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One-Pot Chicken Fajita Penne Pasta

Rated as 3 out of 5 Stars

"A nice thick pasta dish that will stick to your ribs on a cold evening!"
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45 m servings 525
Original recipe yields 6 servings


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  1. Heat oil in a large pot over medium-high heat. Cook and stir chicken strips until browned and cooked through, 5 to 8 minutes. Remove with a slotted spoon to a bowl.
  2. Cook red, green, and yellow bell peppers, and sliced in the pot until peppers are tender and onions are translucent, 5 to 7 minutes. Transfer chicken back to the pot. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to coat chicken and vegetables evenly with seasonings.
  3. Pour milk into the pot and stir in pasta. Bring to a simmer; cook until sauce thickens and pasta is tender yet firm to the bite, 10 to 12 minutes. Remove from heat.
  4. Stir Cheddar cheese into the pasta mixture until cheese is melted. Serve in bowls topped with sliced green onions.

Nutrition Facts

Per Serving: 525 calories; 20.8 54.5 31.6 69 650 Full nutrition

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Read all reviews 4
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Made this following the recipe and we really liked it. Next time I will substitute some chicken stock for some of the milk. The seasonings gave it a real fajita flavour.

This was really bland, I don't know why. I halved the pasta and used a little extra chicken.

I make this all the

The amount of chili powder is too high. Use 1/2 half tsp instead.