Why You’ll Love This Recipe
This recipe combines the vibrant flavors of Tex-Mex cuisine with the heartiness of a pasta dish. It’s packed with protein and vegetables, easy to make in a single skillet, and customizable to your spice level. Perfect for busy weeknights or when you’re craving something both creamy and spicy, Chicken Fajita Pasta is a dish the whole family will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil
salt and pepper
fajita seasoning (store-bought or homemade)
garlic cloves
bell peppers (red, green, yellow, or orange)
onion
chicken broth
heavy cream or half-and-half
pasta (penne, rotini, or fettuccine)
cheddar or Monterey Jack cheese
lime juice (optional)
fresh cilantro (optional, for garnish)
Directions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Season chicken with salt, pepper, and half of the fajita seasoning.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through. Remove and slice.
- In the same skillet, add more oil if needed and sauté sliced bell peppers and onion until tender.
- Add garlic and the remaining fajita seasoning. Stir for about 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream and let the sauce simmer for a few minutes until slightly thickened.
- Return the chicken to the skillet along with the cooked pasta. Stir to coat everything in the sauce.
- Mix in shredded cheese until melted and creamy. Adjust seasoning to taste.
- Finish with a squeeze of lime juice and garnish with chopped cilantro if desired.
Servings and timing
This recipe serves 4 people and takes approximately 30 minutes from start to finish, making it a great choice for a quick and filling dinner.
Variations
- Spicy Kick: Add jalapeños, extra chili powder, or hot sauce.
- Cheesy Upgrade: Use a mix of cheddar, pepper jack, or even cream cheese.
- Add Veggies: Stir in corn, black beans, or diced tomatoes.
- Low-Carb Option: Swap the pasta for zucchini noodles or serve over cauliflower rice.
- Dairy-Free: Use coconut milk and dairy-free cheese alternatives.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet with a splash of broth or cream to loosen the sauce, or microwave in 30-second intervals, stirring in between until heated through.
FAQs
Can I use pre-cooked chicken?
Yes, just add it at the end when combining with the pasta to warm it through.
What pasta works best for this recipe?
Short pasta like penne or rotini holds the sauce well, but any pasta shape works.
Can I make this without cream?
Yes, substitute with milk and a little flour or cream cheese for a lighter sauce.
What is fajita seasoning made of?
Typically a mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
Can I make this gluten-free?
Use gluten-free pasta and confirm your fajita seasoning and broth are gluten-free.
How do I make it extra creamy?
Add a spoonful of cream cheese or more shredded cheese to enrich the sauce.
Is this dish good for meal prep?
Absolutely. It stores and reheats well, making it great for lunches or quick dinners.
Can I use different proteins?
Yes, try it with shrimp, steak, or even tofu for a twist.
What can I serve with this dish?
A side salad, tortilla chips, or garlic bread complement it well.
Can I freeze Chicken Fajita Pasta?
It’s best fresh, but it can be frozen. Thaw and reheat with added liquid to refresh the sauce.
Conclusion
Chicken Fajita Pasta brings together the smoky spices of fajitas with the creamy richness of pasta for a flavorful and comforting meal. Quick to prepare and full of color and texture, it’s a satisfying one-skillet dish that offers the best of both Tex-Mex and Italian-inspired cuisine. Whether you’re cooking for your family or meal prepping for the week, this dish is sure to be a hit.
PrintChicken Fajita Pasta
Chicken Fajita Pasta is a one-pan fusion meal combining the smoky, spicy flavors of fajitas with creamy pasta. Loaded with tender chicken, bell peppers, onions, and cheese, it’s a bold and comforting Tex-Mex-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced (optional)
- 1 small onion, sliced
- 1 cup chicken broth
- 3/4 cup heavy cream or half-and-half
- 8 oz pasta (penne, rotini, or fettuccine)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tablespoon lime juice (optional)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Season chicken with salt, pepper, and half the fajita seasoning.
- In a large skillet, heat olive oil over medium-high heat. Cook chicken until browned and cooked through. Remove and slice.
- In the same skillet, add more oil if needed. Sauté bell peppers and onion until tender, about 5 minutes.
- Add garlic and remaining fajita seasoning. Stir for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream and cook for 3–4 minutes until slightly thickened.
- Return chicken to the skillet along with the cooked pasta. Stir to coat in the sauce.
- Mix in shredded cheese until melted and creamy. Adjust seasoning to taste.
- Optional: Add lime juice and garnish with fresh cilantro before serving.
Notes
- Add jalapeños or hot sauce for extra heat.
- Use milk and a spoonful of cream cheese for a lighter version.
- Try black beans or corn for added texture and nutrition.
- Swap pasta for zucchini noodles for a low-carb option.
- Use pre-cooked chicken for a time-saving shortcut.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 5g
- Sodium: 610mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 105mg
