If you love fajitas, you’re bound to fall in love with this creamy chicken fajita pasta. Tender chicken bites are smothered in a Mexican-inspired sauce and tossed with red and green peppers to create the perfect quick weeknight dinner in just 20 minutes.

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Is there anything better than creamy chicken with pasta? This creamy chicken fajita pasta blends the goodness of pasta with Mexican flavours for a quick and easy dinner that the entire family will love.
It only takes 30 minutes to have this pasta with peppers and chicken on the table, and you're bound to fall in love with the creamy, slightly spicy sauce. This is a recipe that it's a bit impossible not to love.
I use store-bought fajita seasoning to make this pasta — I always tend to have one or two packs in the cupboard for nights where I want my dinner to have a bit of a kick without effort. You cna use your favorite store-bought fajita seasoning or use homemade seasoning.
You can choose your preferred level of spiciness for this Mexican chicken pasta — I prefer a medium spicy seasoning, but if you like it hot, go for it!
What ingredients go in this easy chicken fajita pasta?
This chicken fajita pasta recipe packs all the flavours of chicken fajita in pasta form, so expect all the ingredients for fajitas plus pasta in the shape of your choosing.
Pasta — I used fusilli for this recipe, but any kind of short pasta would do (penne, cavatappi, rigatoni are all excellent choices).
Chicken breast fillets — I like fillets because they're the leanest cut, but you can also use boneless chicken thighs if you want.
Fajita seasoning — you can make your own or use store-bought. If you're making this recipe for kids, I suggest using a mild seasoning.
Veggies — I use a combination of red and green pepper plus onion to keep it simple, but you can also use sweetcorn or even red kidney beans.
Cream — Either single cream (half and half) or double cream (heavy cream) work for this recipe.
Cheese — Nothing beats cheesy pasta! I use grated cheddar (Monterey Jack), but any type of melting cheese would do, with Red Leicester being another great option.
How do you make it?
Start by boiling the pasta in salted water according to the instrcutions on the pack. Reserve 1 cup of pasta water before draining.
Meanwhile, make the sauce. In a large pan, heat the olive oil and shallow fry the chicken over medium heat until slightly golden (4-5 minutes).
Add the fajita seasoning to the pan and stir well to cover the chicken in it. Continue to cook for another minute, then add the onions and peppers.
Fry everything for 4-5 minutes until the veggies soften, then pour the double cream and allow it to bubble for a minute.
Transfer the pasta to the pan and stir. Add a bit of pasta water if the sauce looks too thick. Next, add the grated cheddar and stir well until it melts.
Recipe notes and tips
- Make a vegetarian creamy fajita pasta instead by replacing the chicken with mushrooms.
- Add a bit of cayenne pepper to the sauce if you think your fajita seasoning is not spicy enough.
- The leftovers reheat well — you can do it on the stove or in the microwave. I like to add some extra grated cheese over cold leftovers and then microwave for 2-3 minutes for a delicious hot lunch.
- The pasta will keep in the fridge for up to three days (in a sealed container).
- You can add some cilantro or parsley to the pasta if you want.
- It's easy to transform this recipe into a chicken fajita pasta bake — simply transfer the contents of the pan to an oven-proof dish, sprinkle with extra grated cheese, and bake for 15-20 minutes until the cheese is bubbling and get slightly golden.
If you liked this easy chicken fajita pasta recipe, have a look at some of my other quick and easy pasta recipes:
Easiest Ever Creamy Prawn Linguine (Linguine con Gamberi)
Tagliatelle ai Funghi (Pasta with Mushrooms)
Easy Smoked Salmon Tagliatelle
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Easiest Ever Creamy Chicken Fajita Pasta
If you love fajitas, you’re bound to fall in love with this creamy chicken fajita pasta. Tender chicken bites are smothered in a Mexican-inspired sauce and tossed with red and green peppers to create the perfect quick weeknight dinner in just 20 minutes.
Ingredients
- 300 g (10.5 oz) pasta
- 3 tablespoon olive oil
- 400 g (1 lb) chicken breast, diced
- 30 g (1 ounce) fajita seasoning
- 1 medium onion
- 1 red pepper
- 1 green pepper
- 150 ml (¾ cup) double cream
- 100 g (3.5 oz) cheddar, grated
- Freshly ground black pepper
Instructions
- Boil the pasta in salted water according to the instructions on the pack. Reserve 1 cup of pasta water before draining.
- In a large pan, heat the olive oil and shallow fry the chicken over medium heat until slightly golden (4-5 minutes).
- Add the fajita seasoning to the pan and stir well to cover the chicken in it. Continue to cook for another minute, then add the onions and peppers.
- Fry everything for 4-5 minutes until the veggies soften, then pour the double cream and allow it to bubble for a minute.
- Transfer the pasta to the pan and stir. Add a bit of pasta water if the sauce looks too thick. Next, add the grated cheddar and stir well until it melts. Season to taste with freshly ground black pepper.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 655Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 153mgSodium: 791mgCarbohydrates: 36gFiber: 4gSugar: 6gProtein: 43g
Nutritional information is an estimate provided by an online nutrition calculator.
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