This easy One Pot Chicken Fajita Pasta is packed with your favourite chicken fajita flavours! This delicious chicken pasta recipe is ready in under 30 minutes so goodbye to boring midweek meals. What’s more, it’s also FREE for those on Slimming World plan.
You will also love my One Pot Sausage Pasta
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Chicken fajitas are ALWAYS a popular choice in our house so it’s no surprise that this Chicken Fajita Pasta was a huge hit also!
It’s such an easy and quick one pot meal – my kids love it because it’s packed with their favourite chicken fajita spices. I love it because it is also slimming friendly!
Plus you know how much I LOVE one pot recipes… Anything that cuts down on washing up will always get the thumbs up from me!
Cooking the pasta right in the sauce is also just altogether more delicious – just take a look at my popular Cajun Chicken Pasta or One Pot Crab Pasta.
I used Fajita Seasoning in this recipe as I happened to have some – you can also make your own just take a look at the recipe card notes.
This recipe doesn’t contain any cream as I wanted to keep it slimming friendly. By all means stir in some sour cream if you prefer a creamier sauce…
HOW TO MAKE CHICKEN FAJITA PASTA
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Prep your chicken and vegetables – cut the chicken into bite-sized pieces so that it cooks quickly. Slice the onions and peppers.
Mist a deep lidded pan (I use this Chef’s pan) or a Dutch Oven with low calorie cooking spray or add a little olive oil. Heat the pan and add the chicken, salt and seasonings and quickly stir to combine.
Throw in the sliced onions and minced garlic (or garlic paste from a tube if you’re in a hurry) and cook, stirring for 5 minutes until the onions have softened slightly.
Add the chopped chilli and sliced peppers and stir to combine.
Stir in the tomato paste, chopped tomatoes and chicken stock and bring to a rolling simmer.
Add the pasta, stirring so that it is mostly submerged in the water and other ingredients. Lower heat to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until that pasta is cooked through and most of the liquid has been absorbed.
At this point you can stir in some sour cream if you prefer a creamier sauce. Do this off the heat so that it doesn’t split. A little bit of lime juice, to taste, adds a lovely contrast to the mildly spicy flavours.
Add the grated cheese and stir so it melts into the sauce (can we say yum!). Stir in the chopped coriander (cilantro) and season with salt and pepper. Serve with a little extra cheese, if you like.
TIPS AND FAQS
- Cooking pasta in one pot with the sauce takes a little longer than it would if you boiled it on its own. Make sure to give the pot the occasional stir while this dish is cooking.
- You can use any short pasta shapes you like such as penne, ziti, rigatoni etc. Use wholemeal pasta to up to the fibre content.
- Chicken Fajita Pasta variations – replace the chicken with raw prawns (shrimp) adding them to the sauce about 4 minutes before the end of the cooking time.
- This recipe is SYN FREE on Slimming World, using some of your cheese allowance. One portion is under 500 calories and 13 SmartPoints on WeightWatchers.
- Replace the Fajita Seasoning in this recipe with two teaspoons smoked paprika, one teaspoon chili powder and half a teaspoon ground cumin
Try my Popular Chicken Recipes
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One Pot Chicken Fajita Pasta
Ingredients
- Low calorie cooking spray or olive oil, to fry
- 450 g (1 pound) skinless chicken breasts or skinless chicken thighs
- 4 tsp Fajita seasoning or Taco Seasoning
- 2 tsp garlic powder
- 1 tsp salt
- ¼ tsp cayenne pepper (optional)
- 2 onions sliced
- 3 garlic cloves , minced
- 1 mild red chilli finely diced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 2 tbsp tomato paste
- 400 g (14oz) tinned chopped tomatoes (canned chopped / crushed tomatoes) in their juice
- 225 g (½ pound) dried penne pasta or similar pasta shapes
- 620 ml (2 ½ cups) chicken stock (broth) using a stock cube or canned
- 3 tbsp sour cream optional
- 1 tbsp lime juice or to taste
- 3 tbsp grated cheddar cheese plus extra to serve
- 2 tbsp fresh coriander (cilantro) , chopped
- Salt and pepper to season to taste
Instructions
- Prep your chicken and vegetables – cut the chicken into bite-sized pieces so that it cooks quickly. Slice the onions and peppers.
- Mist a deep lidded pan (I use this Chef’s pan) or Dutch Oven with low calorie cooking spray or add a little olive oil.
- Heat the pan and add the chicken, salt and seasonings and quickly stir to combine.
- Throw in the sliced onions and minced garlic (or garlic paste from a tube if you’re in a hurry) and cook, stirring for 5 minutes until the onions have slightly softened.
- Add the chopped chilli and sliced peppers and stir to combine.
- Stir in the tomato paste, chopped tomatoes and chicken stock and bring to a simmer.
- Add the pasta, stirring so that it is mostly submerged in the water and other ingredients.
- Simmer for 15 minutes, stirring occasionally, until that pasta is cooked through and most of the liquid has been absorbed.
- At this point you can stir in the sour cream if you prefer a creamier sauce. Do this off the heat so that it doesn’t split.
- A little bit of lime juice, to taste, adds a lovely contrast to the mildly spicy flavours.
- Add the grated cheese and stir so it melts into the sauce (can we say yum!). Stir in the chopped coriander (cilantro) and season with salt and pepper.
- Serve with a little extra cheese if you like.
Video
Notes
- Replace the Fajita Seasoning in this recipe with two teaspoons smoked paprika, one teaspoon chili powder and half a teaspoon ground cumin
- Cooking pasta in one pot with the sauce takes a little longer than it would if you boiled it on its own. Make sure to give the pot the occasional stir while this dish is cooking.
- Chicken Fajita Pasta variations – replace the chicken with raw prawns (shrimp) adding them to the sauce about 4 minutes before the end of the cooking time.
- This recipe is SYN FREE on Slimming World, using some of your cheese allowance. One portion is under 500 calories and 13 SmartPoints on WeightWatchers.
Nutritional Info
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Lyman says
Can it be frozen after you finish it
Lucy Parissi says
Yes it can. Wrap it well and eat within3 months
Lyman says
How many grams is each serving
Lucy Parissi says
I am afraid I don’t know. But you could make it, weigh the whole dish and then divide into portions
Katherine Farooqi says
Delicious recipe thank you for sharing