If you’re tired of the same old pasta recipes, Chicken Fajita Pasta is about to become your new obsession.
My dad’s sizzling chicken, onions, and bell peppers always filled the home with the most delicious aroma, making fajitas a family favorite when I was growing up. Although I was a huge fan of fajitas, my family also loves pasta, so I decided to combine the two into one simple meal: chicken fajita pasta.
The outcome? This meal combines the comfortable heartiness of pasta with the flavor of Tex-Mex fajitas, making it creamy, spicy, and colorful. Let’s begin the fajita pasta recipe now.
Ingredients You’ll Need
- 2 boneless skinless chicken breasts, diced
- 8 oz pasta (penne, fusilli, or rotini work best)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 packet fajita seasoning mix (about 1.5 tablespoons)
- 1 cup crushed tomatoes
- ½ cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
How to Make Fajita Chicken Pasta
1. Prep the Chicken and Veggies
Freeze the chicken for 15 minutes or so before slicing it to make it simpler. Cutting becomes safer and faster as a result of this firming up. Chop the onion and bell peppers into small pieces.
2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add diced chicken and sprinkle with half the fajita seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Sauté the Vegetables
In the same skillet, add a little more oil if needed. Toss in the diced onions, bell peppers, and garlic. Cook until softened but still slightly crisp, about 4-5 minutes.
4. Cook the Pasta and Build the Sauce
Add the uncooked pasta, crushed tomatoes, remaining fajita seasoning, and about 2 cups of water or chicken broth to the skillet. Bring to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
5. Finish the Dish
Stir in the cooked chicken and heavy cream. Simmer for an additional 2-3 minutes until the sauce is creamy and everything is heated through. Season with salt and pepper to taste.
6. Garnish and Serve
Serve hot, garnished with fresh cilantro and a squeeze of lime juice for brightness.
Pro Tips from Famous Chefs
“Freezing chicken for 15 minutes before dicing makes cutting safer and easier—try it!” Chef Ree Drummond
“Choose a fajita seasoning that balances heat and smokiness to complement the creamy sauce.” Chef Aaron Sanchez.
“Use pasta shapes like penne or rotini that hold sauce well and cook evenly with the veggies.” Chef Jamie Oliver
What to Serve with Chicken Fajita Pasta
- Avocado Salad – Fresh and zesty to balance the creamy pasta
- Garlic Bread or Tortilla Wedges – Great for scooping up the sauce
- Grilled Corn or Elote – Sweet, smoky, and perfectly spiced
- Refried Beans or Black Bean Dip – Hearty and flavorful sides
- Lime Sparkling Water or Margaritas – Refreshing and cool
Final Thoughts
If you’re looking for a quick, flavorful, and satisfying meal that combines the best of Tex-Mex and Italian cuisines, this fajita pasta chicken is a must-try.
I hope you like the recipe and try it at home. Let us know in the comments section.
FAQS
Q1: Can I use rotisserie chicken instead?
Yes! Rotisserie chicken saves time. Just shred it and season lightly before adding to the sauce.
Q2: Can I make this recipe dairy-free?
Absolutely. Swap the heavy cream for coconut milk and use dairy-free cheese.
Q3: What pasta works best for fajita chicken pasta?
Penne, rotini, or farfalle are ideal because they hold the sauce well.
