Chicken Fajita Pasta - everything you love about fajitas, transformed into a bold and delicious pasta dish! | Tastes Better From Scratch
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5 from 1 vote

One Pan Chicken Fajita Pasta

One Pan Chicken Fajita Pasta - everything you love about fajitas, transformed into a bold and delicious pasta dish!
Prep Time10 mins
Cook Time20 mins
Marinate15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 5
Calories: 303kcal
Author: Lauren Allen


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:

  • 1/2 pound boneless skinless chicken breasts (1-2 breasts), cut into bite-size pieces
  • 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 Whole Wheat Penne Pastas (or white pasta)
  • ½ teaspoon salt
  • salsa and sour cream , for topping, if desired


  • 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 at least 15 minute or for up to 2-3 hours. 
  • When ready to cook, heat oil in a large skillet over high heat. Once hot, add the chicken (tossing any remaining marinade), cooking for 1-2 minutes before flipping to the other side. 
  • Cook for another minute or two, just until cooked through. Remove to a plate. 
  • Add the vegetables to the skillet (discard any remaining marinade), still on high heat. 
  • Add the minced garlic. Cook, for a few minutes, until veggies get slightly charred/blackened. 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.


Calories: 303kcal | Carbohydrates: 35g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 300mg | Potassium: 311mg | Fiber: 4g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 54mg | Calcium: 37mg | Iron: 0.7mg