5-Ingredient One-Pan Fajita Pasta

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Want a quick, tasty meal that won’t leave you with a sink full of dishes? 5-Ingredient One-Pan Fajita Pasta is your answer! This easy recipe combines the zesty flavors of fajitas with the comfort of pasta, all cooked in one pan.

You’ll love how simple it is to make. Just toss chicken, peppers, onions, pasta, and fajita seasoning into a skillet. In about 20 minutes, you’ll have a creamy, cheesy dinner that’s sure to please the whole family. It’s perfect for busy weeknights when you need a filling meal without the fuss.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make this tasty fajita pasta:

• 1 pound boneless chicken breast, cut into bite-sized pieces
• 1 bell pepper, sliced
• 1 onion, sliced
• 8 ounces pasta (penne or ziti work well)
• 2 tablespoons fajita seasoning

Can’t find fajita seasoning? Mix chili powder, cumin, garlic powder, and paprika.

No chicken? Try using sliced steak or shrimp instead. Vegetarians can swap in tofu or extra veggies.

Feel free to use any color bell pepper you like. Red, yellow, or orange add nice pops of color.

For the pasta, whole wheat or gluten-free options work too. Just adjust cooking time as needed.

Want to spice things up? Add a diced jalapeño or a dash of hot sauce to the mix.

Don’t forget the oil for cooking! A tablespoon of olive or vegetable oil will do the trick.

Instructions

Start by heating a large skillet over medium-high heat. Add some oil and let it warm up for about 30 seconds.

Toss in your chicken pieces and sprinkle half the fajita seasoning on top. Cook for 2-3 minutes, stirring now and then.

Add sliced peppers and onions to the pan. Cook for another 3-4 minutes until the veggies start to soften.

Pour in chicken broth, heavy cream, and diced tomatoes. Bring the mixture to a boil, then add your pasta.

Lower the heat to medium-low, cover the skillet, and let it simmer until the pasta is cooked through.

If you like, sprinkle some cheese on top. Mix the chicken and veggies back into the sauce.

Give everything a good stir to combine all the flavors. Your one-pan fajita pasta is now ready to serve!

Tips, Tricks & Storing

Use pre-cooked chicken to save time. Rotisserie chicken works great for this recipe.

Cut veggies into similar sizes for even cooking. Aim for thin strips about 1/4 inch wide.

Don’t overcook the pasta. Test it a minute before the suggested cooking time for the perfect al dente texture.

Add a squeeze of lime juice at the end for extra flavor. It brings out the fajita taste even more.

Try different pasta shapes. Penne, fusilli, or bow-tie pasta are all good options.

Store leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days.

To reheat, add a splash of water or broth. This helps bring back the creamy texture.

Freeze portions for quick meals later. Put them in freezer-safe bags and use within 2 months.

Make it vegetarian by swapping chicken for black beans or tofu. You’ll still get plenty of protein.

Spice it up with a dash of hot sauce or red pepper flakes if you like heat.