Creamy Chicken Fajita Pasta (One-Pot Wonder)

Your New Favorite Dinner is a One-Pot Wonder

Hey there, friend! Isla here from BiteTide. Can we talk about the eternal weeknight dinner struggle for a second? You know the one. You’re craving something that tastes like a hug in a bowl, something with bold, exciting flavors that make you do a little happy dance, but you also have approximately zero energy for a sink full of dishes. You’re staring into the fridge, the clock is ticking, and the “hangry” monster is starting to whisper sweet nothings about just ordering takeout again.

I see you. I’ve been you more times than I can count. And that, my friend, is exactly why I’m so wildly passionate about this recipe. This Creamy Chicken Fajita Pasta is my kitchen’s MVP, the weeknight hero that swoops in to save the day. Imagine all the sizzling, spiced-up joy of classic chicken fajitas, but cozying up in a pot with tender bow tie pasta and the creamiest, dreamiest sauce you’ve ever tasted. The best part? We’re making it all in one pot. Yes, you read that right. One pot for maximum flavor and minimal cleanup. This isn’t just a meal; it’s a strategy for a happier, more delicious evening. So, tie on your favorite apron, grab your trustiest Dutch oven, and let’s make some magic happen.

The Night the Fajita Met the Pasta

This recipe was born out of pure, unadulterated kitchen chaos, and those are always the best ones, aren’t they? Picture it: a rainy Tuesday, my best friends spontaneously showed up at my door, drenched and laughing. My fridge was… let’s call it “aspirational.” I had some chicken breasts, a rainbow of bell peppers that needed a purpose, and a serious craving for both comfort food and a fiesta. I started making fajitas, but then I saw a box of bow tie pasta winking at me from the pantry. A wild thought crossed my mind: “What if… they joined forces?”

I threw caution (and several recipe rules) to the wind. I seared the fajita-seasoned chicken, sautéed those peppers and onions until they were sweet and slightly charred, and then, in a moment of pure genius (or madness), I poured in chicken stock and cream right into the same pot. I added the uncooked pasta and held my breath. Fifteen minutes later, as the sauce thickened and the pasta became tender, the most incredible aroma filled my kitchen. We gathered around the pot, forks in hand, and dug in. The silence that fell was broken only by happy murmurs and the sound of spoons scraping the pot. It was a total victory. That night, a messy, experimental, “what-do-I-have-on-hand” creation became a BiteTide legend.

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Gather Your Flavor Crew

Here’s everything you’ll need to create this masterpiece. Don’t stress if you need to make a swap or two—I’ve got your back with plenty of tips!

• 4 tablespoons Olive Oil, divided: We’re dividing it to get a beautiful sear on the chicken without crowding the pan. A neutral oil like avocado oil works great too!
• 4 lbs Boneless, Skinless Chicken Breasts, cut into pieces: I like to cut them into 1-inch chunks so they cook quickly and evenly. Chicken thighs are a fantastic, even more flavorful swap here if you prefer dark meat.
• 4 tablespoons Fajita or Taco Seasoning: This is our flavor powerhouse! Using a store-bought blend is a huge time-saver, but if you’re feeling fancy, my homemade blend (equal parts chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne) is absolutely divine.
• 2 Yellow Onions, diced: They add a sweet, savory base. Red onions can stand in for a sharper bite.
• 2 Yellow, 2 Green, and 2 Red Bell Peppers, sliced: The rainbow! Using a mix of colors isn’t just pretty; it gives you a slightly different sweetness and flavor from each one. No yellow? Use all red and green—no problem!
• 8 cloves Garlic, minced: Because more garlic is always the answer. This infuses the entire sauce with a beautiful, aromatic warmth.
• 4 cups Reduced-Sodium Chicken Stock: Using reduced-sodium lets you control the salt level perfectly. Vegetable stock works in a pinch.
• 1 cup Heavy Cream: This is the key to our luscious, creamy sauce. For a lighter version, half-and-half will work, but the sauce will be a bit thinner.
• 2 (10 oz) cans Diced Tomatoes: Don’t drain them! The liquid from the cans is part of our cooking liquid for the pasta. They add a lovely tangy brightness that cuts through the richness.
• 16 oz Dried Bow Tie Pasta (Farfalle): I adore how the “bows” catch the sauce and little bits of chicken and pepper. Penne, rotini, or fusilli are all excellent, sturdy substitutes.
• Kosher Salt and Black Pepper, to taste: Your trusty sidekicks. We’ll do a big taste and season at the end to make everything pop.

For the Garnish (The Grand Finale!):

• Lime Wedges: A squeeze of fresh lime juice right before serving is non-negotiable for me. It brightens the whole dish!
• Sour Cream: A cool, creamy dollop is the perfect contrast to the spiced chicken.
• Sliced Green Onions & Chopped Cilantro: For a fresh, herby finish and a pop of color.

Let’s Build the Flavor, One Step at a Time

Ready to cook? I’ll walk you through every step. Put on some good music, and let’s get this party started!

1. Prep Your Ingredients (The “Mise en Place” Dance):Before any heat touches the pot, let’s do our prep. Dice the chicken, slice those beautiful peppers, dice the onions, and mince the garlic. Measuring everything out now might feel like an extra step, but trust me, it makes the actual cooking process feel like a smooth, relaxing dance instead of a frantic scramble. This is my number one chef hack for stress-free cooking!
2. Sear That Chicken to Perfection:Grab your largest pot or Dutch oven—we need plenty of room! Heat 2 tablespoons of olive oil over medium-high heat. While that’s heating, toss your chicken pieces with the fajita seasoning until they’re evenly coated. Here’s a pro tip: don’t crowd the pan! Sear the chicken in two batches. This ensures each piece gets a gorgeous, golden-brown crust instead of steaming. It only takes a few minutes per side. Remove the seared chicken to a clean plate and set it aside. It won’t be cooked through yet, and that’s perfect—it’s going to finish cooking later with the pasta.
3. Wake Up the Veggies:Add the remaining 2 tablespoons of oil to the same pot. Toss in your onions and all those colorful bell pepper strips. We’re going to sauté them for 5-6 minutes, until they’ve softened and have those lovely, slightly charred edges. This is where we build the foundation of flavor! In the last minute of cooking, add your minced garlic. Stir constantly—burnt garlic is bitter, and we want sweet, fragrant garlic. Ah, smell that? That’s the sound of your kitchen smelling incredible.
4. Deglaze & Create the Sauce:This is my favorite part. Pour in the chicken stock, heavy cream, and the entire contents of the two cans of diced tomatoes. As you pour, use your spoon or spatula to scrape up all those browned, flavorful bits from the bottom of the pot. Those little bits are PURE GOLD, packed with the essence of the seared chicken and spices. Bring the whole thing to a gentle boil. You’ll see the sauce start to change color and come together beautifully.
5. The Big Pasta Plunge:Now for the magic! Stir in the entire box of uncooked bow tie pasta. Make sure all the pasta is submerged in the liquid. Reduce the heat to a steady simmer and let it cook uncovered for 12-15 minutes. Stir it occasionally to prevent sticking, and watch as the pasta soaks up the flavorful liquid and the sauce naturally thickens. If it looks like it’s getting too thick before the pasta is tender, just add a splash of water or more stock. The pasta will release its starch into the sauce, making it cling to every nook and cranny.
6. The Grand Finale & Seasoning:Once the pasta is perfectly al dente (or to your preferred tenderness), it’s time to bring the band back together. Return the seared chicken (and any juices on the plate) to the pot. Stir it all together and let it heat through for another 2-3 minutes. Now, pause. Grab a spoon and taste it. This is the most important step! Does it need another pinch of salt? A crack of black pepper? Adjust the seasoning until it makes your taste buds sing.

How to Serve It Up with Style

You’ve created a masterpiece, now let’s serve it like one! I love ladling big, steaming portions into shallow bowls. The fun doesn’t stop there—the garnishes are your chance to shine. A generous dollop of cool sour cream, a sprinkling of vibrant green onions and fresh cilantro, and please, please don’t forget that lime wedge. Squeezing that fresh lime juice over the top right before you dig in is a complete game-changer. It cuts through the richness and makes every single flavor pop. This dish is a complete meal in a bowl, but it’s also fabulous with a simple side salad or some warm, crusty bread for mopping up every last drop of that incredible sauce.

Make It Your Own! Creative Twists

This recipe is a beautiful blank canvas. Ride the flavor wave and try one of these fun variations!

• Spice It Up: Add a diced jalapeño (seeds and all for maximum heat!) when you’re cooking the bell peppers.
• Shrimp Scampi Fajita Style: Swap the chicken for a pound of large, raw shrimp. Sear them quickly at the start, remove, and add them back in at the very end just to heat through so they don’t get rubbery.
• Vegetarian Delight: Omit the chicken and use vegetable stock. Add a can of drained and rinsed black beans or pinto beans when you add the pasta for a hearty, meat-free version.
• Cheesy Goodness: Stir in a cup of shredded Monterey Jack or pepper jack cheese at the very end, right after you’ve returned the chicken, for an ultra-gooey, cheesy finish.
• Corn & Black Bean Fiesta: Add a cup of frozen corn and a can of drained, rinsed black beans along with the pasta for extra color and texture.

Isla’s Kitchen Confidential

Over the years, this recipe has become a staple in my home, and it’s evolved in the best ways. I’ve learned that the type of pasta really matters—sturdy shapes with ridges or curves are your best friend here. I once tried it with angel hair and, well, let’s just say we had a creamy chicken fajita *soup*. It was still tasty, but not the texture we were going for! This dish is also a fantastic meal-prep hero. It reheats like a dream, and the flavors meld and get even better the next day. Just add a tiny splash of water or stock when you reheat it to loosen the sauce back up. The biggest lesson, though? This recipe is forgiving. Don’t have a red pepper? Use two greens. Out of heavy cream? See if you have half-and-half. Cooking is about joy, not perfection. This one-pot wonder is proof of that.

Your Questions, Answered!

I’ve gotten so many messages about this recipe over the years, so here are answers to the most common questions.

Q: My sauce is too thin! What did I do wrong?
A: Don’t worry, this is an easy fix! First, let it simmer for a few more minutes uncovered—the extra evaporation will thicken it right up. If it’s still too thin, make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering pasta and sauce, and it will thicken almost instantly.

Q: Can I use a different type of pasta?
A: Absolutely! I recommend short, sturdy pasta shapes like penne, rigatoni, rotini, or shells. They hold up well to the one-pot cooking method. If you use a long pasta like spaghetti, it can be tricky to submerge and cook evenly. If you must, break it in half before adding!

Q: My pasta is sticking to the bottom of the pot. Help!
A> This usually means your heat is a bit too high. Make sure you’re at a gentle simmer, not a rolling boil. Also, be diligent about stirring every few minutes, especially in the beginning, to ensure nothing sticks. Using a heavy-bottomed pot like a Dutch oven also makes a world of difference in preventing hot spots.

Q: Can I make this dish ahead of time?
A: You sure can! Let it cool completely, then store it in an airtight container in the fridge for 3-4 days. The pasta will continue to absorb liquid, so when you reheat it, you’ll likely need to add a splash of chicken stock or water to bring the sauce back to its creamy consistency.

Nutritional Information*

*Please note: This is an estimated nutritional breakdown based on the ingredients used. Values may vary depending on specific brands and portion sizes.

• Calories: 635
• Protein: 46g
• Carbohydrates: 42g
• Fat: 32g
• Saturated Fat: 12g
• Fiber: 4g
• Sugar: 6g
• Sodium: 710mg

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 8 | Difficulty: Easy

This Creamy Chicken Fajita Pasta brings all the bold, zesty flavors of fajitas into one comforting bowl. Creamy, cheesy, and perfectly spiced, it’s a true weeknight winner. Whether you make it with chicken, shrimp, or keep it vegetarian, this one-pot pasta will have everyone coming back for seconds!