One-Pot Chicken Fajita Pasta

This one-pot Chicken Fajita Pasta combines the vibrant flavors of Mexican fajitas with the comfort of a creamy pasta dish. The tender chicken, colorful bell peppers, and aromatic spices blend perfectly with al dente pasta, all swimming in a rich, flavorful sauce that will have everyone asking for seconds.

I first created this dish when I needed a quick dinner that would please both my pasta-loving husband and my Mexican food-obsessed children. Now it's requested at least twice a month, especially on busy weeknights when time is tight but we still want something hearty and homemade.

Ingredients

• Olive oil: Creates the foundation for sautéing and adds richness to the final dish
• Boneless skinless chicken breasts: Provide lean protein and take on the fajita flavors beautifully
• Onion and green bell pepper: Bring authentic fajita flavor and add nutritional value
• Fajita seasoning: Infuses the entire dish with that signature Mexican spice blend
• Garlic: Adds depth and aromatic flavor that permeates the sauce
• Milk: Creates creaminess without the heaviness of cream
• Chicken broth: Enhances the savory notes and helps cook the pasta perfectly
• Pasta: Absorbs all the delicious flavors while cooking directly in the sauce
• Parmesan cheese: Adds a salty finish and creamy texture

Step-by-Step Instructions

Cook the Chicken:

Heat olive oil in a large Dutch oven over medium high heat until it shimmers. Add thinly sliced chicken breast strips and cook undisturbed for about 2 minutes before stirring. Continue cooking for about 3 more minutes until no pink remains but chicken is still juicy. The chicken will continue cooking with the pasta so avoid overcooking at this stage.

Sauté the Vegetables:

Add the sliced onion and green bell pepper to the pot with the chicken. Cook for approximately 5 minutes stirring occasionally until onions become translucent and begin to caramelize slightly on the edges. This caramelization adds exceptional flavor depth to your final dish.

Add Aromatics and Seasonings:

Add minced garlic and fajita seasoning to the chicken and vegetable mixture. Stir continuously for 2 minutes to toast the spices and prevent the garlic from burning. You'll notice the fragrance blooming which indicates the flavors are developing properly.

Cook the Pasta:

Pour in chicken broth and milk then add the uncooked pasta. Stir well to ensure pasta is submerged in liquid. Bring to a gentle simmer then reduce heat to medium low. Cover and cook for approximately 20 minutes stirring occasionally to prevent sticking. The pasta will absorb the liquid and cook directly in the flavorful sauce.

Finish with Cheese:

Once pasta is tender and most liquid has been absorbed stir in grated Parmesan cheese until melted and incorporated. The sauce will thicken slightly as it cools. Taste and adjust seasoning with salt and pepper if needed before serving immediately.

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The fajita seasoning is truly the heart of this recipe. I started using a premade blend but eventually created my own mix with paprika, cumin, chili powder, garlic powder, and a touch of oregano. The homemade version lets me control the heat level, which is perfect when cooking for my young children who enjoy flavor but not too much spice.

Doubling The Recipe

This recipe doubles beautifully when feeding a crowd or when you want intentional leftovers. Use a larger pot like a 7quart Dutch oven to ensure enough space for proper cooking. The cooking time remains relatively the same but you may need to add an extra 5 minutes for the pasta to cook through completely. Doubling works especially well for meal prep since this dish refrigerates wonderfully.

Ingredient Substitutions

For a lighter version substitute whole milk with 2% milk or even unsweetened almond milk plus a tablespoon of flour for thickening. Try whole wheat pasta for additional fiber or gluten free pasta if needed just monitor cooking time as these varieties may cook differently. Red, orange, or yellow bell peppers can replace green for a sweeter flavor profile. Rotisserie chicken works beautifully as a time saving option just skip the initial cooking step and add with the vegetables.

Serving Suggestions

Serve this hearty pasta with a simple side salad dressed with lime vinaigrette to complement the Mexican flavors. A sprinkle of additional Parmesan cheese, fresh cilantro, and a squeeze of lime juice elevates the dish with brightness. For extra indulgence, add a dollop of sour cream or sliced avocado on top. During summer months, pair with grilled corn on the cob brushed with chili lime butter for a complete fiesta experience.

Storage Guidelines

Store leftover pasta in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and improve overnight making this an excellent meal prep option. When reheating add a splash of milk or chicken broth to revive the creaminess as the pasta will have absorbed much of the sauce. This dish does not freeze particularly well as the pasta may become mushy upon thawing but if necessary freeze individual portions for up to 1 month.

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Common Recipe Questions

→ Can I use a different type of pasta for this dish?

Yes, you can substitute with any medium-sized pasta shape like penne, rotini, or bowties. Just be aware that cooking times might vary slightly depending on the pasta shape and thickness.

→ How can I make this dish spicier?

To increase the heat, add diced jalapeños with the bell peppers, use hot fajita seasoning, or sprinkle red pepper flakes at the end. You could also add a dash of hot sauce when serving.

→ Can I use pre-cooked chicken to save time?

Absolutely! Simply skip the chicken cooking step and add your pre-cooked chicken after the pasta is done. Stir it in with the Parmesan cheese to warm through before serving.

→ Is there a dairy-free version of this dish?

Yes, you can substitute the milk with unsweetened almond milk, oat milk, or additional chicken broth. Replace the Parmesan with nutritional yeast or dairy-free cheese alternative for a similar flavor profile.

→ What sides go well with Chicken Fajita Pasta?

This is a complete meal on its own, but you could serve it with a simple green salad, garlic bread, or roasted vegetables if desired. A side of guacamole or sliced avocado would complement the Mexican flavors nicely.

→ Can I make this dish ahead of time?

Yes, you can make it ahead and reheat in a covered pan with a splash of milk or broth to prevent drying out. The flavors actually develop nicely as it sits, making excellent leftovers for 3-4 days when stored properly.