This one-pot chicken fajita pasta is a favorite meal that your whole family will love!
It’s got tender chicken and all of your favorite fajita veggies simmering a creamy tomato sauce that’s full of bold Southwestern flavors.
Grab yourself a big bowl of this one!
Ingredients
Here’s what you’ll need to make this easy dinner:
- Boneless skinless chicken breast
- Short-cut pasta
- Bell peppers
- Onions
- Heavy cream
- Tomato paste
- Fajita seasoning
- Garlic
- Parmesan cheese
- Butter
How to Make Chicken Fajita Pasta
Cook the Pasta
Cook your pasta according to the package directions and be sure to reserve some of that starchy pasta water before you drain it!
Saute the Fajita Veggies
Cook your chicken, bell peppers and onions together in a large skillet until they’re cooked through and the veggies are nice and soft.
Then, remove them onto a separate plate while you make the sauce.
Make the Creamy Pasta Sauce
Start by sauteing the garlic in a little bit of butter until it’s sizzling. Then, add in the tomato paste, Parmesan cheese, cream and fajita seasoning.
You’ll have a thick, creamy sauce, so if you want to thin it out a little, use that reserved pasta water.
Combine all of the Ingredients
Now, add your cooked pasta, chicken and fajita veggies into the sauce and mix it all together.
Watch how to make Chicken Fajita Pasta!
Serving Suggestions
For a pop of freshness, garnish your fajita pasta with fresh cilantro or scallions.
You might also want to round out the meal with a side salad. Try my layered Southwestern salad for a nice complement.
Variations
Here are some twists on this fajita chicken pasta that you might want to try:
1. The pasta: We love bowties (farfalle), but any type of short cut pasta will work. Popular choices are rigatoni, rotini and penne pasta. To make this dish gluten free, use a rice-based gluten free pasta.
2. The protein: Anything goes with this amazing cream sauce, so try steak, shrimp or chicken thighs the next time you make this recipe.
3. The veggies: I recommend sticking to bell peppers to keep the fajita vibe, but you could use yellow or green pepper in place of the red or orange if you prefer.
Storage
Store leftovers in an airtight container in the refrigerator. They will stay fresh in the fridge for up to 3-4 days.
Reheating leftovers in the microwave is easiest, but you could also reheat them in a large pot on the stove with a little splash of water or milk to thin out the sauce.
FAQs
The two seasonings are similar, but taco seasoning tends to have more oregano and chili powder than fajita seasoning. Fajita seasoning has more cumin than taco seasoning, and is also less spicy.
If you can’t find dry fajita seasoning, use taco seasoning instead or make homemade fajita seasoning at home! That way, you can add a little heat if you prefer.
Absolutely! Prepare the entire meal ahead of time and store it in the refrigerator. Reheat it on the stove with a splash of water or milk to help reconstitute the sauce.
You’ll need at least a 12-inch skillet or larger to prepare this dish comfortably (without feeling like it’s overflowing).
When you make this chicken fajita pasta recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cheesy pasta recipes, try these:
- Garlic Parmesan Chicken Pasta (Easy Crockpot Recipe)
- Easy and Creamy Jamaican Jerk Chicken Pasta
- Spicy Cajun Alfredo Pasta
Chicken Fajita Pasta
Ingredients
- 12 oz. farfalle pasta
- 1 lb. boneless skinless chicken breast
- 1/2 red bell pepper sliced
- 1/2 orange bell pepper sliced
- 1 white or yellow onion sliced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese
- 2/3 cup tomato paste
- 6 Tbsp. unsalted butter
- 2 cloves garlic minced
- 2 Tbsp. extra virgin olive oil
- 3 tsp. dry fajita seasoning
- 1/2 tsp. salt
Instructions
- Cook pasta according to package directions for al dente. Reserve 1 cup of pasta water, and then drain. Set aside.
- Slice chicken into strips. Heat the olive oil in a large skillet over medium heat. Cook the chicken strips, sliced bell peppers and sliced onions until soft and chicken is cooked through, about 12-15 minutes. Remove from pan onto a separate plate.
- Melt the butter in the same pan and add minced garlic. Saute the garlic until it turns golden brown.
- Stir in the cream, tomato paste, Parmesan cheese, fajita seasoning and salt. Simmer until thickened. Use reserved pasta water to thin the sauce, if desired.
- Add the pasta, chicken, onions and peppers back in and toss to coat.
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