Fajita Chicken Pasta
Fajita Chicken Pasta brings together the zest of Mexican fajitas with the comforting goodness of pasta in one colorful, tasty dish. You’ll find tender chicken strips, sautéed bell peppers, and…
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Fajita Chicken Pasta brings together the zest of Mexican fajitas with the comforting goodness of pasta in one colorful, tasty dish. You’ll find tender chicken strips, sautéed bell peppers, and onions all tossed with pasta and a creamy sauce that’s just bursting with the flavors of fajita seasoning. This dish is like a fiesta on your plate that’s quick to make and even easier to love.
I really enjoy making this for busy weeknights because it comes together fast, but tastes like you spent a long time cooking. The combination of spices with creamy sauce and the juicy chicken feels special without being complicated. I like to add a little extra cilantro on top and a squeeze of lime to brighten it up — that always makes it even better.
One of my favorite ways to serve Fajita Chicken Pasta is with a side of warm tortillas or a simple green salad. It’s a dish that always gets compliments and keeps everyone happily full. Plus, leftover fajita chicken pasta tastes just as good the next day, so it’s a perfect make-ahead meal too!
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts is great because they cook quickly and stay tender. You can swap for chicken thighs if you prefer a juicier, more flavorful bite.
Bell Peppers & Onion: The mix of red, yellow, and green peppers adds color and sweetness. If you don’t have all colors, any bell pepper will work just fine. Onion adds a nice depth but can be left out for a milder taste.
Fajita Seasoning: A homemade blend of chili powder, cumin, paprika, garlic, and onion powder makes the dish pop. If you want less heat, skip the cayenne pepper or adjust to your taste.
Heavy Cream & Chicken Broth: These create a creamy, flavorful sauce. For a lighter option, use half-and-half or even a splash of milk mixed with a bit of flour or cornstarch to thicken.
Cheddar Cheese: Adds a smooth, melty touch but it’s optional. You can also try Monterey Jack or a Mexican cheese blend for a different flavor.
How Do You Cook the Chicken and Veggies So They Stay Tender and Flavorful?
Cooking the chicken and veggies perfectly is key to great fajita chicken pasta:
- Season Chicken First: Toss the chicken with half of the seasoning so it absorbs flavor before cooking.
- Cook Chicken on Medium-High Heat: Let it brown well without overcrowding the pan. This seals in juices and adds a nice crust.
- Don’t Overcook: Chicken strips cook fast—5 to 7 minutes is usually enough.
- Sauté Veggies Separately: Use the same pan to get extra flavor. Cook onions and peppers until just tender but still a bit crisp for the best texture.
- Add Seasoning to Veggies: Sprinkle the rest of your spice mix while sautéing to keep the flavors balanced.
This method keeps everything flavorful and ensures the chicken stays juicy while the peppers and onions retain their fresh taste and slight crunch.
Equipment You’ll Need
- Large pot – to boil the pasta perfectly without crowding it.
- Large skillet or frying pan – for cooking chicken and sautéing peppers and onions evenly.
- Sharp knife – for slicing chicken and vegetables cleanly and safely.
- Cutting board – protects your counters and makes chopping easier.
- Wooden spoon or spatula – great for stirring without scratching your pan.
- Measuring spoons – to get your fajita seasoning just right.
- Colander – to drain the pasta quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a lighter, quick-cooking protein that pairs well with fajita spices.
- Mix in black beans or corn to add a touch of sweetness and extra fiber.
- Add a handful of fresh spinach or kale right before serving for some green and extra nutrients.
- Top with crumbled queso fresco or cotija cheese for a fresh Mexican flavor twist.
How to Make Fajita Chicken Pasta
Ingredients You’ll Need:
For The Pasta and Chicken:
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized strips
For The Vegetables and Seasoning:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tbsp olive oil, divided
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For The Sauce and Garnish:
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- ½ cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped, for garnish
- Juice of half a lime (optional)
How Much Time Will You Need?
This dish takes about 25-30 minutes total. You’ll spend roughly 10 minutes preparing and cooking the pasta and chicken, then 10-15 minutes sautéing the vegetables and making the creamy fajita sauce. It’s perfect as a quick, tasty dinner that comes together easily.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook following the package instructions until al dente. Once done, drain the pasta and set it aside.
2. Prepare the Fajita Seasoning:
In a small bowl, mix the chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. This blend will give your dish its bold fajita flavor.
3. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and sprinkle half of the fajita seasoning on top. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
4. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced bell peppers and onions. Sprinkle the rest of the seasoning over the veggies and sauté until they are tender but still crisp, about 5 minutes.
5. Make the Creamy Sauce:
Turn the heat to medium. Pour in the chicken broth and heavy cream, mixing everything together. Let the sauce simmer gently, stirring occasionally, until it thickens slightly — around 3 to 4 minutes.
6. Combine Everything:
Return the cooked chicken to the skillet and stir so it’s all covered in the sauce. Add the cooked pasta and toss well to combine and warm everything through.
7. Add Cheese (Optional) and Garnish:
If you like, sprinkle shredded cheddar cheese on top and stir until it melts into the sauce. Finish by garnishing with fresh chopped cilantro and a squeeze of lime juice for a bit of bright, fresh flavor.
8. Serve Hot and Enjoy!
Plate the fajita chicken pasta while it’s warm and dig in to enjoy the delicious mix of creamy sauce, tender chicken, and colorful veggies.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in cold water sealed in a plastic bag. Pat it dry before cooking to prevent excess moisture.
Can I Substitute the Heavy Cream?
Absolutely. You can use half-and-half for a lighter option, or milk combined with a small amount of cornstarch or flour to thicken. Coconut milk also works if you want a dairy-free twist, though it will change the flavor slightly.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce feels too thick.
Can I Make This Recipe Vegetarian?
Yes, swap the chicken for sautéed mushrooms, tofu, or a bean mix like black beans for a delicious vegetarian version. Use vegetable broth instead of chicken broth to keep it fully plant-based.
