If you love chicken fajitas and creamy pasta, this chicken fajita pasta is basically the best of both worlds.
It has juicy seasoned chicken, bell peppers, onions, and pasta tossed in a creamy, cheesy fajita sauce.
Every bite has that smoky, slightly spicy fajita flavor, but instead of wrapping everything in a tortilla, we’re adding pasta… which honestly might be even better.
And despite how creamy and delicious this pasta is, it’s surprisingly easy to make.
Everything comes together in about 40 minutes, making it perfect for those nights when you want a one-pan dinner without spending forever in the kitchen.
I also love that this recipe doesn’t require anything complicated. Most of the ingredients are simple things you can grab at pretty much any grocery store.
So if you’ve been looking for an easy meal to cook when you’re tired that feels a little more exciting than your usual pasta night, you need to try this creamy chicken fajita pasta.
Why You’ll Love This Chicken Fajita Pasta
There are so many reasons this recipe has weeknight dinner written all over it.
- It’s ready in about 40 minutes. You get a creamy homemade pasta dinner without spending your entire evening cooking.
- It has SO much flavor. Fajita seasoning, smoked paprika, garlic, peppers, onions, and cheese make sure the sauce is anything but boring.
- It’s super creamy. Heavy cream and shredded cheese create a rich sauce that coats every piece of chicken and pasta.
- Everything works together. You get protein, vegetables, pasta, and sauce all in one dish.
- It’s easy to customize. Switch the pasta, adjust the spice level, add more vegetables, or change up the cheese depending on what you have.
Honestly, this is one of those dinners that tastes like you put way more effort into it than you actually did.
What You’ll Need for Chicken Fajita Pasta
You only need a handful of simple ingredients to make this creamy chicken fajita pasta.
Chicken breast: I sometimes use chicken thighs. Cut the chicken into bite-sized pieces so it cooks quickly and you get a little chicken in each bite.
Penne pasta: Penne holds onto the creamy fajita sauce really well. You can also use another short pasta if that’s what you have.
Olive oil: You’ll use this for cooking the chicken and vegetables.
Fajita seasoning: I use the simply organic fajita seasoning and I love it. You’ll use it to season both the chicken and the sauce.
Red bell pepper: Adds color, a little sweetness, and that classic fajita texture.
Green bell pepper: I love using a combination of red and green peppers for extra color and flavor.
Onion: Sliced onion cooks with the peppers and adds even more flavor to the pasta.
Garlic: Fresh minced garlic is best.
Tomato paste: Just a tablespoon.
Chicken broth: Helps create the base of the sauce while picking up all those flavorful browned bits from the skillet.
Heavy cream: This is what gives the chicken fajita pasta its rich, creamy texture.
Mexican blend cheese: Feel free to sub with cheddar cheese.
Smoked paprika.
Black pepper: To taste.
Salt: Add this to taste after the sauce comes together.
Pasta water: Save a little before draining your pasta. You can use it to loosen the sauce if it gets too thick.
Fresh cilantro: This is optional, but a little cilantro on top adds freshness and makes the finished pasta look really good.
How to Make Chicken Fajita Pasta
This recipe has a few steps, but everything is really straightforward.
I recommend having your peppers and onions sliced before you start cooking so everything moves quickly once the skillet gets hot.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your penne according to the package directions until al dente.
Before draining it, reserve about ½ cup of pasta water.
You might not need it, but it’s really helpful if your sauce gets thicker than you want later.
Drain the pasta and set it aside while you prepare everything else.
Step 2: Season and Cook the Chicken
Cut the chicken breast into bite-sized pieces and toss it with 1 tablespoon of fajita seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken and cook for about 5 to 7 minutes, stirring occasionally, until the outside is nicely browned and the chicken is cooked through.
Remove the chicken from the skillet and set it aside.
And definitely don’t clean the skillet!
Those browned bits left behind are going to add even more flavor to our sauce.
Step 3: Cook the Peppers and Onions
Add the remaining tablespoon of olive oil to the same skillet.
Add your sliced red bell pepper, green bell pepper, and onion.
Cook everything for about 5 minutes.
You want the vegetables slightly softened while still having a little texture. Nobody wants completely mushy fajita peppers.
Step 4: Add the Garlic and Tomato Paste
Add the minced garlic to the skillet and cook for about 30 seconds.
Then stir in the tomato paste and let it cook for another minute.
Cooking the tomato paste for a minute before adding the liquid helps deepen its flavor and makes the sauce taste richer.
Step 5: Make the Creamy Fajita Sauce
Pour the chicken broth into the skillet and use your spoon to scrape up any browned pieces from the bottom.
This is where all that flavor comes back into the sauce.
Stir in the heavy cream, remaining fajita seasoning, smoked paprika, and black pepper.
Reduce the heat to medium-low and let the sauce gently simmer for about 3 to 5 minutes.
It should begin to thicken slightly, but don’t worry if it still looks a little loose at this point.
The cheese will thicken it even more.
Step 6: Add the Cheese
Add the shredded Mexican blend cheese and stir until completely melted.
Your sauce should now look smooth, creamy, and cheesy.
Keep the heat relatively low during this step so the sauce stays nice and smooth.
Step 7: Add the Chicken and Pasta
Return your cooked chicken to the skillet.
Then add the drained pasta.
Toss everything together until the chicken, peppers, onions, and pasta are completely coated in that creamy fajita sauce.
If the sauce feels a little too thick, add a splash of your reserved pasta water.
Start with a small amount because you can always add more.
Taste the pasta and add salt or a little extra fajita seasoning if needed.
Let everything cook together for another minute or two, then remove the skillet from the heat.
Add some fresh cilantro on top if you want, and your chicken fajita pasta is ready to serve.
Why This Creamy Chicken Fajita Pasta Works
This recipe takes everything that makes fajitas so good and turns it into a delicious pasta dinner.
- Cooking the chicken first leaves nice browned bits behind that become part of the sauce.
- Sautéing the peppers and onions separately helps them stay slightly crisp instead of becoming too soft.
- Tomato paste, chicken broth, heavy cream, and cheese create a creamy sauce without completely covering up the fajita flavors.
- Smoked paprika gives the pasta a deeper, slightly smoky flavor.
- Reserved pasta water makes it easy to adjust the sauce at the end without watering down the flavor.
The result is a creamy chicken fajita pasta that is soo good while still having plenty of texture from the chicken and vegetables.
Tips for the Best Chicken Fajita Pasta
Don’t Overcook the Peppers
I like my peppers slightly softened while still having a little bite.
Remember that they’ll continue cooking once you add the sauce and pasta, so you don’t need to completely soften them during the first few minutes.
Cut the Chicken Into Similar-Sized Pieces
Try to keep your chicken pieces around the same size.
This helps them cook evenly so you don’t end up with some pieces that are dry while others aren’t fully cooked.
Save Your Pasta Water
It’s really easy to forget this step and immediately pour everything down the drain… I’ve definitely done it.
Scoop out about ½ cup before draining your pasta.
You may not need all of it, but having it nearby makes it easy to loosen the creamy sauce if necessary.
Keep the Heat Low When Adding Cheese
Once the cream goes in, you don’t need your skillet screaming hot.
Lower heat helps the cheese melt smoothly into the sauce instead of becoming oily or separating.
Taste Before Adding Extra Salt
Fajita seasoning, chicken broth, and cheese can all contain salt.
Wait until everything is combined before adding additional salt so you don’t accidentally overdo it.
Chicken Fajita Pasta Variations
One of the best things about this recipe is how easy it is to change depending on what you already have in your kitchen.
- Make it spicy: Add diced jalapeños, red pepper flakes, cayenne pepper, or your favorite hot sauce.
- Add more vegetables: Mushrooms, zucchini, corn, or extra bell peppers would all work well.
- Switch the pasta: Rigatoni, rotini, bow tie pasta, or another short pasta can be used instead of penne.
- Change the cheese: Try cheddar, Monterey Jack, Pepper Jack, or a combination of cheeses.
- Use a different protein: You can switch the chicken breast for boneless chicken thighs if you prefer darker meat.
- Add fresh toppings: Finish your pasta with cilantro, diced avocado, sliced green onions, or a squeeze of fresh lime juice.
What to Serve With Chicken Fajita Pasta
This pasta is pretty filling on its own, so you honestly don’t need much on the side.
If you want to turn it into a bigger meal, serve it with a simple green salad, roasted vegetables, or garlic bread.
You could also add some avocado or a squeeze of lime on top right before serving. The fresh lime works really well with the creamy fajita sauce and helps balance out some of the richness.
How to Store Leftover Chicken Fajita Pasta
Let leftover chicken fajita pasta cool before transferring it to an airtight container.
Store it in the refrigerator and reheat individual portions when you’re ready to eat.
Cream sauces naturally thicken once they’re refrigerated, so your pasta probably won’t look quite as saucy the next day.
When reheating, add a small splash of chicken broth, milk, or cream to loosen the sauce.
Heat it gently and stir until the sauce becomes creamy again.
Can You Make Chicken Fajita Pasta Ahead of Time?
You can, but I think this pasta tastes best when it’s freshly made.
If you want to save time on a busy night, you can definitely do some of the prep ahead.
Slice the peppers and onion, cut the chicken into bite-sized pieces, and shred your cheese beforehand. Store everything separately in the refrigerator until you’re ready to cook.
That way, most of the prep work is already done and you can get dinner on the table even faster.
Frequently Asked Questions
What Pasta Is Best for Chicken Fajita Pasta?
Penne works really well because the shape holds onto the creamy sauce.
Other short pasta shapes like rigatoni, rotini, or bow ties should work too.
I would stick with a pasta that has enough shape and texture to grab onto the sauce.
Can I Use Chicken Thighs Instead of Chicken Breast?
Yes. It’s actually my favorite to use for this dish. Boneless, skinless chicken thighs can be used instead of chicken breast.
Cut them into bite-sized pieces and make sure they’re fully cooked before removing them from the skillet.
Is Chicken Fajita Pasta Spicy?
This depends mostly on the fajita seasoning you use.
Some seasoning blends are pretty mild while others have more heat.
If you’re sensitive to spice, start with a mild fajita seasoning. If you like things spicy, add jalapeños, cayenne, hot sauce, or Pepper Jack cheese.
How Do I Keep the Cream Sauce From Getting Too Thick?
Save some of your pasta water.
If the sauce gets too thick after adding the pasta and chicken, stir in a small splash of pasta water until it reaches the consistency you want.
Can I Use Homemade Fajita Seasoning?
Absolutely.
If you already have a homemade fajita seasoning you love, use it in place of the store-bought seasoning.
Just remember that different seasoning blends contain different amounts of salt, so taste the finished pasta before adding any extra.
This Creamy Chicken Fajita Pasta Is Made for Busy Nights
There’s something about combining fajita flavors with a creamy, cheesy pasta sauce that just works.
You still get the juicy chicken, sautéed peppers, onions, and smoky seasoning you’d expect from fajitas, but the creamy pasta turns everything into the ultimate comfort food dinner.
And the fact that it comes together in about 40 minutes makes it even better.
So the next time you can’t decide between fajitas and pasta for dinner… make both.
Let me know if you give this chicken fajita pasta a try!
Creamy Chicken Fajita Pasta
Ingredients
- 1 lb chicken breast - cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil - divided
- 2 tbsp fajita seasoning - divided
- 1 red bell pepper - sliced
- 1 green bell pepper sliced
- 1 onion - medium, sliced
- 3 garlic cloves - minced
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Mexican blend cheese - shredded
- ½ tsp smoked paprika
- ¼ tsp black pepper
- Salt - to taste
- ½ cup pasta water - reserved, as needed
- Fresh cilantro - optional, for garnish
Instructions
- Cook the pasta in salted water according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Season the chicken with 1 tbsp fajita seasoning.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Add the remaining 1 tbsp olive oil to the skillet. Add the bell peppers and onion and cook for about 5 minutes, until slightly softened but still crisp.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, remaining 1 tbsp fajita seasoning, smoked paprika, and black pepper. Reduce the heat to medium-low and simmer for 3–5 minutes, until the sauce begins to thicken.
- Add the shredded cheese and stir until completely melted and the sauce is smooth.
- Return the chicken to the skillet, then add the cooked pasta. Toss until the chicken and pasta are evenly coated in the sauce.
- Add reserved pasta water a little at a time if needed to loosen the sauce. Taste and add salt or additional fajita seasoning as needed.
- Cook for another 1–2 minutes, then remove from the heat. Garnish with fresh cilantro if desired and serve warm.
