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Delicious Chicken Fajita Pasta: One-Pan Fusion Magic

A creamy, spicy fusion of Tex-Mex fajitas and Italian pasta, packed with seasoned chicken, bell peppers, and a flavorful sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian Fusion, Tex-Mex
Servings 6 people
Calories 580 kcal

Equipment

  • Large skillet
  • Large pot
  • Mixing bowl
  • Wooden spoon

Ingredients
  

For the Chicken

  • 1 lb boneless, skinless chicken breasts sliced into thin strips
  • 2 tbsp fajita seasoning divided
  • 2 tbsp olive oil

For the Pasta & Sauce

  • 1 lb penne pasta
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 can diced tomatoes with green chilies 10 oz, drained
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice
  • 1 1/2 cups Mexican cheese blend shredded
  • 1/4 cup fresh cilantro chopped

For the Vegetables

  • 1 large red bell pepper sliced into strips
  • 1 large green bell pepper sliced into strips
  • 1 large yellow bell pepper sliced into strips
  • 1 large onion thinly sliced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and finely diced (optional)

Optional Toppings

  • as needed sliced avocado
  • as needed sour cream
  • as needed crushed tortilla chips
  • as needed extra lime wedges

Instructions
 

  • In a mixing bowl, toss chicken strips with 2 tbsp of fajita seasoning. Let sit for at least 15 minutes.
  • Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
  • Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 2-3 minutes per side until golden brown. Transfer to a plate and cover loosely.
  • In the same skillet, add bell peppers and onion. Season with salt, pepper, and remaining fajita seasoning. Cook for 5-7 minutes until slightly tender.
  • Add garlic and jalapeño (if using), cooking for another 30 seconds until fragrant.
  • Reduce heat to medium. Pour in chicken broth and scrape up browned bits from the pan. Stir in diced tomatoes and simmer for 2-3 minutes.
  • Add heavy cream and simmer for another 3-4 minutes until slightly thickened.
  • Return chicken and any accumulated juices to the skillet. Add drained pasta and toss to coat. If dry, add a splash of reserved pasta water.
  • Stir in lime zest, lime juice, and half of the shredded cheese until melted.
  • Remove from heat and fold in chopped cilantro. Top with remaining cheese and cover for 1-2 minutes until melted.
  • Serve warm with optional toppings such as avocado, sour cream, crushed tortilla chips, and extra lime wedges.

Notes

This dish tastes even better the next day! Store leftovers in an airtight container for up to 3 days.
Keyword Creamy pasta, Fajita pasta, One-pan meal