Chicken Fajita Pasta Recipe (Easy One Pan Dinner)

Who loves a one-pot pasta meal? This Chicken Fajita Pasta recipe is super easy, great for meal prep, and is healthy and flavorful!

This easy dinner recipe combines a few of my favorite things in one dish: a one-pot meal, Southwest/Mexican flavors, and pasta! I mean, can you go wrong? I don’t think so. Let’s get cooking!

Ingredients Needed to Make Chicken Fajita Pasta

What I love about this pasta recipe is that you don’t need a lot of ingredients for it. If you crave a filling and easy dinner on days when there’s not much time, here’s what you need at hand.

• Avocado oil: This will allow you to get a nice sear on the chicken while allowing the flavors to shine.

• Boneless, skinless chicken breasts: Chicken breasts cook evenly and remain tender with minimal effort.

• Taco seasoning: Adds a southwestern taste without extra steps. For this recipe, I use my Homemade Taco Seasoning that I always have on hand!

• Diced onion: Creates a savory flavor in the dish.

• Diced bell peppers: Brings color and a crunch to balance the spices.

• Garlic, minced: For a strong aroma.

• Chicken broth or chicken stock: Binds everything together without too much salt.

• Cashew cream: Provides a velvety texture and gives a rich finish while keeping this meal dairy free. If you have a nut allergy, I suggest full-fat coconut milk or a plain non-dairy creamer. If dairy isn’t an issue, use heavy cream or half and half.

• Diced tomatoes: Adds freshness and a gentle tang.

• Penne pasta: Short noodles that hold sauce well and cook fast.

• Salt (not pictured)

After the recipe card I show you my ways to adapt the recipe to be gluten-free, Paleo, vegan, and picky-kid friendly. The recipe is dairy-free, but I tell you ways you can use dairy if you prefer. I tried to make the recipes as flexible as possible as I know every family is different.

How to Make Chicken Fajita Pasta

1. Season the chicken with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon avocado oil over high heat. Next, add the chicken in a single layer and cook without stirring until one side is browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of avocado oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, about 5 minutes. Turn heat to low, add minced garlic, and stir until fragrant, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cashew cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
4. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Meal Prep Tips for Chicken Fajita Pasta

Prepping parts of this dinner ahead of time can make this an even quicker meal when dinnertime hits. We all know how hectic dinner can be with busy schedules; here are some tips on how to prep ahead and make it a breeze.

1. Make the cashew cream: Boil 1-2 cups water. Remove it from the heat and wait 2 minutes. Pour the hot water over 1/2 cup cashews and allow them to soak for 15 minutes. Drain the water. Add the cashews and 1/3 cup filtered water to a blender and blend for 1-2 minutes, until super smooth and creamy. Store in an airtight container.
2. If you didn’t ask the butcher to do so, cut the chicken into cubes. Place them into an airtight container.
3. Dice the onion and bell peppers and place them in an airtight container.
4. Mince the garlic and place it in an airtight container.
5. Morning of: take out the pasta, can of diced tomatoes, and broth (unless using refrigerated broth) and place them on the counter. Measure 3 tablespoons taco seasoning and place it in a small bowl.

If you love one-pot pasta dishes as much as I do, you should also try my One Pot Lemon Parmesan Pasta , One Pot Penne and Broccoli Recipe, and Spinach Artichoke Pasta with Chicken.

If you make this recipe for Chicken Fajita Pasta, or any of my healthy recipes, please take the time to comment and rate the recipe with a start rating.  It’s so helpful for other readers when a recipe’s been rated. I so appreciate it! I’d love to stay in touch. Please follow me on Instagram and Facebook.

Chicken Fajita Pasta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 45 mins
• Yield: 4 1x

Print Recipe

Print Recipe

Description

This Chicken Fajita Pasta dinner is a family favorite one-pot dinner!

---

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons avocado oil
• 1 pound boneless, skinless chicken breasts
• 3 tablespoons taco seasoning
• 2 cups diced onion (about 1 whole onion)
• 2 cups diced bell peppers (any color, 2-3 bell peppers)
• 3–4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 cup cashew cream (recipe in notes) or heavy cream/half-and-half
• 1 (15-oz) can diced tomatoes
• 8 oz (about 3 cups) penne pasta
• 1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season the chicken with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon avocado oil over high heat. Next, add the chicken in a single layer and cook without stirring until one side is browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of avocado oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, about 5 minutes. Turn heat to low, add minced garlic, and stir until fragrant, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cashew cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
4. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Notes

TO PREP AHEAD:

1. Make the cashew cream: Boil 1-2 cups water. Remove it from the heat and wait 2 minutes. Pour the hot water over 1/2 cup cashews and allow them to soak for 15 minutes. Drain the water. Add the cashews and 1/3 cup filtered water to a blender and blend for 1-2 minutes, until super smooth and creamy. Store in an airtight container.
2. If you didn’t ask the butcher to do so, cut the chicken into cubes. Place them into an airtight container.
3. Dice the onion and bell peppers and place them in an airtight container.
4. Mince the garlic and place it in an airtight container.
5. Morning of: take out the pasta, can of diced tomatoes, and broth (unless using refrigerated broth) and place them on the counter. Measure 3 tablespoons taco seasoning and place it in a small bowl.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: dinner recipe
• Method: one pot
• Cuisine: Fusion

Nutrition

• Serving Size: 1
• Calories: 535
• Sugar: 13.4g
• Sodium: 880.4mg
• Fat: 15.8g
• Saturated Fat: 3.9g
• Carbohydrates: 58.4g
• Fiber: 11.9g
• Protein: 38.8g
• Cholesterol: 94mg

If you love chicken fajitas like I do, you have to try my Chicken Fajita Bowls recipe, too! So good.

Ideas for Adapting Chicken Fajita Pasta Recipe

Vegan Adaptation

To make this recipe VEGAN, leave out the chicken. Follow the rest of the recipe, subbing vegetable broth for chicken broth, and when you add the vegetables back to the pasta, add a can of drained and rinsed black beans. If you want a po

Paleo and Whole30 Adaptation

To make this recipe PALEO and/or Whole30 compliant, do not use the pasta. Instead, add in zucchini noodles from 2-3 zucchinis at the end. Cook until just tender.

Gluten-Free Adaptation

To make this recipe GLUTEN-FREE, you can follow the Paleo adaptation, or sub in your favorite gluten-free pasta for the regular pasta.

Picky-Eater Adaptations

There are several things you can do for PICKY EATERS with this recipe. If your eater doesn’t like big chunks of tomatoes, blend the diced tomatoes before adding them to the pan.

If your eater doesn’t enjoy onions or bell peppers, leave them out and sub different vegetables they enjoy. Zucchini would work. Corn would also be nice added in.

When my kids were little, they were pickier eaters don’t enjoy sauce or strong flavors. This is how I deconstruct this recipe for them: I cooked some of the pasta plain for them (I cook it in chicken stock) as well as plain chicken. I’d serve raw bell peppers as that was their preference. I almost always added some fruit with dinner, also. (Note: Now my kids are much older and will eat this as is. The photo below was from when they were little.)

Boring in my eyes, but they clean their plate when it looks like this.

More Variations You Can Try With Fajita Pasta

I like changing up this recipe based on what I have in my fridge or pantry. This pasta is already simple to prepare, and swapping a few items makes it even more fun. You can use vegetables your family likes or make it spicier if you prefer more heat. Below are some practical ways you can switch things around while still getting that fajita-inspired goodness:

Switch Your Pasta Base

You can use uncooked pasta of any shape if penne isn’t available. I sometimes grab rotini or shells because they hold sauce well. Any dry pasta will work as long as you keep an eye on the cooking time.

Change Up the Veggies

Green pepper is a standard choice, but I also like including mushrooms or zucchini. This can add extra nutrients while preserving the fajita-style flavor.

Try Different Proteins

You can replace chicken with ground beef or shrimp if you want something new. Leftover roast can also work well in this recipe.

Play with Colors

Sweet peppers come in bright red, orange, and yellow varieties. A mix of these can make your dish colorful and appealing, especially if you’re cooking for kids. You can also toss in a handful of spinach at the end for a pop of green.