One Pot Chicken Fajita Pasta
This easy One Pot Chicken Fajita Pasta is a bold and creamy dinner made with tender chicken, colorful peppers, and perfectly cooked pasta—all in one pot. Packed with fajita flavors and ready in 30 minutes, it’s the perfect weeknight meal with minimal cleanup.
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts sliced into strips
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 3 cups chicken broth
- 2 cups pasta penne or rotini
- 1/2 cup heavy cream
- 1 cup shredded cheese cheddar or Mexican blend
- Optional toppings:
- Fresh cilantro
- Lime wedges
- Sour cream
Instructions
- Cook the chicken:
- Heat olive oil in a large pot over medium heat. Add chicken and season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook until browned and mostly cooked through. Remove and set aside.
- Sauté vegetables:
- In the same pot, add bell peppers and onion. Cook for 3–4 minutes until slightly softened.
- Add pasta and broth:
- Pour in chicken broth and add pasta. Stir well and bring to a boil.
- Cook pasta:
- Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
- Add chicken and cream:
- Return chicken to the pot. Stir in heavy cream and let simmer briefly.
- Add cheese and finish:
- Stir in shredded cheese until melted and creamy. Adjust seasoning if needed.
- Serve:
- Serve hot with cilantro, lime wedges, or sour cream if desired.
Notes
- Slice chicken evenly for consistent cooking.
- Stir occasionally to prevent pasta sticking.
- Add extra broth if pasta absorbs too much liquid.
- Use fresh lime juice for extra brightness.
- Store leftovers in the fridge for up to 3–4 days.