Instant Pot Chicken Fajita Pasta

This quick cooking creamy Chicken Chicken Fajita Pasta is the perfect meal for your busy family.

5 from 7 votes

Course: Dinner, Main Course

Cuisine: American, Mexican

Prep Time: 5

Cook Time: 4

Servings:

Calories: 740kcal

Add chicken broth (or stock), pasta, red onion, fajita seasoning, oregano, salt, and chicken into the Instant Pot without mixing. Make sure the pasta is submerged in the liquid.
Top with the tomato salsa, but do not mix in.
Cover and seal the Instant Pot, select high pressure, the pressure cook (manual) function and cook for 4 minutes.
When done, perform a quick pressure release, open the lid, and then quickly add in the peppers, half and half, and grated cheese. Cover and let stand for 7 minutes, allowing peppers to soften and the cheese to melt.
Open the lid, stir, garnish as desired, and serve.

If using long pasta, break the pasta in half or thirds before adding it to the instant pot.
Use a wooden spoon to make sure the pasta is fully submerged in the chicken broth.
Add remaining ingredients layered on top of the penne pasta without stirring in.
Make Your Own Fajita Seasoning - Fajita seasoning is easy to make yourself, and you probably have all the individual spices in your pantry. Mix your own fajita seasoning blends to save money and add more flavor.
Double the Recipe - Double the recipe and save the leftovers for easy meals. Cook once and eat dinner all week.
Use Leftover Chicken - Substitute leftover chicken from a previous dinner or use rotisserie chicken. Add in the already cooked chicken after the pasta has cooked.
Freeze Onions and Bell Peppers - Save leftover raw onions and bell peppers in the freezer for up to 2 months. No need to thaw; just toss in and cook as directed.
Storage - keep in the fridge for 4 days or freeze for up to 3 months.
There are 12 WW Blue Plan SmartPoints in one serving.