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creamy chicken fajita pasta
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creamy chicken fajita pasta

Creamy Chicken Fajita Pasta is a bold and flavorful twist on traditional Tex-Mex and Italian favorites. It’s everything you love about fajitas—juicy seasoned chicken, sautéed peppers, and onions—all tossed with tender pasta and coated in a rich, cheesy, Southwestern-style cream sauce. This one-pot meal is perfect for busy weeknights, delivering maximum flavor with minimal cleanup. If you’re a fan of creamy pasta dishes and the zesty spice of fajitas, this dish brings the best of both worlds to your dinner table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: chicken
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 8 oz penne or rotini pasta
  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 1 tbsp fajita seasoning store-bought or homemade
  • Salt and pepper to taste
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion sliced
  • 2 cloves garlic minced
  • ¾ cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar or Mexican blend cheese
  • Optional: chopped cilantro and lime wedges for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet or sauté pan, heat olive oil over medium-high heat. Season chicken with fajita seasoning, salt, and pepper. Cook the chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
  3. In the same pan, add sliced bell peppers and onion. Sauté for 4–5 minutes until tender. Add garlic and cook for an additional 30 seconds.
  4. Pour in chicken broth and bring to a simmer. Stir in heavy cream and shredded cheese. Cook, stirring constantly, until the cheese melts and the sauce becomes smooth and creamy.
  5. Return the cooked chicken and pasta to the pan. Toss everything together until the pasta is fully coated in sauce and everything is evenly mixed. Heat for another 2–3 minutes until warmed through.
  6. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Notes

  • Refrigeration: Store in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a skillet over medium heat with a splash of cream or broth.
  • Freezing: Freeze in a tightly sealed container for up to 1 month. Thaw overnight in the fridge and reheat gently.