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Chicken Fajita Pasta Recipe: Quick Sizzling Weeknight Meal

Light but satisfying, this Chicken Fajita Pasta is an easy, colorful dinner that’s perfect for busy weeknights, family meals, or casual gatherings. Tender chicken, crisp-tender bell peppers and onions, and penne pasta simmered in tomatoes and broth deliver bold Tex-Mex flavor in one skillet.

overhead close up of chicken and penne with tomatoes, peppers, and onions.

Why I Love Chicken Fajita Pasta

  • A blend of favorites: It pairs comforting pasta with the bright, spicy notes of fajita seasoning.
  • Quick and convenient: Ready in about 30 minutes, it’s ideal for busy evenings.
  • Kid-friendly and crowd-pleasing: The familiar flavors and colorful presentation appeal to adults and children alike.

Ingredients You’ll Need

This recipe mirrors a classic chicken fajita but adds penne and a light tomato-broth cooking liquid so the pasta soaks up extra flavor.

Chicken fajita pasta ingredients measured and arranged in small dishes on a work surface.
  • Chicken: 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes.
  • Fajita seasoning: 2 teaspoons (homemade or store-bought).
  • Salt and pepper: 1 teaspoon sea salt and ½ teaspoon black pepper.
  • Olive oil: 4 tablespoons, divided.
  • Veggies: 1 small red onion, diced, and 2–3 small bell peppers (red, yellow, or green), diced.
  • Chicken broth: 2 cups low-sodium chicken broth.
  • Canned tomatoes: 1 (14.5-ounce) can diced tomatoes, with juices.
  • Penne pasta: 6 ounces dry penne (or your preferred pasta shape).
  • Garnish: Fresh basil and grated Parmesan, optional.

How to Make Chicken Fajita Pasta

This is a one-skillet meal for easy preparation and cleanup. Follow these steps for a tasty, balanced dinner.

Raw chicken in a skillet.
Chopped vegetables in a skillet next to a bowl of cooked chicken.
Pasta, tomatoes, and broth combined in a skillet next to a dish of cooked chicken and vegetables.
Chicken fajita pasta in a skillet.
  1. Season the chicken: In a small bowl, combine fajita seasoning, sea salt, and black pepper. Toss the chicken pieces in the seasoning until evenly coated.
  2. Cook the chicken: Heat 2 tablespoons olive oil in a large, high-sided skillet over medium-high heat. Add the chicken and cook 5–6 minutes, stirring occasionally, until cooked through and golden. Transfer to a plate and set aside.
  3. Sauté the vegetables: Add the remaining olive oil to the same skillet. Stir in the diced onion and bell peppers and cook 4–5 minutes until crisp-tender. Remove and add them to the plate with the chicken.
  4. Cook the pasta in the skillet: Pour in the chicken broth and the canned diced tomatoes with their juices. Add the dry penne and bring to a boil. Reduce heat to medium, cover, and simmer 13–15 minutes until the pasta is al dente and most of the liquid is absorbed.
  5. Combine and finish: Return the chicken and vegetables to the skillet, stir to combine, and heat through.
  6. Serve: Plate the pasta hot and garnish with fresh basil and grated Parmesan, if desired.
Penne pasta with vegetables and chicken.

Serving Suggestions

Round out the meal with a simple salad or a vegetable side for freshness and color. Cornbread or warm tortillas make a nice accompaniment if you want to lean into the Tex-Mex theme.

Storing and Reheating

  • Store leftovers in airtight containers in the refrigerator for 2–4 days.
  • To reheat, warm the desired portion in a covered skillet over low heat. Add a splash of broth or water if the pasta seems dry.
  • Freezing is possible but not ideal for texture; if you freeze, use an airtight container and consume within 3 months.
A bowl of chicken and pasta with a fork.

More Flavorful Chicken Recipes

  • Pecan Crusted Chicken
  • General Tso’s Chicken
  • Homemade Chicken Chimichangas
  • Spicy Chicken Soup

Chicken Fajita Pasta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons fajita seasoning
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 2–3 small bell peppers, diced
  • 2 cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 6 ounces dry penne pasta
  • Fresh basil and Parmesan, for garnish (optional)

Instructions

  1. Mix fajita seasoning, sea salt, and black pepper in a small bowl. Coat the chicken with the seasoning and set aside.
  2. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. Add the chicken and cook 5–6 minutes until cooked through and golden. Transfer to a plate.
  3. Add the remaining olive oil to the pan. Sauté the diced onion and bell peppers 4–5 minutes until tender. Remove and add to the chicken.
  4. Pour the chicken broth and canned tomatoes (with juices) into the pan. Add the dry penne, bring to a boil, then reduce heat to medium, cover, and simmer 13–15 minutes until the pasta is al dente and most liquid is absorbed.
  5. Return the chicken and vegetables to the skillet, stir to combine, and heat through.
  6. Serve hot, garnished with basil and Parmesan if desired.

Notes

  • Storage: Refrigerate leftovers in airtight containers for 2–4 days.
  • Substitutions: Use any pasta you prefer—penne works well because it holds the sauce and ingredients.
  • Make it spicy: Add diced jalapeños or red pepper flakes with the vegetables.
  • Make it creamy: Stir in about ½ cup heavy cream as the pasta finishes cooking for a richer sauce.

Nutrition (per serving, estimated)

Calories: 533 kcal | Carbohydrates: 42 g | Protein: 46 g | Fat: 20 g

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