Making chicken fajita pasta is one of my favorite ways to mix things up for dinner. It has that spicy, smoky flavor of fajitas but with the creamy comfort of pasta — the best of both worlds! The combination of tender chicken, colorful peppers, and rich sauce always makes my kitchen smell amazing.

I have made this recipe so many times, especially on busy nights when I want something filling but easy. I use chicken breast, bell peppers, garlic, and my favorite Tex-Mex spices. Always creamy, always flavorful, and my family loves every bite.

For serving, I like to top it with fresh cilantro, a squeeze of lime, and some extra cheese. Sometimes I serve it with garlic bread or a side salad, and it feels like a full restaurant meal right at home. It’s one of those dishes that never disappoints!

Why You’ll Love This Recipe

You’ll love this chicken fajita pasta because it’s bold, creamy, and full of flavor in every bite. The smoky fajita spices blend perfectly with tender chicken, sweet bell peppers, and a cheesy sauce that coats the pasta beautifully. It’s quick to make, family-friendly, and feels like a fun twist on taco night. Plus, it’s made in one pan — less mess, more flavor, and pure comfort on a plate.

Ingredients

• 12 oz pasta (penne, rotini, or fettuccine)
• 1 lb boneless, skinless chicken breasts, sliced thin
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 ½ teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• Juice of 1 lime
• Fresh cilantro for garnish

Kitchen Equipment You’ll Need

• Large pot (for boiling pasta)
• Colander (for draining)
• Large skillet or sauté pan (for cooking chicken, veggies, and sauce)
• Wooden spoon or spatula (for stirring)
• Knife and cutting board (for slicing peppers, onion, and chicken)
• Measuring cups and spoons
• Citrus juicer (for fresh lime juice)
• Grater (for shredding cheese)

Step-by-Step to make Chicken Fajita Pasta

1. Cook pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Cook chicken: Season chicken with chili powder, paprika, cumin, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat and cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
3. Cook veggies: In the same skillet, add a little more oil if needed. Sauté bell peppers and onion until tender, about 4 minutes. Add garlic and cook for another 30 seconds.
4. Make the sauce: Pour in chicken broth and heavy cream, stirring to scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes, then stir in the cheese until it is melted and smooth.
5. Combine: Add cooked chicken and pasta back to the skillet. Toss to coat in the creamy fajita sauce. Add lime juice and adjust salt or spice to taste.
6. Serve: Garnish with fresh cilantro and extra cheese if desired. Serve warm and enjoy!

Additional Tips

• Slice ingredients evenly – cut chicken and veggies into similar-sized strips. This helps them cook evenly and keeps the texture perfect in every bite.
• Use fresh spices – chili powder, cumin, and paprika lose flavor over time. Fresh, bold spices make a big difference in taste and aroma.
• Sear the chicken well – let it brown before stirring. That golden color adds smoky flavor and gives the sauce more depth.
• Don’t overcook the pasta – keep it slightly firm (al dente) since it will cook more in the sauce later. Soft pasta can make the dish heavy.
• Add cheese gradually – sprinkle it in slowly while stirring. This keeps the sauce smooth and creamy instead of clumpy.
• Use lime at the end – fresh lime juice brightens all the rich flavors. It balances the creamy sauce and gives a fresh, zesty touch.

Optional Ingredients

• Jalapeños or chili flakes – for extra heat and a bold, spicy kick.
• Black beans – add protein and texture while giving a true Tex-Mex feel.
• Corn kernels – bring a touch of sweetness that balances the smoky flavors.
• Cream cheese – makes the sauce thicker, creamier, and extra rich.
• Avocado slices – add creaminess and freshness when served on top.
• Diced tomatoes – add a tangy, slightly chunky texture to the sauce.

How to serve Chicken Fajita Pasta

Serving this chicken fajita pasta hot and fresh is the best way to enjoy it. I like to top it with extra cheese, a sprinkle of cilantro, and a squeeze of lime. The creamy sauce clings perfectly to the pasta, making every bite rich and flavorful.

It pairs beautifully with simple sides like garlic bread, roasted vegetables, or a light green salad. The fresh sides balance out the bold, smoky flavors of the pasta, keeping the meal satisfying but not too heavy.

For a fun Tex-Mex twist, serve it with tortilla chips or a scoop of guacamole on the side. The crunchy chips add texture, and the guac gives it a cool, creamy contrast. It’s a crowd-pleasing meal that feels special without extra effort.

Variations and Substitutions

Spicy Chicken Fajita Pasta – add extra chili powder, jalapeños, or a dash of hot sauce. It turns up the heat and gives the dish a bold Tex-Mex punch. Perfect for spice lovers.

Cream Cheese Fajita Pasta – mix in 2 tablespoons of cream cheese instead of heavy cream. It makes the sauce extra thick, tangy, and irresistibly creamy.

One-Pot Fajita Pasta – cook everything, including the pasta, in one pan with a bit more broth. This saves time, cuts down on dishes, and keeps all the flavor in one place.

Shrimp Fajita Pasta – swap chicken for shrimp and cook just until pink. The smoky spices pair beautifully with seafood for a lighter, fancy twist.

Vegetarian Fajita Pasta – skip the chicken and add mushrooms, zucchini, and extra peppers. It’s just as hearty and full of that fajita-style flavor.

Low-Carb Fajita Bowl – replace pasta with zucchini noodles or cauliflower rice. You still get all the creamy, spicy goodness without the extra carbs.

Cheesy Baked Fajita Pasta – transfer the pasta to a baking dish, top with cheese, and broil for 3–4 minutes. It creates a bubbly, golden crust that’s hard to resist.

Southwest Fajita Pasta – add black beans, corn, and diced tomatoes to the sauce. It gives a colorful, hearty twist that’s full of flavor and texture.

How to Store

Let the pasta cool completely before storing so the sauce doesn’t separate. Place leftovers in an airtight container and refrigerate for up to 3–4 days. The flavors actually get better overnight as the spices blend into the sauce.

How to Reheat

Reheat in a skillet over medium-low heat with a splash of milk or chicken broth to bring back the creaminess. Stir gently until heated through. You can also reheat in the microwave in short bursts, stirring halfway, but cover it to keep the sauce from drying out.

Chicken Fajita Pasta FAQ

Can I use pre-cooked chicken?
Yes! Leftover grilled or rotisserie chicken works great. Just add it toward the end to warm through so it doesn’t dry out.

Can I make this pasta less spicy?
Absolutely. Skip the chili powder or use mild paprika instead. You can always add spice later with hot sauce if needed.

What kind of pasta works best?
Short pasta like penne, rotini, or rigatoni holds the creamy fajita sauce perfectly. But long pasta like fettuccine also works if that’s what you have.

Can I make it dairy-free?
Yes! Use coconut cream or a dairy-free alternative for the sauce, and skip the cheese or use vegan cheese shreds. It’s still creamy and flavorful.

Can I use other meats instead of chicken?
Definitely. Try shrimp, steak, or even leftover turkey. The fajita seasoning works well with almost any protein.

How do I make it extra creamy?
Add a little cream cheese or more shredded cheese while simmering the sauce. It thickens beautifully and adds a rich, smooth texture.

Chicken Fajita Pasta

Recipe by Wasian CookeryCourse: MainCuisine: American, Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

This Chicken Fajita Pasta is creamy, cheesy, and bursting with bold Tex-Mex flavor. Juicy chicken, colorful peppers, and smoky spices come together in a rich, comforting sauce.

Ingredients

• 12 oz pasta (penne, rotini, or fettuccine)

• 1 lb boneless, skinless chicken breasts, sliced thin

• 2 tablespoons olive oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 ½ teaspoons chili powder

• 1 teaspoon paprika

• 1 teaspoon cumin

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup heavy cream

• ½ cup chicken broth

• 1 cup shredded cheddar cheese

• ½ cup shredded Monterey Jack cheese

• Juice of 1 lime

• Fresh cilantro for garnish

Directions

• Cook pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
• Cook chicken: Season chicken with chili powder, paprika, cumin, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium heat and cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
• Cook veggies: In the same skillet, add a little more oil if needed. Sauté bell peppers and onion until tender, about 4 minutes. Add garlic and cook for another 30 seconds.
• Make the sauce: Pour in chicken broth and heavy cream, stirring to scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes, then stir in the cheese until it is melted and smooth.
• Combine: Add cooked chicken and pasta back to the skillet. Toss to coat in the creamy fajita sauce. Add lime juice and adjust salt or spice to taste.
• Serve: Garnish with fresh cilantro and extra cheese if desired. Serve warm and enjoy!