This dish offers the perfect combination of smoky fajita flavor and creamy pasta indulgence. It’s a one-pan meal, which means easy cleanup, and it’s filling enough to satisfy the whole family. You’ll love the colorful vegetables, tender chicken, and how fast it comes together. Plus, it’s easily customizable for spice levels or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts, sliced into strips
Olive oil
Bell peppers (red, green, yellow), sliced
Onion, sliced
Garlic, minced
Fajita seasoning (store-bought or homemade)
Salt and pepper
Pasta (penne, rotini, or your choice)
Chicken broth
Heavy cream or half-and-half
Shredded cheddar or Mexican blend cheese
Fresh cilantro (optional, for garnish)
Lime wedges (optional)
Directions
Cook the pasta in salted water according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken, season with fajita seasoning, salt, and pepper, and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, add a bit more oil if needed. Sauté bell peppers and onions until tender and slightly charred. Add garlic and cook for 1 more minute.
Return the chicken to the skillet. Pour in the chicken broth and cream, stirring to combine.
Let the sauce simmer for a few minutes, then stir in the shredded cheese until melted and smooth.
Add the cooked pasta and toss everything together until well coated and heated through.
Serve hot, garnished with chopped cilantro and lime wedges if desired.
Servings and timing
This recipe makes about 4–6 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Spicy Kick: Add sliced jalapeños or a pinch of cayenne pepper.
Low-Carb: Swap pasta for zucchini noodles or cauliflower rice.
Cheesier Version: Stir in cream cheese for extra richness.
Gluten-Free: Use your favorite gluten-free pasta.
Vegetarian: Omit chicken and use sautéed mushrooms or black beans instead.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of broth or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between, until hot.
FAQs
Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover grilled chicken works great. Just add it in step 4.
Can I make this dish dairy-free?
Yes, use a dairy-free cream alternative and omit the cheese or use a vegan cheese substitute.
What type of pasta works best?
Penne, rotini, or fusilli work well because they hold onto the creamy sauce.
How spicy is this dish?
It’s mildly spicy with standard fajita seasoning. Adjust the spice level with more or less seasoning.
Can I use frozen vegetables?
Yes, just make sure to thaw and drain them before sautéing to avoid excess moisture.
Is this dish good for meal prep?
Definitely. It reheats well and stays creamy if you add a bit of liquid when warming.
How can I lighten this recipe?
Use half-and-half instead of heavy cream, and reduce the amount of cheese if desired.
Can I freeze Chicken Fajita Pasta?
It’s best fresh, but you can freeze it for up to 2 months. Thaw and reheat gently to avoid grainy sauce.
What’s the best way to make homemade fajita seasoning?
A simple mix of chili powder, paprika, garlic powder, onion powder, cumin, salt, and pepper works perfectly.
Can I make it in one pot?
Yes, you can cook the pasta directly in the skillet by adding extra broth and letting it simmer until tender.
Conclusion
Chicken Fajita Pasta is a bold, creamy, and comforting dish that’s quick enough for weeknights but flavorful enough for guests. With its vibrant mix of textures and flavors, it’s a guaranteed hit at any table. Whether you’re a fajita fan or a pasta lover, this recipe brings the best of both worlds together in one satisfying meal.
Chicken Fajita Pasta is a bold and creamy fusion dish combining seasoned chicken, sautéed peppers and onions, and tender pasta in a smoky, spicy cream sauce. A Tex-Mex twist on classic comfort food.
Ingredients
1 lb boneless, skinless chicken breasts, sliced into strips
2 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
2 tbsp fajita seasoning (store-bought or homemade)
Salt and pepper, to taste
12 oz pasta (penne, rotini, or your choice)
1 cup chicken broth
1 cup heavy cream or half-and-half
1 cup shredded cheddar or Mexican blend cheese
Fresh cilantro, chopped (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
Cook pasta in salted water according to package instructions. Drain and set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with fajita seasoning, salt, and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add remaining olive oil if needed. Sauté bell peppers and onion until tender and slightly charred, about 5–7 minutes. Add garlic and cook for 1 minute.
Return the cooked chicken to the skillet. Pour in chicken broth and heavy cream, stirring to combine.
Let the mixture simmer for 3–5 minutes, then stir in shredded cheese until melted and smooth.
Add cooked pasta to the skillet and toss everything together until well coated and heated through.
Serve hot, garnished with fresh cilantro and lime wedges if desired.
Notes
Add jalapeños or cayenne for more heat.Use gluten-free pasta for a GF version.Stir in cream cheese for extra creaminess.Replace chicken with mushrooms or black beans for a vegetarian option.Reheat with a splash of broth or cream to maintain sauce texture.
