One-Pan Chicken Fajita Pasta Recipe

If you’re anything like me and love the vibrant flavors of fajitas but want to skip juggling multiple pans, this One-Pan Chicken Fajita Pasta Recipe is going to be your new go-to. It blends juicy chicken, colorful bell peppers, and tender pasta all in one skillet, making dinner not only delicious but incredibly simple to prepare. I absolutely love how this turns out because it’s a perfect weeknight meal when time’s tight but you still want a comforting, flavorful dish.

When I first tried this recipe, I was surprised at how all the bold fajita spices soak into every bite of the pasta without any extra fuss. Plus, with everything cooking in one pan, the cleanup is a breeze—which I know you’ll appreciate after a busy day. Whether you’re cooking for the family or meal prepping for the week, this One-Pan Chicken Fajita Pasta Recipe truly hits the spot every time.

Ingredients You’ll Need

Each ingredient in this One-Pan Chicken Fajita Pasta Recipe plays its part in bringing those classic fajita flavors into a comforting pasta dish. When shopping, I recommend getting fresh bell peppers and quality chicken breasts to maximize flavor and tenderness.

• Extra-virgin olive oil: Adds richness and helps brown the chicken beautifully for that perfect sear.
• Boneless, skinless chicken breasts: Easy to cube and cook evenly—feel free to swap for thighs for juicier meat.
• Bell peppers: Use any color you like; they bring sweetness and crunch that balance the spices.
• Red onion: Adds a subtle sharpness that complements the bell peppers.
• Fajita seasoning: This is the heart of the recipe; homemade or store-bought works great.
• Low-sodium chicken broth or water: Keeps the pasta moist and infuses flavor without overpowering.
• Crushed tomatoes: Adds depth and a slight tang that pairs nicely with the fajita spices.
• Dried rotini or fusilli pasta: These shapes hold onto the sauce well for maximum flavor in every bite.
• Heavy cream: Stirred in at the end, it gives the dish a lovely, creamy finish.
• Kosher salt and freshly ground black pepper: Essential for seasoning to taste.
• Shredded pepper Jack cheese (optional): My favorite topping for a melty, spicy touch.

Variations

I love that this One-Pan Chicken Fajita Pasta Recipe adapts so well to whatever you have on hand or your dietary preferences. Feel free to make it your own; here are a few ways I’ve tweaked it over time.

• Protein Swap: When I wanted a leaner option, I tried turkey breast instead of chicken, and it worked beautifully while keeping the dish light.
• Vegetarian Version: I once used sliced mushrooms and zucchini instead of chicken for a plant-based spin—super tasty and filling!
• Heat Level: Sometimes I add a diced jalapeño or a pinch of cayenne to kick up the spice, but keep it mild if that’s your preference.
• Dairy-Free: Using coconut milk instead of heavy cream gives a creamy texture without dairy, and it pairs surprisingly well with the fajita flavors.

How to Make One-Pan Chicken Fajita Pasta Recipe

Step 1: Brown the Chicken for Flavor

Start by heating olive oil in a large, deep-sided skillet over medium-high heat. Add the cubed chicken in a single layer and let it brown, tossing occasionally for about 5 minutes. You’ll want a nice golden crust—this searing locks in juices and builds flavor. Once browned, transfer the chicken to a plate and set aside to avoid overcooking.

Step 2: Sauté the Veggies

Using the same skillet (no need to wash it—those browned bits add flavor!), toss in the chopped bell peppers and red onion. Cook, stirring often, until they soften but still have a bit of crunch, usually about 3 minutes. Then sprinkle over your fajita seasoning and stir for another 30 seconds until it smells amazing. Once fragrant, scoop the veggies onto the plate with the chicken.

Step 3: Cook the Pasta in the Sauce

Pour the chicken broth and crushed tomatoes into the skillet, scraping up all those tasty brown bits at the bottom with a wooden spoon. Bring this mixture to a boil, then stir in your pasta. Turn the heat down to medium and let it simmer. You’ll want to cook it just until al dente, typically around 7 minutes—keep an eye so the pasta absorbs all those flavorful juices perfectly.

Step 4: Finish with Cream and Combine

Once the pasta is perfectly tender, stir in the warmed heavy cream for a rich, silky finish. Toss the browned chicken and sautéed veggies back into the pan. Lower the heat to medium-low, cover, and cook for another 5 minutes, stirring occasionally until the chicken is fully cooked through. Give it a taste and season with salt and pepper to your liking.

Step 5: Serve and Enjoy!

Dish out the pasta into bowls, and if you’re like me and enjoy a little extra indulgence, sprinkle shredded pepper Jack cheese on top for a melty, spicy touch. This is when your kitchen will fill with those unbeatable fajita aromas that have everyone rushing to the table.

How to Serve One-Pan Chicken Fajita Pasta Recipe

Garnishes

I usually top the pasta with shredded pepper Jack cheese because it melts nicely and adds a little spicy kick, but a dollop of sour cream or some chopped fresh cilantro also brightens the dish perfectly. For an extra pop, squeeze fresh lime over everything right before eating—to me, it lifts all those rich flavors wonderfully.

Side Dishes

Since the pasta itself is filling, I like to keep sides simple. A crisp green salad with lime vinaigrette or some roasted corn on the cob complements the main dish well. Sometimes I’ll add a side of black beans seasoned with cumin and garlic—it’s a nice Tex-Mex match!

Creative Ways to Present

For special dinners, I sometimes serve this One-Pan Chicken Fajita Pasta Recipe in individual cast iron skillets—everyone gets their own bubbling, cheesy portion. It makes the meal feel festive and keeps the pasta warmer longer. Another fun idea is to layer it in a casserole dish topped with extra cheese, then broil it to get a crispy, golden crust.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. Because of the cream and pasta, it keeps surprisingly well, and the flavors actually deepen after sitting overnight, which I always appreciate on busy days.

Freezing

Freezing this recipe is possible, but I prefer to freeze the chicken and veggies separately from the pasta to keep the texture from getting mushy. When ready, thaw and reheat slowly. If you want to freeze the whole dish, add a little extra chicken broth when reheating to refresh the creaminess.

Reheating

When reheating leftovers, I transfer them to a skillet, add a splash of water or broth, and warm over medium-low heat while stirring frequently. This method helps restore the creamy texture without drying out the pasta or chicken.

FAQs

Final Thoughts

This One-Pan Chicken Fajita Pasta Recipe has become one of my favorite comfort meals that feels special without requiring extra effort. It’s warm, satisfying, and packed with familiar Mexican-inspired flavors that everyone in the family loves. I’m confident you’ll enjoy making it as much as eating it—so next time you need a quick, flavor-packed dinner, give it a try and see how it instantly becomes a staple in your recipe rotation!

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