This Creamy Chicken Fajita Pasta is a flavorful dish that the whole family will love! It's made with colorful bell peppers, onions, juicy chicken, and a homemade fajita seasoning. Plus, this recipe is made in one pot for easy cleanup!
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Why You'll Love This Recipe
If you're looking for an easy weeknight dinner recipe, you have to try this One-Pot Chicken Fajita Pasta! It's bursting with flavor and made with good for you ingredients like bell peppers, onions, and fresh cilantro.
To create a creamy pasta dish without dairy, I used chicken broth and full fat coconut milk in place of heavy cream or shredded cheese.
I love making one pot meals on busy weeknights because fewer dishes means easy cleanup!
If you love one-pot pasta recipes, check out my Healthy Tuscan Chicken Pasta and Dairy-Free Lemon Chicken Pasta.
🍴Ingredient Notes
- Gluten-Free Pasta - I used 1 box of Jovial brown rice penne.
- Chicken Broth - Any chicken broth or chicken stock will work with this recipe. You can even use homemade broth!
- Full Fat Coconut Milk - This is my favorite dairy-free alternative for milk or heavy cream! It makes the sauce creamy and delicious. You can swap for a different dairy-free milk, but it will not come out as creamy.
- Fresh Cilantro - I love adding fresh herbs into my meals. Cilantro gives this dish a boost of flavor!
- Vegetables - To give this dish a classic fajita flavor, you'll need bell peppers, and sweet onions sliced thinly. You can also swap or add in red onion.
- Olive Oil - If you don't have olive oil, you can swap for avocado oil.
- Seasoning - You'll need salt, chili powder, cumin, paprika, and garlic powder for this recipe!
- Chicken Breast - Regular boneless skinless chicken breast, thinly sliced chicken breast, and even chicken tenders will work with this recipe.
Recipe Variations
- Instead of using garlic powder, you can use minced garlic for a bolder flavor.
- Stir in dairy-free shredded cheese when the pasta dish is done.
- Add a few dollops of your favorite salsa while the pasta cooks to give this dish an extra boost of flavor.
- To give this dish a kick of spice, add a drizzle of hot sauce or chipotle sauce.
- Save on prep time by using a rotisserie chicken instead!
- Swap the sweet onion for red onion or just add in an extra red onion.
🍴Step by Step Instructions
Step 1: Marinate Chicken Breast
Start by adding chicken breast into a small bowl with olive oil and spices. Mix until chicken is evenly coated.
Step 2: Cook Chicken Breast
Cook the chicken on medium heat covered for about 6-10 minutes on each side. (Depending on how thick it is.) Then remove the chicken from the pan and let rest.
Step 3: Season Vegetables
Next, add the peppers, onions, olive oil, and spices into a bowl. Mix until the vegetable are evenly coated.
Step 4: Cook Vegetables
Cook on medium heat covered, stirring occasionally until the vegetables are tender. (About 20 minutes.)
Step 5: Cut Chicken Breast
When the vegetables are done cooking, cut the chicken breast into small bite-sized pieces or thin strips.
Step 6: Combine All Ingredients
Finally, add the cooked chicken, uncooked pasta, chicken broth, full fat coconut milk, and cilantro into the pot with the vegetables.
Stir well and cover. Let simmer on medium heat covered stirring occasionally for about 10-15 minutes or until pasta is done.
Step 7: Garnish & Serve
I usually serve this dish with a squeeze of lime juice or lime wedges, fresh cilantro, and avocado.
Expert Tips
- Let the pasta simmer in the sauce covered but stir occasionally so it doesn't stick together.
- I suggest using penne pasta or something similar with this recipe. (Fettucine or spaghetti would work too!) Gluten-free pasta tends to get soggy easier, so you don't want a shape that is too delicate.
- To avoid dry chicken, do not overcook it before adding in the broth.
- Any large skillet will work with this recipe, but I love using a stainless-steel skillet with taller sides.
- The pasta will absorb the sauce, but you can add in extra broth when you reheat or if the dish has been sitting for a while.
- Do not overcook this dish, serve hot as soon as the pasta is al dente or to your desired consistency.
How to store leftovers
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
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Recipe Card
One Pot Chicken Fajita Pasta
Equipment
- 1 Large Skillet
Ingredients
- 12 Ounces Gluten-Free Pasta I used 1 box of Jovial brown rice penne.
- 2 Cups Chicken Broth
- 13.5 Ounces Full Fat Coconut Milk
- ¼ Cup Chopped Cilantro
Peppers & Onions
- 4-6 Bell Peppers, Sliced Thinly If they're smaller, I recommend using 6.
- 2 Sweet Onions, Sliced Thinly You can also use red onions!
- 1 Tablespoon Olive Oil
- 2 Teaspoons Salt
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- ½ Teaspoon Paprika
- ½ Teaspoon Garlic Powder
Chicken
- 1-1.5 Pounds Chicken Breast
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Chili Powder
- ½ Teaspoon Cumin
- ¼ Teaspoon Paprika
- ¼ Teaspoon Garlic Powder
Instructions
- Start by adding chicken breast into a small bowl with olive oil and spices. Mix until chicken is evenly coated.
- Cook the chicken on medium heat covered for about 6-10 minutes on each side. (Depending on how thick it is.) Then remove the chicken from the pan and let rest.
- Next, add the peppers, onions, olive oil, and spices into a bowl. Mix until the vegetable are evenly coated.
- Cook on medium heat covered, stirring occasionally until the vegetables are tender. (About 20 minutes.)
- When the vegetables are done cooking, cut the chicken breast into small bite sized pieces or thin strips.
- Finally, add the chopped chicken breast, uncooked pasta, chicken broth, full fat coconut milk, and cilantro into the pot with the vegetables. Stir well and cover. Let simmer on medium heat covered stirring occasionally for about 10-15 minutes or until pasta is done.
- I usually serve this dish with a squeeze of lime juice or lime wedges, fresh cilantro, and avocado.
Notes
Expert Tips
- Let the pasta simmer in the sauce covered but stir occasionally so it doesn't stick together.
- I suggest using penne pasta or something similar with this recipe. (Fettucine or spaghetti would work too!) Gluten-free pasta tends to get soggy easier, so you don't want a shape that is too delicate.
- To avoid dry chicken, do not overcook it before adding in the broth.
- Any large skillet will work with this recipe, but I love using a stainless-steel skillet with taller sides.
- The pasta will absorb the sauce, but you can add in extra broth when you reheat or if the dish has been sitting for a while.
- Do not overcook this dish, serve hot as soon as the pasta is al dente or to your desired consistency.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. ** See full post for more information and step by step photos.Nutrition
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