In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced yellow onion, red bell pepper, and yellow bell pepper. Sauté for about 3-4 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute until fragrant.
Add the ground chicken to the pot, breaking it apart with a wooden spoon. Cook until the chicken is no longer pink, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.
Sprinkle in the chili powder, smoked paprika, cumin, Kosher salt, and black pepper. Stir well to coat the chicken and vegetables with the spices, allowing those flavors to bloom for about 1-2 minutes.
Pour in the tomato sauce and chicken stock, mixing everything together. Bring the mixture to a gentle simmer.
Add the dried pasta to the pot, ensuring it’s submerged in the liquid. Cover and let it cook according to the pasta package directions, usually around 10-12 minutes, stirring occasionally. If the mixture appears too thick, you can add a little more chicken stock or water as needed.
Once the pasta is cooked al dente, remove the pot from the heat. Stir in the sour cream and shredded Mexican blend cheese until everything is creamy and well combined.
Top your One Pot Ground Chicken Fajita Pasta with freshly minced cilantro. Serve hot, and enjoy the delightful flavors of a classic fajita in pasta form!
