Creamy Chicken Fajita Pasta with chicken, bell peppers, pasta, and cheese—all in one pot. It’s comfort food with a little spicy kick!
Okay, I’ve got to tell you this story. It was one of those ridiculous days where everything felt slightly off. You know the type—where your phone keeps dying, the laundry pile is practically staring you down like it’s ready to revolt, and you realize you forgot to defrost anything for dinner again.
I stood in front of the fridge, totally uninspired. The shelves were like a ghost town, except for some bell peppers, chicken breasts, and the usual mountain of cheese that somehow never runs out. And then, like a tiny lightbulb flickering to life in a very exhausted brain, I thought… why not just mash fajitas and pasta together?
I grabbed a pot and started throwing things in like some kind of mad scientist—chicken, spices, pasta, cheese. And you know what? It was awesome. Like, so good that I didn’t even care when my husband looked at me halfway through and asked, “Did you mean to make this?”
Ever since that slightly chaotic night, Chicken Fajita Pasta has been my go-to when I need something fast, comforting, and just a little indulgent. And I’m telling you, it’s even better when you sneak bites straight from the pot.
Why You’ll Love This Chicken Fajita Pasta Recipe?
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One-Pot Magic: Seriously, who has time to wash a ton of dishes? Especially on a weeknight when Netflix and my couch are calling.
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Bold, Punchy Flavors: We’re talking chili powder, cumin, and Mexican oregano—basically all the good stuff. It’s like your favorite fajitas had a love child with pasta.
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Cheesy Goodness: Four-cheese blend, melted into creamy, dreamy deliciousness. Need I say more?
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Comfort Food Reinvented: Sure, fajitas are great. But when you mix them with pasta and cheese? It’s like comfort food on steroids.
Ingredient Notes:
Every time I make this, I end up changing something. And honestly, I think that’s why I love it so much. Here’s a breakdown:
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Chicken Breasts: Cut into strips for quick cooking. But hey, if you’ve got thighs, use ‘em. Dark meat has that extra flavor punch.
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Spices: The chili powder, cumin, garlic powder, and onion powder combo? Classic. But I’ll be real, I’ve definitely just thrown whatever seasoning I had on hand and it still tasted amazing.
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Bell Peppers: I like using all three colors because, well, it looks prettier. Plus, the sweetness from the red and yellow peppers? Chef’s kiss.
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Pasta: I usually go with penne because it holds the sauce so well, but I’ve totally used spaghetti when I was out of everything else. No shame.
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Mexican Cheese Blend: Four-cheese blend is perfection, but if you’ve only got cheddar, that’s cool too. Heck, I’ve even thrown in some mozzarella when I was desperate.
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Salsa: Adds a little tangy kick and depth. Go mild, go spicy, do whatever makes you happy.
How To Make Chicken Fajita Pasta?
Step 1: Prep the Chicken
Mix your chili powder, cumin, salt, onion powder, garlic powder, and Mexican oregano in a small bowl. Sprinkle half of it over your chicken strips. And let’s be honest, I rarely measure exactly—it’s more of a “sprinkle until it looks right” kind of deal.
Step 2: Sizzle Time
Heat some olive oil in a big pot over medium-high heat. Add the chicken and cook until it’s browned—about 5 minutes. It doesn’t have to be fully cooked yet; we’ll get there. Transfer it to a plate and set it aside.
Step 3: Build the Flavor Base
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Toss in the onions and garlic with a little more olive oil if needed. Cook for a couple of minutes until everything’s soft and fragrant. Pour in the chicken broth and salsa, scraping up the good stuff stuck to the bottom of the pot. You don’t want to lose that flavor!
Step 4: Make It Creamy
Add the milk and dry pasta to the pot. Stir it all together, then add the chicken and bell peppers on top. Bring it to a boil, then reduce heat to a simmer. Stir every few minutes to prevent the pasta from sticking. And if the sauce gets too thick, just splash in some more chicken broth.
Step 5: Cheese Explosion
Once the pasta’s cooked through, sprinkle in the remaining spice blend and add the cheese. Stir until it’s all melted and gooey. Finish it off with some cilantro if you’re feeling fancy.
Step 6: Devour
Serve hot, and maybe add an extra sprinkle of cheese because… why not?
Storage Options:
Here’s the deal: this pasta reheats like a dream. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just pop it in the microwave or on the stove with a little extra chicken broth or milk to bring it back to life. You can freeze it for up to 2 months, but honestly, it’s usually gone long before then.
Variations and Substitutions:
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Swap the Protein: Use shrimp, steak, or even tofu if you’re feeling adventurous.
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Make It Veggie: Skip the chicken and add extra veggies. Mushrooms are especially amazing.
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Spice It Up: Add some jalapeños or use a spicy salsa for a real kick.
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Cheese Alternatives: Try pepper jack for extra heat or Monterey Jack for something creamier.
What to Serve with Chicken Fajita Pasta?
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Garlic Bread: Because, obviously.
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Avocado Slices: Adds that cool, creamy texture.
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Mexican Street Corn: If you’re going all-in on the fiesta theme.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. Just store the pasta separately and mix everything together when reheating.
What if I don’t have all the spices?
Improvise! Fajita seasoning works, or just use whatever spices you’ve got.
Can I make this dairy-free?
Yep! Just swap out the milk and cheese for your favorite dairy-free versions.
And that’s it! Have you tried making Chicken Fajita Pasta yet? Or maybe you’ve got your own wild twist on it? Drop a comment below—I’d love to hear how you make this dish your own. And if you loved this recipe, feel free to share it with your fellow pasta-lovers!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Fajita Pasta
Ingredients
Seasoning Blend
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
Pasta and Sauce
- 1 ½ pounds chicken breasts cut into strips
- 2 tablespoons olive oil divided
- 1 red onion peeled and cut into ½-inch wedges
- 4 garlic cloves minced
- 1 cup chicken broth or more as needed
- 1 cup salsa
- 4 cups milk
- 1 pound penne pasta
- 1 red bell pepper cut into ½-inch strips
- 1 green bell pepper cut into ½-inch strips
- 1 yellow bell pepper cut into ½-inch strips
Cheese and Garnish
- 4 cups shredded Mexican 4-cheese blend
- ¼ cup minced cilantro for garnish
Instructions
Prepare the Seasoning and Chicken
- In a small bowl, combine the chili powder, cumin, salt, onion powder, garlic powder, and Mexican oregano. Sprinkle half of the seasoning blend over the chicken strips, reserving the remainder for later use.
Cook the Chicken
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken strips and cook for approximately 5 minutes, stirring occasionally until lightly browned. Transfer the chicken to a plate and set aside.
Sauté the Onions and Garlic
- In the same pot, add the remaining 1 tablespoon of olive oil. Add the red onion and garlic and sauté for approximately 2 minutes until softened and fragrant.
Build the Sauce
- Pour in the chicken broth and salsa, using a wooden spoon to scrape any browned bits from the bottom of the pot. This enhances the flavor of the dish.
Cook the Pasta
- Add the milk and dry penne pasta to the pot, stirring to combine. Place the cooked chicken and bell peppers on top. Bring the mixture to a boil, then reduce to a light simmer. Cook for approximately 20 minutes, stirring gently every 4 to 5 minutes to prevent the pasta from sticking to the bottom of the pot. If the sauce thickens excessively, add additional chicken broth as needed.
Add Seasoning and Cheese
- Once the pasta is fully cooked and the sauce has thickened to your desired consistency, season with the remaining spice blend. Add the shredded Mexican cheese blend and stir until melted and thoroughly incorporated.
Serve and Garnish
- Garnish with minced cilantro before serving. Serve hot and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
