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Chicken Fajita Pasta (One Pot)

Pasta, chicken, fajita seasoning, bell peppers & green chiles are getting ultra-spicy and cozy in this 30-minute Chicken Fajita Pasta!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 566kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3 boneless, skinless chicken breasts (~1 1/2 lb.)
  • 2 Tbsp. olive oil, divided
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 white onion, finely diced ( ~1 cup)
  • 3 bell peppers, multicolor, seeded and diced
  • 1 pkg. fajita seasoning (1.12 oz)
  • 3 cloves garlic, minced
  • 1 can (10 oz.) diced tomatoes
  • 1 can (4 oz.) chopped green chiles (mild or hot)
  • 3 cups whole milk
  • 2 cups chicken broth (or vegetable broth)
  • 16 oz. penne pasta, uncooked (4 cups)
  • 1 heaping cup sharp cheddar cheese, shredded (or pepper jack)
  • Garnish ideas: shredded cheese, diced avocado, parsley, sour cream, jalapeños, red pepper chili flakes, guacamole, pico de gallo, cilantro, salsa, lime wedges, green onions
US Customary - Metric

Instructions

  • Cut the chicken into bite sized pieces, or sliced into strips.
    3 boneless, skinless chicken breasts (~1 1/2 lb.)
    dutch oven pot with cubed raw chicken breast.
  • Heat 1 Tbsp. oil over medium heat in a large heavy pot. Add the chicken, season with salt and pepper and cook until no longer pink. Remove chicken to a plate and set aside.
    2 Tbsp. olive oil, divided, 1 tsp. salt, 1/4 tsp. black pepper
    Dutch oven pot with cubed chicken breast seasoned with salt and pepper and fully cooked.
  • Add the remaining olive oil to pan. Add onions and bell peppers and cook for 6-8 minutes, stirring occasionally.
    1/2 white onion, finely diced ( ~1 cup), 3 bell peppers, multicolor, seeded and diced
    Two images side by side each showing a dutch oven with diced bell peppers and onions.
  • Add the chicken back in, along with the fajita seasoning and garlic. Stir to combine until fragrant, ~1 minute.
    1 pkg. fajita seasoning (1.12 oz), 3 cloves garlic, minced
    Left side image shows a dutch oven with cubed, cooked chicken pieces, diced peppers and onions, and fajita seasoning. Right side image shows those same ingredients all mixed together.
  • Pour in the diced tomatoes, green chiles, milk, broth and penne pasta. Stir well. Bring to a boil.
    1 can (10 oz.) diced tomatoes, 1 can (4 oz.) chopped green chiles (mild or hot), 3 cups whole milk, 2 cups chicken broth (or vegetable broth), 16 oz. penne pasta, uncooked (4 cups)
    Dutch oven pot with uncooked penne pasta noodles and chicken broth.
  • Turn down to a simmer; cook, stirring occasionally so pasta doesn't stick, until pasta is cooked, about 15-20 minutes. It might look liquid-y, but the noodles will absorb the liquid and thicken when cheese is added.
    Dutch oven pot with cooked penne pasta, diced tomatoes, chopped bell peppers, and chopped onions.
  • Once pasta is cooked, add the shredded cheese and stir. Serve with your favorite garnishes (green onions, jalapeños, salsa, guacamole, lime wedge, etc.).
    1 heaping cup sharp cheddar cheese, shredded (or pepper jack), Garnish ideas: shredded cheese, diced avocado, parsley, sour cream, jalapeños, red pepper chili flakes, guacamole, pico de gallo, cilantro, salsa, lime wedges, green onions
    Left side image shows a dutch oven pot full of pasta topped with shredded cheese. Right side image shows this same pasta in a bowl topped with sliced jalapeno.

Video

Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • To reheat, heat on the stove in a pot until warm. You may need to add a little broth or milk to make it creamy again.

Nutrition

Serving: 1serving | Calories: 566kcal | Carbohydrates: 68g | Protein: 40g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 548mg | Potassium: 964mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2113IU | Vitamin C: 79mg | Calcium: 174mg | Iron: 2mg