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- 1 lb (450g) boneless, skinless chicken breasts, sliced - 2 tablespoons olive oil - 1 medium onion, sliced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 3 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 8 oz (225g) penne pasta - 4 cups chicken broth - 1 cup cherry tomatoes, halved - 1 cup shredded cheddar cheese - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) This recipe serves four people. You will need one pound of chicken. For veggies, use one medium onion and two bell peppers. I like to use one red and one yellow for color. You will also need three cloves of garlic. The spices include one teaspoon of chili powder, one teaspoon of cumin, and half a teaspoon of smoked paprika. For the pasta, grab eight ounces of penne. You will use four cups of chicken broth to cook the pasta. Add one cup of cherry tomatoes and one cup of shredded cheddar cheese. Finally, garnish with fresh cilantro and serve with lime wedges. If you don't have boneless chicken, you can use thighs instead. They stay juicy. You can swap olive oil with any cooking oil you have. If you don’t have red or yellow bell peppers, green ones work too. For spices, if you lack smoked paprika, you can skip it or use regular paprika. If you want to make it vegetarian, replace chicken with black beans or tofu. Use vegetable broth instead of chicken broth. Feel free to get creative with the cheese, too! Any melty cheese works well. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 pound of sliced chicken breasts. Season the chicken with salt, pepper, chili powder, cumin, and smoked paprika. Cook the chicken for about 5 to 7 minutes. You want it to be browned and cooked through. After cooking, take the chicken out and set it aside. This step brings out the chicken's flavor and keeps it juicy. In the same pot, add 1 sliced medium onion and 1 sliced red bell pepper, along with 1 sliced yellow bell pepper. Sauté these veggies for around 3 to 4 minutes. You want them to start softening but still have a little crunch. Next, stir in 3 minced garlic cloves. Cook for another minute until the garlic smells great. This adds a nice aroma and depth to your dish. Now it's time to add 8 ounces of penne pasta and 4 cups of chicken broth to the pot. Stir everything together to combine well. Bring this mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 10 to 12 minutes. Stir occasionally to stop the pasta from sticking. You want the pasta to be al dente, meaning it's firm but cooked. Once the pasta is cooked, return the chicken to the pot. Also, add 1 cup of halved cherry tomatoes. Stir everything together and let it heat for another 2 to 3 minutes. Finally, take the pot off the heat and sprinkle 1 cup of shredded cheddar cheese on top. Cover the pot for a couple of minutes so the cheese melts. Garnish with fresh chopped cilantro, and serve with lime wedges on the side for that extra zing. To get juicy chicken, slice it evenly. This helps it cook at the same rate. Use a hot pot with olive oil to sear the chicken. Season early with salt, pepper, chili powder, and cumin. Cooking for 5-7 minutes gives you a nice brown color and great flavor. Make sure the chicken reaches 165°F for food safety. For best results, use penne pasta. It holds sauces well. Add the pasta to the pot with chicken broth. Stir often to prevent sticking. Cover the pot and let it simmer for 10-12 minutes. This cooks the pasta perfectly while soaking up all those delicious flavors. Check it for doneness a minute or two before the time is up. To boost flavor, try adding lime juice. It adds a fresh zing that brightens the dish. Fresh cilantro on top gives a lovely herbal note. If you like heat, add a pinch of cayenne or some jalapeños. Experiment with different spices, like oregano or onion powder, to find your favorite mix. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of your dish, making it more vibrant and delicious. Customize Your Spices: Feel free to adjust the spices according to your taste. Adding a pinch of cayenne can give it an extra kick! Perfect Pasta Cooking: To avoid mushy pasta, check it a minute or two before the package instructions suggest, as it will continue to cook slightly after being removed from heat. One-Pot Cooking Benefit: This method not only minimizes cleanup but also allows the flavors to meld beautifully as everything cooks together. {{image_2}} You can make this dish vegetarian by omitting the chicken. Use 1 can of black beans instead. Rinse and drain the beans before adding them to the pot. Cook the veggies as usual, then add the beans with the pasta. This gives you protein without meat. You'll still have a hearty and tasty meal. If you want to switch up the protein, try shrimp or beef. For shrimp, add them in during the last few minutes of cooking. They cook quick and keep their flavor. If using beef, slice it thinly and cook it before the veggies. Ground turkey or sausage also works well! Each option brings a new twist to the dish. You can change the flavors easily. Try adding different spices like oregano or taco seasoning. For a kick, include jalapeños or hot sauce. You can also swap out the bell peppers for zucchini or spinach. For extra creaminess, stir in a splash of cream or a dollop of sour cream before serving. Each swap makes the dish unique and fun! After you enjoy your One Pot Chicken Fajita Pasta, store leftovers in an airtight container. Let the pasta cool down first. Place it in the fridge. It will last for up to 3 days. If you want it to stay fresh longer, consider freezing it. To reheat, you can use a microwave or a stovetop. If using a microwave, place your pasta in a bowl. Cover it with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. For the stovetop, add a splash of chicken broth to the pot and warm over low heat. Stir until heated through. If you decide to freeze your pasta, make sure to use a freezer-safe container. It can last up to 2 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. Enjoy your delicious meal even after a while! Yes, you can prepare One Pot Chicken Fajita Pasta in advance. Cook it fully, then let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, simply reheat it on the stove or in the microwave. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. It should be white inside, with no pink. Absolutely! You can swap penne for other pasta shapes like fusilli, macaroni, or even spaghetti. Just adjust the cooking time based on the pasta type. Ensure the pasta cooks until al dente for the best texture. This dish pairs well with a fresh salad or warm tortillas. You could also serve it with guacamole or salsa for extra flavor. Lime wedges add a nice zing to the meal. One Pot Chicken Fajita Pasta stays fresh in the fridge for about three to four days. Make sure to store it in a sealed container to keep it safe and tasty. If you notice any strange smells or colors, it’s best to toss it out. This blog post covered all you need to make One Pot Chicken Fajita Pasta. We looked at ingredients, steps, and helpful tips. I shared ways to customize the dish, including vegetarian options and storage advice. In the end, this recipe is easy and fun. It brings great flavors without much fuss. Enjoy trying new ideas and making this meal your own! You’ll see how simple cooking can be.

One Pot Chicken Fajita Pasta

A delicious and easy one-pot meal featuring chicken, bell peppers, and pasta in a flavorful broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, sliced
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 8 oz penne pasta
  • 4 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a large pot or deep skillet, heat the olive oil over medium heat. Add the sliced chicken and season with salt, pepper, chili powder, cumin, and smoked paprika. Cook for 5-7 minutes until the chicken is browned and cooked through.
  • Remove the chicken from the pot and set aside. In the same pot, add the onion and bell peppers. Sauté for about 3-4 minutes until they begin to soften.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the penne pasta and chicken broth to the pot, stirring to combine. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 10-12 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
  • Once the pasta is cooked, return the chicken to the pot along with the halved cherry tomatoes. Stir well and let it heat through for an additional 2-3 minutes.
  • Remove the pot from heat and sprinkle the shredded cheddar cheese on top. Cover for a couple of minutes until the cheese is melted.
  • Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Feel free to adjust the spices to your taste.
Keyword chicken, fajita, one pot, pasta