This Chicken Fajita Pasta is made with tender chicken, colorful peppers, onions, and creamy pasta, this dish is bursting with flavor and will satisfy any craving for Tex-Mex.
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Love this creamy fajita pasta, try some of our other favorites like Baked Pizza Pasta, Chicken Alfredo Linguine, and Brown Butter Scallop Pasta.
Why you'll love this recipe
- This chicken fajita pasta recipe only requires simple ingredients so you don't have to overspend at the grocery store.
- Fajita pasta is an easy one pot pasta dinner that you can make for busy weeknights when you need dinner on the table quickly.
- This is an easy chicken pasta recipe to hide fresh veggies in for the family. The kids will never know.
Ingredient List
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- dry penne pasta
- boneless skinless chicken breast
- homemade fajita seasoning
- olive oil
- red bell pepper
- yellow bell pepper
- green bell pepper
- yellow onion
- heavy cream
- shredded cheddar cheese
- Kosher salt
- black pepper
Equipment
- Large Stockpot
- skillet, 9 inch
- Measuring Spoons and Cups
- Cutting Board
- Knives
- Wooden Spoon
- Colander
How to make Chicken Fajita Pasta
This is an overview of the recipe. The full instructions are below in the recipe card.
- Boil the penne or macaroni according to the directions on the package. Drain well and set aside.
- Slice the chicken, and then season on both sides.
- Heat 1 tablespoon of oil in a skillet and cook the chicken until done. Then, add more oil and cook the vegetables with fajita seasoning until tender.
- Mix the pasta with heavy cream, fajita seasoning, cheese, salt and pepper. Then combine with the vegetables and the chicken. Garnish before serving.
Eileen's Tips for Success
- I like to use homemade fajita seasoning, however, if you don't have homemade you can use your favorite store-bought fajita seasoning blend.
- When reheating the leftover pasta, if it is too thick add a splash of water, chicken broth, or milk to thin the cheesy pasta out.
- Garnish this pasta with sour cream, cilantro, jalapeno peppers, pico, salsa, fresh herbs, or hot sauce.
Variations
Do you want to change up this recipe? Here are some ways to vary the flavors of the recipe.
- Peppers: Any type of bell pepper will work.
- Seasoning: To add extra flavor in the last minute of making the vegetables add a dash of minced garlic.
- Spice: Try adding diced green chilies or jalapeno peppers.
- Cheese: For variety try different types of cheese such as pepper jack cheese or Monterey jack cheese.
- Pasta: Use different types of pasta, just make sure to follow the package directions for the type of pasta that you use.
- Protein: Swap out the boneless skinless chicken breast and use boneless chicken thighs for a more tender chicken.
- Gluten-Free: Use gluten-free pasta.
- Dairy-Free: Use dairy free heavy cream and dairy free cheese. I've used the Silk brand of heavy cream with success. Daiya is my first choice for dairy-free cheese.
Make ahead, storage, and freezer tips
Make ahead - This dish is best when it's freshly prepared. However, if you want to save a little time you can cook it, and reheat it on the stove-top over medium-low heat until warm.
Storage - Store leftovers in an airtight container in the refrigerator for 2-3 days.
Freezing - I don't recommend freezing this dish as the creamy sauce may separate when thawed. It's best enjoyed fresh.
Frequently Asked Questions
Yes, you can use any pasta that you can have on.
You can add sour cream or cream cheese to the pasta to up the creaminess.
Serving Suggestions
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- Check out all our pasta recipes here
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Chicken Fajita Pasta
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Equipment Needed:
Ingredients
- 2 cups dry penne pasta uncooked Note 1
- 1 pound boneless skinless chicken breast
- 4 Tablespoons fajita seasoning divided
- 2 Tablespoons olive oil divided
- 1 small cubed red bell pepper cut in 1 ½ inch cubes
- 1 small cubed yellow bell pepper cut in 1 ½ inch cubes
- 1 small cubed green bell pepper cut in 1 ½ inch cubes
- 1 medium thinly sliced white onion
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- chopped fresh cilantro or fresh basil optional garnish
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Instructions
- Bring a large pot to boil and cook 2 cups dry penne pasta as instructed on the packaging until al dente. Drain pasta under cold water. Set aside.
- While the pasta is cooking, halve 1 pound boneless skinless chicken breast lengthwise. Season both sides with 2 Tablespoons of fajita seasoning.
- Heat a non-stick skillet over medium heat with 1 Tablespoon oil. Sear chicken for 4 minutes on each side. Remove and set aside.
- Add 1 Tablespoon of oil, using the same skillet, saute 1 small cubed red bell pepper, 1 small cubed yellow bell pepper, 1 small cubed green bell pepper, and 1 medium thinly sliced white onion with 1 Tablespoon of fajita seasoning. Cook until vegetables are soft, about 7-8 minutes.
- Mix in cooked penne with remaining 1 Tablespoon fajita seasoning, 1 cup heavy cream, 1 cup shredded cheddar cheese, ½ teaspoon Kosher salt, and ½ teaspoon black pepper Stir together until you get a creamy sauce, about 3 minutes minutes.
- Add the chicken on top of the penne and sauce. Cover the skillet with a lid, simmer for 1-2 minute on medium heat to warm the chicken. Remove from the stove, taste for seasoning. If needed, adjust the seasoning.
- Optional garnish withchopped fresh cilantro or fresh basilServe immediately.
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