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!
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!
One-Pot Chicken Fajita Pasta
- 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
- 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.
317 comments on “One-Pot Chicken Fajita Pasta”
Love this recipe! It’s hearty, tasty and super easy to prepare.
I came across this recipe when searching for what I could use seasoned, chopped cooked chicken in, and it fit the bill, I just skipped the first few steps. It was delicious! I wasn’t so sure about cooking the pasta in so little liquid for a time different than what the packaging said but it turned out beautifully. Reducing the liquid really packed in the flavor. When reheating leftovers I just stirred in a bit more sour cream and it tasted just as great!
Can I make this in my instant pot? I know I could saute the veggies and garlic, chicken, etc. But when I put in the pasta and everything else, how long would I do?
This is soooo good! Very easy to make if you don’t have a lot of time to prepare dinner. I followed the recipe exactly and then added a tablespoon of roasted salsa verde (when I added the diced tomatoes with green chiles to the broth) to give it an extra kick. It was fantastic! This is a keeper!
I made this in my new Ninja Speedi and it turned out great! It was so quick to make too.
I made this for dinner tonight and it was a hit! Even my picky eater child loved it! I’m SO glad we have leftovers 😋
Delicious! Made it tonight and hubby and I both enjoyed. I’ll definitely make it again. Great for a two night leftovers option.
The under 30min isn’t accurate. There’s more than 30 min in the cooking instructions. Total for prep of veggies I had it done in about 45 min.
This is one of our absolute favorite recipes!
The only change I make is to stir in 2 tsp dried cilantro with the chicken and veggies (step 8) as it’s hard to find fresh cilantro where I live.
My daughter is having her baby any day now! I’m looking at the recipe for a meal prep for her and her family.
Can I freeze it? What temperature would they use if heating from frozen and cook for how long?
Thank you 👶 🍼
This was a BIG HIT. I’ve cut out wheat and dairy from my diet so I made a few swaps. First of all, I used left over rotiserrie chicken breasts. Ended up lightly seasoning them. Followed the recipe starting with the peppers and onions. I used a brown rice pasta penne which I was surprised that it did not turn out mushy or hard. Just perfect. I added dairy free sour cream and it came out creamy and delish! I didn’t see the pic so I sliced the peppers but I actually liked them sliced. Went well with the penne. Definitely a new favourite. Thank you Gina as usual – a WINNER
I doubled the recipe as my family are huge eaters. I also omitted the onions as I hate the texture. Otherwise I kept to the recipe and it made my whole house smell amazing! I will make this again it was so easy! I will say use a big pot if you double (I used my Dutch oven). It’s a big portion!