If you love fajitas and cheesy pasta, this Chicken Fajita Pasta is about to be your new favorite! Juicy chicken tenders, colorful peppers, and plenty of seasoning get tossed with pasta and a creamy, cheesy sauce. It’s an easy, one pan dinner that’s perfect for any night of the week!

You’ll also enjoy this One Pot Chicken Fajita Soup, BBQ Chicken Garlic Toast and Honey Garlic Chicken Legs!

A skillet filled with creamy penne pasta, sliced red bell peppers, onions, and chicken strips, garnished with fresh herbs and lime wedges on top, with a wooden spoon resting in the pasta.

When you’re juggling a million things, you need a dinner that’s easy, filling, and actually tastes amazing and this Chicken Fajita Pasta delivers. 

I tested this recipe four times to make sure that I’m providing you with a quality one pot pasta.

With tender chicken, peppers, onions, and a creamy, cheesy sauce, this easy dinner checks all the boxes: it’s hearty, family-friendly, and comes together without a lot of fuss. 

Perfect for when you want a home-cooked meal without the stress (or the mountain of dishes)! 

It’s also great for meal prep…just make a batch at the start of the week and you’ll have flavorful, ready-to-go lunches or quick dinners when things get busy. The creamy chicken fajita pasta also reheats well, so you can enjoy a homemade meal when you’re short on time.

Like this sheet pan chicken fajitas and Instant Pot Steak Fajitas, this fajita chicken pasta is loaded with flavor and easy to customize. I guarantee your picky kiddos (and spouses!) will be asking for seconds.

A white plate of creamy penne pasta with chicken, red onions, bell peppers, and jalapeno slices, garnished with lime wedges. A gold fork rests on the plate; some chopped herbs are nearby.

Why You’ll Love This Recipe:

  • One Pan Wonder: Everything gets made in just one pan (even the pasta), which means less cleanup!
  • Flavorful: The chicken, fresh veggies, seasonings, and cheese create the most delicious flavor combo.
  • Family-Friendly: This chicken fajita pasta bake is hearty and comforting for the whole family.
  • Great for Meal Prep: Leftovers reheat beautifully, making this cheesy pasta a delicious option for lunches or dinners during the week.
  • Customizable: You can swap the chicken, veggies, and seasonings to make this your own.
Overhead view of ingredients on a light surface: raw chicken breasts, penne pasta, sliced red and green bell peppers, chopped red onion, shredded cheese, chicken broth, spices, olive oil, and cream.

Ingredients Needed:

For the Chicken:

  • Olive Oil: To cook the chicken.
  • Chicken Tenders: I personally love the ease of cooking tenders, but chicken breasts will also work.
  • Seasonings: Salt, black pepper, garlic powder.

For the Vegetables and Pasta:

  • Bell Peppers: I used one red and one green pepper.
  • Red Onion: I love the taste of red onion, but you could also use a white or yellow onion.
  • Seasonings: Chili powder, garlic powder, cumin, onion powder, smoked paprika, salt, and black pepper.
  • Chicken Broth and Heavy Cream: To form the base of the cream sauce.
  • Uncooked Pasta: Such as penne or rotini.
  • Shredded Cheese: I used pepper jack cheese, but cheddar or mozzarella would be just as delicious.

How to Make Chicken Fajita Pasta Recipe:

  • Cook the Chicken: Heat the olive oil in a large skillet and then season and cook the tenders on both sides over medium heat until cooked through. Remove to a separate plate and let the chicken rest for several minutes, then cut into bite-sized pieces.
  • Sauté: Add the veggies to the same skillet and sauté until tender.
Cooked seasoned chicken strips in a white skillet on a light-colored countertop. The chicken is browned and surrounded by juices and spices.
A white skillet filled with sliced red and green bell peppers and chunks of red onion, arranged on a light-colored countertop.
  • Add: To the same skillet, add the chicken broth, heavy cream, and seasonings. Bring mixture to a boil, add the uncooked pasta, and then reduce heat to low and simmer for about 15-18 minutes, or until the pasta is cooked through.
  • Finish: Remove the skillet from the heat and stir in the shredded cheese and chicken until melted and combined. 
A white skillet filled with a creamy orange sauce, sliced red onions, red bell peppers, and green bell peppers, sitting on a light stone countertop.
A white skillet filled with cooked penne pasta, diced chicken, red and green bell peppers, and red onions in a seasoned sauce, set on a light-colored countertop.

How to Store: 

Leftovers will last in an airtight container in the refrigerator for up to four days.

  • To Reheat: warm in the microwave in 30-second intervals, stirring in between, until heated through. You can add a splash of milk or broth if the sauce thickens too much.
  • To Freeze: Store this chicken fajitas pasta bake in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, let thaw completely in the refrigerator. You can reheat this on the stove or in the microwave with a splash of milk or chicken broth to help the sauce become creamy.

What Kind of Chicken Should I Use?

I like to use chicken tenders, as they cook quickly and I love texture. However, boneless skinless chicken breasts or chicken thighs would work just as well. You will most likely need to increase the cooking time if using chicken breasts or thighs.

A skillet filled with penne pasta, mixed with colorful bell peppers, red onion, chunks of chicken, sliced jalapeños, and garnished with lime wedges and herbs.

Variations:

  • Swap the Protein: Use rotisserie chicken, ground chicken, ground turkey, or even shrimp instead of chicken tenders.
  • Add Extra Veggies: Toss in mushrooms, zucchini, corn, or spinach for an extra boost of color and nutrition.
  • Spice it Up: Add diced jalapeños, a pinch of red pepper flakes, or a splash of hot sauce if you like a little heat.
  • Make a Lighter Version: Use light cream cheese or a splash of milk instead of heavy cream to make a slightly lighter sauce.
  • Change the Pasta: Try it with linguine, bow-tie, penne pasta, or even whole wheat or gluten-free pasta depending on your needs.
  • Cheese Swap: Mozzarella, Monterey Jack, or a Mexican blend cheese all melt beautifully and add extra flavor.

Can I Make This Dairy Free?

Yes! Just swap out the heavy cream for a nut milk or coconut cream and replace the cheese with a dairy-free version.

A skillet filled with penne pasta, cooked with sliced red and green bell peppers, onions, and pieces of chicken, garnished with fresh herbs and lime wedges. A small bowl with extra lime wedges is nearby.

Can I Use Homemade Fajita Seasoning?

Absolutely! If you make your own or use a store-bought blend, that would work just as well.

What to Serve with This One Pot Chicken Fajita Pasta:

This creamy pasta goes well with so many things! I like to keep it simple and serve it with a green salad or garlic bread.

Tips and Tricks:

  • Slice the Veggies Before You Start: Prepping veggies ahead of time makes the cooking process quick and smooth
  • Use Freshly Shredded Cheese: It melts better and gives the sauce a creamier texture compared to pre-shredded cheese.
  • Adjust the Seasoning to Taste: Taste the pasta before serving and add a little extra salt, pepper, or seasoning if needed to really bring out the flavors.
  • Thin Out the Sauce if Needed: If the pasta absorbs too much sauce as it sits, just add a splash of cream or broth to loosen it back up.
A plate of creamy pasta with penne, red onions, bell peppers, and chunks of chicken, garnished with sliced jalapeños and a lime wedge. A fork and knife rest on the plates edge.

Looking for More Easy One-Pot Meals? I’ve Got You Covered!

A skillet filled with creamy penne pasta, sliced red bell peppers, onions, and chicken strips, garnished with fresh herbs and lime wedges on top, with a wooden spoon resting in the pasta.

Chicken Fajita Pasta

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
If you love fajitas and cheesy pasta, this Chicken Fajita Pasta is about to be your new favorite! Juicy chicken tenders, colorful peppers, and plenty of seasoning get tossed with pasta and a creamy, cheesy sauce. It’s an easy, one pan dinner that’s perfect for any night of the week!
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Ingredients
 

Chicken:

  • 2 tablespoons olive oil
  • 1 pound chicken tenders, (or 2 medium boneless skinless chicken breasts)
  • 2 teaspoons garlic powder
  • Salt and black pepper, (to taste)

Veggies and Pasta:

  • 2 bell peppers, such as green and red, (thinly sliced)
  • 1 small red onion, (cut into chunks)
  • 2 cups low-sodium chicken broth
  • 2 teaspoons chili powder
  • ½ cup heavy whipping cream
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika, (regular paprika will also work)
  • Salt and black pepper, to taste
  • 8 ounces uncooked pasta, (such as penne or rotini)
  • ¾ cup shredded pepper jack cheese, (mozzarella, parmesan, or cheddar also works well)

Equipment

Instructions
 

  • Heat a large skillet over medium-high heat until hot and then add olive oil. Add chicken to skillet and season with salt, pepper, and garlic powder. Cook and brown chicken for 4-6 minutes on each side, or until cooked through.
  • Remove chicken from pan, let rest for 3-4 minutes, and then cut into bite-sized pieces and set aside.
  • Scrape the bottom of skillet to get the browned bits off from bottom of pan. Add more olive oil (if needed) and then add the sliced bell peppers and red onion and sauté over medium heat until the veggies start to become tender, about 6-8 minutes.
  • Add chicken broth, cream, chili powder, garlic powder, cumin, onion powder, paprika, salt, and pepper. Stir well to combine, then bring mixture to a boil over medium heat. Add uncooked pasta and stir well, then reduce heat to low, cover pan, and simmer for 15-18 minutes, stirring occasionally, or until the pasta is tender and cooked through. (see note below)
  • Remove from heat and add shredded cheese to skillet, along with chicken, and stir to combine until the cheese is melted. Serve immediately.

Notes

  • Tip: It is important to stir the pasta occasionally as it cooks, otherwise it may stick to the pan and the parts not submerged in the liquid will remain hard.
  • Leftovers will keep in an airtight container in the refrigerator for up to four days.
  • To Reheat: warm in the microwave in 30-second intervals, stirring in between, until heated through. You can add a splash of milk or broth if the sauce thickens too much.
  • To Freeze: Store this chicken fajitas pasta bake in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, let thaw completely in the refrigerator. You can reheat this on the stove or in the microwave with a splash of milk or chicken broth to help the sauce become creamy.
  • See my tips and tricks for making this Chicken Fajita Pasta above the recipe box.
Serving: 1serving, Calories: 359kcal, Carbohydrates: 14g, Protein: 35g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 329mg, Potassium: 835mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2659IU, Vitamin C: 80mg, Calcium: 230mg, Iron: 2mg
Cuisine: Mexican
Course: Main Course
Author: Gayle
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