Chicken Fajita Pasta

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.

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!

Course Main Course

Cuisine Mexican

Keyword chicken fajita pasta

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 359

Author Gayle

Equipment

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)

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.

Nutrition