This Chicken Fajita Pasta is what happens when I take everything I love about sizzling chicken fajitas and turn it into an easy, creamy pasta dinner.
I start by seasoning bite-size pieces of chicken with fajita seasoning and searing them over high heat. I want some real color on that chicken because that browning adds another layer of flavor to the finished dish.
Then I hit the same skillet with onions and colorful bell peppers. I let those cook over high heat too, so the edges get a little charred while the vegetables still have some texture.
From there, I'm turning everything into a one-pan pasta dish.
I add chicken broth, heavy cream, tomatoes and green chiles, then cook the penne directly in that liquid. As the pasta cooks, it absorbs all that flavor while releasing starch that helps thicken the sauce.
Once the pasta is tender, the chicken, peppers and onions go right back into the skillet.
The result is tender chicken, peppers, onions and penne coated in a creamy, slightly spicy fajita-style sauce. You've got the smoky, savory flavors of chicken fajitas, but instead of tortillas, we're bringing pasta to the party.
It's simple, filling and exactly the kind of meal I'd make when I want something big on flavor without spending all night in the kitchen.
Why You'll Love This Recipe
You get two comfort-food favorites in one dish. It has the seasoned chicken, peppers, onions and bold flavors you'd expect from chicken fajitas, but they're combined with tender penne and a creamy sauce.
It's also a true one-pan pasta dinner. The pasta cooks directly in the chicken broth, cream and tomatoes, which means it absorbs far more flavor than pasta cooked separately in plain water.
The recipe is also easy to customize. Make it hotter, cheesier or even swap the protein depending on what you have available.
Best of all, this doesn't require a complicated homemade sauce. The combination of chicken broth, cream, tomatoes, green chiles, fajita seasoning and pasta starch creates the sauce right in the skillet.
Recipe Variations
Cheesy Chicken Fajita Pasta: Stir in 1 cup of freshly shredded Monterey Jack, pepper Jack or cheddar after the pasta finishes cooking.
Spicy Fajita Pasta: Add a diced jalapeño with the peppers or use hot Ro-Tel. You can also add cayenne or crushed red pepper.
Steak Fajita Pasta: Replace the chicken with thinly sliced steak. Sear it quickly and add it back near the end to avoid overcooking.
Shrimp Fajita Pasta: Substitute large shrimp for the chicken. Cook the shrimp first, remove them and return them during the final few minutes.
Extra Creamy: Increase the heavy cream from ½ cup to ¾ cup.
More Vegetables: Add mushrooms, corn, poblano peppers or zucchini.
Cajun Fajita Pasta: Replace some of the fajita seasoning with Cajun seasoning for a smoky Cajun-style variation.
Chicken Fajita Pasta
Ingredients
Chicken & Vegetables
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons fajita seasoning divided
- 2 cups diced onion approximately 1 large onion
- 2 cups diced bell peppers approximately 2 large bell peppers, preferably a mixture of colors
- 3 to 4 cloves garlic minced
Pasta & Sauce
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 10-ounce can Ro-Tel Diced Tomatoes & Green Chiles, undrained
- 8 ounces penne pasta uncooked
- ½ teaspoon salt or to taste
Instructions
- Cut the chicken breasts into bite-size pieces. Season with 1 tablespoon of the fajita seasoning, tossing until the chicken is evenly coated.
- Heat 1 tablespoon olive oil in a large 12-inch skillet over high heat. Once the oil is hot, add the chicken in a single layer. Let it cook undisturbed for about 1 to 2 minutes so it develops a good sear. Flip and continue cooking until browned on the other side. The chicken doesn't have to be completely cooked through at this point because it will finish cooking later. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon olive oil to the same skillet. Keep the heat high and add the diced onions, bell peppers and remaining 1 tablespoon fajita seasoning. Cook for approximately 3 to 5 minutes, stirring occasionally, until the vegetables soften slightly and develop some char around the edges.
- Reduce the heat to low. Add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant. Transfer the vegetables to the plate with the chicken.
- Add the chicken broth, heavy cream, Ro-Tel tomatoes and green chiles, and salt to the same skillet. Stir well, scraping the bottom of the skillet to incorporate all those flavorful browned bits.
- Add the uncooked penne directly to the skillet and stir. Bring the mixture to a boil.
- Once boiling, cover the skillet and reduce the heat to medium-low. Cook for approximately 12 to 15 minutes, stirring occasionally so the pasta doesn't stick. Cook until the penne is al dente and most of the liquid has been absorbed. If the pasta needs additional cooking time and the skillet becomes too dry, add a small splash of chicken broth.
- Return the chicken, peppers and onions to the skillet. Stir everything together until the chicken and vegetables are evenly distributed throughout the pasta. Cook for another 2 to 3 minutes, or until the chicken is fully cooked and everything is heated through.
- Taste and adjust the seasoning if necessary. Serve immediately while the sauce is hot and creamy.
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