Mexican-American
One-Pot Chicken Fajita Pasta
Sliced chicken cooked to 165°F, then peppers, onion, and penne finished in the same pot with broth and cheddar.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- The chicken is cooked to 165°F before the pasta goes in, so it is not boiled into dryness.
- The pasta finishes in the broth. You do not need a second pot.
- Stir once so it does not stick, and add water if the pot looks dry.
- Cheddar at the end is the creamy part.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss the chicken with the salt, chili powder, and cumin. Brown it in the oil in a large pot over medium-high heat, about 5 minutes, until the pieces reach 165°F. Remove the chicken.
- 2
Cook the peppers and onion in the same pot until soft, about 6 minutes. Add the garlic and stir 30 seconds.
- 3
Add the penne and broth. Bring to a boil. Cover and simmer, stirring once, until the pasta is tender and most of the liquid is gone, about 12 to 14 minutes. Add a splash of water if it starts to stick.
- 4
Return the chicken. Stir in the cheddar until it melts.
- 5
Finish with cilantro and lime juice.
Pro tips
- Thin slices of chicken hit 165°F quickly. Thick chunks will still be raw in 5 minutes.
- Taste the broth you use. If it is very salty, the finished pasta will be too.
- Serve it as soon as the cheese melts. It thickens as it sits.
Easy substitutions
- penne
- rigatoni
- cheddar
- Monterey jack
Storage and reheating
Storage
Refrigerate up to 3 days. It will absorb the sauce.
Reheating
Warm in a skillet with a splash of water or broth until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 32 g
- Carbs
- 48 g
- Fat
- 14 g
- Fiber
- 3 g
Budget friendly · One Pan, Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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