One Pot Ground Chicken Fajita Pasta Recipe

I absolutely love how this One Pot Ground Chicken Fajita Pasta Recipe brings together all the vibrant flavors of a classic fajita with the comforting twist of pasta — and the best part? It’s all done in just one pot! When I first tried making fajita pasta, I used multiple pans and ended up with a mountain of dishes, but this recipe changed everything for me. It’s fast, flavorful, and perfect for busy weeknights when you want something delicious without the fuss.

You’ll find that the blend of spices, tender ground chicken, and colorful bell peppers makes this recipe both fun and satisfying. Plus, cooking everything together lets the pasta soak up all those savory juices, creating a creamy, cheesy finish that my family goes crazy for. Trust me, once you try this One Pot Ground Chicken Fajita Pasta Recipe, it’ll become a dinner staple you’ll keep coming back to again and again.

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Ingredients You’ll Need

These ingredients come together in a way that balances hearty, spicy, and creamy notes perfectly. Grab fresh bell peppers and quality chicken for that restaurant-style fajita flavor right at home.

• Ground lean chicken: I like lean for less fat but plenty of flavor; it cooks quickly and soaks up spices well.
• Yellow onion: Adds a subtle sweetness and depth—make sure it’s diced for fast cooking.
• Red bell pepper: For a vibrant pop of color and crunch that contrasts nicely with the creamy pasta.
• Yellow bell pepper: Together with the red, it adds sweet bell pepper flavor and brightens the dish.
• Garlic: Fresh minced garlic is a must for authentic, aromatic flavor.
• Chili powder: The core spice of fajitas; gives the dish its signature warmth.
• Smoked paprika: Adds smokiness and richness without heat—try not to skip this!
• Cumin: Earthy and nutty, it ties those fajita spices together.
• Kosher salt: Enhances all the flavors—season carefully as you go.
• Black pepper: For a bit of mild heat and complexity.
• Tomato sauce: Provides acidity and a saucy base that melds with the spices.
• Chicken stock: Keeps the pasta moist and infuses extra savory notes.
• Dried pasta: Penne or similar shapes work best as they hold sauce well.
• Sour cream: Stirred in at the end for creaminess and a slight tang.
• Minced cilantro: Fresh and bright, it really lifts the whole dish.
• Shredded Mexican blend cheese: Melts perfectly on top, adding gooey, cheesy goodness.

Variations

I’m a big fan of tweaking this One Pot Ground Chicken Fajita Pasta Recipe depending on what’s in my fridge or the season. Feel free to switch up veggies or adjust the spices to suit your mood—this dish is very forgiving!

• Use Ground Turkey or Beef: I tried turkey for a leaner option and beef for richer flavor; both worked great if you want a change.
• Add Corn or Black Beans: Gives extra texture and a southwestern vibe—perfect for stretching the meal.
• Make It Spicy: Toss in some diced jalapeño or a pinch of cayenne if you like a kick.
• Vegetarian Version: Swap chicken with sautéed mushrooms and extra bell peppers for a meatless twist that still hits the spot.
• Dairy-Free: Swap sour cream for dairy-free alternatives and skip the cheese or use a non-dairy cheese blend.

How to Make One Pot Ground Chicken Fajita Pasta Recipe

Step 1: Sauté the Chicken and Veggies

Heat a tablespoon of olive oil in a large, deep skillet over medium heat. Add the ground chicken, diced yellow onion, red and yellow bell peppers, minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper. Stir everything frequently while cooking until the chicken is no longer pink and fully cooked, about 6-8 minutes. You’ll notice the veggies start to soften and the spices bloom—this step builds the base flavor for the dish, so don’t rush it!

Step 2: Add Sauce and Pasta, Simmer

Pour in the tomato sauce, chicken stock, and dried pasta. Stir everything together so the pasta is submerged in the liquid and evenly coated with sauce. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally. Keep an eye on it—you want the pasta tender but not mushy. If the liquid gets too low before the pasta finishes cooking, add a splash more chicken stock to keep things saucy and prevent sticking.

Step 3: Stir In Creaminess and Cheese

Once the pasta is perfectly cooked and the sauce has thickened into a creamy consistency, turn off the heat. Stir in the sour cream and minced cilantro for that tangy, fresh finish. Sprinkle the shredded Mexican blend cheese on top and let the warm pan melt it gently. If you want an extra melty, bubbly crust, transfer the skillet to the oven under the broiler for 2-3 minutes—just watch it closely!

How to Serve One Pot Ground Chicken Fajita Pasta Recipe

Garnishes

I always top mine with extra fresh cilantro and a squeeze of lime juice—it cuts through the richness nicely. Sometimes I add sliced avocado or a dollop of sour cream on the side for creaminess and balance. A sprinkle of extra shredded cheese or diced jalapeños for heat works wonders too if you’re feeling adventurous.

Side Dishes

This One Pot Ground Chicken Fajita Pasta Recipe is hearty enough to stand alone, but I love pairing it with a simple green salad or a fresh tomato and cucumber salad for brightness. Warm crusty bread or garlic toast also complements it well if you want to soak up any remaining sauce.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served this pasta in individual cast iron skillets – it’s eye-catching and keeps it warm longer. You can also layer the pasta and cheese in a baking dish and finish under the broiler for a bubbly baked pasta feel, adding an impressive touch without extra hassle.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 3-4 days. When I reheat, I add a splash of chicken stock or water to loosen it up — pasta tends to soak up all the sauce as it sits, so a little extra liquid brings it back to life.

Freezing

This recipe freezes pretty well, though I recommend skipping the cheese topping until after reheating. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before warming on the stovetop with a splash of stock to revive the texture.

Reheating

I usually reheat leftovers gently on the stovetop over medium-low heat with a little chicken stock or water, stirring often. This keeps the pasta creamy without drying out or sticking. Microwave works too—just add a splash of liquid and cover to trap steam.

FAQs

Final Thoughts

This One Pot Ground Chicken Fajita Pasta Recipe has truly become a go-to in my kitchen, especially on those nights I want something hearty yet quick. What I love most is how the bold fajita flavors shine through in every creamy, cheesy bite without complicated steps or cleanup. If you’re looking for an easy, flavorful dish that your whole family will rave about, I can’t recommend this enough—go ahead, give it a try, and enjoy the tasty magic of a one-pot meal done right!

One Pot Ground Chicken Fajita Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 67 reviews

• Author: Megane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

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Description

This One Pot Ground Chicken Fajita Pasta is a flavorful and easy-to-make dish combining the spiced goodness of fajitas with creamy pasta. Ground lean chicken is cooked with bell peppers, onions, garlic, and warm spices, then simmered with tomato sauce, chicken stock, and pasta in one skillet for a creamy, comforting meal topped with cilantro, sour cream, and melted Mexican cheese blend.

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Ingredients

Units USM Scale 1x2x3x

Protein and Vegetables

• 1 pound ground lean chicken
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced

Spices and Seasonings

• 2 teaspoons chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper

Liquids and Dairy

• 15 ounces tomato sauce
• 1 1/4 cup chicken stock
• 1/4 cup sour cream

Other

• 8 ounces dried pasta
• 1/4 cup minced cilantro
• 1/2 cup shredded Mexican blend cheese
• 1 tablespoon olive oil

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Instructions

1. Heat Oil and Add Ingredients: In a large 12 inch high-sided skillet, heat 1 tablespoon of olive oil over medium heat until hot. Add the ground chicken, diced yellow onion, diced red and yellow bell peppers, minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper.
2. Cook Chicken and Vegetables: Cook the mixture until the ground chicken is fully cooked and no longer pink, and the vegetables have softened, stirring occasionally to ensure even cooking.
3. Add Tomato Sauce, Stock, and Pasta: Pour in the tomato sauce, chicken stock, and dried pasta. Stir everything together to combine thoroughly.
4. Simmer Pasta: Let the mixture simmer over medium heat for about 10 minutes, or until the pasta is fully cooked. If the liquid reduces too much before the pasta is done, add a little more chicken stock to maintain a creamy consistency.
5. Finish with Dairy and Herbs: Once the pasta is cooked and the sauce has thickened to a creamy texture, stir in the sour cream and minced cilantro evenly.
6. Add Cheese Topping: Top the pasta mixture with shredded Mexican blend cheese. Let the heat from the pasta melt the cheese gently. Optionally, transfer to an oven-safe dish and place under a broiler to melt and slightly brown the cheese for a few minutes.

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Notes

• Use a high-sided skillet or sauté pan to prevent splattering while simmering pasta.
• If you prefer a spicier dish, add a pinch of cayenne pepper or additional chili powder.
• You can substitute ground turkey or lean ground beef if desired.
• For a creamier sauce, add a splash of heavy cream along with the sour cream.
• Broiling the cheese is optional but adds a nice golden crust for presentation and texture.