Chicken Fajita Pasta

This one-pot Chicken Fajita Pasta is a game-changer of a weeknight meal. It takes 30 minutes to make, everything cooks together in one pot, and it’s loaded with bold Tex-Mex flavors. It reminds me of my vegetarian fajitas, but with chicken and in pasta form! 

Even better, I don’t have to stress if I’m missing an ingredient or two. Fajita pasta is super flexible! I can easily use another protein, toss in even more vegetables, or skip the cream and cheese when I’m going for a dairy-free version.

Fajita Pasta Ingredients

Vegetables – I made this pasta with almost everything I put in my slow cooker chicken fajitas, including bell peppers, onions, and grape tomatoes. Feel free to mix and match the veggies depending on what you usually like in your fajitas or what you have in the fridge.

Chicken – This recipe works with cubed boneless and skinless chicken breasts and thighs. Or, if I have leftover shredded chicken in the fridge, I’ll stir it into the pasta at the end.

Seasonings – This pasta recipe has the same bold and smoky flavors of classic chicken fajitas, thanks to simple seasonings. I used a blend of cumin, smoked paprika, garlic powder, and salt, but a store-bought fajita or taco seasoning packet will also work.

Canned tomatoes – Canned diced tomatoes build on those savory flavors in the sauce, while the juices in the can help cook the pasta. 

Pasta – Short-cut pasta, like penne, macaroni, or fusilli, is best. 

Cheese – Use a store-bought shredded Mexican cheese blend or any mix of shredded cheese you like, like Monterey Jack, sharp cheddar, or pepper jack.

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Variations

• Beef fajita pasta – Use steak tips like in my easy steak bites or cooked ground beef instead of chicken.
• Vegetarian fajita pasta – Replace the chicken with your favorite vegan ground beef, baked tofu, black beans, or extra vegetables. Also, use vegetable broth instead of chicken broth.
• Gluten-free option – This dish is just as good when made with gluten-free pasta. It might tear more easily than regular pasta, but the flavors will still be amazing.
• Dairy-free option – Omit the heavy cream or use an equal amount of cashew cream or non-dairy creamer instead. Replace the cheese with dairy-free shredded cheese.

How to Make Chicken Fajita Pasta

Step 1: Sauté. Sauté the peppers and onions in a large skillet until softened, then add the chicken and seasonings. Once the chicken is cooked through, stir in the tomatoes.

Step 2: Cook the pasta. Pour in the canned tomatoes and their juices, along with the pasta, chicken broth, and cream. Heat to a boil, then reduce to a simmer. Simmer until the pasta is cooked.

Step 3: Add the cheese. To finish, stir in the shredded cheese until it’s melted. Garnish with cilantro and serve the warm, cheesy pasta in bowls. Enjoy!

Erin’s Tips and Tricks

• All out of chicken? Just add extra vegetables or use seared shrimp instead!
• As far as canned diced tomatoes go, I always prefer fire-roasted diced tomatoes. They always turn up the warming, smoky flavors.
• Increase the chicken broth or water if you make this with more than 8 oz. of pasta.
• Don’t forget the toppings! Serve each bowl of pasta with fresh cilantro, diced avocado, sour cream, a drizzle of vegan queso, extra shredded cheese, pickled red onions, and/or crushed tortilla chips.

Fajita Pasta FAQs

Storage

Refrigerator: Keep the cooled leftovers in an airtight container in the fridge for 3 to 4 days.

Reheating: Zap the leftover pasta in the microwave or reheat it in a skillet over low-medium heat until warmed through. Add a splash of chicken broth or water to loosen the sauce, if needed.