One-Pot Chicken Fajita Pasta
This Mexican-inspired pasta dish brings the bold flavors of chicken fajitas into a comforting, weeknight-friendly pasta. Cooked entirely in one skillet, it combines tender seasoned chicken, sautéed peppers and onions, diced tomatoes with green chiles, and pasta, finished with light sour cream, scallions and cilantro. A handful of diced avocado on top adds creaminess and a nod to classic fajita toppings. The result is a colorful, family-pleasing dinner that’s ready in about 30 minutes and requires minimal cleanup.
Chicken fajitas have a special place in my kitchen — they were the first dish my husband cooked for me, and they’re his go-to when we eat Mexican out. Turning those familiar flavors into a one-pot pasta was a natural idea and became a fast family favorite. We like to finish each serving with diced avocado for a fresh, cool contrast to the warm spices.
This version was adapted and lightened from a recipe by a dear friend. I simplified a few steps and reduced some of the fat while keeping the bold fajita spices intact. The technique is straightforward: brown the seasoned chicken, soften the peppers and onions, cook the pasta in a flavorful broth with tomatoes and chiles, then return everything to the pan and finish with a touch of sour cream and fresh herbs.
Recipe Summary
Total time: 30 mins | Yield: 5 servings | Serving size: about 1/2 cup
Calories: 390 | Protein: 29 g | Carbs: 43 g | Fat: 12 g | Fiber: 6 g
Ingredients
- 2 tsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp kosher salt (divided)
- 1 1/2 tsp ground cumin (divided)
- 1 tsp paprika (divided)
- 1/2 tsp chili powder (divided)
- 1/2 tsp garlic powder (divided)
- 1 large white onion, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups reduced-sodium chicken broth
- 1 (10-oz) can mild diced tomatoes with green chiles
- 7 oz pasta (use gluten-free pasta to make it GF)
- 1/2 cup light sour cream
- 1 scallion, diced
- 2 tbsp chopped cilantro
- 4 oz diced avocado (about 1 small avocado)
Instructions
- Season the chicken: combine 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder. Toss the chicken pieces in the spice mix until evenly coated.
- Heat 1 tsp olive oil in a large deep nonstick skillet over high heat. When the oil is very hot, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5–6 minutes. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium, add the remaining 1 tsp olive oil to the skillet. When hot, add the sliced onion and bell peppers. Sprinkle with the remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder, 1/4 tsp garlic powder and 1/4 tsp salt. Cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 8–10 minutes.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Remove the vegetables from the pan and set them with the chicken.
- In the same skillet, pour in the chicken broth, the can of diced tomatoes with green chiles, and the uncooked pasta. Stir to combine and bring to a boil. Cover, reduce heat to medium-low and simmer for about 15 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Return the cooked chicken and vegetables to the skillet and stir until everything is heated through, about 2 minutes.
- Remove from heat and stir in the light sour cream to create a creamy sauce. Taste and adjust seasoning if needed. Garnish with diced scallion and chopped cilantro. Serve each portion topped with diced avocado.
Tips, Variations & Serving Suggestions
• For a spicier dish, use medium or hot diced tomatoes with chiles or add a pinch more chili powder or a few dashes of hot sauce. • To make this vegetarian, swap chicken for firm tofu or a can of drained beans and use vegetable broth. • Use whole wheat or gluten-free pasta depending on dietary needs; cooking time may vary slightly. • Leftovers keep well in the fridge for 2–3 days — reheat gently on the stove with a splash of broth to loosen the sauce. • To make the dish richer, substitute full-fat sour cream or add a sprinkle of shredded cheese before serving.
Nutrition (per serving)
Calories: 390 | Carbohydrates: 43 g | Protein: 29 g | Fat: 12 g | Cholesterol: 76 mg | Sodium: 754 mg | Fiber: 6 g | Sugar: 4 g
Final Note
If you try this one-pot chicken fajita pasta, consider leaving a rating or comment to share how it turned out for you. Feedback helps improve recipes and inspires tweaks for different tastes. Enjoy this quick, flavorful dinner any night of the week.
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