Difficulty
Easy
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Servings
6 servings
The first time I created this Chicken Fajita Pasta, I was desperately trying to satisfy both my pasta-loving daughter and my husband who craves Mexican food at least twice a week. With a nearly empty refrigerator and just some chicken, bell peppers, and pasta on hand, I took a chance on combining two family favorites into one dish. The moment the aromatic blend of fajita spices hit the sizzling pan, I knew I was onto something special. The colorful bell peppers maintained their slight crispness while the chicken soaked up all that southwestern flavor. When I tossed it all with pasta and a creamy sauce that picked up every bit of spice from the pan, even my pickiest eater asked for seconds. This happy kitchen accident has since become our most requested family meal and the dish friends always ask me to bring to potlucks. Let’s make this together and discover how these two culinary worlds collide in the most delicious way possible!
Why You Will Love This Chicken Fajita Pasta
- One Pot Wonder: Everything cooks in a single skillet for easy cleanup and maximum flavor.
- Weeknight Hero: Ready in just 30 minutes from start to finish.
- Crowd Pleaser: Satisfies pasta lovers and Mexican food enthusiasts alike.
- Versatile Base: Easily customizable with your favorite fajita add-ins like corn, black beans, or avocado.
- Make Ahead Friendly: Reheats beautifully for meal prep or next-day lunches.
- Balanced Meal: Protein, vegetables, and carbs all in one colorful dish.
- Budget Friendly: Uses pantry staples and everyday ingredients.
- Restaurant-Quality: Delivers the same satisfaction as dining out, at a fraction of the cost.
Ingredients
For the Pasta:
12 ounces penne pasta (or any medium pasta shape)
1 pound boneless, skinless chicken breasts, sliced into thin strips
3 bell peppers (red, yellow, green), thinly sliced
1 large onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 cup heavy cream (or half and half for a lighter version)
1 cup chicken broth
1 cup shredded Mexican blend cheese
1 can (10 oz) diced tomatoes with green chilies, drained
2 tablespoons fresh lime juice
For the Fajita Seasoning:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
For Garnish:
Fresh cilantro, chopped
Sliced avocado
Sour cream
Lime wedges
Crushed tortilla chips
Execution
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
Prepare the Fajita Seasoning: In a small bowl, combine all seasoning ingredients and mix well.
Season the Chicken: Place sliced chicken in a bowl and toss with half of the fajita seasoning until evenly coated.
Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until golden and cooked through. Remove to a plate and cover to keep warm.
Sauté the Vegetables: In the same skillet, add remaining tablespoon of olive oil. Add the sliced bell peppers and onions. Cook for 4-5 minutes until vegetables are slightly softened but still crisp-tender.
Add Aromatics: Add minced garlic and remaining fajita seasoning to the vegetables. Sauté for 30 seconds until fragrant.
Create the Sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream and diced tomatoes with green chilies. Simmer for 2-3 minutes until slightly thickened.
Combine Everything: Return the cooked chicken to the skillet. Add the drained pasta and toss to coat in the sauce. If needed, add a splash of reserved pasta water to reach desired consistency.
Add Cheese: Sprinkle in the shredded cheese and stir until melted and creamy. Remove from heat and stir in fresh lime juice.
Serve: Divide into bowls and garnish with chopped cilantro, sliced avocado, a dollop of sour cream, lime wedges, and crushed tortilla chips if desired.
Additional tips
- Protein Variations: Swap chicken for shrimp, steak strips, or plant-based alternatives like seitan or extra-firm tofu.
- Vegetable Options: Add corn, black beans, zucchini, or mushrooms for additional textures and nutrients.
- Heat Level: Control the spice by adjusting the cayenne pepper or by using mild or hot diced tomatoes with green chilies.
- Pasta Alternatives: Try this with whole wheat pasta, gluten-free varieties, or even zucchini noodles for a lower-carb option.
- Dairy-Free Option: Substitute the heavy cream with full-fat coconut milk and use dairy-free cheese alternatives.
- Make-Ahead Method: Prepare all components separately and assemble just before serving for meal prep throughout the week.
- Storage Solution: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to refresh the sauce.
- Freezer-Friendly: Freeze in portion-sized containers without garnishes for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQ
1. Can I use pre-made fajita seasoning?
Yes! Replace the homemade seasoning blend with 3-4 tablespoons of store-bought fajita seasoning, depending on your preference for spice level.
2. My sauce seems too thin. How can I thicken it?
Let the sauce simmer a few minutes longer to reduce, or create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir this into the simmering sauce until it reaches your desired thickness.
3. Can I make this dish vegetarian?
Absolutely! Omit the chicken and double the vegetables, or add black beans and roasted corn. Use vegetable broth instead of chicken broth.
4. What’s the best type of pasta to use?
Medium shapes like penne, rotini, or farfalle work best as they hold the sauce well and match the size of the chicken and vegetable pieces.
5. How spicy is this dish?
As written, it’s moderately spicy. Adjust the heat by changing the amount of cayenne pepper or by using mild diced tomatoes with green chilies.
6. Can I prepare this in advance for a party?
Yes! Cook everything except the pasta. Refrigerate the chicken-vegetable mixture separately. Before serving, cook the pasta fresh, then combine with the reheated mixture and finish with cheese and garnishes.
7. What side dishes pair well with Chicken Fajita Pasta?
A simple green salad, garlic bread, or Mexican-style cornbread complement this dish beautifully.
8. How can I make this dish lower in calories?
Use half and half instead of heavy cream, reduce the cheese by half, and use whole wheat pasta. You can also increase the vegetables and decrease the pasta portion.
Chicken Fajita Pasta
Equipment
- Large Pot
- Large Skillet
- Small Bowl
Ingredients
Pasta
- 12 ounces penne pasta or any medium pasta shape
- 1 pound boneless, skinless chicken breasts sliced into thin strips
- 3 bell peppers red, yellow, green, thinly sliced
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup heavy cream or half and half for a lighter version
- 1 cup chicken broth
- 1 cup shredded Mexican blend cheese
- 1 can (10 oz) diced tomatoes with green chilies drained
- 2 tablespoons fresh lime juice
Fajita Seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- fresh cilantro chopped
- avocado sliced
- sour cream
- lime wedges
- tortilla chips crushed
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- In a small bowl, combine all fajita seasoning ingredients and mix well.
- Place sliced chicken in a bowl and toss with half of the fajita seasoning until evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until golden and cooked through. Remove to a plate and cover to keep warm.
- In the same skillet, add remaining tablespoon of olive oil. Add the sliced bell peppers and onions. Cook for 4-5 minutes until vegetables are slightly softened but still crisp-tender.
- Add minced garlic and remaining fajita seasoning to the vegetables. Sauté for 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream and diced tomatoes with green chilies. Simmer for 2-3 minutes until slightly thickened.
- Return the cooked chicken to the skillet. Add the drained pasta and toss to coat in the sauce. If needed, add a splash of reserved pasta water to reach desired consistency.
- Sprinkle in the shredded cheese and stir until melted and creamy. Remove from heat and stir in fresh lime juice.
- Divide into bowls and garnish with chopped cilantro, sliced avocado, a dollop of sour cream, lime wedges, and crushed tortilla chips if desired.