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One Pot Creamy Chicken Fajita Pasta

One Pot Creamy Chicken Fajita Pasta is a delicious, easy, and flavor packed meal filled with chicken, peppers, tomatoes, onions, and a creamy southwest sauce. 

Course Main Course
Cuisine American, Mexican
Keyword chicken, chicken fajitas,, one pot pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Star


Chicken Fajita Pasta

  • 4 tsp olive oil divided
  • 3 medium bell peppers (red, yellow, green, orange) sliced evenly into thin strips
  • 1 large onion sliced evenly into thin strips
  • 1-1/2 lb chicken breast, raw sliced evenly into thin strips
  • 8 oz bowtie pasta, dry
  • 1 14.5 oz can fire roasted diced tomatoes
  • 2-1/2 cups low sodium chicken broth
  • 1/2 cup half and half
  • 3/4 cup reduced fat shredded Colby Jack or mexican blend

Fajita Seasoning

  • 1 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper less if you want less heat
  • 1 tsp kosher salt reduce by half if using regular table salt/sea salt


  1. Stir together spices to make fajita seasoning mix.

  2. Rub half of the fajita seasoning mix onto the thinly sliced chicken breast really well. 

  3. In a large non stick deep skillet heat 2 teaspoons of olive oil over medium heat. Add seasoned chicken breast and cook for about 5 minutes stirring occasionally. When the chicken is golden brown and cooked remove from skillet and set aside. 

    In the same skillet add 2 more teaspoons of olive oil followed by the onions and peppers. Sprinkle with salt and pepper.  Cook, stirring occasionally, for about 5 minutes or until there soft and a little golden brown. Remove half of the pepper and onion mixture from the pan and set aside with the cooked chicken.

  4. Add the dry pasta, diced tomatoes, chicken broth, and the rest of the fajita seasoning mix. Stir well. Bring to a boil then reduce heat to low. Cover and simmer for about 12 minutes or until the  pasta is cooked. 

  5. When the pasta is cooked, turn the heat to medium high and add in half and half, cheese, cooked chicken, peppers, and onions. Stir all  together constantly for a few minutes to let the sauce thicken up a bit. Salt and Pepper to taste and chow! 

Recipe Notes

Serving size: 1-1/2 cup

WW Green Plan: 8 Points | WW Blue Plan: 8 Points | WW Purple Plan: 8 Points (4 Points if using Whole Wheat pasta)

Calories: 386 Fat: 10g, Saturated Fat: 4g, Carbohydrates: 34g, Fiber: 4g, Sugars: 4g, Protein: 37g