I absolutely love this Chicken Fajita Pasta Recipe because it brings together all the bold, smoky flavors of classic fajitas with the creamy comfort of pasta—all in one skillet. When I first tried this dish, I was amazed at how quick and fuss-free it was, making it perfect for busy weeknight dinners. You’ll find that it’s hearty enough to satisfy everyone at the table without feeling heavy or complicated.
Whether you’re cooking for family or hosting friends, this Chicken Fajita Pasta Recipe never disappoints. The colorful bell peppers add a fresh crunch, while the cheesy sauce ties everything together in the best way. Trust me, once you try this, it’ll become one of your go-to meals just like it did for me!
Why You’ll Love This Recipe
- All-in-One Meal: Combines tender chicken, sauteed veggies, and creamy pasta for a complete dinner in one skillet.
- Bold Flavor: The fajita spice blend brings a smoky, savory punch without needing complex ingredients.
- Family Favorite: My loved ones go crazy for this—perfect for satisfying picky eaters and adventurous palates alike.
- Quick & Easy: Ready in under 45 minutes, it’s a lifesaver for busy evenings without sacrificing flavor.
Ingredients You’ll Need
These ingredients blend classic Tex-Mex seasoning with creamy pasta goodness, making this Chicken Fajita Pasta Recipe feel both familiar and exciting. Here’s what I always make sure to have on hand for a smooth cooking experience.
- Chili powder: Brings the signature fajita spice heat and smokiness.
- Garlic powder: Adds a mellow, savory base that complements the spice.
- Onion powder: Supports the layered flavors, enhancing aroma without overpowering.
- Salt: Essential for balancing and elevating all the other ingredients.
- Ground cumin: Gives that earthy warmth typical of Southwestern dishes.
- Dried oregano: Offers a subtle herbal note that rounds out the spice blend.
- Black pepper: Adds a sharp bite to keep things lively.
- Olive oil: Use quality extra virgin for cooking the chicken and veggies to golden perfection.
- Boneless skinless chicken breasts: Cut into strips for fast, even cooking and maximum flavor absorption.
- Yellow onion: One of the fajita staples, sliced thin for quick sauteeing.
- Red, green, and yellow bell peppers: Their vibrant colors make the dish pop and add crisp sweetness.
- Chicken broth: Helps cook the pasta while infusing it with extra flavor.
- Penne pasta: Holds the sauce well with its ridges and adds nice texture.
- Heavy cream: Makes the sauce luxuriously creamy without being too thick.
- Colby-jack cheese: Melts beautifully to create that irresistible gooey factor.
- Fresh cilantro: Optional, but I love the fresh, herbal brightness it adds as a garnish.
Variations
I like to play around with this Chicken Fajita Pasta Recipe depending on what’s in my fridge or how much time I have. It’s so flexible, you can easily make it your own without losing that familiar fajita vibe.
- Vegetarian version: Swap the chicken for sautéed mushrooms or tofu, and double the veggies—I’ve found this still packs plenty of flavor and heartiness.
- Spicy kick: Add a diced jalapeño or sprinkle cayenne into the seasoning blend if you like it hot—I’m a fan of this extra zing!
- Cheese choice: Try pepper jack in place of colby-jack for a creamier, spicier twist.
- Gluten-free option: Use your favorite gluten-free pasta and ensure broth is GF, and you’ve got a safe version for gluten-sensitive eaters.
How to Make Chicken Fajita Pasta Recipe
Step 1: Mix Your Fajita Spice Blend
Start by whisking together chili powder, garlic powder, onion powder, salt, cumin, oregano, and black pepper in a small bowl. This homemade blend is key—it’s bursting with flavor and much fresher than store-bought mixes. Pro tip: Make a little extra and keep it in an airtight jar to have on hand for quick meals later!
Step 2: Season and Cook the Chicken
Toss your chicken strips with about half the seasoning blend until well coated. Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat—make sure the pan is hot before adding the chicken. Cook the chicken for 6 to 8 minutes until it’s golden brown and cooked through with no pink inside. I like to keep the pieces uniform in size to ensure even cooking. Once done, transfer the chicken to a plate and set aside.
Step 3: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the skillet, then toss in the onions and all three colors of bell peppers along with the rest of the seasoning blend. Stir everything to coat in those spices and cook for 4 to 6 minutes until the veggies are crisp-tender. You’ll want them to keep some bite—not too soft, so the textural contrast with the chicken and pasta is just right.
Step 4: Simmer Pasta and Broth
Pour in the chicken broth and add the penne pasta directly to the skillet. Stir well to combine. Bring everything up to a boil, then reduce heat to medium-low, cover, and let it simmer for 12 to 15 minutes. Be sure to stir halfway through cooking so the pasta cooks evenly and doesn’t stick together. This method lets the pasta soak up that flavorful broth like a sponge—so good!
Step 5: Finish with Cream and Cheese
Remove the lid and stir in the heavy cream and shredded colby-jack cheese. Keep stirring until the cheese is completely melted and the sauce thickens to a velvety consistency. This is where the magic happens—the sauce pulls all the ingredients together for that irresistible creamy fajita flavor. Finally, add the cooked chicken back into the skillet and mix to combine everything evenly. Remove from heat and you’re ready to serve!
Pro Tips for Making Chicken Fajita Pasta Recipe
- Cut Chicken Evenly: Uniform strips cook faster and more evenly, preventing dry edges or undercooked centers.
- Don’t Skip Stirring Pasta: Stir halfway through simmering to avoid clumps and ensure every bite is perfectly tender.
- Use Fresh Spices: Fresh chili and cumin powder really boost flavor compared to stale ones.
- Avoid Overcooking Veggies: Keep the peppers crisp-tender to add great texture and color contrast in the dish.
How to Serve Chicken Fajita Pasta Recipe
Garnishes
I always sprinkle freshly chopped cilantro on top—it adds a lovely burst of freshness that balances the creamy, spicy pasta beautifully. Sometimes, I add a dollop of sour cream or a squeeze of fresh lime juice at the table for an extra tangy kick. If you enjoy a bit of heat, a few sliced jalapeños make a fantastic garnish too!
Side Dishes
Because the Chicken Fajita Pasta is packed with flavor and quite filling, I like to pair it with simple sides like a crisp green salad tossed with lime vinaigrette or some warm, crusty bread to soak up any leftover sauce. Mexican street corn or a light avocado salad also work beautifully when I want to elevate the meal for guests.
Creative Ways to Present
For special occasions, I sometimes serve this dish inside hollowed-out bell peppers—turns it into a colorful and festive presentation that always wows! Another fun idea is layering it in a casserole dish topped with extra cheese and broiling for a few minutes to create a crispy cheesy crust. Both ways add a unique twist and make dinner feel extra special.
Make Ahead and Storage
Storing Leftovers
I usually pack leftovers in an airtight container and refrigerate them for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day lunch or dinner. Just be sure to cool the pasta completely before sealing to keep everything fresh longer.
Freezing
I’ve found freezing cooked Chicken Fajita Pasta Recipe isn’t the best, mainly because the cream sauce can separate when thawed. However, if you want to freeze, consider freezing just the cooked chicken and veggies separately from the pasta and sauce. Then combine and reheat gently when ready to eat.
Reheating
Reheat leftovers on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if it’s thickened too much. This keeps the pasta creamy and prevents it from drying out. Microwaving works too, but stir halfway to ensure even warming.
FAQs
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Can I use a different type of pasta for this chicken fajita pasta recipe?
Absolutely! While penne is perfect for holding the sauce with its ridges, you can substitute with rigatoni, fusilli, or even farfalle—the key is choosing a pasta shape that captures the sauce well. Just keep the cooking time in mind, adjusting as needed for different pasta varieties.
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What can I substitute for heavy cream in this recipe?
If you want to lighten up the dish, you can use half-and-half or whole milk, though the sauce won’t be quite as rich and creamy. For a dairy-free alternative, try coconut cream—but be aware this will add a slight coconut flavor to your fajita pasta, which can work well paired with the spices.
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Is this chicken fajita pasta recipe spicy?
It has a nice balance of smoky and mildly spicy flavors thanks to the chili powder and cumin, but it’s not overly hot. If you prefer more heat, I recommend adding fresh or pickled jalapeños, cayenne, or hot sauce to suit your taste buds.
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Can I prepare this recipe ahead of time?
You can prep the chicken strips and vegetables ahead, seasoning them and storing separately in the fridge. When you’re ready to cook, just combine and follow the recipe steps. This shortcut makes weeknight cooking a breeze!
Final Thoughts
This Chicken Fajita Pasta Recipe has become one of my absolute favorites—not just because it tastes amazing, but because it’s honestly so easy to pull together for dinner and satisfies everyone. I hope you’ll give it a try soon and make it your trusty weeknight winner, just like I did. If you love bold flavors, creamy pasta, and quick meals that feel special, this one’s for you!
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Chicken Fajita Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings (approximately 1 ½ cups per serving)
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Chicken Fajita Pasta is a flavorful and comforting dish that combines the smoky spices of fajitas with creamy pasta. Tender strips of seasoned chicken breast are sautéed and then combined with sautéed colorful bell peppers and onions. The pasta is cooked right in the skillet with chicken broth, then finished with creamy colby-jack cheese and a touch of heavy cream, creating a luscious sauce. This easy one-pan recipe delivers delicious Tex-Mex flavors in a hearty pasta dinner perfect for weeknights.
Ingredients
Spice Blend
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Protein and Vegetables
- 3 tablespoons olive oil, divided (2 tablespoons to cook the chicken and 1 tablespoon for the vegetables)
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch strips
- 1 cup yellow onion, cut into 1/2 inch strips (approximately half of a large onion)
- 1 cup red bell pepper, seeded and cut into 1/2 inch strips (approximately 1 medium pepper)
- 1 cup green bell pepper, seeded and cut into 1/2 inch strips (approximately 1 medium pepper)
- 1 cup yellow bell pepper, seeded and cut into 1/2 inch strips (approximately 1 medium pepper)
Pasta and Sauce
- 2 1/2 cups chicken broth
- 8 ounces penne pasta
- 1/4 cup heavy cream
- 1 cup grated colby-jack cheese
Optional Garnish
- Chopped fresh cilantro
Instructions
- Make the seasoning blend: In a small bowl, combine chili powder, garlic powder, onion powder, salt, ground cumin, dried oregano, and black pepper. Mix well and set aside.
- Season the chicken: Add 1 tablespoon of the seasoning blend to the chicken strips and toss to coat evenly.
- Cook the chicken: Heat 2 tablespoons olive oil in a large 12-inch heavy-duty skillet over medium-high heat. When the oil is hot, add the seasoned chicken strips. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and no longer pink inside.
- Set chicken aside: Transfer the cooked chicken to a plate and set aside to keep warm.
- Sauté the vegetables: Add the remaining 1 tablespoon olive oil, yellow onion, red, green and yellow bell peppers, and the remaining seasoning blend to the skillet. Stir to coat the vegetables evenly, and cook for 4-6 minutes until they are crisp-tender.
- Add broth and pasta: Pour in the chicken broth and add the penne pasta to the skillet. Stir gently to combine all ingredients thoroughly.
- Simmer pasta: Bring the mixture to a boil, then reduce heat to medium-low. Cover with a tight-fitting lid and simmer for 12-15 minutes, stirring halfway through, until the pasta is tender and most of the liquid is absorbed.
- Finish the sauce: Remove the lid, then stir in the heavy cream and grated colby-jack cheese until the cheese melts fully and the sauce thickens.
- Combine chicken with pasta: Return the cooked chicken to the skillet and stir well to combine all ingredients evenly. Remove from heat.
- Garnish and serve: Sprinkle chopped fresh cilantro over the top if desired, and serve the chicken fajita pasta hot.
Notes
- For a spicier dish, add a pinch of cayenne pepper to the seasoning blend.
- Use a heavy skillet to prevent sticking and ensure even cooking.
- Stir pasta halfway through cooking to prevent it from sticking to the pan.
- Can substitute penne with other pasta shapes like rigatoni or ziti.
- To make it lower fat, substitute heavy cream with half-and-half or milk.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
