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One-Pot Chicken Fajita Pasta

Servings 4


  • 500 g Chicken thigh/breast cut into cubes
  • 2 tbsp olive oil
  • 4-5 tbsp fajita/taco seasoning
  • 1/2 tsp chilli powder
  • 1 med yellow onion diced
  • 3 cloves garlic minced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cups chicken broth
  • 1 283 g 10oz can mild ro-tel diced tomatoes with green chiles
  • 200 g fusilli pasta
  • 1/4 cup light sour cream
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped cilantro/coriander
  • 1 small avocado diced (optional)
  • Salt and pepper to taste
  • Wedges of lime to serve


  • Marinate chicken in salt, pepper, and 2 tbsp fajita seasoning.
  • Heat 1 tbsp olive oil in French oven over medium high heat.
  • Add chicken and cook until no longer pink.
  • Remove and set aside.
  • In the same pot, add 1 tbsp olive oil over medium heat.
  • Saute onion, red pepper, yellow pepper, and garlic with 1 tbsp fajita/taco seasoning until onion is soft and translucent.
  • Remove and set aside.
  • Deglaze pan with 1/4 cup of chicken broth, scraping up all the fond in the pan.
  • Then add the rest of the chicken broth, chilli powder, rotel tomatoes, and uncooked pasta.
  • Season with 1-2 tbsp of fajita/taco seasoning.
  • Stir to combine, and bring to boil.
  • Cover, and allow to cook for 10-15 minutes or until pasta is tender and liquid is almost absorbed.
  • Add chicken and vegetables back into pot.
  • Stir to combine, and heated through, about 2 minutes.
  • Remove from heat, serve hot, topped with cheese and a dollop of sour cream.
  • Serve with lime wedges and garnished with chopped avocado & cilantro.


You can get rotel canned tomatoes from cold storage.
For a non-spicy version, I used mild seasoning, omit chilli powder, and substitute with regular diced tomatoes.
Adapted from Skinny Taste