If you love fajitas and pasta but can never choose between them, this Chicken Fajita Pasta is your dream dinner come true. Tender chicken, sweet peppers, and onions get tossed with smoky spices and creamy, cheesy pasta for a meal that feels both comforting and fresh. The best part? It’s all made on the stovetop and ready in about 30 minutes—easy enough for busy weeknights, impressive enough for company.
This is the kind of recipe that disappears fast. The leftovers (if you’re lucky enough to have them) taste just as good reheated, so don’t be surprised if you find yourself sneaking forkfuls straight from the fridge.
Why You’ll Love This Chicken Fajita Pasta
- Dinner in 30 minutes. You get all the big Tex-Mex flavor with none of the wait.
- Smoky, creamy sauce. Chili powder, smoked paprika, and Monterey Jack cheese turn every bite into pure comfort.
- Family-friendly. It’s cozy, balanced, and guaranteed to please picky eaters.
- Great for meal prep. Stores and freezes beautifully for future quick meals.
Ingredients You’ll Need
- Pasta: Penne or any short pasta shape.
- Chicken: Chicken tenders, breast, or thighs, cut into bite-sized pieces.
- Bell peppers: Any color you like, sliced thin.
- Yellow onion: Sliced thin for the classic fajita vibe.
- Olive oil: For sautéing and for making the spice rub.
- Lime juice: Adds a burst of brightness.
- Chili powder, smoked paprika, onion powder, ground cumin, black pepper, kosher salt: The smoky-sweet spice blend that gives this pasta its Tex-Mex flair.
- Chicken broth: The base for your creamy sauce.
- Heavy cream: Essential for thick, luscious sauce (don’t swap for milk or half-and-half!).
- Tomato paste: Gives body and a touch of sweetness to the sauce.
- Monterey Jack cheese: Melts like a dream for ultimate creaminess.
- Fresh cilantro: For a pop of color and freshness on top.
Ingredient Swaps & Add-Ins
- Make it spicier: Add a pinch of cayenne or a diced jalapeño.
- Use whole-wheat pasta: For extra fiber.
- Add veggies: Corn, black beans, or spinach can bulk it up.
- Try a different cheese: Cheddar, pepper jack, or a Mexican blend all work.
How to Make Chicken Fajita Pasta
Step 1: Cook the Pasta
Boil your pasta in salted water until al dente. Drain and set aside.
Step 2: Mix the Seasonings
Whisk together chili powder, smoked paprika, onion powder, cumin, black pepper, kosher salt, 2 tablespoons olive oil, and lime juice.
Step 3: Season Chicken and Veggies
Toss chicken pieces with a couple of tablespoons of the spice mixture. In a separate bowl, toss sliced peppers and onions with the rest of the spice mix.
Step 4: Sauté Veggies and Chicken
Heat more oil in a large deep skillet or sauté pan over medium-high. Add peppers and onions, sauté until just tender, then transfer to a plate. Add chicken to the same pan, cook until golden and nearly cooked through.
Step 5: Make the Sauce
Pour chicken broth, heavy cream, and tomato paste into the skillet with the chicken. Simmer for a few minutes until the sauce begins to thicken.
Step 6: Bring It All Together
Return the cooked veggies and drained pasta to the pan. Toss everything to coat in the sauce.
Step 7: Add the Cheese
Lower heat, sprinkle Monterey Jack cheese over the top, cover the pan, and cook just until the cheese melts (or pop under the broiler for a golden top).
Step 8: Garnish and Serve
Top with chopped cilantro and serve right away. Add extra toppings if you like—avocado, more cheese, a dollop of sour cream, or lime wedges.
Tips for the Best Chicken Fajita Pasta
- Don’t overcook the pasta. Remember, it will cook a bit more when mixed into the sauce.
- Don’t skip the heavy cream. It’s what keeps the sauce silky and thick.
- Slice veggies evenly. So they cook quickly and stay tender-crisp.
- Shred your own cheese. It melts better than pre-shredded.
Storage & Reheating
- Refrigerate: Store leftovers up to 3 days in an airtight container.
- Freeze: Up to 3 months—let cool completely before freezing.
- Reheat: Gently on the stovetop with a splash of broth or cream to loosen the sauce.
Serving Ideas
- Pair with a crisp green salad or roasted veggies.
- Top with avocado, pickled jalapeños, or a scoop of salsa.
- Serve with tortilla chips for a fun twist.
FAQ
Absolutely! Any short shape (fusilli, rotini, rigatoni) will work.
You can use light cream and less cheese, but the sauce won’t be as thick.
Yes—this pasta reheats really well, so it’s great for meal prep or busy nights.
Let the pasta cool completely, portion into containers, and freeze. Thaw in the fridge before reheating.
Chicken Fajita Pasta
Description
Creamy, cheesy, smoky, and full of Tex-Mex flavor—this Chicken Fajita Pasta brings together juicy chicken, sautéed peppers, and tender pasta in one easy stovetop dish!
Ingredients
- 8 oz penne pasta (or any short pasta)
- 3 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp black pepper
- 1½ tsp kosher salt
- 5 tbsp olive oil, divided
- 2 tbsp fresh lime juice
- 1 lb chicken tenders, cut into 1-inch pieces
- 2 small bell peppers, thinly sliced
- 1 small yellow onion, thinly sliced
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1½ cups shredded Monterey Jack cheese
- ¼ cup fresh chopped cilantro
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a bowl, whisk together chili powder, smoked paprika, onion powder, cumin, black pepper, salt, 2 tablespoon olive oil, and lime juice.
- Toss chicken with 2 tablespoon of the spice mixture. Toss peppers and onion with the remaining spice mixture.
- Heat 3 tablespoon olive oil in a large skillet. Add peppers and onions, sauté 8–10 minutes until tender. Remove to a plate.
- Add chicken to the same pan, cook 2 minutes per side until nearly cooked through.
- Add chicken broth, heavy cream, and tomato paste. Simmer to thicken slightly.
- Add peppers, onions, and cooked pasta, tossing to coat. Sprinkle with cheese, cover, and cook until melted (1–2 minutes).
- Garnish with cilantro and serve.
Notes
Don’t substitute half-and-half for cream; the sauce won’t thicken as well. Store leftovers in the fridge up to 3 days, or freeze up to 3 months. For a golden top, broil for 2 minutes after adding cheese.
Leave a Reply