Easy fajita chicken pasta is seared, fajita-spiced chicken and sautéed bell peppers and onion tossed with pasta in a chili-cheese cream sauce, ready in about 30 minutes. Sautéing the peppers and onion until only slightly tender, rather than fully soft, keeps them closer to a classic fajita texture inside a creamy pasta dish.
Easy Fajita Chicken Pasta
Ingredients
- For the Chicken:
- 2 chicken breasts (sliced)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Pasta:
- 200 g pasta (penne or fusilli)
- For the Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/2 teaspoon chili powder
- For the Veggies:
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small onion (sliced)
- Optional:
- Fresh cilantro
- Lime wedges
Instructions
- Cook pasta according to package instructions, then drain and set aside.
- Season chicken with paprika, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a pan and cook chicken until golden and cooked through. Remove and set aside.
- In the same pan, sauté bell peppers and onion until slightly tender.
- Add chicken broth and cream, then stir.
- Add shredded cheese and chili powder, simmer until sauce thickens.
- Return chicken to the pan.
- Add cooked pasta and toss everything together.
- Garnish with cilantro and serve with lime wedges.
Recipe Notes
- Adjust spice level with chili or jalapeños.
- Use low-fat cream for a lighter version.
- Do not overcook vegetables to keep them crisp.
- Serve immediately for best flavor.
Nutrition
- Serving Size
- 1 serving
- Calories
- 520
- Sugar
- 5 g
- Sodium
- 480 mg
- Fat
- 24 g
- Saturated Fat
- 10 g
- Unsaturated Fat
- 12 g
- Trans Fat
- 0 g
- Carbohydrates
- 46 g
- Fiber
- 3 g
- Protein
- 34 g
- Cholesterol
- 95 mg
Why you'll love this
- Searing the chicken first and setting it aside, then sautéing the peppers and onion in the same pan, lets the vegetables pick up the fajita spice residue left behind instead of tasting like plain sautéed peppers.
- Building the sauce with both chicken broth and cream, rather than cream alone, keeps it lighter and more pourable, closer to a fajita-style sauce than a heavy Alfredo.
Tips for the best result
- Sauté the peppers and onion only until slightly tender, as the instructions specify, so they keep some bite instead of turning limp in the sauce.
- Simmer the cheese sauce until it thickens before returning the chicken and pasta, as the recipe outlines, so the sauce properly clings rather than pooling thin at the bottom of the pan.
Troubleshooting
The vegetables are limp instead of having some crunch.
This usually means they cooked too long before the liquid went in. Sauté just until they start to soften and pull them toward the edge of the pan while the sauce comes together, rather than leaving them in the direct heat the whole time.
The dish tastes less like fajitas than expected.
Fajita seasoning blends vary in intensity by brand. Season the chicken generously in step 2 and taste the finished sauce before serving, adding more chili powder if it needs more punch.
Sauce becomes too thick or breaks.
don’t panic! Lower the heat immediately and slowly whisk in warm milk or pasta water, one tablespoon at a time.
Store covered in the refrigerator. Reheat gently, adding a splash of cream or broth to loosen the sauce.
The recipe's own notes suggest fresh cilantro and lime wedges at serving, in keeping with the fajita flavors.
Frequently asked questions
Can I make Easy Fajita Chicken Pasta ahead of time?
Yes! Prepare the components separately and refrigerate. Combine and reheat with a splash of broth or cream when ready to serve for the freshest taste.
What pasta shapes work best for this recipe?
Penne, rigatoni, or farfalle work wonderfully as they catch the sauce in their ridges and hold up to the chicken and vegetables.
Can I use leftover rotisserie chicken?
Absolutely! Add it after sautéing the vegetables, just long enough to warm through and absorb the seasonings.
Is this recipe freezer-friendly?
It’s best enjoyed fresh, but can be frozen for up to 1 month. The texture may change slightly upon thawing and reheating.
How can I make this Easy Fajita Chicken Pasta spicier?
Add diced jalapeños, a pinch of cayenne pepper, or your favorite hot sauce to reach your desired heat level.
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