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Chicken Fajita Pasta has everything you love about fajitas in a quick and easy 30-minute meal! Seasoned chicken is sautéed with bell peppers and onion, then tossed with tomatoes and pasta. It all comes together for the most flavorful dish that you are going to love!
Made without any heavy cream, this easy Chicken Fajita Pasta is loaded with bold Mexican flavors and gorgeous bright colors! It is made with lean chicken breast for plenty of protein, sautéed vegetables, and tender pasta for a balanced meal that can be served on its own for dinner. We love to whip this up on busy weeknights and serve it with Mexican toppings like green onions, avocado, tomatoes, jalapeños, cilantro, and a splash of fresh lime juice.
Why you will love this recipe
- Crowd-pleasing: This is one of those recipes the whole family will love! And everyone can add their own toppings!
- Quick & easy to make: All you will need is a handful of ingredients and about 30 minutes for a fuss-free meal.
- So delicious: The flavor of this chicken pasta is so good! You will want to add this to your weekly dinner options on rotation.
Ingredients needed
This one pot chicken fajita pasta recipe is so simple to throw together, yet it’s filled with a variety of wonderful textures and flavors and turns out so delicious. Here’s everything you’ll need to make it:
- Chicken: You’ll need a half a pound of boneless skinless chicken breasts cut into 1-inch cubes.
- Seasoning: Fajita seasoning and salt and pepper will give the chicken a bold, zesty flavor. We love using Old El Paso Fajita or Taco seasoning.
- Olive oil: For sautéing the chicken and vegetables.
- Lime: The juice from one lime marinates the chicken and gives the whole dish bright flavor.
- Veggies: Diced red onion and bell peppers are sautéed until tender and flavorful. Use any color of bell pepper that you prefer. We like to use different colors, so the dish is filled with vibrancy.
- Tomatoes: Adds a juicy burst of subtle sweetness in every bite.
- Pasta: Use any short pasta. Penne, elbow noodles, bowtie pasta, or rigatoni are great options.
How to make chicken Fajita Pasta
- Marinate the chicken: Chop the chicken into 1/2-inch-sized pieces and place in a bowl. Sprinkle with the fajita seasoning, salt, pepper, 1 tablespoon of oil, and lime juice. Mix well to combine and allow it to sit for 10 minutes while you cook the pasta.
- Cook the pasta: Bring a dutch oven or large pot of salted water to boil on your stove top and cook the pasta according to package directions. Drain and set aside.
- Cook the chicken: Preheat a large skillet over medium-high heat. Add the pieces of chicken in a single layer and cook until no longer pink.
- Sauté the veggies: Stir in the chopped veggies and continue to cook for 3-4 minutes, or until the chicken is cooked through and the veggies are soft.
- Add the pasta and tomatoes: Stir in the cooked pasta and chopped fresh tomatoes and remove from heat.
- Serve: Garnish with fresh cilantro and serve with lemon wedges and any other toppings, if desired.
Expert tips
- Cooking pasta: Season the boiling water with salt before adding to the pasta. Add 1 teaspoon salt per 4 cups of water.
- Make it creamy: Want a creamy, cheesy version of this meal? Try our creamy chicken fajita skillet. The recipe doesn’t call for pasta, but you can certainly serve it over pasta if you’d like. You may also add about 1/2 cup of milk or chicken broth with 1/4 cup of either sour cream or cream cheese, with the veggies as they are cooking, and let simmer for 2-3 minutes to make a creamy sauce.
- Make it spicy: If you’d like a little added heat, cook some sliced jalapeños along with the veggies. You could also add a dash or two of cayenne pepper to the chicken spices.
- Meat: Swap the chicken for ground beef, ground chicken or ground turkey to change things up.
- Gluten free: To make this recipe gluten free, simply use a gluten-free pasta.
Frequently asked questions
The USDA recommends that chicken should be cooked to an internal temperature of 165°F to ensure that it is safe to eat. To check that it is completely cooked without a meat thermometer, poke a piece of the chicken and make sure it is white and not pink inside, and the juices running clear.
Yes! You can cook the seasoned chicken and veggies a day or two ahead of time. Once cooked and cooled to room temperature, store in an airtight container in the refrigerator. When you’re ready to enjoy the dish, heat the chicken and veggies in a pan as you cook the pasta. Then, mix it all with the fresh tomatoes.
This pasta recipe includes plenty of protein, carbs, and veggies, so you really wouldn’t need to include extra sides. However, here are some great pairing options: Healthy Garlic Oven-Roasted Mushrooms, Garlic Roasted Broccolini, Mexican Sweet Corn Soup, or Easy Mexican Street Corn Salad. You could also serve this with chips, salsa, and guacamole.
Storage recommendations
- Storing leftovers: Transfer any leftover chicken fajita pasta to an airtight container and store in the fridge for 3-4 days.
- To reheat: You can rewarm leftovers in the microwave, or you can use the stove. To use the stovetop, add the leftovers to a skillet over medium heat with a splash of chicken broth or water. Cook, tossing often, until heated through.
- Freezing: While you can freeze this meal for later, anything made with pasta is best enjoyed fresh. It will not have the best texture after being frozen and thawed.
Pasta recipes you may like
- Shrimp Rasta Pasta
- Creamy Chicken kale Pasta
- Pasta Puttanesca
- Garlic Shrimp Pasta Recipe
- Crab Pasta Salad
- Spinach and Mushroom Pasta
- Simple Pesto Pasta
More chicken dinner recipes
- Chicken Breast with Avocado Salsa
- Grilled Lemon Chicken Skewers
- Creamy Chicken Spinach
- Chicken Chopped Salad
- Tuscan Chicken Pasta
- Lemon Chicken Pasta Recipe
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Chicken Fajita Pasta
Ingredients
- 0.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp fajita seasoning
- Kosher salt and pepper, to taste
- 2 tbsp olive oil, divided
- 1 lime
- 1 red onion, diced
- 2 bell peppers, chopped
- 8 oz vine tomatoes, chopped
- 8 oz short pasta of choice
- Optional to serve: lime wedges, jalapeno, chopped fresh cilantro
Instructions
- Chop the chicken into 1/2-inch-sized pieces and place in a bowl. Sprinkle with the fajita seasoning, salt, pepper, 1 tablespoon of oil, and lime juice. Mix well to combine and allow it to sit for 10 minutes while you cook the pasta.
- Bring a large pot of salted water to the boil and cook the pasta according to package directions. Drain and set aside.
- Preheat a large skillet over medium-high heat. Add the pieces of chicken in a single layer and cook until no longer pink.
- Stir in the chopped veggies and continue to cook for 3-4 minutes, or until the chicken is cooked through and the veggies are soft.
- Stir in the cooked pasta and chopped fresh tomatoes and remove from heat.
- Garnish with fresh cilantro and serve with lemon wedges and any other toppings, if desired.
Notes
- Storing leftovers: Transfer any leftover chicken fajita pasta to an airtight container and store in the fridge for 3-4 days.
- To reheat: You can rewarm leftovers in the microwave, or you can use the stove. To use the stovetop, add the leftovers to a skillet over medium heat with a splash of chicken broth or water. Cook, tossing often, until heated through.
- Freezing: While you can freeze this meal for later, anything made with pasta is best enjoyed fresh. It will not have the best texture after being frozen and thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
