One Pot Chicken Fajita Pasta is a delicious and easy recipe that is perfect for a busy weeknight dinner. With whole grain penne pasta, and reduced fat cream cheese, this protein-packed dish is guilt-free and ready in less than 30 minutes!
This recipe for one pot Chicken Fajita Pasta is a perfect solution for weeknight dinner. It’s easy to make and so delicious! If you love one-pot dinners, be sure to try this recipe for Italian Sausage and Lentils! And for another fajita recipe, get this Sheet Pan Shrimp Fajitas or these Steak and Shrimp Fajitas! If you love spicy flavors, try this Chili Pasta Bake recipe!
Why this recipe works
One pot dinners like this Chicken Fajita Pasta are the a great option for busy weeknights. They come together fast and require little clean up.
Making the dish is super easy too because you continually add ingredients without having to remove any from the pan. So you build on the flavors throughout the cooking process.
This recipe has it all: protein, fiber, and veggies. They all come together quick in a delicious creamy sauce made with reduced fat cream cheese, shredded cheddar, and salsa.
But the best part is that it’s totally delicious! Made with just a few ingredients, most of which you probably have on hand, this dish is hands down one of the best one-pot pastas out there.
Chicken Fajita Pasta Ingredients
The ingredients needed to make this recipe are simple and include many pantry staples like chicken broth, taco seasoning, and pasta.
- Chicken: I like to use cubed chicken breast for this recipe, but chicken thighs would work too. If you wanted to use precooked chicken or rotisserie chicken, just add it in at the end with the cheese.
- Taco Seasoning: Taco seasoning is key to giving this dish a Tex-Mex flavor. You can buy packages of taco seasoning at the store, or find larger containers in the spices aisle.
- Whole Wheat Pasta: Whole wheat pasta gives the recipe a hearty nuttier flavor. Plus it absorbs the sauce well and doesn’t get as mushy the next day. Gluten-free or any other pasta variety work here as well.
- Cream Cheese: to keep the calories low, use reduced fat cream cheese. Full fat works too, however, the fat free variety will not give an ideal consistency to the sauce.
Read on to see how to make this simple and delicious one-pot recipe.
How to Make One Pot Chicken Fajita Pasta
Full of pantry staples, you are going to love how quick and easy this recipe is. To start you are going to need a large enough pot to handle all of the chicken, veggies, and pasta. I recommend at least a 5 ½ quart dutch oven.
To start, heat the oil in a large pot or dutch oven over medium high heat. Add in the cubed chicken and sprinkle on the taco seasoning (step 1). Cook for about 3-4 minutes or until the chicken starts to brown (it will not be cooked through yet).
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Next, stir in the sliced onion and bell peppers (step 2). Once the veggies have started to soften, add in the broth and water and bring the mixture to a boil (step 3). Add in the whole wheat penne and reduce to a low boil (step 4).
Once the pasta is cooked through and has absorbed all of the liquid (photo 1), add in the cubed cream cheese, cheddar cheese, and salsa (photo 2). Stir well until all of the cheeses are melted (photo 3).
Let the pasta sit for a minute or two to thicken and absorb the sauce. Serve with chopped parsley or cilantro sprinkled overtop if desired.
Recipe Tips and FAQs
Check out my tips for making the best Chicken Fajita Pasta!
- Be sure you use a large pot or dutch oven. You will need enough space to cook the chicken, veggies, and pasta. I recommend a 6 quart Le Creuset dutch oven for this recipe.
- You can use precooked chicken pieces or rotisserie chicken. Just add them at the end to warm through and absorb some sauce.
- Slice the bell peppers and onions into thin strips, similar to what you would find on a fajita plate.
- Whole wheat pasta holds it shape well here. You can substitute any 1 pound box of pasta that you’d like. Cook until al dente, about a minute under the time indicated on the pasta box.
- Let the pasta sit for a couple of minutes to absorb the sauce before serving. Serve with chopped parsley or cilantro if desired.
This delicious pasta has similar components of a chicken fajita skillet. It usually includes cubed chicken, bell peppers, onions, cream cheese or sour cream, cheddar cheese, salsa, and pasta.
Taco seasoning is made of chili powder, garlic powder, onion powder, oregano, cumin, paprika, red pepper, salt and pepper. You can make your own at home or purchase packages of taco seasoning in the spice section of your grocery store.
This is a great make-ahead recipe because the whole wheat pasta holds it shape and doesn’t get mushy like other pastas. You can refrigerate for a couple of days and heat up leftovers for lunch or dinner. Or freeze in an airtight container for a month.
Related Recipes
Check out these other easy one pot recipes! I love these dishes because of their low clean up factor and flavors! When you cook the pasta in the sauce, the flavor absorbs into the pasta.
One Pot Chicken Fajita Pasta
Ingredients
- 1 tablespoon oil
- 2 chicken breasts, cut in to small pieces about 1 ¼ pounds total
- 3 tablespoons taco seasoning (like McCormicks)
- 3 bell peppers, cut into thin strips
- ½ red onion, cut into thin strips
- 15 ounces chicken broth (about two cups)
- 3 ½ cups water
- 1 16 ounce box whole grain penne pasta (like Barrila)
- 8 ounces cream cheese, cut into cubes (regular or reduced fat)
- 2 cups cheddar cheese, shredded
- 1 cup salsa (whatever heat you prefer, I use mild)
Instructions
- In a large dutch oven or pot, heat oil over medium high heat. Add in chicken and taco seasoning. Stir until coated and lightly brown, about 3 minutes. Add in the bell pepper and onion and stir for another 3 minutes until softened.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Pour in the water and bring to a boil. Add in the penne and cook according to package directions, about 9-10 minutes, until al dente.
- Remove from heat and stir in the cream cheese, cheddar, and salsa until melted. Let sit 3-4 minutes before serving.
Video
Notes
- Be sure you use a large pot or dutch oven. You will need enough space to cook the chicken, veggies, and pasta. I recommend a 6 quart Le Creuset dutch oven for this recipe.
- You can use precooked chicken pieces or rotisserie chicken. Just add them at the end to warm them through and absorb some sauce.
- Slice the bell peppers and onions into thin strips, similar to what you would find on a fajita plate.
- Whole wheat pasta holds it shape well here. You can substitute any 1 pound box of pasta that you’d like. Cook until al dente, about a minute under the time indicated on the pasta box.
- Let the pasta sit for a couple of minutes to absorb the sauce before serving. Serve with chopped parsley or cilantro if desired.
- This is a great dish to make-ahead or have on hand for weekday lunches. The pasta absorbs the sauce and gets even better as it sits.
Nutrition
this looks very good, can this be a cold dish, if not do you have any
I love to eat this dish cold! Makes for great leftovers. Enjoy!
I can’t wait to try this, thank you!!!!
I love recipes like this and cannot wait to try it! The flavors sound wonderful and I love your pictures. Thanks for sharing!
Looks so creamy and delicious! Perfect for a comforting dinner ♥
I love a good one pot pasta meal. My whole family would love this recipe!
This sounds like the ultimate comfort food. I love pasta sauces with cream cheese – so creamy and tangy. Great recipe!