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To make this dish, gather these key items: - 2 tablespoons olive oil - 1 pound chicken breast, sliced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 bell pepper (red or yellow), sliced - 1 small onion, sliced - 3 cloves garlic, minced - 8 oz. penne pasta - 3 cups chicken broth - 1 can (15 oz) diced tomatoes - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup corn (fresh or frozen) - 1 cup shredded cheddar cheese - Fresh cilantro for garnish (optional) These ingredients blend well to create a tasty and filling meal. You can add some extra flair to your dish with these optional ingredients: - Jalapeños for heat - Avocado for creaminess - Sour cream for a cool touch - Lime juice for a zesty kick Feel free to mix and match based on your taste. You will need a few tools to cook this dish easily: - A large pot or skillet - A cutting board - A sharp knife - Measuring spoons - A wooden spoon for stirring With these items, you will be set to create a delightful meal. {{ingredient_image_1}} First, take your large pot or skillet and heat 2 tablespoons of olive oil over medium-high heat. Slice 1 pound of chicken breast. Add it to the pot. Sprinkle 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and ½ teaspoon of black pepper over the chicken. Cook until the chicken is browned and cooked through. This should take about 5-7 minutes. Next, slice 1 bell pepper and 1 small onion. Add them to the pot and sauté for about 3-4 minutes. You want them to soften but not lose all their crunch. Then, mince 3 cloves of garlic and stir them in. Cook for another minute until the garlic smells great. Now it’s time to add the pasta. Take 8 ounces of uncooked penne pasta and toss it in the pot. Pour in 3 cups of chicken broth. Next, add a can of diced tomatoes with their juice. Stir everything well to mix the flavors. Bring this mix to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. Stir it occasionally to keep the pasta from sticking. When the pasta is tender and the liquid is mostly gone, it’s time for the final touches. Stir in 1 cup of corn, either fresh or frozen, and half of the shredded cheddar cheese. Mix until the cheese melts and blends in. Serve the dish hot and top it with the remaining cheese. You can also add fresh cilantro for garnish if you like. Enjoy your tasty One-Pot Chicken Fajita Pasta! To cook pasta just right, use enough liquid. I recommend three cups of chicken broth. Stir the pasta often. This stops it from sticking to the pot. Cook it until tender, about 15 to 20 minutes. You want it to soak up all the great flavors too. If it looks too dry, add a bit more broth. Always taste a piece to check if it’s done. Want to kick up the flavor? Try adding fresh lime juice right before serving. Lime brightens the dish. You can also mix in some chopped jalapeños for heat. If you love cheese, add more cheddar on top when serving. For a twist, sprinkle in some taco seasoning while cooking. This will deepen the fajita flavor. A big mistake is not stirring the pasta. If you forget to stir, it may stick to the bottom. Another mistake is adding too much liquid. This can make the dish soupy. Use just the right amount of broth. Don't forget to cut your veggies small. This helps them cook quickly and evenly. Lastly, avoid overcooking the chicken. It should be juicy and tender, not dry. Pro Tips Use Fresh Ingredients: Fresh bell peppers and herbs enhance the flavor of the dish, making it more vibrant and delicious. Adjust Spice Levels: Feel free to add more chili powder or even some jalapeños if you enjoy a spicier kick in your pasta. Customize Your Cheese: Experiment with different types of cheese like Monterey Jack or Pepper Jack for a unique flavor twist. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth. {{image_2}} You can easily make this meal vegetarian. Just swap the chicken for veggies. Use mushrooms, zucchini, or extra bell peppers. For protein, add black beans or chickpeas. You will still get a tasty dish. The spices and flavors will shine through. If you want to change the protein, you have options. Turkey works great in this recipe. You can also use shrimp for a seafood twist. Tofu is another good choice for a plant-based meal. Just cook it until golden and add it to the pot. Feel free to mix up the sauce and spices. Add a splash of lime juice for zest. You can also use taco sauce instead of tomatoes for added flavor. If you like heat, toss in some jalapeños or hot sauce. These simple changes can make your dish unique! To keep your One-Pot Chicken Fajita Pasta fresh, let it cool first. After cooling, place it in an airtight container. Store it in the fridge for up to three days. Make sure to seal it tightly. This keeps out air and bacteria. If you notice any strange smell or mold, throw it away. When you’re ready to enjoy your leftovers, reheat them on the stove. Pour the pasta into a pot. Add a splash of chicken broth or water to help it heat evenly. Stir it over medium heat until hot. You can also use the microwave. Place your pasta in a microwave-safe bowl. Cover it loosely and heat for 1-2 minutes, stirring halfway through. If you want to save some for later, freezing is a great option. Portion the pasta into freezer-safe containers. Leave some space at the top; pasta expands when frozen. Seal the containers well and label them with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat as directed above. You can use turkey or tofu instead of chicken. Both will add great flavor. If you want a different taste, try shrimp or beef. Just remember to adjust the cooking time. Cook shrimp until they turn pink. Beef may need longer to cook through. You can also skip meat and add more veggies for a plant-based meal. Yes, you can cook this dish ahead of time. Prepare the pasta and chicken, then cool it down. Store it in the fridge for up to three days. When ready to eat, reheat it in a pot over low heat. Add a splash of broth to keep it moist. This makes for a quick meal on busy nights. Absolutely! Kids love the mix of pasta and chicken. The colorful peppers make it fun to eat. You can adjust the spices to make it milder for little ones. Add extra cheese to make it even more appealing. This dish is simple and tasty, perfect for the whole family. One-Pot Chicken Fajita Pasta is easy and fun. You learned about essential and optional ingredients, along with cooking tools. The step-by-step instructions simplify each part of the recipe. I shared tips to avoid common mistakes and ensure your pasta cooks perfectly. You also discovered tasty variations and how to store leftovers. This dish is great for busy nights. Try it out, make it your own, and enjoy!

One-Pot Chicken Fajita Pasta

A delicious and easy one-pot dish combining chicken, pasta, and fajita flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound chicken breast, sliced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 bell pepper sliced (red or yellow)
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 8 oz. penne pasta
  • 3 cups chicken broth
  • 1 can (15 oz) diced tomatoes
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup corn (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1 optional Fresh cilantro for garnish

Instructions
 

  • In a large pot or skillet, heat the olive oil over medium-high heat. Add the sliced chicken breast and season with chili powder, cumin, salt, and black pepper. Cook until the chicken is browned and fully cooked.
  • Add the sliced bell pepper and onion to the pot. Sauté for about 3-4 minutes until they start to soften.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the uncooked penne pasta, chicken broth, and diced tomatoes (with their juice) to the pot. Stir well to combine all the ingredients.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pasta is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
  • Once the pasta is cooked, stir in the corn and half of the shredded cheddar cheese until melted and well combined.
  • Serve hot, garnished with the remaining cheese and fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword chicken, fajitas, one-pot, pasta