This One-Pot Chicken Fajita Pasta merges the smoky, spicy flavors of traditional Mexican fajitas with the ultimate ease of a creamy, single-skillet Italian-American pasta dish. Everything—the chicken, the peppers, the pasta, and the creamy sauce—cooks together in one pot, creating a flavorful, minimal-cleanup weeknight meal in under 30 minutes.
📝 Ingredients List
The key to this recipe is the precise amount of liquid required to cook the pasta and create the sauce simultaneously.
For the Fajita Base:
- Boneless, Skinless Chicken Breasts: 1 pound, cut into 1-inch cubes.
- Olive Oil: 1 tablespoon.
- Onion: 1 medium, thinly sliced.
- Bell Peppers: 1 red and 1 green, thinly sliced.
- Garlic: 2 cloves, minced.
For the Flavor & Liquid:
- Fajita Seasoning: 2 tablespoons (store-bought or homemade blend of chili powder, cumin, paprika, etc.).
- Chicken Broth: 3 cups (low sodium). Crucial: must be hot or warm.
- Diced Tomatoes (Canned): 1 (14.5 oz) can, undrained.
- Tomato Paste: 1 tablespoon.
For the Pasta & Creaminess:
- Pasta: 8 ounces uncooked pasta (penne, rotini, or farfalle work best).
- Cream Cheese: 4 ounces (half of a standard block), cut into cubes.
- Shredded Cheese: $1/2$ cup Monterey Jack or Cheddar (for topping).
- Fresh Cilantro: For garnish.
🕒 Timing: 30-Minute Meal Magic
This recipe relies on the efficiency of the one-pot method to deliver fast results.
| Phase | Time Estimate | Notes |
| Sauté Chicken & Veggies | 10 minutes | Searing the chicken and softening the peppers. |
| Simmer Pasta | 15–20 minutes | Until pasta is cooked al dente. |
| Finish & Serve | 5 minutes | Stirring in cream cheese and melting cheddar. |
| Total Time | Approx. 30–35 minutes | Fast cleanup is the bonus! |
🛠️ Step-by-Step Instructions
1. Sear the Chicken and Sauté Veggies
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed chicken and cook for 4–5 minutes, stirring occasionally, until browned on all sides.
Add the sliced onion and bell peppers. Sauté for 3–4 minutes until they begin to soften. Stir in the minced garlic and 2 tablespoons of fajita seasoning. Cook for 1 minute until fragrant.
2. Build the Broth Base
Stir in the canned diced tomatoes (undrained) and the tomato paste. Pour in the 3 cups of hot chicken broth. Scrape the bottom of the pot to lift any browned bits (adding flavor). Bring the mixture to a rapid boil.
3. Cook the Pasta
Stir in the uncooked pasta. Once the mixture is boiling rapidly, reduce the heat to a gentle simmer. Cover the pot and cook for 15–20 minutes, stirring occasionally (every 5 minutes) to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and most of the liquid has been absorbed.
4. Create the Creamy Finish
Turn off the heat. Stir in the cubed cream cheese until it has melted completely and the sauce is smooth and creamy.
5. Top and Serve
Sprinkle the shredded Monterey Jack or Cheddar cheese over the top of the pasta. Cover the pot for 2–3 minutes to allow the cheese to melt. Garnish with fresh chopped cilantro before serving directly from the pot.
💡 Expert Tips
- Use Hot Broth: Using warm or hot broth instead of cold broth helps the liquid return to a boil faster, ensuring the pasta starts cooking immediately and stays on track with the timing.
- Stir Frequently: Since the starch from the pasta thickens the liquid, the bottom of the pot becomes prone to sticking. Be sure to stir well, especially during the last 10 minutes of simmering.
- Customize Heat: If you like extra heat, add $1/2$ teaspoon of red pepper flakes along with the fajita seasoning in step 1.
❓ FAQs
Q: My pasta is ready, but the sauce is too thin. What should I do?
A: Remove the lid and let the mixture simmer gently for 5–7 more minutes, stirring frequently. The sauce will continue to reduce and thicken as the starch is released. If it’s still too thin after the cream cheese is melted, stir in a slurry of 1 teaspoon of cornstarch mixed with 2 teaspoons of cold water.
Q: Can I use chicken thighs?
A: Yes, boneless, skinless chicken thighs work great in this recipe! They tend to stay moister during the cooking process. You may need to cook them for an extra 1–2 minutes in step 1 before adding the vegetables.
Q: Is this dish good for leftovers?
A: Yes, but note that the pasta will absorb more of the liquid overnight, making the dish very thick. When reheating (microwave or stovetop), add a splash of milk or chicken broth to restore the creamy consistency.
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