One Pot Chicken Fajita Pasta
Recipe type: Main
Cuisine: Tex Mex
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Rigatoni pasta (uncooked) – 250 gms (2 cups)
  • Boneless and skinless chicken breast – 2 (about 400 gms)
  • Green bell pepper – 1, small
  • Red bell pepper – 1, small
  • Yellow bell pepper – 1, small
  • Onion – 1, large
  • Garlic – 4 to 6 cloves, minced
  • Cumin powder – 1 tbsp
  • Chilli powder – 1 tbsp
  • Milk – 3 cups
  • Gouda cheese – 1 cup, grated (You can use Monterey Jack or Pepper Jack cheese)
  • Olive or vegetable oil – 3 tbsp
  • Salt and black pepper to taste
  • Fresh parsley for garnishing
  1. Slice all the bell peppers into thin long strips – about 1 cm thick and 2 inch long. Slice the onions thinly. Slice chicken breast into thin strips of about 1 inch length.
  2. Heat the oil in a large pot and add the chicken. Sauté those until no pink is visible. Chicken may not be fully cooked at this point. Take them out and set aside.
  3. Now add the minced garlic, sliced bell peppers and onion and cooking until the onion is translucent about 10 minutes on medium heat.
  4. Tip in the chicken to the pot along with salt, pepper, chili powder and cumin stirring until evenly coated.
  5. Add the milk and let it come to boil. Then add the uncooked rigatoni, stirring constantly to prevent any pasta from sticking.
  6. Cook covered for about 10-15 minutes on low heat until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
  7. Now add the cheese and mix lightly using a wooden spoon until melted. Remove from heat, sprinkle with freshly chopped parsley and serve your chicken Fajita pasta warm with your favorite wine! Enjoy!
Recipe by Flavor Quotient at