Description

One Pot Chicken Fajita Pasta is a delicious fusion of classic chicken fajita flavors with creamy, cheesy pasta, all cooked together in a single pot. This easy, flavorful dish combines tender chicken, bell peppers, onions, and a blend of warm spices with a rich, creamy sauce made from heavy cream, cream cheese, and cheddar. Ideal for a quick weeknight dinner, it requires minimal cleanup while delivering maximum taste and comfort.

Ingredients

Protein and Dairy

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup heavy cream
4 ounces cream cheese
1 cup shredded cheddar cheese

Produce

2 bell peppers (any color), sliced
1 medium onion, sliced
2 cloves garlic, minced
Fresh cilantro, chopped, for garnish
1 lime, cut into wedges

Pasta and Broth

8 ounces uncooked penne, rotini, or shells pasta
2 1/4 cups chicken broth

Oils and Spices

2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper

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Instructions

Prepare the chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces for even cooking and easy eating.
Season the chicken: In a bowl, toss the chicken pieces with chili powder, ground cumin, paprika, salt, and black pepper to infuse the meat with bold fajita flavors.
Sauté the chicken: Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes, ensuring it’s cooked through but still juicy.
Add vegetables: Stir in the sliced bell peppers and onion, cooking until they start to soften, approximately 3-4 minutes, which helps release their natural sweetness and complements the chicken.
Cook garlic: Add minced garlic to the pot and sauté for about 1 minute until fragrant, avoiding burning to keep the flavor mellow and aromatic.
Add liquids and pasta: Pour in the chicken broth and heavy cream. Add the uncooked pasta and stir to combine everything evenly, ensuring the pasta is submerged for proper cooking.
Simmer the pasta: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes until the pasta is tender, stirring occasionally to prevent sticking.
Make it creamy: Once the pasta is cooked, add the cream cheese and shredded cheddar cheese. Stir thoroughly until the cheeses melt and the sauce turns creamy and smooth.
Adjust seasoning and serve: Taste the dish and add extra salt or spices if needed. Garnish with freshly chopped cilantro and a squeeze of lime juice for brightness. Serve immediately for best flavor and texture.

Notes

Use chicken thighs instead of chicken breasts for a juicier, more flavorful result.
Add black beans, corn, mushrooms, or spinach for extra nutrition and variety.
Substitute cheddar cheese with Monterey Jack or Pepper Jack for different cheese flavors.
Make it spicier by adding jalapeños, cayenne pepper, hot sauce, or extra chili powder.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently with a splash of chicken broth or milk to loosen the sauce and avoid drying out.
You can freeze the dish, but the creamy sauce and pasta texture may soften after thawing; refrigeration is preferred for best texture.
Serve with a green salad, guacamole, tortilla chips, or roasted vegetables to round out the meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American Fusion