One Pot Fajita Pasta with Zucchini Noodles

A lighter and low carb version of fajita pasta using zucchini noodles. Everything cooks in one pan for easy clean-up.
overhead photo of One Pot Fajita Pasta with Zucchini Noodles

Bell peppers are in season right now and I can’t resist buying the colorful peppers whenever I see them on sale. And one of my favorite dishes to make with bell peppers is my sheet pan steak fajitas or sheet pan chicken fajitas.
photo collage showing how to prep the peppers and zucchini

To change things up, I decided to make a fajita pasta with zucchini noodles. Usually fajita pasta is also cooked with a heavy cream sauce, but to keep things light, I skipped the sauce and cooked this more like a stir fry noodles dish. The fajita seasoning is so flavorful that it adds plenty of flavor to the zucchini noodles.
close-up photo of a fork twirling zucchini noodles

My favorite part of fajitas is the marinated meat and vegetables and I sometimes even skip the tortillas. Similarly, this dish skips the tortillas and just gives you all the filling.
photo of One Pot Fajita Pasta with Zucchini Noodles

One Pot Fajita Pasta with Zucchini Noodles

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Dishes
Cuisine: Mexican
Servings: 4
A lighter and low carb version of fajita pasta using zucchini noodles.

Ingredients:

  • 2 large zucchini spiralized
  • 1 lb chicken breast sliced into 1/2 inch thick strips (I recommend first slicing the chicken breast to half its thickness before cutting into strips. This will make the cooking time much faster and make the strips easier to eat)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 1 onion sliced into 1/4 inch strips
  • 1 red bell pepper sliced into 1/4 inch strips
  • 1 orange bell pepper sliced into 1/4 inch strips
  • 1 green bell pepper sliced into 1/4 inch strips
  • lime wedges and chopped fresh cilantro for garnish

Directions:

  1. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper. Whisk until evenly mixed.
  2. In a large bowl, add chicken, onions, bell peppers. Drizzle with olive oil. Sprinkle with minced garlic. Mix everything until it is evenly coated in oil and garlic. Sprinkle seasoning mix over everything. Toss and mix ingredients until everything is evenly coated. (If you have time you can let the spices marinate on the chicken for about 30 minutes for even more flavor, but I usually don't do this step and it still tastes good.)
  3. Bring a large skillet or wok to high heat over stove. Add ingredients and cook until chicken is cooked and vegetables are tender but still crisp. When everything is just about done cooking, add in the zucchini noodles and toss and mix with the fajita ingredients. Cook zucchini until tender but still crisp. Zucchini noodles cook quite quickly so this will only take about 2 minutes. Drain skillet of any excess liquid released from the zucchini. Sprinkle cilantro and squeeze lime juice over pasta. Serve warm.
Nutrition Facts
One Pot Fajita Pasta with Zucchini Noodles
Amount Per Serving (0.25 of recipe)
Calories 322 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 754mg33%
Potassium 1116mg32%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 8g9%
Protein 27g54%
Vitamin A 3015IU60%
Vitamin C 132.4mg160%
Calcium 50mg5%
Iron 2.2mg12%
Net Carbs 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Fajita Pasta with Zucchini Noodles

8 comments on “One Pot Fajita Pasta with Zucchini Noodles”

  1. Fajitas are one of my favorites meals, and I love how this packs even more veggies into them! Delicious!

  2. This is such a beautiful, light and well prepared dish. It looks to be super nutritious as well. Thanks for sharing this great recipe.

  3. Prepping this recipe now for our supper tonight and have a question about the olive oil noted in the recipe. Olive oil is noted twice in the ingredient list–2Tbsp. AND then later down the list 1/4 cup olive oil. In the directions portion olive oil is only mentioned one time. HELP! In step 2 do I “drizzle” with 2T. or 1/4cup? And what do I do with the other amount? Use it for frying.cooking over heat? Looking for some input asap.

  4. Hi! Can you tell me what Sprilizar you use?

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