This Creamy Chicken Fajita Pasta takes everything you love about sizzling fajitas the smoky, vibrant seasoning, the tender chicken, and the sweet peppers and marries it with a rich, velvety pasta sauce. It’s a weeknight dinner dream that’s big on flavor, comforting, and incredibly easy to pull off in under 30 minutes.
Dinner is served when you dish up this luscious, satisfying pasta, generously topped with fresh cilantro for a final, aromatic flourish.
Recipe Details
- Flavor Profile: This dish is savory and rich, balanced by the smoky and slightly spicy notes from the fajita seasoning, and mellowed by the sweetness of the onions and bell peppers.
- Texture: Expect tender, bite-sized chicken pieces, soft bell peppers and onions, and pasta coated in a thick, luxurious cream sauce that clings to every strand.
- Total Active Time: Approximately 15–20 minutes. This recipe is designed for quick assembly and cooking!
- Difficulty Level: Easy. It involves basic skills like boiling pasta, quick sautéing, and stirring together a simple, flavor-packed sauce.
What You’ll Need
This recipe is built on four simple components that come together in one pan: the pasta base, the smoky chicken protein, the aromatic sautéed vegetables (bell pepper, onion, and garlic), and the smooth, rich sauce made from heavy cream and cheddar cheese.
Ingredient Notes
Here are a few quick tips on the star ingredients to make sure your Creamy Chicken Fajita Pasta turns out perfect every time.
- Pasta – Any short, sturdy pasta shape works beautifully think penne, rotini, or farfalle. These shapes have ridges and openings that help capture the luscious cream sauce perfectly.
- Chicken – Boneless, skinless chicken breasts are cut small for quick cooking and to ensure the pieces are easily distributed throughout the pasta.
- Fajita Seasoning – Use your favorite store-bought blend for ultimate convenience, or feel free to use a homemade fajita mix if you prefer to control the salt and spice levels.
- Heavy Cream – This is essential for achieving that luxurious, thick, and fully creamy texture for the sauce. Do not substitute with a lower-fat milk, as the sauce may not thicken properly.
- Cheddar Cheese – We strongly recommend using a block of sharp or mild cheddar and shredding it yourself. This avoids the anti-caking agents found in pre-shredded cheese, guaranteeing a smoother melt.
Add-ins and Substitutions
Want to slightly customize this creamy fajita pasta? Here are some simple, delicious ways to switch things up without changing the core method:
- Lighten it up – For a slightly less rich sauce, you can substitute up to half of the heavy cream with half-and-half, just keep in mind the sauce will be slightly thinner.
- Spice it up – If you crave more heat, toss in a pinch of red pepper flakes when you’re sautéing the garlic, or drizzle a few dashes of hot sauce onto your individual serving.
- Add more veggies – Sliced mushrooms, drained corn kernels, or even a handful of spinach can be added right along with the bell peppers and onions.
- Different Cheese – While cheddar provides the classic flavor, Monterey Jack or a Mexican-style cheese blend can be used for a similar gooey, cheesy finish.
How to Make Creamy Chicken Fajita Pasta
This one-pan pasta dish is incredibly fast! Follow these simple steps for a comforting and flavorful dinner.
- Cook Pasta: In a large pot of boiling salted water, cook the pasta according to the package directions until it reaches the al-dente stage. Crucially, before draining the water, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set it aside.
- Sear the Chicken: Season your bite-sized chicken breast pieces evenly with the fajita seasoning. Heat the olive oil in a large, heavy-duty pan or pot over medium/high heat. Add the seasoned chicken pieces to the pan and cook for 2–3 minutes, stirring, until the chicken is nicely browned and fully cooked through.
- Sauté Aromatics: Add the sliced bell peppers, onion, and minced fresh garlic to the pan with the chicken. Continue to stir and cook everything for another 2–3 minutes, or until the onion slices are tender and the peppers have softened just slightly.
- Finish the Sauce: Stir in the heavy cream and the reserved pasta water. Bring the mixture up to a gentle simmer. Once simmering, stir in the cooked pasta and the 1/2 cup of cheddar cheese. Continue to stir and simmer for 5 minutes, giving the cheese time to fully melt and allowing all the rich fajita flavors to fully combine into a cohesive sauce.
- Serve: Top the finished pasta immediately with fresh minced cilantro and enjoy!
Pro Tip: Cutting the chicken breasts into small, consistent 1/2-inch pieces is essential for this recipe! This technique ensures the chicken cooks lightning-fast in the pan and creates the perfect bite when combined with the pasta.
Recipe Tips
- Don’t Overcook the Pasta: Stick to cooking the pasta just until al-dente because it will continue to cook and absorb moisture when mixed with the hot cream sauce. This prevents a mushy final result.
- Ensure Chicken is Cooked Through: Since the chicken pieces are small, they cook quickly. To check for doneness, ensure there is no pink visible inside. For food safety, the internal temperature should reach 165°F (74°C).
- Control the Simmer: When you add the cream and pasta water, bring it to a gentle simmer, not a rolling boil. High heat can cause the cream and cheese to break or separate.
- Sauce Consistency: If you find your sauce is too thick after simmering, stir in a splash more of the reserved pasta water until you reach your desired consistency.
FAQs
Q: Can I use chicken thighs instead of breasts? A: Yes! Chicken thighs will stay even more moist and flavorful. You may need to add an extra minute or two to the cooking time in the pan to ensure they are fully cooked.
Q: Why is the reserved pasta water so important? A: The starchy water is crucial for helping to emulsify the heavy cream and melted cheese, creating a perfect, velvety sauce that clings beautifully to the pasta rather than sitting loosely at the bottom of the dish.
Q: Can I use different cheeses? A: You certainly can. Monterey Jack, Pepper Jack (for a kick), or a good Mexican blend will all melt well and provide a complementary flavor profile to the fajita seasoning.
Serving Suggestions
This Creamy Chicken Fajita Pasta is hearty enough to be a complete meal on its own, but it pairs wonderfully with these fresh sides:
- A simple side salad with a bright, zingy vinaigrette, like a chopped cilantro-lime salad, to cut through the richness of the cream sauce.
- Warm, soft flour tortillas served alongside for scooping up the extra sauce.
- A bowl of creamy black beans or flavorful refried beans for a complete Tex-Mex inspired meal.
- Fresh garnishes like a dollop of sour cream or Greek yogurt, extra sliced bell peppers, or a few sprigs of fresh parsley.
Make This Recipe in Advance
This recipe is best served immediately after the 5-minute simmer while the sauce is at its creamiest peak. However, you can prep components up to a day ahead:
- Prep: Slice the bell pepper and onion, mince the garlic, and cut the chicken into pieces. Store each component separately in airtight containers in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water to help loosen the sauce, as it will thicken significantly upon cooling. Freezing is not recommended as the creamy sauce may separate upon thawing.
Creamy Chicken Fajita Pasta (One-Pan, 30 Minute Dinner)
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Creamy Chicken Fajita Pasta combines the smoky, spicy flavor of classic chicken fajitas with a rich, velvety cream sauce for a comforting and quick weeknight meal. Featuring tender seasoned chicken, sweet bell peppers, and onions tossed with pasta and melted cheddar cheese, this easy, one-pan dish delivers big Tex-Mex flavor in under 30 minutes. Perfect for a family-friendly dinner!
Ingredients
For the Pasta and Chicken
- 8 oz pasta, any shape
- 1 lb boneless skinless chicken breasts, cut into small bite size pieces (about 1/2 inch)
- 3 tablespoons fajita seasoning, homemade or store bought packet
- 2 tablespoons olive oil
For the Sauce and Vegetables
- 1 bell pepper, any color, seeded and sliced
- 1 medium onion, sliced
- 5–6 cloves fresh garlic, minced
- 1 cup heavy creamy
- 1/2 cup cheddar cheese, shredded
- Fresh minced cilantro, for garnish (optional)
Instructions
Step 1: Cook and Reserve Pasta Water
In a large pot of boiling salted water, cook the pasta according to the package directions until it reaches the al-dente stage. Before draining the water, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set it aside.
Step 2: Sear the Chicken
Season your bite-sized chicken breast pieces evenly with the fajita seasoning. Heat the olive oil in a large, heavy-duty pan or pot over medium/high heat. Add the seasoned chicken pieces to the pan and cook for 2–3 minutes, stirring, until the chicken is nicely browned and fully cooked through.
Step 3: Sauté Aromatics
Add the sliced bell peppers, onion, and minced fresh garlic to the pan with the chicken. Continue to stir and cook everything for another 2–3 minutes, or until the onion slices are tender and the peppers have softened just slightly.
Step 4: Finish the Sauce
Stir in the heavy cream and the reserved pasta water. Bring the mixture up to a gentle simmer. Once simmering, stir in the cooked pasta and the 1/2 cup of cheddar cheese. Continue to stir and simmer for 5 minutes, giving the cheese time to fully melt and allowing all the rich fajita flavors to fully combine into a cohesive sauce.
Step 5: Serve
Top the finished pasta immediately with fresh minced cilantro and enjoy!
Notes
Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of milk or water to help loosen the sauce, as it will thicken significantly upon cooling.
Preventing a Broken Sauce: When adding the heavy cream and reserved pasta water, bring the mixture only to a gentle simmer, not a rolling boil. High heat can cause the cream and cheese to break or separate, resulting in a grainy sauce.
Spice Variation: To add a bit of heat, toss in a pinch of red pepper flakes when you’re sautéing the garlic, or use Pepper Jack cheese instead of cheddar for a spicy kick in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 4g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg
Keywords: creamy chicken fajita pasta, one pan pasta, 30 minute dinner, weeknight pasta recipe, fajita seasoning, cheesy pasta
