This Chicken Fajita Pasta is fresh, bold and flavorful, and made in just one pan! Everything you love about fajitas, transformed into a delicious pasta dish.

I love traditional fajitas so much that I’ve also revamped them into sheet pan fajitas, foil packet fajitas and even fajita soup! Don’t miss all my other favorite Mexican-inspired recipes.

Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.

I’ve been in a comfort mood lately, but wanting something that’s not overly heavy in calories, but still give that warm, comfort-food feeling. This pasta hits the mark, made with fresh veggies and bold flavors from the easy homemade fajita seasoning combined with some whole wheat penne noodles.

How to make Chicken Fajita Pasta:

  • In a small bowl combine the fajita marinade ingredients.
  • Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. Pour half of the marinade into each bag and toss them to coat. Refrigerate for 15 minutes, or up to a few hours.
  • When ready to cook, heat oil in a large skillet over medium-high heat. Once hot, add the chicken (discard any remaining marinade), and cook for 3-4 minutes. Flip chicken to cook on the other side and move to one side of the pan. Add veggies and garlic to the other side (discard excess marinade) and sauté for several minutes, until chicken is cooked through (about 165 degrees F). Remove everything to a plate and cover with aluminum foil.
  • In the same skillet, add the broth, milk, diced tomatoes, uncooked pasta, and salt.

Two process photos of a skillet cooking veggies and chicken, then cooking penne pasta in liquid with diced tomatoes.

  • Stir to combine and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 13-15 minutes or until pasta is tender and liquid is mostly absorbed.
  • Add the chicken and veggies back into the skillet and stir to combine until heated through.
  • Serve immediately, topped with salsa and sour cream, if desired.

A bowl with a serving of chicken fajita pasta in it.

If you love One Pan Meals, try one of these favorites:

One Pan Jambalaya

Skillet Lasagna

Shrimp Creole

Paella

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Recipe

Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.
Prep 20 mins
Cook 20 mins
Total 40 mins
Add to Meal Plan

Video

Ingredients
  

For the fajita marinade:

  • 2 Tablespoons oil (vegetable or canola oil)
  • 3 Tablespoons lemon juice
  • 1-2 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • pinch of salt
  • freshly ground black pepper

For the pasta:

  • 1 pound boneless skinless chicken breast halves or tenders
  • 1 Tablespoon olive oil
  • 1 whole onion chopped
  • 1 green bell pepper , chopped
  • 1 red bell pepper chopped
  • 1-2 cloves garlic , minced
  • 2 cups low-sodium chicken broth
  • ½ cup milk
  • 14.5 ounce can diced tomatoes , undrained
  • 8 ounces Penne Pastas , regular or whole wheat
  • ½ teaspoon salt
  • salsa and sour cream , for topping, if desired

Instructions
 

  • In a small bowl combine the fajita marinade ingredients. 
  • Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. Pour half of the marinade into each bag and toss them to coat. Refrigerate for 15 minutes, or up to a few hours.
  • When ready to cook, heat oil in a large skillet over medium-high heat. Once hot, add the chicken (discard any remaining marinade), and cook for 3-4 minutes. Flip chicken to cook on the other side until cooked through (about 165 degrees F). Remove to a plate and cover with aluminum foil. Add veggies and garlic to the pan and sauté for a few minutes, until tender. Remove to the plate with the chicken.
  • In the same skillet, add the broth, milk, diced tomatoes, uncooked pasta, and salt.
  • Stir to combine and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 13-15 minutes or until pasta is tender and liquid is mostly absorbed. 
  • Add the chicken and veggies back into the skillet and stir to combine until heated through. 
  • Serve immediately, topped with salsa and sour cream, if desired.

Notes

Vegetarian Fajita Pasta: Omit chicken and add additional vegetables.

Nutrition

Calories: 428kcalCarbohydrates: 48gProtein: 24gFat: 16gSaturated Fat: 2gCholesterol: 39mgSodium: 419mgPotassium: 689mgFiber: 6gSugar: 8gVitamin A: 1228IUVitamin C: 77mgCalcium: 82mgIron: 2mg

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I originally shared this recipe February 2016. Updated July 2020 with process photos and a video.

Chicken Fajita Pasta - everything you love about fajitas, transformed into a bold and delicious pasta dish! | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. When do you cut up the chicken into pieces like the photo? Before cooking or after? I didn’t see it in the recipe. Thank you!

    1. Either way would work–depending on your type of grill (cut pieces may fall through the grates).

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