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Easy One-Pot Chicken Fajita Pasta Recipe (30 Minutes)

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A quick and easy one-pot pasta dish with smoky, creamy fajita flavor. Made with chicken, bell peppers, and a simple homemade seasoning, this 30-minute meal is perfect for busy weeknights and requires minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium yellow or white onion, thinly sliced
  • 3–4 cloves garlic, minced
  • 8 oz short pasta (penne, rotini, fusilli, or farfalle)
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional toppings: fresh cilantro, shredded cheddar or Monterey Jack cheese, sour cream, sliced jalapeños, lime wedges

Instructions

  1. Prep your ingredients: Slice chicken into thin strips (about ½-inch thick). Slice bell peppers and onion into similar-sized strips. Mince garlic.
  2. Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken strips in a single layer (cook in batches if needed) and sear for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
  3. In the same pot, add another tablespoon of olive oil if needed. Add sliced bell peppers and onion. Cook for 4-5 minutes, stirring occasionally, until softened and slightly charred. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle fajita seasoning (chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper) over the vegetables. Stir and cook for 1 minute to toast the spices.
  5. Add uncooked pasta and chicken broth to the pot. Stir to combine, scraping up any browned bits from the bottom. Ensure pasta is mostly submerged.
  6. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 12-15 minutes, stirring once halfway through, until pasta is tender and has absorbed most of the liquid.
  7. Remove lid. Stir in heavy cream and reserved cooked chicken. Cook for 2-3 minutes, uncovered, until sauce thickens slightly and everything is heated through. Adjust salt and pepper to taste.
  8. Serve immediately in bowls. Top with fresh cilantro, shredded cheese, sour cream, jalapeños, and a squeeze of lime juice if desired.

Notes

Don’t add extra liquid during cooking; the pasta will absorb exactly what it needs. For best results, pull pasta off heat when just barely al dente as it will continue cooking. Toasting the spices before adding liquid intensifies flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on stovetop with a splash of broth or milk.

Nutrition

Keywords: one-pot pasta, chicken fajita pasta, 30-minute meal, weeknight dinner, easy pasta recipe, creamy fajita pasta

Find it online: https://spoonmira.com/easy-one-pot-chicken-fajita-pasta-recipe-30-minutes/