One-Pot Chicken Fajita Pasta (Creamy, Spicy, and Ready in 30 Minutes!)

If you love chicken fajitas and you love pasta, this One-Pot Chicken Fajita Pasta may become your newest obsession. It’s bold, creamy, smoky, cheesy, and unbelievably flavorful — everything you want from fajitas, but wrapped into a comforting, saucy, one-pot pasta. This dish brings Tex-Mex flavors straight into a skillet dinner that’s fast enough for weeknights but impressive enough for guests.

With juicy chicken, sautéed bell peppers, onions, garlic, fajita spices, and tender pasta all simmered in a creamy broth-based sauce, this recipe hits every flavor note. It’s hearty, colorful, and packed with personality. Even better? It all cooks in one pot, which means fewer dishes, quicker cooking, and maximum flavor absorption.

This recipe is perfect for busy nights when you want something homemade and satisfying without spending an hour in the kitchen. It uses simple ingredients, cooks quickly, and always turns out delicious. Pair it with lime, cilantro, and a sprinkle of cheese for a restaurant-quality meal with zero hassle.

Let’s break down what makes this dish irresistible.

⭐ Why You’ll Love This One-Pot Chicken Fajita Pasta

1. 100% One Pot — No Extra Pans

You sauté, boil, and simmer everything together. Maximum flavor, minimal cleanup.

2. Loaded With Color & Flavor

Bell peppers, onions, spices, creamy sauce — it’s a flavor explosion.

3. Family-Friendly

Not too spicy, customizable, and super filling.

4. Restaurant Quality at Home

Creamy pasta meets sizzling fajita flavor in one perfect fusion.

5. Budget Friendly

Uses pantry staples and simple ingredients.

⭐ Ingredients for One-Pot Chicken Fajita Pasta

For the Chicken & Veggies

• -2 tablespoons olive oil
• -1 pound chicken breast, cut into thin strips
• -1 red bell pepper, sliced
• -1 yellow bell pepper, sliced
• -1 green bell pepper, sliced
• -1 medium onion, sliced
• -3 garlic cloves, minced

Seasoning

• -1 packet fajita seasoning (or 2 tablespoons homemade)
• -1 teaspoon smoked paprika
• -½ teaspoon chili powder
• -½ teaspoon black pepper
• -½ teaspoon salt (adjust as needed)

For the Pasta

• -12 oz penne or rotini
• -3 cups chicken broth
• -1 cup heavy cream (or half-and-half)
• -1 cup shredded cheddar or Mexican blend cheese
• -1 tablespoon lime juice
• -Fresh cilantro for serving

⭐ How to Make One-Pot Chicken Fajita Pasta

1. Sear the Chicken

Heat olive oil in a large pot. Add chicken strips, season lightly with salt and pepper, and cook until golden. Remove and set aside.

2. Cook the Veggies

Add sliced peppers and onion to the same pot. Sauté until softened and lightly charred. Stir in garlic and cook 30 seconds.

3. Add Seasonings

Sprinkle fajita seasoning, smoked paprika, and chili powder. Toss well to coat.

4. Add Pasta & Liquids

Add uncooked pasta, broth, and cream. Stir well, scraping the bottom of the pot.

5. Simmer

Bring to a gentle boil, then reduce heat. Cover and simmer 10–12 minutes, stirring occasionally, until pasta is tender.

6. Add Cheese & Chicken

Stir in shredded cheese and return the chicken to the pot. Mix until creamy and melted.

7. Finish

Add lime juice and fresh cilantro. Stir and serve hot.

One-Pot Chicken Fajita Pasta

A creamy, flavorful Tex-Mex inspired chicken fajita pasta cooked entirely in one pot for a quick, delicious weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American, Tex-Mex

Calories: 585

Ingredients Equipment Method Notes

Ingredients

  

Chicken & Veggies

• 2 tbsp olive oil
• 1 lb chicken breast cut into strips
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 green bell pepper sliced
• 1 onion sliced
• 3 cloves garlic minced

Seasoning

• 1 packet fajita seasoning
• 1 tsp smoked paprika
• 0.5 tsp chili powder
• 0.5 tsp black pepper
• 0.5 tsp salt

Pasta

• 12 oz penne pasta
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tbsp lime juice
• 1 tbsp fresh cilantro chopped

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon

Method

 

1. Heat olive oil in a large pot and cook chicken strips until golden; remove and set aside.
2. Add peppers and onion to the pot and sauté until softened. Add garlic and cook briefly.
3. Stir in fajita seasoning, smoked paprika, and chili powder.
4. Add pasta, chicken broth, and heavy cream; stir well.
5. Bring to a boil, then reduce heat and simmer 10–12 minutes until pasta is tender.
6. Stir in cheese and return chicken to the pot.
7. Finish with lime juice and cilantro before serving.

Notes

Add jalapeños for heat or cream cheese for extra creaminess.

⭐ Tips for the Best Chicken Fajita Pasta

Slice everything thinly

Thin strips cook quickly and evenly.

Use colorful peppers

The red, yellow, and green combination makes the dish shine visually.

Don’t skip the lime

It brightens the entire dish and balances the creaminess.

Use good quality broth

The sauce absorbs into the pasta, so flavor matters.

Want it spicy?

Add crushed red pepper or diced jalapeños.

⭐ Variations

Creamier Version

Add 2 extra ounces of cream cheese.

Healthier Version

Use half-and-half instead of heavy cream.

Vegetarian Version

Replace chicken with mushrooms or black beans.

Southwest Style

Add corn, black beans, and tomatoes.

⭐ Serving Suggestions

• Lime wedges
• Cilantro
• Tortilla chips on the side
• Avocado slices
• Mexican street corn

This pasta is filling enough to serve alone but pairs well with fresh toppings.

⭐ Storage & Reheating

Fridge: 3–4 days

Freezer: Up to 2 months

Reheat: Add a splash of broth or cream to keep it smooth