One-Pot Chicken Fajita Pasta


  • 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


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.