Chicken Fajita Pasta

Okay, get ready. You’re about to dive into a bowl of pure comfort.

This isn’t just any pasta dish. It’s a flavor explosion. We’re taking the classic sizzle and spice of fajitas and mixing it with a rich, creamy sauce. The result? A one-of-a-kind meal that feels both familiar and exciting.

The best part? It’s easy. This isn’t some complex recipe that takes all night. It’s an easy chicken fajita pasta that turns simple ingredients into something amazing. We’ll build all the flavor right in one pan. The smoky, spicy notes we all love? They’re infused into every single bite.

Trust me, this is going to be a new family favorite.

Recipe at a Glance

This recipe is designed to be a lifesaver on a busy night. It’s all about maximum flavor with minimum effort.

• Time: This is a fantastic 40-minute meal. About 25 minutes of prep and just 15 minutes of cooking.
• Servings: About 4 generous servings. Want to feed a crowd? Just double the recipe. (You might need a bigger pot, though!)
• Difficulty: I’d call this easy. If you can chop a few veggies and stir a pot, you’ve got this.
• Equipment: The beauty of this dish is its simplicity. You just need one big, deep skillet or Dutch oven. A good knife and cutting board are all you need for prep.
• Make-Ahead: I’m all about saving time. You can chop your chicken, peppers, and onions up to two days ahead. This cuts your active cooking time down to just 15 minutes!

The Ingredients

Simple ingredients, amazing results.

I’ll share a few tips to make sure you get the best flavor.

For the Pasta:

• 2 tbsp olive oil, divided
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 packet (3 tbsp) taco or fajita seasoning, divided
• 2 cups diced onion (about 1 large)
• 2 cups diced bell peppers (a mix of colors is great!)
• 3-4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream (this makes it creamy)
• 1 (10-oz) can Ro-Tel Diced Tomatoes & Green Chiles
• 8 oz penne pasta, uncooked
• 1/2 tsp salt

Want to make your own seasoning? It’s easy! You can control the spice and salt.

Ingredients	Quantity
Chili powder	2 tsp
Smoked paprika	1 tsp
Cumin	1/2 tsp
Onion powder	1/2 tsp
Garlic powder	1/4 tsp
Cayenne pepper	1/4 tsp
Salt	1 tsp
Sugar	1 tsp

Just mix everything together, and you’re good to go!

The Step-by-Step Method

Let’s get cooking!

Stage 1: Sear the Chicken

First, grab your chicken and toss it in a bowl with half of the fajita seasoning. Make sure every piece is coated.

Now, get your skillet hot over high heat. Add 1 tbsp of olive oil. The pan should be hot enough that the chicken sizzles as soon as it hits the oil. Add the chicken in a single layer—don’t crowd the pan! We want a beautiful golden-brown sear, not steamed chicken.

You’ll hear that satisfying sizzle. After 1-2 minutes, you’ll see a nice crust forming. Flip the pieces and cook the other side. Once the chicken is cooked through and golden, transfer it to a plate. Don’t worry about the browned bits left in the pan—those are pure flavor!

Stage 2: Sauté the Veggies

Add the remaining 1 tbsp of olive oil to the same skillet. Toss in your diced onions and bell peppers, along with the rest of the fajita seasoning. Stir everything together.

The onions will start to get soft and translucent, and the peppers will soften and get a little charred on the edges. This should take about 5-7 minutes. This step is crucial for building a deep, rich flavor.

When the veggies are ready, add your minced garlic. Be careful here—garlic burns fast! Cook for just 30 seconds until you can smell its intoxicating aroma, then immediately remove the veggies from the pan and set them aside with the chicken.

Stage 3: Make the Sauce & Cook Pasta

This is where the one-pan magic happens.

Pour the chicken broth, heavy cream, and the can of Ro-Tel into the skillet. Grab a wooden spoon and scrape up all those delicious browned bits from the bottom of the pan—that’s called deglazing, and it adds incredible depth of flavor.

Stir in the uncooked penne and a pinch of salt. Bring the mixture to a boil, then reduce the heat to medium-low. Put the lid on and let it simmer for 15 minutes. Stir it every few minutes to prevent the pasta from sticking.

The pasta will soak up the liquid and cook right in the sauce, making it unbelievably creamy and flavorful. You’ll know it’s ready when the pasta is tender and the sauce has thickened beautifully.

Stage 4: Combine Everything

It’s the grand finale!

Take a peek into the skillet—the pasta should be perfectly al dente, and the sauce should be thick and clinging to every noodle. Stir the cooked chicken and sautéed vegetables back into the skillet.

Cook for just 1-2 minutes, or until everything is heated through. The vibrant colors of the peppers will pop against the creamy, orange sauce. Give it a final taste and add any extra salt or pepper if needed.

Make It Your Own

This recipe is super flexible. Here are a few ways to customize it:

• Spice It Up: The Ro-Tel and seasoning give a mild kick, but you can crank up the heat by adding a pinch of cayenne or a few dashes of your favorite hot sauce.
• Keep It Mild: Don’t like spice? Use a can of regular diced tomatoes instead of Ro-Tel.
• Dietary Tweaks: Go gluten-free by swapping the penne for gluten-free pasta. For a vegan option, skip the chicken and use plant-based sausage. Use full-fat coconut milk or cashew cream instead of heavy cream, and vegetable broth instead of chicken broth.
• Fancy It Up: Want to make it extra special? Top with a sprinkle of Cotija cheese, fresh avocado slices, or a dollop of sour cream.
• Seasonal Additions: In the summer, try adding fresh corn. In the fall, some roasted poblano peppers would add a great smoky flavor.

Serving & Storage

This dish is best served right away, straight from the pan!

• Serving: Top with fresh cilantro, a dollop of sour cream, and some extra cheese.
• Side Dishes: This pasta is a complete meal on its own, but a fresh side salad or some garlic bread would be perfect for sopping up every last bit of that amazing sauce.
• Leftovers: Leftovers store great! Put them in an airtight container and refrigerate for up to 3-4 days. The pasta will soak up more sauce, so it might thicken.
• Reheating: A microwave works just fine. Or, if you use the stovetop, add a splash of milk or broth to loosen the sauce as it heats up.

I don’t recommend freezing this dish. Creamy sauces with dairy can separate, and the pasta can get mushy. It’s so quick to make fresh that it’s just better to whip up a new batch!

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