This one pot chicken fajita pasta is packed with bold flavors and creamy goodness. It features tender chunks of seasoned chicken, bell peppers, and onions, all seasoned with a homemade fajita spice mix. Everything cooks together in one pot, making cleanup easy.
Why You Need To Make This One Pot Chicken Fajita Pasta
- Fast: You can have everything on the table in 30 minutes. No marinating or waiting around, making it the perfect meal for a busy weeknight.
- Flavor-packed: The homemade fajita seasoning adds smoky heat, and the sour cream makes the sauce creamy and rich. It’s a big flavor payoff with minimal effort.
- Flexible: You can swap in different peppers, use leftover chicken, or even try it with another pasta shape. It’s easy to make it your own and use what you have in your pantry.
I love this meal because it’s on the table in 30 minutes. I usually prep the chicken, veggies, and seasoning mix ahead of time, so there’s even less work to do come dinner time. If you’ve tried my Sheet Pan Chicken Fajitas, this has a lot of the same flavors but in creamy pasta form.
Ingredients and Substitutions
- Chili powder – No substitutions.
- Ground cumin – No substitutions.
- Salt and pepper – No substitutions.
- Smoked paprika – Regular paprika works, but it won’t have the same smoky depth.
- Dried oregano – No substitutions.
- Cayenne pepper – Optional if you prefer less heat.
- Chicken breasts – Chicken thighs work great; they will just take a little longer to brown.
- Avocado oil – Olive oil or any neutral oil like canola or vegetable oil works.
- Bell peppers – Use any color you like or swap for poblano peppers for extra flavor.
- Yellow onion – White or red onion works just as well.
- Garlic – Jarred minced garlic is fine in a pinch.
- Chicken broth – Vegetable broth works, or use bouillon and water.
- Diced tomatoes and green chilies (Rotel) – Plain diced tomatoes plus a small can of green chilies is a good sub.
- Rotini pasta – Any short pasta like penne or fusilli will work.
- Sour cream – Plain Greek yogurt is a great substitute, or use ½ cup of heavy cream.
* Note: you can use store-bought fajita seasoning if you prefer.
Mandy’s Top Tip
For the best texture, add the sour cream off the heat once the pasta is fully cooked. This keeps it from curdling and gives you a smooth, creamy sauce.
Tips for Success
Cut everything to the right size – Keep the chicken and veggies cut evenly so they cook at the same rate. About 1-inch pieces for chicken and ¼-inch slices for peppers and onions work well.
Use high heat to brown the chicken – A quick sear adds flavor. Don’t overcrowd the pot so the chicken gets a nice crust instead of steaming. Work in batches if necessary.
Stir occasionally while simmering – This keeps the pasta from sticking to the bottom and helps it cook evenly in the broth.
Taste and adjust seasoning at the end – The broth and tomatoes can vary in saltiness, so it’s always a good idea to give it a final taste before serving.
Making the Creamy Chicken Fajita Pasta
This recipe is really easy to make. First, you’ll season and cook the chicken, then set it aside while you sauté the veggies. After that, you simmer the pasta with broth and tomatoes, then add everything back in with the sour cream to finish it off.
Sear the seasoned chicken
Add the pasta and liquids
Add the chicken and veggies
Sautee the vegetables
Cook until al dente
Stir in the sour cream
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Chicken Fajita Pasta Recipe
Ingredients
For the seasoning
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Pinch cayenne pepper optional
For the pasta
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons avocado oil
- 3 large bell peppers sliced 1/4 inch thick
- 1 large yellow onion sliced 1/4 inch thick
- 5 cloves garlic minced
- 2 1/2 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel)
- 8 ounces rotini pasta about 3 cups
- 1/2 cup sour cream
Instructions
- In a small bowl, mix together all the seasoning ingredients.
- Toss the chicken with half of the seasoning mix.
- Heat 1 tablespoon of oil in a large pot or deep skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through about 5-6 minutes. Work in batches if needed. Remove the chicken and set aside.
- Add the remaining tablespoon of oil to the pot, then sauté the bell peppers and onion until softened, about 5 minutes. Stir in the garlic and cook 1 minute more. Remove the veggies and set aside with the chicken.
- Add the broth, Rotel, pasta, and the remaining seasoning mix to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for about 10-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Remove the pot from heat. Return the cooked chicken and veggies to the pot, then stir in the sour cream until the sauce is creamy and everything is well combined.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- Sautéing and then removing the vegetables helps them stay crisp and closer in texture to traditional fajitas. You can leave them in the pan while the pasta cooks, but they’ll likely soften quite a bit and start to break down in the liquid.
- The sour cream is optional, but add a nice creamy finish to the pasta.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Not ideal due to the sour cream. If you do freeze, expect the sauce’s texture to change slightly.
- Reheat: Warm on the stovetop over medium heat with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring in between.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.