One-Pot Chicken Fajita Pasta

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Author Jenn


  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 1 1/2 pounds boneless skinless chicken breast, cubed
  • 2 bell peppers sliced
  • 1 sweet onion sliced
  • 2 cloves garlic minced
  • 8 ounces uncooked ziti or penne pasta
  • 1 can 10 ounce diced fire roasted tomatoes and green chilies (like Ro-Tel)
  • 2 cups chicken broth
  • 3/4 cup heavy whipping cream
  • 2 teaspoons chili powder*
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Cilantro green onion and or chopped avocado for serving, optional


  1. Heat oil in a large deep skillet over medium-high heat.
  2. Season chicken with salt and pepper and add to skillet.
  3. Cook chicken, stirring occasionally until cooked through.
  4. Add peppers, onion and garlic and cook until slightly tender, about 7 minutes.
  5. Stir in pasta, tomatoes, chicken broth, cream, chili powder, cumin, garlic powder and oregano.
  6. Bring mixture to a boil then cover and reduce to a simmer for about 15 minutes until pasta is tender.
  7. Remove from heat and stir.
  8. Season with salt and pepper to taste.
  9. Garnish with cilantro, green onion and/or chopped avocado

Recipe Notes

2 teaspoons of chili powder definitely give this a nice little kick and heat. If you are sensitive to that you may want to reduce the chili powder to 1 1/2 teaspoons and add more to the sauce once you stir it in if needed.