One Pot Chicken Fajita Pasta

This is the perfect Chicken Fajita without the tortilla. All the same great flavors in a casserole type dish that is so much easier to make and saves time.

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This is the perfect dish for those nights that are so busy now that school and activities are all starting back up.

As stated this is all the classic ingredients, save for one. This recipe includes pasta and turns this into a creamy comforting dish.

This recipe makes it very easy to make variations or substitutions. For instance, if you do not want each color of bell pepper, use only the ones you prefer, just be sure to have the same amount total.

Frequently Asked Questions:

            Do I have to use Penne Pasta?

No, you could certainly substitute a different shape of pasta if you prefer. Rotini is a great substitute.

            This is for chicken, could I use a different meat?

Of course, as I said, it is so easy to switch up. You could use Turkey, ground meat, beef or venison if you choose.

            Can I also add in other ingredients?

You can add in whatever your family likes when it comes to Fajitas. My family likes black olives added, chunks of tomatoes and even extra jalapeno peppers. The heat level, or the jalapeno is up to you. Add as little , none or as much as you like.

What do you need to make One Pot Chicken Fajita Pasta

            3 tbsp Olive Oil

            3 Chicken breasts, cut into one inch pieces

            1 envelope Fajita seasoning

            1 large white onion, sliced

            1 large green bell pepper, sliced

            1 large yellow bell pepper, sliced

            1 large red bell pepper, sliced

            5 cloves garlic, freshly minced

            1 tsp onion powder

            1 tsp garlic powder

            2 cups of water

            1 tbsp of Chicken base, (I use Better than Bouillon)

            1 can Rotel diced tomatoes with chilis

            ½ cup heavy cream

            8 ounces Penne Pasta

            Cilantro for garnish

            Green onion for garnish

            Salt and pepper to taste

How to make One Pot Chicken Fajita Pasta

FIRST STEP:

In a skillet, heat 2 tbsp Olive Oil and carefully place the chicken pieces into the heated oil

Sprinkle with salt and pepper

Cook the chicken until no longer pink, drain any excess juice from the pan

SECOND STEP:

Sprinkle with half of the Fajita seasoning and cook for a few minutes longer, set the chicken to the side

Add the remaining Olive Oil to the skillet and add in the onions and bell pepper slices with the remaining fajita seasoning mix

Scrape the bits off the bottom as you are cooking, add in the minced garlic and saute for 1 to 2 minutes. Set these to the side

THIRD STEP:

In the same skillet, add in the water, cream and and chicken base and stir to mix completely

Add in the can of Rotel tomatoes, onion powder, garlic powder and the pasta. Cover and simmer for 15 minutes or until the pasta is al dente

Remove the cover, add the meat and vegetables back in and stir to combine.

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FOURTH STEP:

Cook for an added 3 to 5 minutes

Garnish with the green onion and cilantro

Serve and enjoy!

YUM!

One Pot Chicken Fajita Pasta

One Pot Chicken Fajita Pasta

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  •             3 tbsp Olive Oil
  •             3 Chicken breasts, cut into one inch pieces
  •             1 envelope Fajita seasoning
  •             1 large white onion, sliced
  •             1 large green bell pepper, sliced
  •             1 large yellow bell pepper, sliced
  •             1 large red bell pepper, sliced
  •             5 cloves garlic, freshly minced
  •             1 tsp onion powder
  •             1 tsp garlic powder
  •             2 cups of water
  •             1 tbsp of Chicken base, (I use Better than Bouillon)
  •             1 can Rotel diced tomatoes with chilis
  •             ½ cup heavy cream
  •             8 ounces Penne Pasta
  •             Cilantro for garnish
  •             Green onion for garnish
  •             Salt and pepper to taste

Instructions

FIRST STEP:

In a skillet, heat 2 tbsp Olive Oil and carefully place the chicken pieces into the heated oil

Sprinkle with salt and pepper

Cook the chicken until no longer pink, drain any excess juice from the pan

SECOND STEP:

Sprinkle with half of the Fajita seasoning and cook for a few minutes longer, set the chicken to the side

Add the remaining Olive Oil to the skillet and add in the onions and bell pepper slices with the remaining fajita seasoning mix

Scrape the bits off the bottom as you are cooking, add in the minced garlic and saute for 1 to 2 minutes. Set these to the side

THIRD STEP:

In the same skillet, add in the water, cream and and chicken base and stir to mix completely

Add in the can of Rotel tomatoes, onion powder, garlic powder and the pasta. Cover and simmer for 15 minutes or until the pasta is al dente

Remove the cover, add the meat and vegetables back in and stir to combine.

FOURTH STEP:

Cook for an added 3 to 5 minutes

Garnish with the green onion and cilantro

Serve and enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 657Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 137mgSodium: 1224mgCarbohydrates: 44gFiber: 5gSugar: 8gProtein: 45g