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One Pot Chicken Fajita Pasta (Easy Weeknight Dinner)

One Pot Chicken Fajita Pasta (Easy Weeknight Dinner)
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This One Pot Chicken Fajita Pasta is a warm, comforting meal packed with bold fajita flavors. Juicy chicken, colorful bell peppers, and tender pasta cook together in a creamy, smoky sauce — all in one pot for easy cleanup. It’s perfect for busy weeknights and ready in just 30 minutes!

Ingredients

Scale

Main

  • 4 tablespoons olive oil, divided

  • 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces

  • 2 tablespoons fajita seasoning (or taco seasoning)

  • 1 yellow onion, diced

  • 1 yellow bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 4 cloves garlic, minced

  • 2 cups reduced-sodium chicken stock

  • 1/2 cup heavy cream

  • 1 (10 oz) can diced tomatoes

  • 8 oz dried bow tie pasta (farfalle)

  • Kosher salt and black pepper, to taste

Garnish (optional)

  • Lime wedges

  • Sour cream

  • Sliced green onions

  • Chopped cilantro

Instructions

1. Cook the chicken

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add chicken and sprinkle with half the fajita seasoning. Cook for about 4 minutes, turning once, until golden brown. Remove and set aside.

2. Cook the vegetables

Add remaining oil to the same pot. Add onion and bell peppers with the rest of the seasoning. Cook for 4–5 minutes until slightly softened. Stir in garlic and cook for 30 seconds. Remove and set aside with the chicken.

3. Cook the pasta

Pour in chicken stock, heavy cream, diced tomatoes, and pasta. Season with salt and pepper. Stir well, scraping up any browned bits from the bottom of the pot.

Bring to a boil, then reduce to a gentle boil. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.

4. Combine everything

Return chicken and vegetables to the pot. Stir and cook for 2–3 minutes until heated through and creamy.

5. Garnish and serve

Top with green onions, cilantro, lime juice, and a spoonful of sour cream. Serve warm.

Notes

  • Cut chicken evenly for faster, even cooking.

  • For extra spice, add chili flakes or jalapeños.

  • Use half-and-half instead of heavy cream for a lighter version.

  • Don’t overcook the pasta — it will continue softening in the sauce.

  • Leftovers keep well in the fridge for up to 4 days. Add a splash of broth when reheating.

Find it online: https://tastyquickly.com/one-pot-chicken-fajita-pasta-easy-weeknight-dinner/