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One Pan Chicken Fajita Pasta

This recipe is cooked all in one pan, ONE PAN, even the pasta. The sauce is creamy and packed with flavor. It's the perfect amount of spice thanks to some green chilies and taco seasoning but as always is packed with veggies and protein for a deliciously easy and balanced meal.

How can you not drool over that forkful?

On this night we used rigatoni because it was what we had on hand but you could use penne, rotini, cavatappi or even mix things up with linguine if you would like! The pasta shape doesn't matter, the flavor does and it's... DELICIOUS.

The only must have in this recipe is a pretty big pan, otherwise you might want to half the recipe it or divide between two. My normal size sauté pan makes two servings comfortably but when I up it to four I have to upgrade to a large sauce pan that's wider and deeper.

I loved adding spinach at the end for color and extra fiber but feel free to omit it if you don't add spinach to basically every recipe (me).
Seriously give this recipe a try, the green chilies add the perfect punch alongside the taco seasoning in this creamy one pan wonder!

One Pan Chicken Fajita Pasta

4 servings | 30 minutes


  • 1 15 oz can crushed tomatoes

  • 1 4 oz can diced green chilies

  • 4 cups unsweetened original almond milk (or other milk of choice)

  • 1 tbsp taco seasoning

  • 2 bell peppers, sliced thinly

  • 4 cups spinach, chopped

  • 1/2 an onion, sliced thinly

  • 2 tsp olive oil

  • 8 oz pasta (penne, rigatoni or rotini)

  • 12-16 oz chicken breast

  • 2 oz pepper jack, cheddar jack, Monterey jack or mozzarella cheese


  1. To a very large sauté or sauce pan (it will be a lot of liquid at first so you need a big one or a deeper one) heat 1 tsp olive oil. Add chicken to the sauté pan and season the top side with salt and pepper. Cook for 3-5 minutes depending on the thickness of the chicken breasts. Flip and cook for another 3-5 minutes, until the chicken is nearly cooked through.

  2. Remove the chicken from the pan and set aside.

  3. Add remaining olive oil to the pan along with peppers, onions and taco seasoning. Cook for 1-2 minutes.

  4. Add the garlic to the pan and cook for another 30 seconds.

  5. Add tomatoes, green chilies, milk and pasta and stir to combine.

  6. Slice the chicken and return it to the pan, stir to combine.

  7. Bring the mixture to a boil and lower to a simmer for about 20 minutes, until the liquid reduces down to a creamy sauce. You want to stir every few minutes to ensure the pasta does not stick to the bottom of the pan.

  8. Once the pasta is cooked stir in the chopped spinach and shredded cheese and allow them to wilt/melt.

  9. Remove the pan from the heat and serve hot, topped with some fresh scallions.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

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