I love traditional fajitas so much that I’ve also revamped them into sheet pan fajitas, foil packet fajitas and even fajita soup! Don’t miss all my other favorite Mexican-inspired recipes.
How to make Chicken Fajita Pasta:
In a small bowl combine the fajita marinade ingredients. Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. Pour half of the marinade into each bag and toss them to coat. Refrigerate for 15 minutes, or up to a few hours. When ready to cook, heat oil in a large skillet over medium-high heat. Once hot, add the chicken (discard any remaining marinade), and cook for 3-4 minutes. Flip chicken to cook on the other side and move to one side of the pan. Add veggies and garlic to the other side (discard excess marinade) and sauté for several minutes, until chicken is cooked through (about 165 degrees F). Remove everything to a plate and cover with aluminum foil. In the same skillet, add the broth, milk, diced tomatoes, uncooked pasta, and salt.
Stir to combine and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 13-15 minutes or until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through. Serve immediately, topped with salsa and sour cream, if desired.
If you love One Pan Meals, try one of these favorites:
One Pan Jambalaya Skillet Lasagna Shrimp Creole Paella You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe February 2016. Updated July 2020 with process photos and a video.
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