Chicken Fajita Pasta: High-Protein One-Pot Meal for Fit Living

I still remember the first time I threw this together—it was a random Tuesday, post-leg day, and I was too sore to stand in the kitchen for long. I opened the fridge, saw some chicken breast, leftover bell peppers, half an onion, and a bag of pasta I’d been meaning to finish. I had zero expectations, but after tossing everything into one pan with some seasoning, it came out insanely good.

Now it’s my go-to when I need something that feels comforting but still fits my macros. It hits that sweet spot—flavor-packed, full of protein, and super satisfying after a workout. And I love how it saves me time on meal prep without messing up my eating goals. Some days I even make a double batch, portion it out, and boom—lunches sorted for the week.

If you’re juggling workouts, work, and trying to eat clean, this chicken fajita pasta recipe just gets it. It’s warm, slightly spicy, cheesy in just the right way, and filled with real food. Plus, it’s kid-friendly, gym-friendly, and totally meal-prep approved.

Ingredients You’ll Need for Chicken Fajita Pasta

Making chicken fajita pasta at home is all about keeping things simple, fresh, and macro-friendly. The best part? You probably already have most of these ingredients sitting in your pantry or fridge. It’s a great way to whip up a flavorful meal without making an extra grocery run. I’ve tweaked the recipe over time to keep it lean and full of real food that supports my active routine.

Clean and Simple Ingredients That Fuel Your Body

Here’s everything you’ll need to make one-pot chicken fajita pasta for about 4 servings:

• 2 tablespoons olive oil (split into two parts)
• 1 pound boneless, skinless chicken breast (cut into bite-sized chunks)
• 1 packet (about 3 tablespoons) taco or fajita seasoning
• 2 cups diced onion (about one medium)
• 2 cups diced bell peppers (any color, I like red and yellow)
• 3 cloves garlic (minced)
• 2 cups low-sodium chicken broth
• 1/2 cup light cream or plain non-fat Greek yogurt
• 1 can (10 oz) diced tomatoes with green chilies (or plain diced tomatoes)
• 8 oz (about 2.5 to 3 cups) whole wheat or high-protein pasta
• 1/2 teaspoon salt (adjust to taste)

Using whole wheat or legume-based pasta helps increase the fiber and protein without adding much prep. You can also adjust the creaminess by using Greek yogurt instead of heavy cream—this small swap keeps the meal lighter and more suitable for those watching fat intake. And trust me, it doesn’t lose any flavor.

If you’re meal prepping, go ahead and double everything. This dish stores well and keeps the flavor locked in for days. We’ll talk more about storage and meal prep tips later.

If you’re into creamy, protein-packed pastas like this one, you’ll probably enjoy my Goat Cheese Pasta too, it’s got that same gym-friendly comfort food vibe, but with a different twist.

How to Make Chicken Fajita Pasta – Step by Step

Cooking chicken fajita pasta is as easy as it gets. Everything comes together in one big skillet, which means less mess and quicker cleanup—a win if you’ve just come back from a workout and need something fast and filling. The key is to build layers of flavor by cooking each part separately, then bringing it all back together at the end.

Step 1: Sear the Chicken

Start by cutting the chicken breast into small, even pieces so they cook quickly and evenly. Toss them in half of your taco or fajita seasoning until well-coated. In a large skillet, heat 1 tablespoon of olive oil over high heat. Once it’s hot, add the chicken in a single layer and let it sear—don’t stir right away. Let it cook undisturbed for about 2 minutes, then flip and cook the other side. You want a good sear here. Once browned, remove the chicken and set it aside.

Step 2: Cook the Veggies

In the same skillet, add the other tablespoon of olive oil. When it’s hot again, throw in your chopped onions and bell peppers. Sprinkle the rest of the seasoning on top. Sauté everything on high heat for about 4–5 minutes, stirring occasionally. The goal is to get those veggies slightly charred—that smoky flavor makes the pasta taste like actual fajitas. Add the minced garlic last and stir for 30 seconds until fragrant. Then, take the veggies out and set them with the chicken.

Step 3: Build the Pasta Base

Now pour in the broth, diced tomatoes, light cream or yogurt, pasta, and salt. Give it a quick stir to mix everything. Bring it to a boil over high heat, then cover the pan, reduce the heat to medium-low, and let it simmer for 13 to 15 minutes. Stir once or twice as it cooks to avoid sticking. By the end, the pasta should be soft, and most of the liquid absorbed.

If it still looks a bit watery, just cook it uncovered for 3–5 more minutes until the sauce thickens up.

Step 4: Bring It All Together

Finally, toss the cooked chicken and veggies back into the pan. Mix everything gently and let it heat through for another 2 minutes. You’ll see the sauce start to coat the pasta perfectly.

That’s it. Your chicken fajita pasta is ready to go. It’s warm, filling, and packed with flavor in every bite. And with all the protein and veggies cooked in, it’s a complete meal you can enjoy right away—or pack for later.

If you’re into one-pan creamy recipes that don’t mess up your macros, check out my High-Protein Alfredo Lasagna, it’s another one of my go-to weeknight winners.

Nutrition Breakdown of Chicken Fajita Pasta

When you’re eating with fitness in mind, it’s super helpful to know what’s going on your plate. That’s why I always keep a mental note (and sometimes a food scale nearby) when making meals like this chicken fajita pasta. It’s packed with lean protein, complex carbs, and some healthy fats—making it a balanced option for lunch or dinner.

Here’s a general breakdown per serving (based on 4 total servings). If you tweak the ingredients—like using different pasta or more veggies—the numbers might shift slightly.

Serving Size	1.5 cups
Calories	390
Protein	34g
Carbohydrates	36g
Fat	12g
Fiber	5g
Sugars	5g
Sodium	Moderate

What I love most about this recipe is how flexible it is. Want to cut calories? Use zoodles instead of pasta. Trying to bulk? Toss in some shredded cheese or avocado. But either way, the base recipe delivers strong on taste without loading you up with extra fat or sodium.

And because you’ve got lean chicken, veggies, and pasta all in one pot, it’s truly a full meal on its own—no need to add much unless you really want to.

Want more meal-prep friendly protein ideas? These Sous Vide Chicken Wings are juicy, super macro-friendly, and easy to make in batches.

Meal Prep Tips for Busy Days

How to Prep Chicken Fajita Pasta for the Week

This chicken fajita pasta isn’t just good fresh off the stove—it’s one of my top meal prep go-to’s. It stores great, holds flavor, and reheats like a dream. Plus, it’s easy to portion out and track, which really helps if you’re following macros or prepping for training.

Here’s what I do when prepping it for the week:

• Double the recipe if you’re feeding more than one person or want extra meals
• Let everything cool before packing
• Divide into 4–5 containers (about 1.5 cups per meal)
• Store in airtight containers in the fridge

To keep things fresh, I like to store any toppings like lime juice, cilantro, or avocado separately and add them after reheating. It makes the dish taste just-made, even if it’s your third time eating it that week.

Portioning and Storage Tips

If you’re strict on your macros, using a kitchen scale can be helpful to make sure your servings are even. I usually weigh the total amount, divide it by 4, and label each container with its macro count—makes life way easier when you’re busy and hungry.

Also, this pasta holds up really well for up to 4 days in the fridge. So whether you’re working late or heading to the gym, having this chicken fajita pasta ready to grab is a total time-saver.

For a crunchy, high-protein snack that pairs great with your pasta containers, I like keeping Cottage Cheese Chips on hand, they pack clean fuel and a satisfying crunch.

How to Store or Freeze Chicken Fajita Pasta

One of the reasons I keep making chicken fajita pasta over and over is how well it holds up in the fridge—and even the freezer. Some meals dry out or get weird in texture when stored, but this one stays tasty and fresh. That makes it a great choice for busy weeks when cooking every day just isn’t possible.

Storing It in the Fridge

After you’re done cooking, let the pasta cool down to room temperature before sealing it up. Store it in an airtight container to lock in the flavor and keep moisture out. I usually portion it into individual meals right away, so I can just grab and go during the week.

It stays fresh in the fridge for about 4 to 5 days. When you’re ready to eat, just reheat it in the microwave or toss it in a pan with a splash of water or broth to keep it creamy. Add fresh lime juice or herbs after heating for that just-cooked vibe.

Freezing for Later

If you made a bigger batch of chicken fajita pasta or just want to have some ready for those days when life gets hectic, freezing it works too. Let it cool first, then pack it into freezer-safe containers. I prefer freezing single portions so I can thaw only what I need.

When you’re ready to eat it, thaw in the fridge overnight, then reheat slowly in a pan or microwave. It might need a little extra broth or water to loosen up the sauce, but it still tastes amazing.

While your pasta’s heating up, treat yourself to a spoonful of my Protein Cookie Dough, perfect for crushing sweet cravings without crashing your progress.

Best Toppings and Pairings for Chicken Fajita Pasta

Adding a few simple toppings or sides can turn this already delicious chicken fajita pasta into a full-on flavor party. Depending on your mood—or your macros—you can go light, fresh, creamy, or spicy. It’s one of those meals that easily adapts to what you’re craving.

Topping Ideas to Add Flavor Without Guilt

• Fresh chopped cilantro
• Squeeze of lime juice
• Diced avocado
• Low-fat shredded cheese
• Crushed red pepper flakes
• A spoon of plain Greek yogurt in place of sour cream

These toppings don’t just add flavor—they also give your plate a bit more texture and color. I love mixing it up, especially when I’m eating leftovers and want them to feel new.

What to Serve on the Side

Since chicken fajita pasta is already a complete meal with protein, carbs, and veggies, you don’t need much on the side. But if you’re feeding others or just want something extra, here are a few clean options:

• Steamed green beans or broccoli
• Roasted sweet potato rounds
• Crisp side salad with olive oil and lemon
• Cucumber and tomato salad

These sides stay light and help balance the meal without overloading it. I usually go with a quick salad and call it done, especially on training days when I want something refreshing to go with the heat of the pasta.

Chicken Fajita Pasta Variations for Different Fitness Goals

One of the best things about chicken fajita pasta is how easy it is to tweak for your goals. Whether you’re bulking up, cutting down, or sticking to a low-carb routine, this dish can shift to fit your needs without losing its flavor or texture. With a few simple swaps, you can keep it aligned with whatever phase you’re in.

For Bulking: Add Calories and Good Fats

If you’re trying to put on muscle or just eat more during your strength phase, this dish is perfect with a few adjustments.

Here’s how to make it work:

• Use regular pasta or even a mix of penne and brown rice pasta for extra carbs
• Add shredded cheese while mixing everything back in at the end
• Top with diced avocado or a spoon of Greek yogurt for healthy fats
• Use full-fat cream instead of low-fat yogurt for a richer sauce

These small changes push the calories up in a clean way, so you stay full longer and get the extra energy your body needs for recovery and growth.

For Cutting: Keep It Light but Filling

When you’re cutting or watching calories, chicken fajita pasta can still be your friend. You just need to shift the balance a bit.

Try these changes:

• Swap regular pasta for spiralized zucchini or use fewer noodles and more veggies
• Go with non-fat Greek yogurt instead of cream to keep it lean
• Add more bell peppers or spinach for volume
• Use less oil when cooking

These tweaks help you eat a satisfying portion that feels big without loading up on extra carbs or fats. And yes—it still tastes awesome.

For Low-Carb or Keto-Friendly Meals

If you’re sticking to a low-carb or keto-style eating plan, you can still enjoy the flavors of chicken fajita pasta by ditching the pasta altogether.

Here’s what to do:

• Replace pasta with roasted cauliflower, spaghetti squash, or zoodles
• Skip the tomatoes or use a low-sugar version
• Add extra chicken and veggies to keep the meal filling
• Finish with avocado and a sprinkle of cheese for healthy fats

You get the same spicy, fajita-style flavor without the carbs, and it still comes together in one pan.

If you’re cycling between bulking and cutting, the Chicken and Shrimp Alfredo recipe might come in handy too, it’s creamy, high in protein, and easy to tweak.

FAQs About Chicken Fajita Pasta