Chicken Fajita Pasta
- By Amy Dong
- Updated Sep. 29, 2025
I make this chicken fajita pasta when the family craves Tex-Mex flavors and I want to make it a meal-in-one with healthy protein. This dish is boldly flavorful and ready in less than 30 minutes, using just one pan!
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Amy’s Notes
This chicken fajita pasta is my go-to flavorful 30-minute dinner that’s easy and delicious. Here’s why it’s always a hit in my kitchen:
- Big Flavor, Easy Clean-Up: Like my Skillet Lasagna, everything comes together in one skillet, which means less mess and more flavor packed into every bite.
- Bold Seasoning in Every Layer: The chicken is seared with fajita spices, and the veggies get the same treatment. It’s smoky, savory, and vibrant thanks to fire-roasted tomatoes and a dash of garlic.
- Weeknight-Friendly: This pasta delivers all the satisfaction of fajitas but with way less work. It’s just as convenient as our Taco Pasta.
- No-Boil Pasta Convenience: The penne cooks right in the broth and tomato mixture, soaking up all that seasoned flavor as it softens. No need to pre-boil or drain anything.
- Always a Family Favorite: My husband and house of boys devour this every time. It’s the kind of dinner that checks all the boxes – easy, filling, colorful, and absolutely delicious.
Key Recipe Ingredients
- Chicken Breast – Cut into bite-sized pieces and seared until golden, the chicken is generously coated with fajita seasoning for bold, savory flavor.
- Fajita Seasoning – Whether store bought or homemade, this spice blend brings smoky, zesty flavor that ties the entire dish together.
- Bell Peppers & Onion – A colorful mix of peppers and onions adds natural sweetness and crunch, balancing the hearty pasta and chicken.
- Fire-Roasted Tomatoes – These canned tomatoes bring a smoky depth and a touch of acidity that enhances every bite.
- Penne Pasta – Cooks directly in the broth and tomato mixture, soaking up all the rich fajita flavor in one pan.
- Chicken Broth – Acts as both the liquid to cook the pasta and the base for the sauce, infusing everything with savory goodness.
- Garlic & Olive Oil – The combination of minced garlic and olive oil forms a flavorful base for sautéing both chicken and veggies.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Vegetable Options: Use pre-chopped bell peppers and onions from the store to save time. A mini chopper also makes quick work of prepping fresh veggies.
- Tomato Swaps: Swap the fire-roasted tomatoes for a can of Ro-Tel with green chilies if you want more heat.
- Other Pasta Shapes: Penne is the go-to, but you can use rotini, fusilli, or even farfalle if that’s what you have.
Step-By-Step Recipe Instructions
- Cook chicken with half the seasoning. Set aside.
- Sauté onion and garlic.
- Add bell peppers and cook briefly. Transfer to bowl with chicken.
- Stir in tomatoes and broth in the same pot.
- Add uncooked pasta.
- Cover and cook until al dente.
- Return chicken and veggies.
- Serve hot with garnish.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Chicken Early: Cut the chicken into bite-size pieces and toss with half the seasoning in advance. Store it in an airtight container in the fridge for up to 2 days.
- Chop the Veggies Ahead: Dice the onion, bell peppers, and garlic and store them together in a sealed container in the fridge.
- Make Entirely Ahead: You can make the full dish up to 2 days in advance. Let it cool completely, store it airtight in the fridge, and reheat gently on the stove with a splash of broth to loosen it up. It reheats beautifully.
What To Serve with Chicken Fajita Pasta
Tex-Mex-Inspired Sides
- We love pairing this pasta with Mexican Street Corn Salad or a quick Corn Avocado Salad for fresh flavor and crunch.
- Pico de Gallo and Blender Salsa are great for scooping with chips on the side or spooning over the pasta for extra kick.
Salads and Vegetables
- We love to balance out the bold flavors with a crisp Chopped Greek Salad.
- Air Fryer Broccoli or Easy Roasted Vegetables also make easy, colorful additions to the plate.
Bread and Rolls
- Warm up some Garlic Cheese Bread or toast a batch of Sweet Honey Cornbread to serve on the side.
- For something lighter, go with flour tortillas to scoop up bites of the pasta and chicken.
Video: Watch Us Make This Recipe
Chicken Fajita Pasta
You can have a healthy, delicious, and fast meal with this 30-Minute, One-Pan Chicken Fajita Pasta. It's a scrumptious skillet meal that's made for busy weeknights!
Ingredients
- 1 pound chicken breasts, boneless and skinless
- 3 tablespoons fajita seasoning, homemade or store bought, divided in half
- 4 tablespoons olive oil, divided
- 1 medium onion, yellow or red diced
- 2 whole bell peppers, any color, seeded and diced
- 5 cloves garlic, minced
- 2 ½ cups chicken broth, low sodium
- 10 ounces fire-roasted tomatoes , with juices
- 8 ounces penne pasta, uncooked
- freshly ground black pepper, to taste
Instructions
- Use clean paper towels to dry excess moisture from chicken. Cut into bite size pieces. Set aside.
- In a large heavy pan, heat 2 TB oil over high heat until oil is hot. Add chicken and half of the seasoning, tossing to coat well.
- Spread chicken in a single layer and let cook undisturbed for about 1 min, or until browned on bottom side.
- Flip chicken over and repeat until both sides are browned. Remove chicken to a large bowl and set aside.
- Add remaining 2 TB oil to the pan over high heat. Once oil is hot, add the onions, bell peppers, and garlic, along with remaining half of seasoning.
- Stir well to coat; stir often and cook until veggies are tender, about 2 minutes. Add veggies to the bowl of cooked chicken.
- Add broth, tomatoes with all its juices, and dry pasta to the same pan. Bring liquid to a boil and immediately reduce to a low boil. Cover and let cook for 15 min. until pasta is al dente. Liquid should be mostly absorbed.
- When pasta is cooked, add chicken and veggies back to the same pan. Add freshly ground black pepper to taste. Stir to combine and heat through.
Notes
- You can opt for other pasta shapes, such as ziti, macaroni, shells, or rotini.
- To make it super quick, you can use pre-diced or sliced onions and bells from the grocery store.
- Dehydrated minced garlic can be used to save time.
- If you prefer a kick, use a can of Ro-Tel tomatoes with green chilies in lieu of the fire-roasted tomatoes.
- This recipe is part of our Healthy Mexican Recipes Collection.
- We love pairing this pasta with Mexican Street Corn Salad or a quick Corn Avocado Salad.
Nutrition (per serving)
Calories: 420kcal | Carbohydrates: 42g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 269mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1659IU | Vitamin C: 65mg | Calcium: 33mg | Iron: 2mg
Frequently Asked Questions
Can I swap the chicken for another protein?
You can use boneless thighs, cooked shrimp, or even thinly sliced steak. Just adjust cooking time based on the protein you use.
Does the pasta cook right in the sauce?
Yes, the dry pasta goes straight into the pan with broth and tomatoes. It cooks as the liquid simmers, soaking up all that flavor.
Is this pasta dish spicy?
It’s mildly spiced from the fajita seasoning. For more heat, use diced tomatoes with green chilies or add a pinch of cayenne.
How do I store and reheat leftovers?
Let it cool and store in an airtight container for up to 3 days in the fridge. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce.
More to Cook and Eat
- Mexican Chicken Veggie Stew – Hearty, healthy, and hits the spot. Plus, it’s super easy and quick.
- Mexican Rice with Chicken and Shrimp – Take One-Pot dishes to a new level with this flavorful Tex-Mex dish.
- Best Easy Mexican Rice – THE Best Mexican rice ever. Fluffy, tasty, and the perfect side to any Tex-Mex-themed meal.
- Mexican Taco Salad – This crispy and hearty salad is perfect for feeding a crowd. It’s easy to make a huge bowl of it and watch it disappear! The dressing is awesome.