Easy Creamy One-Pot Chicken Fajita Pasta (30-Minute Dinner)
Yield: 4-6 Serving
One-Pot Chicken Fajita Pasta
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A quick, creamy, and flavorful 30-minute weeknight dinner that combines all the smoky goodness of chicken fajitas with tender pasta, sliced bell peppers, and a rich cheese sauce—all made in just one pot!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
Chicken & Fajita Seasoning
- 1.5 lbs (700g) boneless, skinless chicken breasts, sliced into thin strips
- 1 tbsp olive oil (or neutral cooking oil)
- 1 tbsp fajita seasoning (homemade or store-bought)
- ½ tsp salt (adjust to taste)
- ¼ tsp freshly cracked black pepper
Instructions
- Sauté the Chicken:
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season chicken strips with half of the fajita seasoning, salt, and pepper. Add chicken to the pot and sear for 5–6 minutes until cooked through and lightly browned. Transfer chicken to a plate and set aside. - Sauté the Vegetables:
In the same pot, add sliced onions and bell peppers. Cook for 3–4 minutes until they soften slightly and develop light char marks. Add minced garlic and the remaining fajita seasoning; stir and cook for 1 minute until fragrant. - Combine & Simmer:
Pour in the chicken broth, milk, diced tomatoes with green chilies (with juices), and uncooked pasta. Stir well to make sure the pasta is fully submerged in the liquid. Bring the mixture to a boil. - Cook the Pasta:
Once boiling, reduce the heat to medium-low, cover with a lid, and let it simmer for 10 to 12 minutes (stirring occasionally to prevent pasta from sticking to the bottom) until the pasta is tender and has absorbed most of the liquid. - Melt the Cheese & Serve:
Stir the cooked chicken back into the pot to warm through. Remove from heat and sprinkle shredded cheese over the top. Cover for 2 minutes until melted, or stir it directly into the pasta for a creamy sauce. - Garnish:
Garnish with chopped cilantro and serve hot with fresh lime wedges.
Notes
- Gluten-Free Swap: Use your favorite gluten-free short pasta (e.g., chickpea or brown rice penne). Reduce simmer time by 1–2 minutes to avoid mushy pasta.
- Lighter Option: Replace whole milk with unsweetened almond milk or half-and-half, and reduce the cheese to ½ cup.
- Make it Spicier: Add a chopped jalapeño with the bell peppers or sprinkle in ¼ tsp of cayenne pepper.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of milk or chicken broth to bring back the creamy consistency.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 736Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 13gCholesterol: 178mgSodium: 1678mgCarbohydrates: 61gFiber: 5gSugar: 9gProtein: 72g
