One Pot Mexican Pasta Skillet

5 from 4 reviews


  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 pound chicken breasts, cut into chunks (about 12 inches)
  • 1 bell pepper (red, orange, or yellow), diced
  • 1 jalapeno, seeds and ribs removed, minced
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 2 cups whole wheat rotini pasta (any other pasta would work as well)
  • 2 cups chicken stock
  • 1/2 cup shredded Mexican cheese
  • Cilantro for garnish (optional)


  1. To make the Mexican seasoning, stir the chili powder, cumin, paprika, garlic powder, and onion powder together in a small bowl and set aside
  2. Heat a large skillet over medium high heat with some olive oil
  3. Season your chicken chunks with 1 tablespoon of the Mexican seasoning and some salt and pepper
  4. Cook in the hot skillet until browned and just cooked through – it won’t take very long!
  5. Remove the chicken to a plate, and add your vegetables to the same pot (add more olive oil if the pan gets dry) along with 1 more tablespoon of Mexican seasoning and a little salt and pepper
  6. Saute your vegetables until they have softened slightly, about 5 minutes
  7. Add your pasta in with the vegetables along with your chicken stock and 2 more tablespoons of Mexican seasoning. Season with salt
  8. Bring this mixture to a boil, and boil for 10 minutes (or until the pasta is al dente), stirring every few minutes
  9. Remove from the heat, add your cheese, add the chicken back in, and stir everything together
  10. Top with cilantro (optional) and serve!