my boyfriend – he's the 'cook' I basically can only make salad, grilled cheese and tacos, but I wanted to surprise him with a night off from dinner duty. It was a huge hit! Super easy, healthy, and tasty!

  212. Made this for dinner two nights ago and it was awesome! BUT the leftovers the next day were even better, I love a pasta dish that can hold up overnight!

  213. I made this for dinner last night and my fiance and I loved it! We skipped the sour cream and cooked the pasta separately before mixing it into the fajita mixture – it came out great!!!

  214. Hi Gina,

    Do you think this will freeze well? I cook for one and usually just half your recipes? Thanks!

  215. Definitely adding this to my "new-recipes-to-try" list!

  216. I made this tonight, minus a few ingredients. And we loved it.
    Next time I'll add some heat to it .
    Thank you yet again Gina!!

  217. Oh, this looks so good! I am obsessed with the one pot meals lately.

  218. Mmm, made this last night!! The grocery store had boneless turkey breast on sale, so I used that instead of chicken. I also was too lazy to pull out all those spices, so I used some fajita seasoning I had on hand (I know…not nearly as healthy!). I also forgot the avocado, but it's still AMAZING! We can't get the tomatoes with chilies in my area, so I used petite cut spicy red pepper tomatoes. This recipe is a keeper for sure!

  219. We made this last night, exactly as written. It was delicious!

  220. My husband doesn't like peppers. Can you recommend a veggie that would be a good substitution without compromising the dish?

    • Traditionally fajitas are made with peppers, but for your husband I'd say a mix of corn and black beans will stick with the theme pretty well! Keep in mind this will probably increase your points though.

  221. If you leave out the avocado, how much will that reduce the points?

    • With so little avocado in the recipe, and the fact that this serves 5, removing the avocado would reduce the points by 1. Also, using a whole grain pasta "might" bring it down by another point. I haven't calculated that yet, but it often happens.

  222. This dish turned out well last night. The ingredient list says to slice the veggies, but they need to be chopped. Thanks for the recipe!

    • I sliced the veggies as per the recipe, although the pictures do show the veggies as chopped. Turned out great that way too! Definitely a keeper!

  223. If you don't like tomatoes can you leave them out? Will it make it dry?

  224. Can I freeze once cooked then defrost / re heat THEN add sour cream. ?

  225. Just had this for dinner. Was so yummy and I'm very happy about leftovers in my fridge. Another Gina success! Love the one dirty pot I had to wash. PS: whenever I make one of your recipes and tell the husband that it's a "Gina-recipe" he gets pretty excited because he knows it will be good. Thank you!

  226. This is a dumb question, but so many recipes garnish with avocado. My husband is really allergic to avocado. Can you think of a substitute?

  227. I was just thinking last night how much I would miss Mexican food doing Whole 30, but this recipe with a few modifications, will be perfect. Thank you for creating this.

  228. This looks amazing! Quick question – your recipe calls for the onion and peppers to be sliced but the pictures look more like they're chopped or maybe even diced. Would you mind clarifying which way works best? Thanks!

  229. Yummm!!! Can I use greek yogurt instead of the sour cream? How many chicken breasts are 1 lb? Gonna try this tomorrow!

    • I use non fat Greek yogurt a lot in place of sour cream. the number of breasts in a pound really depends on the the size of the breast. I took a pack out of the freezer that was only 1 breast but weighed almost a pound.

    • Definitely can use Greek yogurt for sour cream.