Chicken Fajita Pasta: A Delicious Tex-Mex Fusion

Chicken Fajita Pasta is a mouthwatering fusion dish that combines the bold, smoky flavors of fajitas with the creamy richness of pasta. This dish offers the best of both worlds: the hearty comfort of pasta paired with the vibrant spices and vegetables of a classic chicken fajita. Whether you’re craving a spicy dinner or seeking a new twist on an old favorite, this easy-to-make recipe delivers on flavor and satisfaction.

Perfect for weeknight dinners or special gatherings, Chicken Fajita Pasta is versatile, quick, and incredibly flavorful. The tender chicken, colorful bell peppers, onions, and fajita seasoning come together in a creamy sauce that coats the pasta beautifully. This is a perfect dish for anyone who loves Tex-Mex flavors with a comforting pasta base. For more Tex-Mex inspired dishes, try Cheesy Mexican Chicken and Rice or Tex-Mex Stuffed Peppers.

Basic Recipe: Ingredients and Instructions

Chicken Fajita Pasta Recipe

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• Author: Jennifer Mitchell
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Chicken Fajita Pasta is a flavorful, one-pan dish that combines the bold, zesty flavors of fajitas with creamy pasta. Tender chicken is seasoned with fajita spices, sautéed with colorful bell peppers and onions, and then tossed with pasta in a creamy sauce. This fusion dish is a perfect weeknight dinner, packed with protein, veggies, and all the delicious flavors you love from classic fajitas, but in a comforting pasta form.

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Ingredients

Scale 1x2x3x

For the Chicken Fajitas:

• 2 large boneless, skinless chicken breasts (about 1 lb), sliced into thin strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste

For the Pasta:

• 12 oz penne pasta (or any pasta of your choice)
• Salt, for the pasta water

For the Fajita Veggies:

• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced

For the Creamy Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups heavy cream (or half-and-half for a lighter version)
• 1/2 cup chicken broth
• 1/2 cup shredded cheddar cheese (or Mexican blend cheese)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for garnish)

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Instructions

Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes.
• Drain the pasta, reserving about 1/2 cup of pasta water. Set aside.

Prepare the Chicken:

• While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, onion powder, cayenne pepper (if using), salt, and pepper. Season the sliced chicken with the spice mixture, tossing it to coat evenly.
• Add the seasoned chicken to the skillet and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.

Sauté the Fajita Veggies:

• In the same skillet, add another tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized.
• Remove the skillet from heat and set the veggies aside with the chicken.

Make the Creamy Sauce:

• In the same skillet, melt the butter over medium heat.
• Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
• Gradually whisk in the heavy cream and chicken broth. Continue whisking until the mixture thickens, about 3-5 minutes.
• Stir in the shredded cheddar cheese, grated Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Continue stirring until the sauce is smooth and the cheese is melted.

Combine the Chicken, Veggies, and Pasta:

• Add the cooked pasta to the skillet with the creamy sauce. Toss to coat the pasta in the sauce.
• Add the cooked chicken and fajita veggies to the skillet, tossing to combine everything evenly.
• If the sauce is too thick, add a little bit of the reserved pasta water to reach your desired consistency.

Serve:

• Garnish with chopped cilantro and a squeeze of lime juice, if desired. Serve immediately.

Notes

• You can make this dish spicier by adding more cayenne pepper or topping with sliced jalapeños.
• For a lighter version, use half-and-half or milk instead of heavy cream and opt for less cheese.
• You can make this dish ahead of time! Store the cooked pasta and chicken fajita mixture separately, then reheat with a splash of milk or chicken broth to loosen up the sauce.
• Feel free to customize the veggies! You can add zucchini, mushrooms, or corn to the fajita mixture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-American Fusion

Nutrition

• Serving Size: 1 serving (1/4 of the recipe)
• Calories: 600 kcal
• Sugar: 6g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 95mg

Keywords: Chicken Fajita Pasta Recipe

Instructions

1. Cook the Pasta:
   • Begin by cooking the pasta according to the package instructions in a large pot of salted water. Once cooked al dente, drain the pasta and set it aside. Reserve a little pasta water (about 1/4 cup) in case you need to thin the sauce later.
2. Cook the Chicken:
   • While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, and the fajita seasoning. Add the chicken to the skillet and cook, stirring occasionally, for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
   • In the same skillet, add a bit more olive oil if necessary. Add the sliced bell peppers and onion. Sprinkle with garlic powder, cumin, and a pinch of salt and pepper. Sauté the vegetables for about 3-4 minutes until they soften and begin to char slightly, just like you would for fajitas.
4. Make the Sauce:
   • Lower the heat to medium. Add the chicken broth and heavy cream to the skillet, stirring to combine. Allow the sauce to simmer for 2-3 minutes until it begins to thicken slightly.
   • Stir in the shredded cheddar cheese until it melts into the sauce, creating a creamy, cheesy base.
5. Combine the Pasta and Chicken:
   • Add the cooked pasta and chicken strips back into the skillet. Toss everything together, ensuring the pasta is well coated with the creamy fajita sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
6. Garnish and Serve:
   • Remove the skillet from the heat. Garnish the dish with fresh cilantro, a squeeze of lime juice, and additional shredded cheese if desired. Serve immediately and enjoy!

Advanced Techniques

1. Grill the Chicken for Extra Flavor

For an even more authentic fajita flavor, grill the chicken strips instead of cooking them in the skillet. Marinate the chicken in lime juice, garlic, and fajita seasoning for at least 30 minutes before grilling. This adds a smoky, charred flavor that elevates the dish.

2. Add More Veggies

You can increase the nutritional value and texture of this dish by adding additional vegetables. Try incorporating sliced zucchini, mushrooms, or even corn to give the pasta a boost of flavor and crunch. These veggies pair well with the fajita seasoning and add variety to the dish.

3. Spice It Up

If you like extra heat, add a diced jalapeño or sprinkle red pepper flakes into the sauce. You can even drizzle some hot sauce or add a few dashes of sriracha to increase the spiciness to your taste.

4. Use Different Cheeses

While cheddar cheese is a classic choice, try mixing it up with other cheeses like Monterey Jack, pepper jack, or even cotija cheese. A combination of cheeses can give the dish more depth and complexity.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Chicken Fajita Pasta is perfect for meal prep or leftovers. Here’s how to store and maintain it:

Storage

• Refrigeration: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you want to freeze the pasta, let it cool completely before transferring it to a freezer-safe container or zip-top bag. You can freeze it for up to 2-3 months.

Reheating Tips

• Microwave: Reheat individual servings in the microwave for 1-2 minutes, or until heated through. Add a small splash of milk or chicken broth to prevent the sauce from becoming too thick.
• Stovetop: For a better result, reheat the pasta on the stovetop in a skillet over low heat. Stir occasionally and add a little liquid (milk or broth) to loosen up the sauce.

Dietary Adaptations and Substitutions

1. Gluten-Free

To make this dish gluten-free, simply replace the pasta with gluten-free pasta. Many stores carry gluten-free pasta varieties made from rice flour, corn, or quinoa. Also, check the ingredients of your fajita seasoning and chicken broth to ensure they are gluten-free.

2. Dairy-Free

For a dairy-free version, you can replace the heavy cream with coconut cream or almond milk, and use dairy-free cheese alternatives. There are several plant-based cheeses available that will melt well and provide the creamy texture you need. You can also skip the cheese altogether and rely on the flavorful spices to make the dish shine.

3. Low-Carb or Keto

To make the dish keto-friendly, replace the pasta with zucchini noodles (zoodles), spaghetti squash, or shirataki noodles. These low-carb alternatives will allow you to enjoy the creamy chicken fajita sauce without the extra carbs.

4. Vegetarian Version

For a vegetarian version, swap the chicken for plant-based protein like tofu, tempeh, or even chickpeas. The vegetables in this dish are already full of flavor, so they pair well with these protein substitutes. Season the tofu or tempeh with fajita seasoning for the most authentic taste.

FAQs About The Recipe

Can I use other types of pasta?

Absolutely! While penne and rotini are great choices for this recipe, feel free to use any pasta shape you prefer. Fusilli, farfalle, or even spaghetti would work wonderfully in this dish.

Can I make this dish ahead of time?

Yes, you can prepare the pasta and chicken in advance and store it in the fridge for up to 2 days. When you’re ready to eat, simply reheat it on the stovetop or in the microwave. The flavors will have had time to meld together, making it even tastier!

What if I don’t have fajita seasoning?

If you don’t have fajita seasoning on hand, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper. Adjust the seasonings to your taste.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breast or thighs for this recipe. Just make sure to fully thaw and cook the chicken before slicing it into strips.

Conclusion & Final Thoughts

Chicken Fajita Pasta is a delightful blend of Tex-Mex flavors and comforting pasta. With its zesty fajita seasoning, creamy cheese sauce, and tender chicken, it’s a dish that everyone in your family will love. Whether you’re preparing a quick weeknight dinner or meal prepping for the week ahead, this dish is versatile, flavorful, and easy to make.

The beauty of this recipe lies in its flexibility. You can adjust the spice level, add extra vegetables, or even swap in different types of pasta or protein to suit your taste or dietary needs. So, why not give it a try? Your taste buds will thank you!