Easy Kosher Chicken Fajita Pasta With Bell Peppers

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I discovered this recipe on one of those busy Wednesday nights when I needed dinner on the table fast but still wanted something that would make my family happy. You know how it is – you’ve got leftover chicken breast in the fridge, some bell peppers that need to be used, and a pantry full of pasta. Instead of making the same old thing, I decided to combine the smoky flavors of fajitas with the comfort of pasta.

The inspiration came from watching my kids devour chicken fajitas at a restaurant but leave half the tortillas behind. They always went straight for the seasoned chicken and peppers. So I thought, why not toss all those great fajita flavors with pasta instead? The result was this satisfying one-pan meal that’s become a regular in our dinner rotation.

Why Chicken Fajita Pasta Works So Well

What makes this dish work so well is the timing. You get the chicken perfectly seasoned with cumin, paprika, and garlic powder, then use the same pan to cook the bell peppers until they’re just tender but still have some bite. The pasta water you save isn’t just for thinning – it helps create a light coating that brings everything together without needing any cream or cheese.

The Secret to Getting the Timing Right

I like to serve this with a simple green salad and some warm pita bread. The kids don’t even miss the tortillas, and honestly, it’s much easier to eat with a fork than trying to stuff everything into a wrap. Plus, you can make this ahead and reheat it, which makes it perfect for meal prep or those nights when everyone’s eating at different times.

Easy Kosher Chicken Fajita Pasta With Bell Peppers - Tex-Mex recipe
I discovered this recipe on one of those busy Wednesday nights when I needed dinner on the table fast but still wanted something that would make my family happy. You know how it is - you've got leftover chicken breast in the fridge, some bell peppers that need to be used, and a pantry full of pasta. Instead of making the same old thing, I decided to combine the smoky flavors of fajitas with the comfort of pasta. The inspiration came from watching my kids devour chicken fajitas at a restaurant but leave half the tortillas behind. They always went straight for the seasoned chicken and peppers. So I thought, why not toss all those great fajita flavors with pasta instead? The result was this satisfying one-pan meal that's become a regular in our dinner rotation. What makes this dish work so well is the timing. You get the chicken perfectly seasoned with cumin, paprika, and garlic powder, then use the same pan to cook the bell peppers until they're just tender but still have some bite. The pasta water you save isn't just for thinning - it helps create a light coating that brings everything together without needing any cream or cheese. I like to serve this with a simple green salad and some warm pita bread. The kids don't even miss the tortillas, and honestly, it's much easier to eat with a fork than trying to stuff everything into a wrap. Plus, you can make this ahead and reheat it, which makes it perfect for meal prep or those nights when everyone's eating at different times.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 12 oz penne or rigatoni pasta
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 3 tbsp olive oil divided
  • 1 large red bell pepper sliced into strips
  • 1 large yellow bell pepper sliced into strips
  • 1 large green bell pepper sliced into strips
  • 1 medium yellow onion sliced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1.5 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp chili powder
  • 1 tsp kosher salt plus more for pasta water
  • 0.5 tsp black pepper
  • 0.25 cup chicken broth
  • 2 tbsp lime juice freshly squeezed
  • 0.25 cup fresh cilantro chopped, for garnish

Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, combine cumin, paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Mix well.
  3. Cut chicken into bite-sized pieces and toss with half the spice mixture in a medium bowl.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-7 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate.
  5. Add remaining 1 tablespoon oil to the same skillet. Add sliced onion and cook for 2-3 minutes until softening.
  6. Add bell pepper strips and minced garlic. Cook for 3-4 minutes, stirring frequently, until peppers are tender-crisp.
  7. Sprinkle remaining spice mixture over vegetables and cook for 30 seconds until fragrant.
  8. Return chicken to skillet and add chicken broth. Let it simmer for 1 minute.
  9. Add drained pasta to the skillet and toss everything together. If mixture seems dry, add pasta water 2 tablespoons at a time until nicely coated.
  10. Remove from heat, stir in lime juice, and garnish with fresh cilantro before serving.

Notes

You can substitute chicken thighs for breasts if you prefer - just adjust cooking time accordingly. This dish reheats well in the microwave with a splash of water or broth. For extra heat, add a pinch of cayenne pepper to the spice blend. Leftovers keep in the refrigerator for 3-4 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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