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Creamy One-Pan Chicken Fajita Pasta: Easy 30-Min Dinner

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A quick and easy one-pan dinner featuring tender chicken, colorful bell peppers, and penne pasta in a creamy fajita-spiced sauce. Ready in just 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 8 oz (about 2 ½ cups) dried penne or rotini pasta
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons fajita seasoning (store-bought or homemade)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ½ cup shredded cheddar cheese (optional)
  • Fresh cilantro or parsley, chopped, for garnish

Instructions

  1. Prep the Ingredients: Slice the chicken into thin strips, about ½-inch thick. Slice the bell peppers and onion into similar-sized strips. Mince the garlic. Measure out your broth and cream so everything is ready to go.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Add the chicken strips in a single layer (work in batches if needed). Season with a pinch of salt and pepper. Cook for 3-4 minutes per side, until golden brown. The chicken doesn’t need to be cooked through yet—it will finish in the sauce. Transfer the chicken to a plate and set aside.
  3. Sauté the Veggies: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Toss in the sliced onions and bell peppers. Cook for 4-5 minutes, stirring occasionally, until they start to soften and get a little charred around the edges. Add the minced garlic and cook for 30 seconds, until fragrant.
  4. Add the Seasoning: Sprinkle the fajita seasoning over the veggies and stir to coat. Let it cook for about 1 minute to bloom the spices.
  5. Combine Everything: Return the seared chicken to the pan, along with any juices that accumulated on the plate. Pour in the chicken broth and the heavy cream. Stir everything together, scraping up any browned bits from the bottom of the pan.
  6. Add the Pasta: Stir in the dried pasta. Make sure it’s mostly submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 12-15 minutes, stirring once halfway through.
  7. Check for Doneness: After 12 minutes, check the pasta. It should be tender but still have a little bite. If it’s still too firm and the liquid is mostly absorbed, add a splash more broth or water and cook for another 2-3 minutes. If the sauce is too thin, let it simmer uncovered for a minute or two to thicken.
  8. Finish with Cheese: Remove the pan from the heat. Stir in the shredded cheddar cheese until it melts into the sauce. Taste and adjust seasoning with salt and pepper if needed.
  9. Garnish and Serve: Sprinkle fresh cilantro or parsley over the top. Serve hot, straight from the pan or in bowls.

Notes

For a lighter version, swap heavy cream with half-and-half and use only 1 tablespoon of oil. Gluten-free pasta works well—adjust cooking time per package. If you don’t have fajita seasoning, mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, and ¼ teaspoon salt. Let cream come to room temperature for smoother blending. Stir halfway through cooking to prevent sticking.

Nutrition

Keywords: one-pan chicken fajita pasta, creamy chicken pasta, 30-minute dinner, easy weeknight meal, fajita pasta

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