Raise your hand if you are desperate for an easy weeknight dinner that's so delicious it will have the family licking their plates.
Yeah, I see you. I'm right there with you - and that's how I know you're gonna love this recipe SO much.
You'll definitely want to try this easy, one pot philly cheesesteak pasta, too!
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❤️ Why you'll love it
- One pot means easy clean up
- Done in just 20 to 30 minutes!
- Tex-Mex meets Italian!
When it comes to busy weeknights there's just nothing better than an easy, one-pot chicken dinner!
This chicken fajita pasta recipe gets top scores in all the right places; comfort food, quick, easy, and hardly any mess. It's even better the second day and it freezes well, too!
🧾 Ingredients
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- boneless skinless chicken breast or thighs
- fajita seasoning mix
- penne pasta
- red bell pepper
- green bell pepper
- jalapeno
- onion
- green onion
- lime
- heavy cream
- Cheddar cheese
- oil
- chicken stock
🔪 Instructions
Chicken fajita pasta casserole baking instructions are included in the green recipe card below if you'd prefer to make this a baked dish.
- Slice the chicken up and sprinkle with half the fajita seasoning.
- Dice the peppers and onion.
- Saute the chicken, peppers, and onion in oil and then add the chicken stock and remaining fajita seasoning.
- Bring to a boil and add the pasta. Cover and simmer for 20 minutes.
- Uncover and check the pasta to make sure it's done.
- Stir in the cream.
- Add the grated cheese to the top, cover, and turn off heat.
- While the cheese melts cut up with green onion and limes for garnish.
- Serve your chicken fajita pasta dinner to the sounds of happy family members.
🥄 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need the following items to make this recipe successfully.
- large dutch oven or multi-purpose pan with cover
- wooden spatula
- chef's knife
- box grater
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 Storage
Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.
You can also put this chicken fajita pasta in a freezer container and freeze for up to 3 months.
💭 Tips
Expert Tip: For the very best flavor sprinkle half the fajita seasoning on the chicken an hour or so before preparing this recipe. Cover with plastic wrap and put it in the refrigerator until you're ready to cook.
- Always grate cheese from a block. The pre-shredded cheeses have a coating on them that keeps them from melting well.
- I prefer peanut oil to olive oil because it has a high smoke point. If there are allergies or you prefer another oil feel free to use it.
- If you love cilantro sprinkle about ¼ cup on before serving. If you love it as much as I do dump another ¼ cup in with the veggies while sauteeing!
- Save time by using diced bell peppers mix from the produce section or fajita peppers from the freezer section. You can also get diced onion either fresh from the produce section or frozen.
- Save time by using a rotisserie chicken. Since it's already cooked you only need to stir it in just before adding the cheese.
- You can cook the pasta separately and stir it in at the end if you wish. Some people prefer it that way.
👩🍳 FAQs
Fajita seasoning has more acidity to it so it's a little tangier. Fajitas have a fresher, brighter flavor than tacos. In this particular recipe you could use either taco or fajita seasoning.
You sure can! Farfalle, elbow macaroni, shell macaroni, or rotini are all good possibilities. I would not use spaghetti, linguine, or fettuccine, however. They're more likely to get mushy.,
Yep! Monterey Jack or pepper jack both work really well. Colby would work, too.
📚 Related recipes
Enjoy 30 quick weeknight dinner recipes!
📞 The last word
This is one of my favorite meals to prepare during the weeknights when we're adjusting to back to school. It's just so easy!
Sometimes I'll use beef fajita meat in it instead of the chicken - be sure to try that if your family are big beef fans.
One thing to watch is that the pot doesn't go dry while the pasta is cooking. I use glass covers so I can keep an eye on it and add a bit more chicken broth as needed. You also might want to give it a stir now and then to make sure it doesn't stick to the bottom.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chicken Fajita Pasta
Equipment Needed
Ingredients
- 1 ½ pounds boneless chicken breast, or thighs
- 2 tablespoons fajita seasoning, divided use
- 2 tablespoons peanut oil, or other high temp frying oil
- ½ cup green bell pepper, diced
- ½ cup red bell pepper , diced
- 1 jalapeno , diced small
- 1 cup onion, diced
- 32 ounces chicken stock
- 12 ounces penne pasta, the mini size
- ½ cup heavy cream, you may need a bit more
- 1 cup Cheddar cheese, grated
- 1 lime
- 3 green onions
Instructions
- Slice the chicken into strips then cut into bite sized pieces.
- Sprinkle with half the fajita seasoning and set aside while you prepare the vegetables.
- Dice the peppers, jalapeno, and onion.
- Add oil to a heavy multi-use pot or dutch oven. Heat until shimmering.
- Add the chicken and saute until golden brown on all sides.
- Add in the diced vegetables and saute about 3 more minutes.
- Pour in the chicken stock and remaining fajita seasoning, cover, and bring to a boil.
- Add the pasta, cover, and turn the heat down to medium low.
- Simmer for 20 minutes or until the pasta is tender and the chicken is cooked through (160° on an insta-read thermometer. It will continue to cook to 165° as it stands.) Check once in awhile to make sure there is still liquid in the pan - do not let it go dry! Add more stock or a little water as needed.
- There should be just a little liquid in the bottom of the pan. If there seems to be too much take the cover off and simmer until the liquid is reduced.
- Stir in the cream. Depending on how much liquid you have in the pan you may need more than half a cup.
- Stir well then top with the grated cheese. Cover and turn off heat.
- Slice the lime in half. Slice half into several "half moons".
- Slice the green onions.
- Squeeze the half lime over the pasta dish.
- Arrange the remaining limes on top. Add a dollop of sour cream if you like.
- Serve hot.
Chicken Fajita Pasta Bake
- Preheat the oven to 375°.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the instructions on the box - usually about 10 minutes. Drain.
- Meanwhile heat the oil in a heavy skillet and add the seasoned chicken. cook until browned then add the diced vegetables.
- Saute until the chicken is done and the vegetables have softened.
- Add 1 cup of heavy cream and the remaining fajita seasoning to the chicken and vegetables and simmer, scraping the bottom of the pan to get up any browned bits. You won't need the chicken stock.
- Add the pasta to a casserole dish.
- Stir in the chicken and vegetable mixture.
- Stir in the cheese, reserving ¼ cup for the top.
- Sprinkle remaining cheese on top and bake for 20 minutes, or until heated through and bubbling.
- Squeeze a little lime over the top and garnish with green onions before serving.
Notes
- Always grate cheese from a block. The pre-shredded cheeses have a coating on them that keeps them from melting well.
- You can cook the pasta separately and stir it in at the end if you wish. Some people prefer it that way.
- Refrigerate leftovers in an airtight container or covered with plastic wrap promptly.
- Freeze for up to 3 months.
Nutrition Facts
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