Fajita Chicken Pasta is a fun and tasty twist that brings together the smoky flavors of fajitas with the creamy comfort of pasta. You get juicy chicken strips, colorful bell peppers, and onions all tossed in a creamy sauce that’s lightly spiced and full of flavor. It’s like a fiesta in every bite!
I love making this dish when I want something quick but still impressive. The best part is how easy it is to throw together, and that mix of textures—tender chicken, slightly crisp veggies, and soft pasta always wins everyone over. I sometimes add a little extra cheese on top because, well, who can say no to melted cheese?
My favorite way to enjoy it is with a sprinkle of fresh cilantro and a squeeze of lime to brighten all those rich flavors. It’s also perfect for leftovers, so I never mind making a big batch. This pasta has become one of those meals that feels special but doesn’t take all day, which is exactly what I’m looking for on busy weeknights!
Key Ingredients & Substitutions
- Chicken
- Using chicken breasts gives you tender and lean meat. You can swap for chicken thighs if you like richer flavor and juicier texture.
- Bell Peppers & Onion
- The colorful bell peppers bring sweetness and crunch, key for fajita flavors. If you don't have all three colors, any bell pepper will work fine. The onion adds a sharpness that balances the cream sauce.
- Fajita Seasoning
- This mix spices up the chicken with paprika, chili powder, and cumin. If you’re missing a ready mix, simply blend these spices to keep the authentic taste.
- Heavy Cream & Cheese
- Heavy cream makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk (for dairy-free). Cheddar or a Mexican cheese blend melts nicely, but Monterey Jack or mozzarella are good swaps too.
- Lime & Cilantro
- They brighten the dish and give it freshness. If cilantro isn’t your favorite, fresh parsley can work as a mild alternative.
How Do I Cook the Chicken and Veggies for Best Flavor and Texture?
Cooking the chicken and veggies right is key to tasty fajita pasta:
- Chicken: Cut into even strips so they cook quickly and stay juicy. Sear on medium-high heat without crowding the pan to get a nice browning, boosting flavor.
- Veggies: After removing the chicken, use the same pan to keep those flavorful browned bits. Sauté peppers and onions just until tender-crisp—they should still have a bit of crunch to contrast the creamy pasta.
- Timing: Add garlic last to avoid burning—it cooks quickly and brings great aroma.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and sautéing peppers all in one pan.
- Pot for boiling pasta – a medium to large pot helps cook pasta evenly without sticking.
- Colander – for easy draining of the pasta once it’s cooked.
- Slicing knife – sharp and sturdy for cutting chicken and slicing peppers cleanly.
- Wooden spoon or spatula – to stir the sauce and mix everything without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or steak strips to change up the protein; shrimp cooks quickly and steak adds a rich flavor.
- Add black beans or corn for extra texture and a touch of sweetness that pairs well with fajita spices.
- Use pepper jack cheese instead of cheddar for a little spicy kick in the creamy sauce.
- Mix in sautéed mushrooms for an earthy note and extra veggies.
How to Make Fajita Chicken Pasta?
Ingredients You’ll Need:
Pasta & Chicken:
- 2 cups penne pasta (or pasta of choice)
- 2 tablespoons olive oil
- 2 chicken breasts, cut into strips
Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
Seasonings & Sauce:
- 1 tablespoon fajita seasoning (store-bought or homemade)
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream
- ½ cup shredded cheddar cheese (or Mexican blend cheese)
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- Juice of 1 lime
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. You’ll spend time boiling the pasta and cooking the chicken and veggies while preparing the creamy sauce. It’s great for a quick dinner that feels special!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente—tender but still firm to the bite. Drain and set aside.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sprinkle with fajita seasoning, paprika, chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes until the chicken is nicely browned and fully cooked. Remove the chicken from the skillet and set it aside.
3. Sauté Vegetables:
In the same skillet, add the sliced onions and bell peppers. Sauté for 4-5 minutes until they are tender but still crisp. Then add the minced garlic and cook for another minute until fragrant.
4. Make the Creamy Sauce:
Lower the heat to medium-low and pour in the heavy cream. Stir well and bring the mixture to a gentle simmer.
5. Combine and Melt:
Add the cooked pasta, chicken, and shredded cheese to the skillet. Stir everything together until the cheese melts and the pasta is well coated with the creamy sauce.
6. Finish with Fresh Flavors:
Stir in the chopped cilantro and lime juice. Taste and adjust salt and pepper as needed.
7. Serve:
Remove from heat. Garnish with extra fresh cilantro for a bright, fresh touch. Serve warm and enjoy your creamy, colorful, and flavorful fajita chicken pasta!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to avoid excess moisture that could affect browning.
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, try half-and-half or milk combined with a bit of cornstarch to thicken. Coconut milk works well too if you want a dairy-free alternative.
How Do I Store Leftovers?
Keep 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 cream or milk if the sauce needs loosening.
Can I Make This Dish Ahead of Time?
Yes! Prepare the chicken and veggies, cook the pasta, and mix everything. Store it all separately or combined in the fridge for up to 2 days. Reheat slowly to keep the sauce creamy and delicious.