Fajita Chicken Pasta
Fajita Chicken Pasta is a fun twist on two favorite dishes—fajitas and creamy pasta. It’s loaded with tender chicken, colorful bell peppers, and onions, all tossed in a flavorful, cheesy…
By Ava
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Reading time: 6 min
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Fajita Chicken Pasta is a fun twist on two favorite dishes—fajitas and creamy pasta. It’s loaded with tender chicken, colorful bell peppers, and onions, all tossed in a flavorful, cheesy sauce with a hint of fajita spices. The combination is simple but full of bold tastes that’ll make your taste buds happy.
I love making this dish because it’s quick to throw together on busy nights but still feels special. The fajita seasoning gives the chicken and veggies a nice kick without being too spicy for picky eaters. Plus, the creamy sauce wraps everything up warm and comforting. It’s one of those meals where I find myself going back for seconds.
For serving, I like to sprinkle some fresh cilantro or a squeeze of lime on top to brighten things up. It also goes great with a side of garlic bread or a simple green salad. This pasta makes a satisfying and colorful meal that I’m always excited to share with friends or family.
Key Ingredients & Substitutions
Penne Pasta: Penne is great here because its tubes catch the creamy sauce nicely. If you don’t have penne, rigatoni or ziti work well too for holding onto the sauce.
Chicken: I like using boneless, skinless breasts cut into strips as they cook evenly and stay tender. You can swap for chicken thighs if you prefer juicier meat.
Bell Peppers & Onions: These are classic fajita veggies. Using three colors adds a nice pop and flavor balance. If fresh peppers are not available, frozen sliced peppers can be a handy substitute.
Fajita Seasoning: This spice mix gives the dish its signature flavor. You can buy it or mix your own with chili powder, cumin, paprika, garlic powder, and a bit of salt and pepper.
Heavy Cream & Cheese: Heavy cream makes the sauce rich and smooth. If you want it lighter, use half-and-half but the sauce won’t be as thick. For cheese, cheddar or a Mexican blend both melt nicely and add a tasty cheesy touch.
How Do You Get the Chicken Tender and Flavorful?
Cooking chicken strips just right is key here to keep them juicy and flavorful:
- Pat the chicken dry before seasoning—it helps the seasoning stick better and promotes browning.
- Don’t overcrowd the pan; cook the chicken in a single layer. Overcrowding will steam the meat instead of searing it.
- Cook over medium-high heat for a golden crust, about 5-6 minutes, flipping once halfway through.
- Remove chicken as soon as it’s cooked through to prevent it from getting tough.
These tips will help you get flavorful, tender chicken pieces that stand out in the dish.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and veggies together with enough space to stir.
- Large pot – used for boiling the pasta; make sure it’s big enough for your pasta to cook evenly.
- Colander – handy for draining the cooked pasta without making a mess.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Sharp knife – essential for slicing chicken and vegetables cleanly and safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a seafood twist that cooks quickly and pairs well with fajita spices.
- Add black beans or corn to boost fiber and add a bit of sweetness and texture.
- Use pepper jack cheese instead of cheddar for a mild spicy kick in the creamy sauce.
- Toss in sliced jalapeños or a pinch of cayenne if you want more heat in your dish.
How to Make Fajita Chicken Pasta
Ingredients You’ll Need:
Main Ingredients:
- 8 oz penne pasta
- 2 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized strips
- 1 tbsp fajita seasoning (store-bought or homemade)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Optional: lime wedges for serving
How Much Time Will You Need?
This dish takes about 25 to 30 minutes to prepare and cook. You’ll spend time boiling the pasta, cooking the chicken and veggies, and mixing the creamy sauce. It’s a quick and satisfying meal perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Boil a large pot of salted water and cook the penne pasta following the package instructions until al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss the chicken strips with the fajita seasoning, salt, and pepper. Add the chicken to the skillet and cook, turning occasionally, until browned and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and all three bell peppers. Cook for about 5 minutes, stirring occasionally, until the veggies are soft and slightly charred. Add the minced garlic for the last minute of cooking.
4. Make the Creamy Sauce:
Reduce the heat to medium-low. Pour in the heavy cream and chicken broth, stirring to combine. Let it come to a gentle simmer.
5. Add the Cheese:
Gradually add the shredded cheddar or Mexican blend cheese to the sauce, stirring constantly until the cheese fully melts and the sauce is smooth and creamy.
6. Combine Everything:
Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together gently so the pasta is well coated with the creamy fajita sauce.
7. Season and Serve:
Taste and adjust the seasoning with salt and pepper if needed. Serve the pasta hot, garnished with chopped fresh cilantro. Add lime wedges on the side to squeeze over if you like a bright, fresh touch.
Enjoy your delicious and colorful Fajita Chicken Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in cold water inside a sealed bag. Pat it dry to prevent extra moisture in the pan.
Can I Substitute the Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but it won’t be as thick or creamy. To help thicken, you might add a small sprinkle of flour or cornstarch while simmering the sauce.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally and adding a splash of broth or cream if the sauce feels too thick.
Can I Add Other Vegetables?
Absolutely! Feel free to add mushrooms, zucchini, or corn for extra flavor and texture. Just sauté them with the peppers and onions before adding the cream and broth.