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Skillet Chicken Fajita Pasta

Here is a simple shortcut way to make a delicious meal in no time at all right in one skillet. Enjoy the bold yet mild flavors in this dish!
Course Dinner, Main Course, Main Meal
Cuisine American, Mexican
Keyword Fajita, Fajita chicken, Fajita Pasta
Servings 4 servings
Calories 538 kcal
Author Pam


  • 1 1/2 pounds white meat chicken, skinless and boneless breast, cut into 1 inch pieces
  • 1 each red or green and yellow peppers
  • 1/2 large onion, yellow or red
  • 16 ounce jar salsa of choice
  • 16 ounce box spaghetti or any pasta will work, I used whole wheat for this recipe
  • 1 small jalapeno, this is optional, or you can add 1/4 tsp chili powder or red pepper flakes or leave out
  • 1-2 tbsp olive oil
  • 1/4 tsp coarse salt and ground pepper or to taste
  • 1-2 tbsp pasta water


  1. 1.In large skillet or saute pan, heat oil, add in diced chicken, cook for a few minutes.

    2.Add peppers and onions and cook until chicken is no longer pink and you see juices run clear.

    3.While chicken is cooking, bring a pot of water to boil and cook spaghetti according to package directions.

    4.Once chicken is cooked throughout, add the jar of salsa and 1 to 2 tablespoons of pasta water. Stir to combine.

    5.Let simmer for a few minutes until cooked throughout.

    6.Once pasta is cooked and drained, add to a large bowl or serving plate. Layer chicken and vegetable mixture over top. Healthy and delicious, enjoy!