The craving hit on a Tuesday – that vibrant, smoky allure of fajitas, but with the comforting embrace of a creamy pasta. That’s how this One-Pot Chicken Fajita Pasta was born in my kitchen, a dish that perfectly marries zesty Tex-Mex with cozy Italian-American sensibilities, all in one glorious pot. It’s the kind of meal that makes you feel like a culinary hero, even on the busiest of evenings.
This One-Pot Chicken Fajita Pasta isn’t just about convenience; it’s a full-flavored fiesta for your tastebuds, ideal for those evenings when you want something truly special without spending hours in the kitchen. It’s become our family’s go-to for a quick comfort meal, especially when we want to bring a little sunshine to the dinner table, no matter the season. The beauty of this recipe lies in its simplicity and the joy it brings with every cheesy, flavorful bite.
Why You’ll Love This Recipe
This One-Pot Chicken Fajita Pasta is a game-changer, and here’s why I know it’ll become a favorite in your home too:
- Effortless Cleanup: Everything cooks in a single pot, meaning fewer dishes and more time to relax. This is a true weeknight warrior!
- Bursting with Flavor: The combination of classic fajita spices, tender chicken, sweet peppers, and a creamy, cheesy sauce is simply irresistible.
- Quick & Convenient: From prep to plate in under an hour, making it perfect for busy parents and anyone needing a speedy meal solution.
- Family-Friendly: It’s a hit with both adults and kids. The spice level is easily adjustable to suit all palates.
- Wonderfully Versatile: Easy to customize with your favorite veggies or a different protein.
This dish is especially perfect for those who love bold flavors but are short on time, busy families needing a reliable and satisfying dinner, or anyone who appreciates the magic of a well-made one-pot meal.
Ingredients for One-Pot Chicken Fajita Pasta
This One-Pot Chicken Fajita Pasta comes together with a handful of simple yet flavorful ingredients.
Core Ingredients
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 3 tablespoons olive oil (divided) – Use a good quality extra virgin olive oil for the best flavor.
- 1½ pounds boneless, skinless chicken breasts (cut into ½-inch strips) – This lean protein cooks quickly and soaks up all the delicious spices.
- 1 cup yellow onion (cut into ½-inch strips) – Adds a foundational sweetness.
- 1 cup red bell pepper (seeded and cut into ½-inch strips) – For sweetness and vibrant color.
- 1 cup green bell pepper (seeded and cut into ½-inch strips) – Adds a slightly more savory bell pepper note.
- 1 cup yellow bell pepper (seeded and cut into ½-inch strips) – Brings more sweetness and another pop of color.
- 2½ cups chicken broth – This is what the pasta will cook in, infusing it with flavor. Low sodium is a great choice to control saltiness.
- 8 ounces penne pasta – Its tubular shape and ridges are perfect for catching the creamy sauce.
- ¼ cup heavy cream – Creates that luxurious, creamy texture.
- 1 cup grated Colby-Jack cheese – Melts beautifully for a gooey, cheesy finish.
- Chopped fresh cilantro (optional garnish) – Adds a burst of freshness at the end.
Substitutions and Tips
- Chicken: Boneless, skinless chicken thighs can be used for extra richness; just ensure they’re cooked through.
- Pasta: No penne? Rotini, farfalle, or medium shells work wonderfully as they also hold sauce well.
- Cheese: Feel free to swap Colby-Jack with Monterey Jack, cheddar, or a Mexican cheese blend. For the best melt, always grate your own cheese if possible.
- Spice Level: Love more heat? Add a pinch of cayenne pepper or a finely diced jalapeño along with the bell peppers. For less heat, reduce the chili powder slightly.
- Veggies: Want to add more vegetables? Stir in some corn or black beans (rinsed and drained) along with the pasta.
- Cream: For a lighter version, you can try whole milk or half-and-half, but the sauce for your One-Pot Chicken Fajita Pasta will be a bit thinner.
Best Type of Chicken to Use
For this One-Pot Chicken Fajita Pasta, boneless, skinless chicken breasts are my top recommendation. They are lean, cook relatively quickly, and their mild flavor is a perfect canvas for the bold fajita spices. Cutting them into ½-inch strips ensures they cook evenly and are tender in every bite.
If you prefer dark meat, boneless, skinless chicken thighs are a fantastic alternative. They offer a richer flavor and tend to be more forgiving, staying moist even if slightly overcooked. You’ll prepare and cook them the same way as the chicken breasts, perhaps adding a minute or two to the initial browning if the pieces are larger.
Kitchen Tools You’ll Need
Having the right tools makes any recipe smoother. For this One-Pot Chicken Fajita Pasta, you won’t need anything too specialized.
Must-Have Tools
- Large Dutch oven or heavy-bottomed pot with a lid (at least 5-6 quarts): Essential for even cooking and preventing sticking.
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula: For stirring and scraping up any browned bits.
Nice-to-Have Extras
- Tongs: Useful for turning the chicken strips while browning.
- Cheese grater: If you’re grating your own cheese (which I highly recommend!).
- Silicone whisk: For smoothly incorporating the cream.
How to Make One-Pot Chicken Fajita Pasta
This is where the magic happens! Follow these simple steps for a delicious One-Pot Chicken Fajita Pasta.
Step 1: Prepare the Spice Blend and Chicken
In a small bowl, whisk together the chili powder, garlic powder, onion powder, salt, cumin, oregano, and black pepper. Set aside. Pat the chicken strips dry with a paper towel – this helps them get a nice sear. Season the chicken generously with about half of your prepared spice blend.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in your Dutch oven or large pot over medium-high heat. Once the oil is shimmering, add the seasoned chicken strips in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until nicely browned and cooked through. You’re looking for that beautiful golden color! Remove the chicken from the pot and set it aside on a plate.
Step 3: Sauté the Vegetables
Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onion and all three colors of bell peppers. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. They should still have a little bite! Sprinkle the remaining spice blend over the vegetables and cook for another minute, stirring until fragrant. That aroma is pure fajita heaven!
Step 4: Cook the Pasta
Pour in the chicken broth, scraping up any browned bits (the fond!) from the bottom of the pot with your wooden spoon – this is packed with flavor. Bring the broth to a simmer. Add the uncooked penne pasta and stir to combine. Ensure the pasta is mostly submerged in the liquid.
Step 5: Simmer and Combine
Return the cooked chicken to the pot. Bring the mixture back to a gentle simmer. Cover the pot and reduce the heat to medium-low. Cook for 12-15 minutes, or until the pasta is al dente (cooked through but still slightly firm) and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking.
Step 6: Make it Creamy
Once the pasta is cooked, remove the pot from the heat. Stir in the heavy cream until well combined. The sauce will start to look wonderfully luscious.
Step 7: Add Cheese and Serve
Gradually stir in the grated Colby-Jack cheese until it’s melted and the sauce is smooth and cheesy. If the sauce seems too thick, you can add a splash more chicken broth or cream to reach your desired consistency. Taste and adjust seasoning if needed. Garnish your One-Pot Chicken Fajita Pasta with fresh chopped cilantro, if desired, and serve immediately.
Tips for Success
To ensure your One-Pot Chicken Fajita Pasta turns out perfectly every time:
- Sear the Chicken Properly: Don’t overcrowd the pot when browning the chicken. This allows it to develop a nice crust and rich flavor. Work in batches if you need to.
- Scrape Up the Browned Bits: That fond at the bottom of the pot after cooking the chicken and veggies is flavor gold. Deglazing with the chicken broth incorporates it into the sauce.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Grating your own cheese makes a noticeable difference in the creaminess of your One-Pot Chicken Fajita Pasta.
- Don’t Overcook the Pasta: Check the pasta for doneness a couple of minutes before the suggested cooking time. You want it al dente, as it will continue to absorb liquid as it sits.
- Let it Rest Briefly: After stirring in the cheese, let the One-Pot Chicken Fajita Pasta sit for 5 minutes off the heat with the lid on. This allows the sauce to thicken slightly and the flavors to meld beautifully.
How to Store One-Pot Chicken Fajita Pasta
Storing leftovers (if you have any!) is simple.
- Room Temperature: Cooked pasta dishes like this One-Pot Chicken Fajita Pasta should not be left at room temperature for more than 2 hours for food safety reasons.
- In the Refrigerator: Allow the pasta to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days. To reheat, you can gently warm it on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Alternatively, reheat individual portions in the microwave.
- Freezing Tips: Yes, you can freeze this One-Pot Chicken Fajita Pasta! Let it cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the pasta might be slightly softer after freezing and reheating, but it will still be delicious. Adding a bit of fresh cheese when reheating can liven it up.
Frequently Asked Questions
Here are some common questions about making this One-Pot Chicken Fajita Pasta:
Can I use a different type of pasta for this One-Pot Chicken Fajita Pasta?
Absolutely! While penne is great, other sturdy shapes like rotini, farfalle, or even medium shells work wonderfully as they capture the creamy sauce well. Adjust cooking time based on package directions.
How can I make this One-Pot Chicken Fajita Pasta spicier?
For an extra kick, you can add ½ teaspoon of red pepper flakes with the other spices, or include a finely minced jalapeño when you sauté the bell peppers. A dash of your favorite hot sauce before serving also works!
Can I make this One-Pot Chicken Fajita Pasta vegetarian?
Yes! To make it vegetarian, simply omit the chicken. You can add a can of rinsed and drained black beans or pinto beans along with the pasta for protein. Use vegetable broth instead of chicken broth.
What can I serve with this One-Pot Chicken Fajita Pasta?
This is pretty much a complete meal in itself! However, a simple side salad with a lime vinaigrette, some warm tortillas, or a dollop of sour cream or guacamole on top would be delicious accompaniments.
Is it possible to make this One-Pot Chicken Fajita Pasta ahead of time?
While it’s best enjoyed fresh, you can certainly prepare elements ahead. Chop the vegetables and chicken and mix the spices in advance. The full dish can be made and refrigerated; just be prepared to add a little liquid when reheating to maintain that creamy texture.
Conclusion
This One-Pot Chicken Fajita Pasta is more than just a quick meal; it’s a vibrant, comforting dish that brings a touch of fiesta to your table with minimal effort. The combination of tender chicken, colorful peppers, savory spices, and a creamy, cheesy sauce all cooked together in a single pot makes it an undeniable winner for any night of the week. Give this One-Pot Chicken Fajita Pasta a try, and I’m confident it will become a go-to in your recipe repertoire!
