This high protein chicken fajita pasta tastes quite indulgent but it's in fact lightened-up and packed full of protein. It's just the kind of meal you need to meet your macros while still feeling like a treat!
And if you're looking for a simple high-protein one-pan dish, try my Mexican Ground Beef Skillet next!
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Looking for more high-protein recipes? Try my High Protein Creamy Beef Pasta or this High Protein Cottage Cheese Pasta Sauce.
Why you'll love it
This creamy, high-protein chicken fajita pasta is probably my favorite quick pasta recipe to make whenever I want something delicious but I'm also looking to hit my protein goals for the day.
The sauce is low in fat, as I use light cream cheese and cheddar, and it has just the right amount of heat. Plus, the tender chicken pairs great with the red onion and bell pepper, giving the dish the perfect fajita vibes!
It's simply one of those recipes that win on all fronts, and it's quite easy to make, so you can have dinner on the table in just over half an hour.
What you'll need
Pasta - My favorite high-protein pasta for this recipe is chickpea pasta (Rummo makes an excellent version), but feel free to use your favorite here.
Chicken - I'm using tender chicken breast cut into bite-sized pieces so every bite is well seasoned and pan-fried until golden and juicy.
Spice rub - I use a homemade spice rub for the chicken, made with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
Red onion - For a bit of sweetness and crunch; make sure to dice it finely so it cooks evenly.
Bell peppers - I used green bell peppers but any color works!
Tomato paste - This adds a concentrated tomato flavor and gives the sauce its rich base.
Chicken stock - Use low-sodium chicken stock as the dish already has salt from the cheese and spice rub.
Cream cheese - I used low-fat cream cheese to keep the dish lighter without sacrificing that creamy texture.
Cheddar cheese - Light cheddar adds just the right amount of sharp, cheesy flavor to make the sauce irresistibly good.
Pro tip
Don't forget to save some pasta water - it makes the sauce extra smooth and perfectly coats the pasta!
How to make high protein chicken fajita pasta
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Season the chicken with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Sear it in a skillet with olive oil and butter until golden and cooked through, then set aside.
In the same skillet, sauté the onion and bell pepper, then stir in the garlic, spices, and tomato paste.
Add the chicken stock, let it simmer briefly, and stir everything together.
Mix in the cream cheese and cheddar until smooth, toss in the pasta with reserved pasta water as needed, and stir in the cooked chicken. Finish with fresh parsley and serve!
Substitutions and variations
- You can totally switch up the pasta-penne, rigatoni, or even bowtie would all soak up the sauce just as well.
- For an extra protein boost, stir in some cottage cheese-it melts right into the sauce and makes it even creamier.
- Toss in some extra veggies like mushrooms, zucchini, or roasted broccoli to make it even heartier and more colorful.
Recipe notes and tips
- Make sure you season the chicken well as that's what gives it that delicious smoky flavor.
- When you add the cream cheese and cheddar, keep the heat low so they melt smoothly into the sauce without breaking.
- Toss the cooked chicken into the skillet at the end so it stays tender and juicy.
What to serve with this high protein chicken fajita pasta
This chicken fajita pasta is totally a meal on its own, but if you're looking to add a little something on the side, here are a few ideas:
- A crisp green salad with a light vinaigrette to balance the richness
- Some garlic bread or a slice of warm, crusty bread for soaking up the sauce
- Roasted veggies like zucchini, broccoli, or asparagus for extra color and goodness
Leftovers and storage
- This pasta will keep well in the fridge for up to 3 days in an airtight container.
- Reheat gently on the stovetop or in the microwave, adding a splash of pasta water or stock to loosen the sauce if needed.
- I wouldn't recommend freezing this dish as pasta tends to get a bit mushy when thawed, and the sauce won't be as creamy.
More high protein recipes
- Chicken Saag (Chicken Spinach Curry)
- Keto Coconut Curry Chicken
- Chicken Broccoli Pasta
- Chicken and Chickpea Curry
- Creamy Chicken and Chorizo Pasta
If you've tried this high protein chicken pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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High Protein Chicken Fajita Pasta
Ingredients
For the chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ lb (700 g) chicken breast, cut into bite-size pieces
- ½ tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the sauce
- 12 oz (350 g) high-protein pasta
- 1 tablespoon olive oil
- 1 medium red onion
- 1 medium green bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- ½ cup (125 g) low-sodium chicken stock
- ½ cup (125 g) light cream cheese
- 1 cup (125 g) light cheddar cheese, shredded
- A handful fresh parsley, roughly chopped
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.12 oz high-protein pasta
- Meanwhile, season the chicken pieces with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.1 ½ lb chicken breast½ tablespoon smoked paprika1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon ground cumin½ teaspoon salt½ teaspoon ground black pepper
- Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil1 tablespoon butter
- In the same skillet, heat another tablespoon of olive oil over medium heat. Add the diced red onion and green bell pepper, and sauté for 5 minutes until softened.1 tablespoon olive oil1 medium red onion1 medium green bell pepper
- Stir in the garlic powder, cumin, paprika, oregano, salt, black pepper, and tomato paste and cook for 1-2 minutes until fragrant.1 teaspoon garlic powder1 teaspoon ground cumin1 teaspoon paprika1 teaspoon dried oregano¼ teaspoon ground black pepper2 tablespoons tomato paste½ teaspoon salt
- Add the chicken stock and stir, scraping the bottom of the skillet to release any browned bits. Reduce the heat to low and mix in the cream cheese and cheddar until it melts and blends into the sauce.½ cup low-sodium chicken stock½ cup light cream cheese1 cup light cheddar cheese
- Toss in the cooked pasta, adding reserved pasta water as needed to create a silky sauce. Stir in the cooked chicken, let it warm through, and finish with fresh parsley.A handful fresh parsley
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Ryan says
This dish is delicious, creamy and tasty! Feels a lot naughtier than it is. Added the cottage cheese as suggested for some extra protein
Michele says
This is amazing! I’ve made it several times and it’s always delicious. I didn’t have cream cheese, but I did have a Boursin cheese and it was just as good. Thank you for sharing this recipe.
Greg Raber says
Was looking for something different and this really hit the spot! Even for a picky eater like my wife, she loved it as well. Very anxious to try out more of your recipes.