One-pot chicken fajita pasta combines the flavors of Tex-Mex cuisine with the comfort of pasta. This flavorful meal features tender chicken, colorful bell peppers, onions, and perfectly cooked pasta simmered in a rich, spicy sauce. The best part? It cooks in one pot, making the chicken Fajita pasta ideal for busy weeknights or lazy weekends.
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Ingredients – Here’s What You’ll Need
- The Chicken: I used skinless, boneless chicken breasts in this recipe.
- The Fajita Marinade: I like to marinate my chicken in a flavorful fajita marinade that includes apple cider vinegar, olive oil, fresh lime juice, water, chili powder, paprika, onion powder, garlic powder, ground cumin, granulated sugar, Kosher salt, and freshly ground black pepper.
- The Veggies: The veggies are typical of fajitas – bell peppers and onions. I like to use a colorful mix of bell peppers in this recipe.
- The Pasta: I used dried penne pasta in this recipe, cooked in the same pot in a mixture of chicken broth, milk, and Rotel tomatoes, flavored with the pan bits from cooking the chicken and veggies.
Marinating the Chicken
- For the chicken marinade, I whisked together apple cider vinegar, olive oil, fresh lime juice, water, chili powder, paprika, onion powder, garlic powder, ground cumin, granulated sugar, Kosher salt, and freshly ground black pepper.
- Next, I placed the chicken I had cut into thin strips into a gallon Ziploc bag. I poured the fajita marinade over the chicken and sealed the bag.
- I placed the chicken and marinade in the refrigerator for several hours to let the flavors blend together.
Making the Chicken Fajita Pasta – Step-by-Step
- I transferred the marinated chicken to a wire mesh strainer over a bowl to drain the excess marinade.
- Over medium-high heat, I heated a tablespoon of olive oil in my 3.5-quart braiser. You could also use a Dutch oven or a 12-inch large skillet. Once the oil was hot, I added part of the chicken and cooked it for several minutes until it was cooked through. I removed the chicken from the pot and cooked the remaining chicken.
- Once the chicken was done, I added the onions and bell peppers that I had cut into thin strips.
- I cooked the veggies, stirring occasionally, until they softened, about 5 minutes. Then, I removed the veggies from the pot.
- Next, I added chicken broth, milk, and undrained Rotel tomatoes to the pot. I stirred the ingredients together, scraping up the charred bits from the bottom of the pan.
- I added the dried pasta. I stirred everything together and allowed the liquids to come to a boil. Once the liquids started to boil, I reduced the heat to medium-low and covered the pot.
- I let the pasta cook for about 10 minutes, stirring halfway through to ensure that it did not stick to the bottom of the pan. After 10 minutes, I removed the cover and added the cooked veggies and chicken. I heated the mixture for a minute or two to ensure that the veggies and chicken were heated through.
This One-Pot Chicken Fajita Pasta is the perfect solution for busy weeknights when you crave a satisfying, flavorful meal without the fuss. With its vibrant colors, bold tastes, and easy preparation, it’s sure to become a regular in your dinner rotation. Yum!
Frequently Asked Questions
I like to use penne in this recipe but feel free to use the pasta of your choice. Rigatoni, fusilli, ziti, and rotini all work well.
The main contributors to the spiciness of this dish are chili powder and Rotel Tomatoes. The combination of the Rotel that I used (Rotel Tomatoes with Chipotle Peppers) and the quantity of chili powder produced a reasonably spicy dish. For a less spicy dip, use Rotel mild tomatoes and/or reduce the amount of chili powder.
The leftovers should last for several days if refrigerated in an airtight container. Reheat the leftovers gently in the microwave.
Recipe Tips and Tricks
- You can substitute chicken thighs for chicken breasts in this recipe. Also, you can use a combination of chicken thighs and chicken breasts.
- Cut chicken and vegetables into uniform sizes for even cooking.
- Be careful not to overcook the pasta, especially if you’re planning for leftovers.
Other One-Pot Wonders
If you’re a fan of one-pot dishes, look no further. Here are some of my favorites.
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One-Pot Chicken Fajita Pasta
Equipment
- 3.5 quart braiser, Dutch oven, or 12-inch skillet
Ingredients
Chicken Marinade (See Tip 1)
- 1 pound skinless, boneless chicken breasts cut into thin strips. (See Tip 2)
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons Olive oil
- 2 Tablespoons fresh lime juice (juice from one lime)
- 2 Tablespoons water
- 1 Tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon granulated sugar
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
Chicken Fajita Pasta
- Marinated chicken from above
- 1 Tablespoon Olive oil (See Tip 3)
- 2 cups bell peppers, cut into thin strips (See Tip 4)
- 1 ½ cups onion, cut into thin strips (1 medium onion)
- 1 ½ cups low-sodium chicken broth
- ¾ cup milk
- 10 ounce can Rotel tomatoes undrained of your choice (See Tip 5)
- 8 ounces dried penne (about 3 cups) (See Tip 6)
- Salt and pepper to taste
- Minced fresh parsley for garnish (optional)
Instructions
Chicken Marinade
- For the marinade, whisk together vinegar, olive oil, lime juice, water, chili powder, paprika, onion powder, garlic powder, cumin, sugar, salt, and pepper.
- Place chicken in a gallon Ziploc bag. Add the marinade. Seal the bag, forcing out excess air. Refrigerate for at least 30 minutes, or up to 8 hours.
Chicken Fajita Pasta
- Drain the marinated chicken in a wire mesh strainer set over a bowl. Discard the marinade.
- Add olive oil to 3.5-quart braiser over medium-high heat. When the pan is hot, add half of the marinated chicken. Cook, stirring frequently until done, 2 to 3 minutes, depending on the thickness of the chicken strips.
- Remove the cooked chicken from the pan. Cook the remaining chicken; remove from the pan.
- In the same pan, add the bell peppers and onions. Cook, stirring occasionally, until softened, about 5 minutes. Remove from the pan.
- In the same pan, add the chicken broth, milk, and undrained Rotel tomatoes. Stir, scraping up the chard bits from the bottom of the pan.
- Add the pasta; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Cook for 10 minutes, stirring halfway through to ensure the pasta isn't sticking to the bottom of the pan. (See Tip 7)
- Remove the cover; add the cooked veggies and chicken. Stir to combine. Heat for several minutes or until the veggies and chicken are heated through. If needed, add salt and pepper to taste. Garnish with fresh minced parsley and serve. (See Tip 8)
- Yield: 6 servings.
Video
Tips/Notes
- I like to make my fajita seasoning, but feel free to substitute it with a package of store-bought fajita seasoning.
- You can also use chicken thighs or a combination of chicken breasts and chicken thighs.
- Because you are cooking the chicken and veggies over relatively high heat, feel free to substitute canola oil or peanut oil for the olive oil.
- I like to use a combination of green, red, and orange bell peppers because of their color. However, you can use whatever bell peppers you like.
- I generally use Rotel Original Diced Tomatoes with Green Chilies. However, all I had in my pantry was Rotel Diced Tomatoes with Chipotle Peppers. Feel free to use whatever Rotel tomatoes you like.
- Rigatoni, Ziti, Fusilli, and Rotini are good substitutes for the Penne.
- If the mixture seems too dry, add some water as needed.
- Store leftovers in the refrigerator in an airtight container for up to three days.
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