One-Pot Chicken Fajita Pasta

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  • 2 chicken breasts, sliced into penne shaped pieces
  • 1/2 tbsp cumin powder
  • 1 tsp garlic powder
  • 1/2 tbsp cayenne
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
  • 3 mixed bell peppers, sliced
  • 1 small red onion, sliced
  • 4 handfuls penne
  • 5 cups whole milk
  • parsley, finely chopped, to serve
  • 2/3 cup cheddar, grated
  • oil, for frying

Bring Mexico and Italy together in this unconventional but undoubtedly delicious cultural mash-up. This one pot chicken fajita pasta is quick, easy and everything that you hoped would happen when Italian and Mexican food finally got together.


  1. Fry your chicken in a high sided saucepan until cooked through. Remove with a slotted spoon then throw in your peppers and onion in its place. Cook down for a few minutes. Pop the chicken back in then add your spices and seasoning. Cook out for a minute. Add your milk, then your pasta. Place the lid on and cook on low for about 20 minutes, stirring occasionally.
  2. Add the cheese, stir through briefly, then remove from the heat. Serve with a little parsley and a bit more cheese!