Skillet Chicken Fajita Pasta

Here’s a quick, one-skillet shortcut that delivers bold yet balanced flavors with minimal fuss. This Skillet Chicken Fajita Pasta is perfect for busy weeknights, potlucks, or casual dinners with guests.

This recipe uses simple ingredients—fresh vegetables, jarred salsa, and pasta—so it comes together fast while still feeling fresh and satisfying. It’s easy to scale up for larger groups and is family-friendly. Below you’ll find the full ingredients list, step-by-step directions, and a few helpful tips to make the dish your own.

Skillet Chicken Fajita Pasta

Yields: 4 servings

Nutrition: calories 538, fat 2.9 g, fiber 5.2 g, protein 34 g

What you’ll need to make skillet chicken fajita pasta

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 each red (or green) and yellow bell pepper, sliced
• 1/2 large onion, red or yellow, sliced
• 16 ounce jar salsa (any variety you like; the recipe works with medium or roasted styles)
• 16 ounce box spaghetti or other pasta (whole wheat works well)
• 1 small jalapeño, minced (optional) — or substitute 1/4 tsp chili powder or red pepper flakes
• 1–2 tbsp olive oil
• 1/4 tsp coarse salt and 1/4 tsp ground black pepper, or to taste
• 1–2 tbsp reserved pasta cooking water

Directions:

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1–2 tablespoons of the pasta cooking water before draining.
2. While the pasta cooks, heat 1–2 tablespoons olive oil in a large skillet or sauté pan over medium-high heat. Add the diced chicken and cook, stirring occasionally, until the pieces begin to brown—about 3–4 minutes.
3. Add the sliced peppers, onion, and optional minced jalapeño to the skillet. Continue to cook until the chicken is cooked through and no longer pink in the center and the vegetables are tender-crisp.
4. Pour the jar of salsa into the skillet and stir to combine with the chicken and vegetables. Add 1–2 tablespoons of the reserved pasta water to loosen the sauce and help it cling to the pasta. Season with salt and pepper to taste.
5. Let the mixture simmer for a few minutes so the flavors meld and the sauce heats through.
6. Place the drained pasta in a large serving bowl or plate. Spoon the chicken and vegetable salsa mixture over the pasta and toss lightly, or layer the mixture on top before serving.

Enjoy the deliciousness!

Tips, Variations and Serving Suggestions

• You can swap spaghetti for penne, rotini, or any short pasta that holds sauce well.
• For extra creaminess, stir in a few tablespoons of sour cream, Greek yogurt, or shredded cheese at the end.
• Add black beans or corn for more fiber and color; they pair nicely with the fajita flavors.
• Make it vegetarian by replacing chicken with firm tofu, tempeh, or extra beans and mushrooms.
• Top with chopped cilantro, sliced avocado, or a squeeze of lime for brightness when serving.
• If you prefer less heat, choose a mild salsa and omit the jalapeño; for more spice, use a hotter salsa or add crushed red pepper.

Notes

This one-skillet chicken fajita pasta is built for convenience without sacrificing flavor. The jarred salsa keeps the ingredient list short and makes preparation faster, while fresh peppers and onions add crisp texture. It’s a flexible, tasty option for weeknight dinners and can be multiplied easily for larger gatherings.

Thanks for stopping by

I hope you enjoy today’s featured recipe. If you try it, feel free to adapt the spice level or ingredients to match your family’s tastes. Happy cooking and enjoy your meal!