Name: One Pot Chicken Fajita Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 4 Tbsp olive oil, divided; 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces; 2 Tbsp fajita seasoning (or taco seasoning); 1 yellow onion, diced; 1 yellow bell pepper, sliced into 1-inch strips; 1 green bell pepper, sliced into 1-inch strips; 1 red bell pepper, sliced into 1-inch strips; 4 garlic cloves, minced; 2 cups reduced-sodium chicken stock; 1/2 cup heavy cream; 1 (10-oz) can diced tomatoes; 8 oz dried bow tie pasta; Kosher salt and black pepper, to taste; Garnishes: lime wedges, sour cream, sliced green onions, chopped cilantro

This one pot chicken fajita pasta is bold, creamy, and packed with flavor. I love how the pasta cooks right in the same pot with the chicken, peppers, and sauce, soaking up all those smoky fajita spices. It’s the kind of dish that feels festive and comforting all at once, and it comes together with minimal cleanup.

Why You’ll Love This Recipe

I love this recipe because it combines two favorites fajitas and pasta into one hearty meal. The chicken is seasoned perfectly, the bell peppers add sweetness, and the creamy sauce ties everything together. Plus, since everything cooks in one pot, I don’t have to worry about juggling pans or extra dishes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 tablespoons olive oil divided
2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons fajita seasoning or taco seasoning
1 yellow onion diced
1 yellow bell pepper sliced into 1 inch long strips
1 green bell pepper sliced into 1 inch long strips
1 red bell pepper sliced into 1 inch long strips
4 cloves garlic minced
2 cups chicken stock reduced-sodium
1/2 cup heavy cream
10 oz can diced tomatoes
8 oz dried bow tie pasta
Kosher salt and black pepper to taste

Garnish:
Lime wedges
Sour cream
Sliced green onions
Chopped cilantro

Directions

I heat 2 tablespoons of olive oil in a large pot over medium-high heat.
I season the chicken with fajita seasoning, then add it to the pot and cook until golden brown and cooked through. I remove the chicken and set it aside.
In the same pot, I add the remaining olive oil along with the onion and bell peppers. I sauté until softened and slightly charred.
I stir in the garlic and cook until fragrant, about 1 minute.
I add the chicken stock, heavy cream, and diced tomatoes, stirring to combine.
I stir in the pasta, then bring everything to a boil. I reduce the heat, cover, and let it simmer until the pasta is tender, about 12–15 minutes.
I return the cooked chicken to the pot, stir everything together, and season with salt and pepper to taste.
I serve it hot, garnished with lime wedges, sour cream, green onions, and cilantro.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 15 minutes to prep and 30 minutes to cook, so I usually have it ready in about 45 minutes.

Variations

Sometimes I swap chicken breasts for chicken thighs for extra juiciness. If I want more spice, I add extra chili powder or cayenne. I also like to use penne or rotini instead of bow tie pasta, depending on what I have on hand. For a lighter version, I use half-and-half instead of heavy cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stove with a splash of chicken stock or cream to loosen the sauce. The microwave also works for single portions. I don’t recommend freezing this dish since the cream sauce can separate.

FAQs

Can I use taco seasoning instead of fajita seasoning?

Yes, taco seasoning works just as well and gives the pasta great flavor.

Can I make this recipe with whole wheat or gluten-free pasta?

Yes, both work. I just keep an eye on cooking time since it may vary.

Can I use rotisserie chicken?

Yes, I sometimes stir in shredded rotisserie chicken toward the end for an even quicker version.

How do I make it spicier?

I add jalapeños, extra chili powder, or a pinch of cayenne pepper.

Can I add more vegetables?

Yes, I often toss in corn, black beans, or zucchini for extra flavor and nutrition.

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner. Half-and-half works as a good middle ground.

What can I serve with this pasta?

I like serving it with a simple side salad or garlic bread.

Can I cook the pasta separately?

Yes, but I prefer cooking it in the sauce since it absorbs more flavor.

Can I make this ahead of time?

Yes, I prepare it, let it cool, and refrigerate. It reheats well with a splash of broth or cream.

What kind of pot works best?

I like using a large Dutch oven or deep skillet with a lid so the pasta cooks evenly.

Conclusion

This one pot chicken fajita pasta is a flavorful, creamy dish I love making when I want a Tex-Mex inspired dinner with minimal cleanup. The combination of seasoned chicken, peppers, and pasta makes it hearty and satisfying, while the garnishes add a fresh finishing touch. It’s a weeknight favorite that always disappears fast.

One Pot Chicken Fajita Pasta