Light yet satisfying, this Chicken Fajita Pasta is an easy, colorful dinner that’s perfect for family nights or casual get-togethers. Juicy, seasoned chicken pairs with crisp-tender peppers and onions, all tossed with penne and a tomato-broth sauce for a one-pan meal everyone will enjoy.
Why I Love Chicken Fajita Pasta
- Combination of favorites: Comforting pasta meets bright Tex-Mex flavors for a flavorful, approachable dish.
- Quick and convenient: Ready in about 30–40 minutes, it’s ideal for busy weeknights.
- Family-friendly: The mild spice and familiar ingredients appeal to both adults and kids.
Ingredients You’ll Need
This one-skillet recipe features bell peppers, onion, and well-seasoned chicken. Penne cooks right in the tomato-and-broth mixture so it soaks up great flavor.
- Chicken: 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes.
- Fajita seasoning: 2 teaspoons, homemade or store-bought.
- Salt and pepper: 1 teaspoon sea salt and ½ teaspoon black pepper, or to taste.
- Olive oil: 4 tablespoons, divided.
- Veggies: 1 small red onion (diced) and 2–3 small bell peppers (red, yellow, or green), diced.
- Chicken broth: 2 cups low-sodium chicken broth for cooking the pasta.
- Canned tomatoes: 1 (14.5-ounce) can diced tomatoes, with juices.
- Penne pasta: 6 ounces dry penne (substitute other pasta if preferred).
- Garnish: Fresh basil and grated Parmesan, optional.
How to Make Chicken Fajita Pasta
This skillet dinner keeps cleanup simple. Use a large, high-sided pan so the pasta can cook in the sauce.
- Season the chicken: In a small bowl combine fajita seasoning, sea salt, and black pepper. Toss the chicken cubes with the seasoning until evenly coated.
- Cook the chicken: Heat 2 tablespoons olive oil in a large, high-sided skillet over medium-high heat. Add the chicken and cook 5–6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.
- Sauté the vegetables: Add the remaining 2 tablespoons olive oil to the same skillet. Stir in the diced onion and bell peppers and cook 4–5 minutes until tender-crisp. Remove the veggies and add them to the plate with the chicken.
- Cook the pasta in sauce: Pour the chicken broth and the canned diced tomatoes with their juices into the skillet. Add the dry penne and bring to a boil. Reduce heat to medium, cover, and cook 13–15 minutes, until pasta is al dente and most of the liquid has been absorbed.
- Finish and serve: Return the cooked chicken and vegetables to the skillet and stir to combine. Serve hot, garnished with fresh basil and grated Parmesan if desired.
Serving Suggestions
Pair this pasta with a crisp salad or simple vegetable side to round out the meal. Cornbread or a fresh avocado-and-tomato salad complement the Tex-Mex flavors nicely. Serve lime wedges, extra grated Parmesan, or a sprinkle of red pepper flakes for guests who want more brightness or heat.
Storing and Reheating
- Store leftovers in airtight containers in the refrigerator for 2–4 days.
- Reheat gently in a covered skillet over low heat, adding a splash of broth or water if the pasta seems dry. The dish can be frozen in an airtight container for up to 3 months, though texture may change slightly.
More Flavorful Chicken Recipes
- Pecan Crusted Chicken
- General Tso’s Chicken
- Homemade Chicken Chimichangas
- Spicy Chicken Soup
5 from 9 votes
Chicken Fajita Pasta
by Katerina | Easy Weeknight Recipes
This Chicken Fajita Pasta, prepared with tender veggies and juicy chicken, makes the perfect dinner for family night or a casual get-together with friends.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 teaspoons fajita seasoning, homemade or store bought
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 tablespoons olive oil, divided
- 1 small red onion, diced
- 2 to 3 small bell peppers (red, yellow, or green), diced
- 2 cups low sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- 6 ounces dry penne pasta
- Fresh basil, for garnish
- Parmesan cheese, for garnish
Instructions
- In a small bowl, mix fajita seasoning, sea salt, and black pepper. Coat the chicken and set aside.
- Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat.
- Add the chicken and cook 5–6 minutes until cooked through and golden; transfer to a plate.
- Heat remaining oil in the pan, add onion and bell peppers, and cook 4–5 minutes until tender. Remove and add to the plate with chicken.
- To the same pan add chicken broth, diced tomatoes with juices, and dry penne. Bring to a boil, reduce to medium, cover, and cook 13–15 minutes until pasta is al dente and liquid is mostly absorbed.
- Return chicken and vegetables to the skillet and stir to combine.
- Serve hot, garnished with Parmesan and fresh basil if desired.
Equipment
- High-sided frying pan
- Mixing bowls
- Wooden spoon or spatula
Notes
- Storage: Refrigerate leftovers in airtight containers for 2–4 days. You may freeze in an airtight container for up to 3 months, though texture can change slightly.
- Pasta: Any pasta shape works here; penne holds the sauce and veggies well, but elbows, rotini, or fettuccine are all fine substitutes.
- Add heat: Add diced jalapeños or red pepper flakes with the vegetables for extra spice.
- Make it creamy: Stir in about ½ cup heavy cream at the end for a richer sauce.
Nutrition
Calories: 533 kcal
| Carbohydrates: 42 g
| Protein: 46 g
| Fat: 20 g
| Carbohydrates: 42 g
| Protein: 46 g
| Fat: 20 g
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and preparation; use your preferred calculator for detailed info.
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