One-Pan Chicken Fajita Pasta

One-Pan Chicken Fajita Pasta is an easy Mexican chicken recipe that you can make on a busy weeknight. Seasoned chicken and fresh bell peppers in a creamy pasta make for a delicious dinner!

ONE-PAN CHICKEN FAJITA PASTA

This pasta is Italian meets Mexican in a creamy one-pan dinner. I have a love for one-pan dishes. 

I recently finished my second cookbook and took a one day break from cooking and was back at it. I felt like my cookbook was bootcamp and now I can just pump out pushups, or in this case recipes, with ease.

I still have so many ideas. Although I said this my last cookbook, who knows what the future holds.

You can use one color of bell pepper for the whole dish but I love a variety of colors for the eye.

SHORT PASTA

You can use any short pasta in this recipe like farfalle, penne, rigatoni, macaroni,…the list goes on.

OTHER FAJITA RECIPES:

• One-Pan Chicken Fajita Rice
• Easy Chicken Fajitas
• Fajita Quesadillas
• Fajitas on a Stick

OTHER ONE-PAN DINNERS:

• One-Pan Beef Burrito Skillet
• One-Pan Chicken Tortilla Bake
• One-Pan Chicken Enchilada Skillet
• Caprese Chicken Skillet
• One-Pot Bacon Broccoli Pasta
• One-Pan Mexican Chicken and Rice
• One-Pan Cheesy Chicken, Broccoli, and Rice
• One-Pot Sausage Broccoli Pasta
• Creamy Chicken Noodle Skillet
• One-Pan Monterey Chicken Pasta
• One-Pan Chicken and Spinach Orzo

One-Pan Chicken Fajita Pasta

4.69 from 19 votes

Print Pin Rate

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Servings: 6 servings

Ingredients

• 3 tablespoons olive oil, divided
• 1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces
• 1/2 teaspoon chili powder, divided
• 1/2 teaspoon ground cumin, divided
• 1 cup diced yellow onion
• 1 1/2 cups diced bell peppers, red, orange, green, or yellow
• 2 cups low-sodium chicken broth
• 1 cup salsa
• 1/2 cup heavy cream
• 8 ounces short pasta
• 1 lime, juiced
• 1 cup shredded cheddar cheese
• Optional Topping: sour cream, guacamole, chopped cilantro

Instructions

 

• In a large saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken to the pan and season the chicken breast pieces with about 1/2 teaspoon kosher salt or to taste. Sprinkle chicken with 1/4 teaspoon chili powder and 1/4 teaspoon cumin. Cook chicken 5-6 minutes or until cooked through. Remove from the pan and set aside on a plate.
• Add the remaining 1 tablespoon of olive oil and add the onion and bell peppers. Sprinkle with remaining 1/4 teaspoon chili powder and 1/4 teaspoon of cumin. Cook veggies over medium-high heat until soft. Remove from the pan and set aside with the chicken.
• Add the chicken broth, salsa, and cream to the pan. Add the pasta and cook covered for 15-20 minutes until pasta is done, stirring every so often, replacing the lid quickly so the heat doesn't escape.
• When pasta is done, stir in the lime juice and add the chicken and veggies back to the pan heating until warmed through.
• Stir in the cheese until melted and top with desired toppings.

Cuisine: Mexican

Course: Main Dishes

Author: Christy Denney