30 Minute Meal/ One Pan

Chicken Fajita Skillet

Chicken Fajita Skillet Pasta is a one pot family friendly meal that's perfect for any weeknight! Ready in 20 minutes!
Skillet meals are like weeknight magic.
With only one pan to wash, a few simple ingredients, a minimal amount of prep-work,  and about 30 minutes worth of time, you can have a delicious and healthy meal on the table that your whole family will love.
Seriously, it doesn’t get much better than this!
Tex Mex Skillet Meal - Chicken Fajita Pasta is ready in under 30 minutes!
This Tex-Mex inspired meal is quickly becoming a family favorite at our house. Not only is it super quick, but the combination of the fajita’d (is that a word? Whatever, I’m rolling with it…) veggies and the creamy and flavorful sauce are pretty much lovely. And to top it all off – the kiddos love it, too!
Chicken Fajita Pasta

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Equipment Needed:


Chicken Fajita Skillet

Chicken Fajita Skillet

  • Author: Jenni
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings
  • Category: Pasta
  • Method: Skillet
  • Cuisine: Tex-Mex


2 TBSP Olive Oil

1 pound of boneless, skinless chicken breasts

3 TBSP taco or fajita seasoning

1 yellow onion, diced

2 bell peppers, diced (any color you like)

3 cloves garlic, minced

2 cups low sodium chicken broth

1/2 cup heavy cream

10 ounce canned diced tomatoes with green chiles

8 ounces (3 cups) penne pasta

1/2 tsp salt


Cut the chicken into bite sized pieces.

Season with half the taco seasoning.

Heat a 12″ skillet over medium-high heat with 1 TBSP olive oil.

When the oil is hot, carefully add the chicken in a single layer and cook, without stirring, until one side is seared and browned about 1-2 minutes.

Flip the chicken to the other size and cook until browned.

Remove the chicken to a plate and set aside.

Add the remaining olive oil to the skillet with the heat still on high.

When the oil is hot again, add the onions and peppers and the rest of the taco seasoning.

Cook, stirring often, until the chickens are slightly blackened.

Turn the heat to low and add the minced garlic.

Stir for 30 seconds, until fragrant.

Remove the veggies to the plate with the chicken.

In the same skillet, add the broth, cream, diced tomatoes and pasta.

Stir to combine and bring to a boil.

Cover, reduce to medium-low and cook for 15 minutes, or until the pasta is tender and the liquid has mostly been absorbed and thickened into a sauce.

Add the chicken and veggies back to the skillet and stir for 2 minutes, to reheat.




This Tex-Mex inspired meal is super quick, and the fajita veggies and creamy and flavorful sauce are pretty much lovely. And - the kiddos love it, too!


  • Reply
    March 21, 2016 at 1:04 AM

    This sounds really good. I don't cook with heavy cream, do you think just milk would work?

  • Reply
    March 23, 2016 at 1:44 PM

    Sounds tasty. In which step do you add the salt? I assume it is nearer the end rather than the beginning but just want to make sure. And I believe there is a mistype in your instructions. "Cook, stirring often, until the chickens are slightly blackened." – should be until Veggies, not chicken, since the chicken has been removed.
    Thanks for the post. I look forward to trying this.

  • Reply
    The Kitchen Wife
    April 18, 2016 at 3:33 PM

    This sounds amazing! i love these easy one pot meals!

  • Reply
    A Day in Candiland
    April 18, 2016 at 9:18 PM

    This looks like a super tasty dish. I need to try this out soon.

  • Reply
    Erin @ Thanks for Cookin'!
    April 20, 2016 at 2:56 AM

    This is exactly the kind of recipe I love to throw together after a long day at work! This will be a nice change from our almost-weekly tacos. Looks delicious!

  • Reply
    Laura Lefkow
    May 12, 2016 at 1:41 AM

    Tried this tonight! My husband, who is very picky, even liked it! Would probably cut the recipe in half next time. We had a lot left over.

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