Bright, comforting, and impossibly simple, this One Pot Chicken Fajita Pasta combines the smoky, zesty flavors of classic fajitas with the creamy, satisfying texture of a pasta dinner — all made in one pan for minimal cleanup. Tender strips of chicken simmer with colorful bell peppers and onions in a savory tomato-chicken stock base, then finish with cream cheese, a shower of shredded Mexican blend cheese, and fresh minced cilantro. It’s a weeknight winner the whole family will ask for again and again.

Why you’ll love this recipe

One pot means fewer dishes and faster cleanup.
Bold fajita flavors without the extra hands-on time of a traditional fajita spread.
Adaptable: swap proteins or veggies, double for leftovers, or scale down easily.
Ready in about 30 minutes from stovetop to table.

Ingredients

3 tablespoons olive oil
2 medium sized chicken breasts, cut into strips or bite size chunks
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 large yellow onion, thinly sliced
2 tablespoons fajita seasoning
1 teaspoon kosher salt
4 cloves of garlic, minced
3 cups chicken stock
1 14.5 ounce can fire-roasted diced tomatoes
8 ounces dried pasta
1/4 cup cream cheese
1/4 cup minced cilantro
1/2 cup shredded Mexican blend cheese

Prep tips before you start

Slice the peppers and onion into uniform thin strips so they cook evenly.
Cut the chicken into similar-sized strips or bite-sized chunks for quick, even cooking.
Measure out the chicken stock and open the can of fire-roasted diced tomatoes before you begin to keep the flow steady.

Step-by-step Instructions

Heat the oil: Place a large, heavy-bottomed skillet or wide sauté pan over medium-high heat and add 3 tablespoons olive oil. Allow the oil to shimmer but not smoke.
Cook the chicken: Add the 2 medium sized chicken breasts (cut into strips or bite size chunks) to the hot oil in a single layer. Sear the chicken undisturbed for 2–3 minutes to develop color, then stir or flip so all sides brown. Continue cooking until the chicken is just cooked through, about 4–6 minutes total depending on piece size. Remove the chicken to a plate and set aside.
Sauté the vegetables: In the same pan, add the 1 large yellow onion (thinly sliced) and the 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper (each seeded and thinly sliced). Cook, stirring occasionally, until the onions are soft and the peppers begin to blister, about 4–6 minutes.
Add seasoning and garlic: Sprinkle 2 tablespoons fajita seasoning and 1 teaspoon kosher salt over the softened vegetables, then add 4 cloves of garlic, minced. Stir and cook for 30–60 seconds until fragrant, being careful not to burn the garlic.
Return chicken to the pan: Slide the browned chicken back into the pan with the vegetables and stir to coat with the seasoned mixture.
Add liquids and tomatoes: Pour in 3 cups chicken stock and add the 1 14.5 ounce can fire-roasted diced tomatoes (including juices). Stir to combine, scraping any browned bits from the bottom of the pan.
Add the pasta: Nestle 8 ounces dried pasta into the simmering liquid, ensuring the pasta is mostly submerged. Gently press it down if needed so it cooks evenly. Bring the mixture to a low boil.
Simmer until pasta is tender: Reduce the heat to medium-low and simmer, uncovered, stirring occasionally so the pasta releases starch evenly and doesn’t stick. Cook until the pasta is al dente and has absorbed much of the liquid, about 10–12 minutes (check your pasta package for exact timing and test a piece early to avoid overcooking).
Finish with cream cheese: Turn the heat to low and stir in 1/4 cup cream cheese until melted and fully incorporated, creating a creamy sauce that clings to the pasta, vegetables, and chicken.
Add cheese and herbs: Sprinkle 1/2 cup shredded Mexican blend cheese over the pasta and gently fold it in until melted. Stir in 1/4 cup minced cilantro for a fresh, bright finish.
Taste and adjust: Taste a bite and adjust seasoning if needed — add more salt or a pinch of fajita seasoning if you prefer a bolder flavor.
Serve: Spoon the One Pot Chicken Fajita Pasta into bowls or onto plates and garnish with extra cilantro or a squeeze of lime if desired. Serve hot.

Notes and variations

Protein swaps: Use cut-up thighs or another lean protein if you prefer. Keep the 2 breast-equivalent portion size to maintain the balance in the dish.
Pasta shape: Short pasta shapes like penne, rotini, or rigatoni work best here to capture sauce and vegetables, but the recipe’s 8 ounces dried pasta amount remains the same.
Spice level: Increase the fajita seasoning to 3 tablespoons for more heat, or add a pinch of smoked paprika or cayenne for extra kick.
Non-dairy option: Substitute the cream cheese with a plant-based cream cheese and use a dairy-free shredded cheese to make this recipe dairy-free.
Make it lighter: Reduce the cream cheese to 2 tablespoons and stir in a splash of plain yogurt at the end for creaminess with fewer calories.

Storage and reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop over low heat with a splash of chicken stock or water to loosen the sauce, stirring until heated through. You can also microwave in 30-second bursts, stirring in between.
Freeze: Because of the dairy, freezing is not recommended for best texture, but you can freeze in a sealed container for up to 1 month and thaw overnight in the refrigerator before reheating.

Serving suggestions

Top with extra shredded cheese, sliced avocado, or a dollop of Greek yogurt.
Serve with warm tortillas or tortilla chips for scooping.
A crisp green salad or charred corn makes a great side.

Frequently asked questions

Can I make this in advance for meal prep?

Yes. Prepare the dish as directed and store in airtight containers. Reheat gently with a splash of stock to restore creaminess. Keep in mind texture is best within 1–2 days.

What if my pasta finishes cooking before the liquid is absorbed?

If the pasta is tender but there’s still excess liquid, remove the pan from the heat and let it sit for a few minutes; the pasta will continue to absorb some liquid. If you want a thicker sauce immediately, simmer a couple more minutes to reduce the liquid, stirring frequently so nothing sticks or burns.

Can I make this spicier?

Absolutely — add extra fajita seasoning, a pinch of cayenne, or some sliced jalapeño with the peppers. A few dashes of hot sauce at the end also works well.

Final thoughts

This One Pot Chicken Fajita Pasta is an easy, flavorful weeknight meal that brings together everything you love about fajitas — colorful peppers, fragrant onions, smoky tomato, and a bright herb finish — with the cozy comfort of creamy pasta. With simple pantry ingredients and a one-pan method, dinner comes together fast without sacrificing bold taste. Give it a try on a busy night and keep the recipe in your rotation for a hands-off, crowd-pleasing meal.

One Pot Chicken Fajita Pasta

A quick, one‑pot pasta that combines classic fajita flavors with a creamy, cheesy sauce for an easy weeknight dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

3 tablespoons olive oil
2 medium chicken breasts cut into strips or bite-size chunks
1 red bell pepper seeded and thinly sliced
1 yellow bell pepper seeded and thinly sliced
1 green bell pepper seeded and thinly sliced
1 large yellow onion thinly sliced
2 tablespoons fajita seasoning
1 teaspoon kosher salt
4 cloves garlic minced
3 cups chicken stock
1 14.5-ounce can fire-roasted diced tomatoes with juices
8 ounces dried pasta
1/4 cup cream cheese
1/4 cup cilantro minced
1/2 cup Mexican blend cheese shredded

Equipment

12-inch high-sided skillet or large sauté pan
Wooden spoon or spatula
Measuring cups and spoons

Method

Heat the olive oil in a large 12-inch high-sided skillet over medium-high heat.
Add the chicken pieces, sliced yellow onion, and sliced red, yellow, and green bell peppers to the skillet.
Sprinkle the fajita seasoning and kosher salt over the chicken and vegetables and stir to combine.
Sauté until the peppers begin to soften and the chicken starts to brown, about 4–6 minutes; the chicken does not need to be fully cooked yet.
Add the minced garlic and cook, stirring, for about 30 seconds until fragrant.
Pour in the chicken stock and the can of fire-roasted diced tomatoes with their juices and stir to combine.
Add the dried pasta, bring the mixture to a boil, then reduce heat to medium to maintain a gentle simmer.
Simmer, stirring occasionally, for about 10 minutes or until the pasta is fully cooked; if the liquid reduces too much before the pasta is done, add a little more chicken stock as needed.
When the pasta is cooked and the sauce is creamy but thick, stir in the cream cheese and minced cilantro until combined.
Sprinkle the shredded Mexican blend cheese over the top and allow the residual heat to melt it, or place the skillet under a broiler briefly if using an oven-safe dish to brown the cheese.