Chicken & Turkey Recipes

One-Pot Chicken Fajita Pasta

This easy chicken fajita pasta brings all the bold flavors of your favorite Tex-Mex dish into one creamy, cheesy, pasta-packed pot. It’s a guaranteed hit for busy weeknights!

  • Serves 4 servings
  • Prep 10 minutes
  • Cook 25 minutes
  • Total 35 minutes
Jump to the recipe
One-Pot Chicken Fajita Pasta

This easy One-Pot Chicken Fajita Pasta is packed with your favorite chicken fajita flavors! This delicious chicken pasta recipe is ready in under 30 minutes, so goodbye to boring midweek meals. What’s more, it’s also FREE for those on Slimming World plan.

You will also love my One Pot Sausage Pasta

A white pan filled with One-Pot Chicken Fajita Pasta—rigatoni, cooked chicken, red bell peppers, tomato sauce, and topped with shredded cheese and parsley. A fork rests inside the pan.

Chicken fajitas are ALWAYS a popular choice in our house so it’s no surprise that this Chicken Fajita Pasta was a huge hit also!

It’s such an easy and quick one pot meal – my kids love it because it’s packed with their favourite chicken fajita spices. I love it because it is also slimming friendly! Plus you know how much I LOVE one pot recipes… Anything that cuts down on washing up will always get the thumbs up from me!

Cooking the pasta right in the sauce is also just altogether more delicious – just take a look at my popular Cajun Chicken Pasta or One Pot Crab Pasta.

I used Fajita Seasoning in this recipe as I happened to have some – you can also make your own just take a look at the recipe card notes.

How to Make Chicken Fajita Pasta

  1. Prep your chicken and vegetables – cut the chicken into bite-sized pieces so that it cooks quickly. Slice the onions and peppers.
  2. Mist a deep lidded pan (I use this Chef’s pan) or a Dutch Oven with low calorie cooking spray or add a little olive oil. Heat the pan and add the chicken, salt and seasonings and quickly stir to combine.
  1. Throw in the sliced onions and minced garlic (or garlic paste from a tube if you’re in a hurry) and cook, stirring for 5 minutes until the onions have softened slightly. Add the chopped chili and sliced peppers and stir to combine.
  2. Stir in the tomato paste, chopped tomatoes and chicken stock and bring to a rolling simmer.
  1. Add the pasta, stirring so that it is mostly submerged in the water and other ingredients. Lower heat to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until that pasta is cooked through and most of the liquid has been absorbed.
A pot of One-Pot Chicken Fajita Pasta with raw penne, green bell peppers, onions, tomatoes, and chicken chunks in a red broth on a white surface.
  1. At this point you can stir in some sour cream if you prefer a creamier sauce. Do this off the heat so that it doesn’t split. A little bit of lime juice, to taste, adds a lovely contrast to the mildly spicy flavors.
A pot of cooked rigatoni pasta mixed with tomato sauce, vegetables, and tender chicken, inspired by One-Pot Chicken Fajita Pasta, topped with grated cheese and fresh chopped parsley, seen from above on a white surface.
  1. Add the grated cheese and stir so it melts into the sauce (can we say yum!). Stir in the chopped cilantro (coriander) and season with salt and pepper. Serve with a little extra cheese, if you like.
A close-up of One-Pot Chicken Fajita Pasta features rigatoni mixed with chicken, red bell peppers, herbs, and topped with shredded parmesan cheese.

Recipe Notes and Tips

  • Cooking pasta in with the sauce takes a little longer than it would if cooked separately. Make sure to give the pasta the occasional stir while this dish is cooking to avoid sticking.
  • You can use any short pasta shapes you like such as penne, ziti, rigatoni etc. Use wholemeal pasta to up to the fiber content.
  • Recipe variations – replace the chicken with raw shrimp or prawns, adding them to the sauce about 4 minutes before the end of the cooking time.
  • This recipe is SYN FREE on Slimming World, using some of your cheese allowance. One portion is under 500 calories and 13 SmartPoints on WeightWatchers.
  • Replace the Fajita Seasoning in this recipe with two teaspoons smoked paprika, one teaspoon chili powder and half a teaspoon ground cumin.
  • Store leftovers in an airtight container in the fridge for up to 3–4 days. Gently warm in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

HAVE YOU MADE MY CHICKEN FAJITA PASTA RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!

Recipe

One Pot Chicken Fajita Pasta

This easy One Pot Chicken Fajita Pasta is packed with your favourite chicken fajita flavours! This delicious chicken pasta recipe is ready in under 30 minutes so goodbye to boring midweek meals.

  • Serves 4 servings
  • Prep 10 minutes
  • Cook 25 minutes
  • Total 35 minutes

Ingredients

  • 1 tbsp olive oil (or olive oil spray)
  • 1 pound (450g) skinless chicken breasts (cubed)
  • 4 tsp Fajita seasoning (or Taco Seasoning)
  • 2 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp cayenne pepper ((optional))
  • 2 onions (sliced)
  • 3 cloves garlic (, minced)
  • 1 mild red chilli (finely diced)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 2 tbsp tomato paste
  • 15 goz (400g) canned tomatoes
  • 8 oz (225g) penne (or similar pasta shapes)
  • 2 ½ cups (625ml) chicken stock
  • 3 tbsp sour cream (optional)
  • 1 tbsp lime juice (or to taste)
  • 3 tbsp grated cheddar cheese (plus extra to serve)

To serve

  • 2 tbsp fresh cilantro (coriander) (, chopped)
  • Salt and pepper to season (to taste)

Method

  1. 1

    Heat oil in a large skillet and add the chicken, salt and seasonings and quickly stir to combine.

  2. 2

    Throw in the sliced onions and minced garlic (or garlic paste from a tube if you’re in a hurry) and cook, stirring for 5 minutes until the onions have slightly softened.

  3. 3

    Add the chopped chili and sliced peppers and stir to combine.

  4. 4

    Stir in the tomato paste, chopped tomatoes and chicken stock and bring to a simmer.

  5. 5

    Add the pasta, stirring so that it is mostly submerged in the water and other ingredients.

  6. 6

    Simmer for 15 minutes, stirring occasionally, until that pasta is cooked through and most of the liquid has been absorbed.

  7. 7

    At this point you can stir in the sour cream if you prefer a creamier sauce. Do this off the heat so that it doesn’t split.

  8. 8

    A little bit of lime juice, to taste, adds a lovely contrast to the mildly spicy flavours.

  9. 9

    Add the grated cheese and stir so it melts into the sauce. Stir in the chopped cilantro and season with salt and pepper. Serve with a little extra cheese if you like.

Notes

Replace the Fajita Seasoning in this recipe with two teaspoons smoked paprika, one teaspoon chili powder and half a teaspoon ground cumin Cooking pasta in one pot with the sauce takes a little longer than it would if you boiled it on its own. Make sure to give the pot the occasional stir while this dish is cooking. Chicken Fajita Pasta variations – replace the chicken with raw prawns (shrimp) adding them to the sauce about 4 minutes before the end of the cooking time. This recipe is FREE on Slimming World, using some of your cheese allowance. One portion is under 500 calories.

Equipment

  • Cast Iron Braiser
  • Vegetable chopper
  • Garlic Crusher
  • Paring Knife
  • Storage Containers
  • Spray Bottle

Nutrition

  • Calories484 kcal
  • Carbohydrates65 g
  • Protein38 g
  • Fat8 g
  • Saturated Fat2 g
  • Cholesterol81 mg
  • Sodium1158 mg
  • Potassium1290 mg
  • Fiber7 g
  • Sugar10 g
  • Vitamin A1686 IU
  • Vitamin C147 mg
  • Calcium155 mg
  • Iron5 mg

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