If you need a quick, flavorful weeknight dinner that comes together in minutes, this Spicy Chicken Fajita Pasta is a perfect choice. Tender chicken, colorful bell peppers, onion, jalapeño and a jar of salsa create a vibrant, spicy sauce that coats the pasta for a satisfying meal.
This recipe may be my new favorite. It’s simple, full of color and surprisingly healthy. I originally made it when my partner was out of town and loved how easy it was to prepare with minimal ingredients. Big chunks of vegetables don’t always go over well in my household, so I was happy to make something I enjoy that also looks great on the plate.
Why I love this easy fajita pasta recipe
- Only a handful of ingredients
- Salsa becomes the quick sauce
- Relatively healthy and balanced
- Ready in about 20 minutes
Ingredients
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Chicken Breasts – boneless, skinless (thighs work too). Bell Peppers – I used one red and one yellow, but use any color you have. Onion – about half a large onion, diced. Jalapeño – diced (omit if you want a milder dish). Salsa – one 16 oz jar, fire-roasted gives great flavor. Pasta – one 16 oz box; veggie, whole wheat, or your favorite shape. Olive oil – about 1 tbsp. Salt & pepper – to taste. |
How to make Spicy Chicken Fajita Pasta
This dish is straightforward and fast:
1. Heat olive oil in a sauté pan over medium heat and add the diced chicken. Season with salt and pepper.
2. Add the sliced bell peppers, diced onion and jalapeño. Cook until the chicken is no longer pink and the vegetables have softened.
3. While the chicken cooks, bring a pot of salted water to a boil and cook the pasta according to package instructions.
4. When the chicken is cooked through, pour in the jar of salsa and stir to combine. Let the mixture simmer a few minutes to meld flavors.
5. Drain the pasta and add it to the chicken and salsa mixture. Stir until everything is evenly coated.
6. Serve hot with optional toppings such as grated cheese, sour cream or extra hot sauce.
I like using a double fire-roasted salsa for a bit more depth, and a good jalapeño can add a nice kick. This recipe is flexible—try it with steak or swap the amount of peppers if you prefer fewer vegetables. I was pleasantly surprised at how well salsa works as a pasta sauce.
Recipe details
Spicy Chicken Fajita Pasta
Ingredients
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces (about 2 large)
- 1 jalapeño, diced (optional)
- 1 red and 1 yellow bell pepper, sliced
- 1/2 large onion, diced
- 1 (16 oz) jar fire-roasted salsa
- 1 (16 oz) box pasta (vegetable, whole wheat, or your choice)
- Salt and pepper, to taste
- 1 tbsp olive oil
Method
- Heat olive oil in a sauté pan and add the chicken.
- Season with salt and pepper.
- Add peppers and onions and cook until the chicken is no longer pink.
- While the chicken cooks, bring a pot of water to a boil and cook pasta according to package directions.
- Once the chicken is cooked through, add the jar of salsa and stir to combine.
- Let the mixture simmer for a few minutes while the pasta finishes cooking.
- Drain the pasta and add it to the chicken mixture.
- Stir until everything is well combined and heated through.
- Serve hot with optional toppings like cheese, sour cream or hot sauce.
Notes
*Tips: Omit the jalapeño for a milder version. If you prefer a saucier dish, use less pasta or add a bit more salsa.
Other easy Mexican-inspired dinners to try
If you like this recipe, look for other simple, flavorful dinners such as Green Chile Beef Enchiladas and Enchilada Steak Bake.
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