Raise your hand if you are desperate for an easy weeknight dinner recipe that's so delicious it will have the whole 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.
Table of Contents
❤️ Why you'll love it
- One-pot meals are perfect on busy nights
- Option to make on the stove or prep ahead and bake
- Comfort food made from start to finish in less than a half hour
For this easy dinner, you combine all the flavors of chicken fajitas into a comforting, creamy pasta!
With tender pieces of chicken, bell peppers, fajita seasoning mix, and, of course, cheesy pasta, this is bound to be one of your family's new favorites.
Next time give this spicy chicken mac and cheese made with salsa verde a try!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add half the seasoning to boneless skinless chicken breast pieces.
- Dice the peppers and onion.
- Saute chicken and diced veggies in a large pot. Add stock; bring to boil.
- Add dry pasta to the pot. Then, cover and simmer.
- Check if the pasta is cooked. Keep simmering for a couple of minutes if needed.
- Stir in the heavy cream.
- Top with shredded cheddar cheese and let melt.
- Slice the limes and chop the green onions.
🎥 Video
Click to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 Storage
Creamy chicken fajita pasta makes leftovers that the entire family loves. Easy recipes should always keep this scrumptiously, in my opinion.
Put any leftovers into an airtight container or cover them with plastic wrap. Store in the refrigerator for up to four days, microwaving or heating again on the stove until warm.
You can also put chicken fajita pasta in a freezer-safe container and freeze it for up to 3 months. Let it thaw in the refrigerator before warming, or use the microwave to speed up the process if you're getting hangry!
You can loosen the creamy sauce back up a touch after storing it by adding a little bit more cream or some milk. It's not totally necessary though—up to you!
📖 Variations
- Feel free to use boneless chicken thighs or tenders if you have 'em.
- Mini penne pasta is perfection, but you can use another small pasta. Aim for one with ridges to grab onto the cheesy cream sauce. It helps if it's a similar size to the penne so the recipe cooks the same as written.
- The blend of green bell pepper and red bell pepper adds a deeper Tex-Mex flavor, but if you only have one color, that's fine, too.
- Control the heat level by adding more or less diced jalapeno.
- You can also add a teaspoon of cayenne pepper to amp up the spice more.
- Black beans are a great addition to make the meal "stretch" further.
- You can serve other fresh veggies as a garnish, too, like shredded lettuce or diced tomatoes.
- 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!
- Cheese lover? You can add an extra handful of your favorite cheese. Pepper jack and Monterey jack go well with the Mexican flavors.
💭 Things to know
Expert Tip: For the best flavor, sprinkle half the seasoning on the chicken an hour or so before preparing the fajita chicken pasta recipe. Cover with plastic wrap and put it in the refrigerator until you're ready to cook.
- I prefer peanut oil to olive oil for frying and sauteing. Peanut oil has a high smoke point and works better at high/medium-high heat than the alternative, but you can use any oil that you prefer.
- Grocery store hack: save time by using a diced pepper mix from the produce section, or fajita peppers from the freezer aisle. You can usually also find diced onion either fresh in the produce section or frozen—a great option if you hate chopping!
- For best results, grate cheese from a block. The pre-shredded cheeses have a coating on them that prevents them from melting well.
- Use a glass lid or pot cover so that you can closely monitor the cooking situation. You don't want it to go dry, so always make sure there is some liquid in the bottom of the pot!
- You can cook the pasta separately and stir it in at the end if you wish. Some people like it better that way, but I always prefer a true one pot chicken fajita pasta—fewer dishes to clean!
- Don't forget the sour cream, limes, and green onions! The simple step adds so much flavor to the easy pasta dish.
👩🍳 FAQs
You can saute the chicken and veggies in the skillet, but boiling isn't usually recommended because it can take the seasoned layer off the skillet. Plus, even a 12-inch skillet might have a tough time fitting all the Mexican chicken pasta without spilling.
I prefer the fresh taste of green bell peppers, but some people like to use green chiles instead. You could also get away with using poblanos, or other similar peppers from your garden!
It's usually a blend of cumin, chili powder, garlic, other delicious spices, and even some herbs. It puts the "fajita" in one-pan chicken fajita pasta!
Fajita seasoning has more acidity to it so it's a little tangier. Fajitas usually have a fresher, brighter flavor than tacos. However, in this particular recipe, you can use either taco or fajita seasoning and the difference won't be too noticeable.
This easy chicken fajita pasta recipe lends itself pretty well to being made in advance. Follow the instructions in the recipe card for the baked option, covering the dish with plastic and refrigerating it before baking. It should keep for 3-4 days, but I recommend baking it within a day or so.
Sure! That's a great way to use up cooked chicken leftovers. Mix the chicken in with the cream at the end until it's warmed through.
📚 Related recipes
- Hearty ground beef, peppers, onions, and melty white cheese come together to make this amazing sandwich-inspired One Pot Philly Cheesesteak Pasta—the perfect weeknight meal with a fun twist!
- Slow Cooker Chicken Fajita Soup is incredibly easy and even more delicious! Dump everything in your crockpot and get ready to enjoy!
- One Pot Taco Spaghetti is an easy, budget-friendly casserole that comes together in just 30 minutes. With classic taco flavors and gooey, cheesy strands of spaghetti, it's a wonderful recipe that always receives rave reviews.
- Buffalo Pasta Chicken Bake is quick and easy plus it has all the spicy flavor you love.
🍽️ Serve with...
📞 The last word
We love pasta around here. From my cheesy crockpot chicken spaghetti to lasagna soup we love it all.
I like to make this recipe when I'm craving Tex-Mex because it checks all the boxes for me.
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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chicken Fajita Pasta
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published June 21, 2021. Last updated September 13, 2022 for editorial content.
Comments
No Comments