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From The New Camp Cookbook, this One-Pan Chicken Fajita Pasta is a crowd pleaser that keeps dishes to a minimum!

One-Pan Chicken Fajita Pasta

  • Author: Kitschen Cat
  • Total Time: 40 mins
  • Yield: 6


  • 1 lb boneless skinless chicken breasts, cut into bite sized pieces
  • 2 tablespoons South-of-the-Border Seasoning, divided (recipe below)
  • 2 tablespoons olive oil (affiliate), divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium bell peppers, cored and diced
  • 1 poblano pepper, diced
  • 3 cups uncooked pasta (rotini or penne)
  • 2 cups chicken broth (affiliate)
  • 1 15oz can diced tomatoes
  • 1/3 cup sour cream or plain Greek yogurt
  • Handful of cilantro leaves, chopped
  • 1 large lime, cut into wedges

South-of-the-Border Seasoning

  • 2 teaspoons chile powder
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cumin (affiliate)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper


  1. In a small bowl, mix together all spices for South-of-the-Border Seasoning.
  2. In a bowl, sprinkle chicken with 1 tablespoon of the seasoning.
  3. Add 1 tablespoon of oil to a large oven-proof skillet over medium high heat. Add the chicken in a single layer.
  4. Let cook, undisturbed until browned on the bottom, about 2-3 minutes.
  5. Stir chicken and continue to cook until meat is no longer pink in the middle, another 2-3 minutes.
  6. Remove the chicken from skillet and let rest on a plate.
  7. Add remaining oil to skillet and cook onion and garlic until onion starts to soften – 2-3 minutes.
  8. Add chopped peppers and remaining 1 tablespoon of seasoning and cook until veggies are tender. 3-5 minutes.
  9. Transfer the veggies to the plate with the chicken.
  10. Add the uncooked pasta, broth, and tomatoes to your skillet and bring to a boil.
  11. Turn heat down to medium low and simmer until most of the liquid is absorbed and pasta is al dente. This will take about 10-12 minutes. If you need to add a little more liquid, add chicken broth or water, 1/4 cup at a time.
  12. Return chicken and veggies to the skillet, stir, and heat through for another 3 minutes.
  13. Stir in sour cream and cilantro and serve with lime!
  • Prep Time: 10 mins
  • Cook Time: 30 mins