Creamy Chicken Fajita Pasta

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Creamy Chicken Fajita Pasta is made with tender chicken smothered in a creamy sauce that's seasoned with flavorful Mexican spices!

You'll fall in love with the tex-mex flavor of chicken fajitas mixed with your favorite cheesy pasta!

Fork holding up creamy chicken fajita pasta.
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Why You'll Love It

  • Easy Pasta Recipe - simple to make and serve
  • Great Flavor - loaded with favorite Mexican spices
  • Perfect Weeknight Meal - prep only takes 15 minutes!
pasta being served.

Switch up your dinner routine with this popular twist on chicken fajitas! It's a great option if you're looking for a one-pot meal the whole family will enjoy.

Looking for more creamy pasta dishes? Try my Creamy Lemon Chicken Spaghetti or Creamy Tuscan Chicken Pasta.

Ingredients

Here's what you'll need to make this great recipe: (See recipe card for quantities.)

  • Main Ingredients: penne pasta, chicken breasts, olive oil
  • Spices: chili powder, cumin, smoked paprika, garlic powder, salt, black pepper
  • Fresh Veggies: onion, green bell peppers and red bell peppers
  • Extras: fresh garlic, chicken broth, heavy cream and cheddar cheese, cilantro (optional)
Ingredients needed for creamy chicken fajita pasta.

Instructions

1. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.

spices in white bowl.

2. Dice the chicken and season it with half of the spice mixture.

spice mixed with chicken.

3. Heat olive oil in a large skillet over medium heat. Add the seasoned poultry and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

chicken in skillet.

4. In the same skillet, add the sliced bell peppers and onion. Cook until the vegetables are tender-crisp, about 5 minutes.

veggies in skillet.

5. Add the minced garlic and the remaining spice mixture to the skillet. Sauté for 1-2 minutes until fragrant.

garlic added to skillet.

6. Pour in the broth and heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.

cream added to veggies.

7. Reduce the heat to low and stir in the shredded cheddar cheese until melted and combined.

cheese added to skillet.

8. Add the cooked penne pasta and the cooked chicken to the skillet. Toss to combine and coat everything evenly with the sauce. Cook for an additional 2-3 minutes, or until heated through.

pasta added to skillet.

9. Remove the skillet from the heat and garnish with chopped fresh cilantro, if desired.

pasta on plate.

Variations

  • Substitute any pasta you have on hand, like fusilli, rigatoni, or spaghetti.
  • Use store bought fajita seasoning to save time.
  • You can substitute boneless chicken thighs, rotisserie chicken, or even turkey breast.
  • Feel free to use green chiles or pepper jack cheese if you like spicy food.
  • Make it vegetarian with mushrooms, spinach, or zucchini.
  • For a lighter version, use half-and-half or milk.
  • Swap with other melting cheeses like mozzarella, Monterey Jack, or a non-dairy cheese alternative if needed.
Chicken fajita pasta with peppers.

What to Serve with Chicken Fajita Pasta

Chicken fajitas go great with other Mexican-inspired dishes like Salsa Verde Burritos and Baja Chicken Tacos.

If you're looking for great side dishes, try Skillet Mexican Street Corn and Sweet Pickled Onions.

Finish off your meal with a big pitcher of Strawberry Sangria or a Blueberry Sriracha Margarita!

Creamy chicken fajita pasta with fork.

Recipe FAQs

Can this dish be made ahead?

Yes, you can cook the chicken and vegetables ahead of time and mix them with the freshly cooked pasta
and sauce when ready to serve. The sauce may thicken when refrigerated, so add a little broth or cream when reheating to adjust the consistency.

Is it okay to use pre-cooked chicken?

Absolutely, pre-cooked chicken like rotisserie chicken can save time. Just add it towards the end to heat through and not cook further.

How can I make this dish spicier?

Increase the chili powder, stir in a dash or two of hot sauce, or add crushed red pepper flakes to the spice mix for more heat.

pasta in white skillet.

Helpful Tips

  • Be careful not to overcook the peppers or other veggies.
  • Sauté the minced garlic last to avoid burning.
  • Save half of the spice mixture to use later in the recipe.
  • Make this recipe a casserole by baking it in a dish at 350ºF and smothering with more cheese!
fork holding up pasta.

Storing Leftovers

Chicken Fajita Pasta should be stored in an airtight container in the fridge for up to 3 days.

Reheat on the stovetop or in the microwave in 30 second intervals.

While it can be frozen, the texture of the sauce and pasta might change upon reheating. It’s best enjoyed fresh.

close up of creamy fajita pasta.

Mexican Inspired Recipes

Planning a fiesta or Cinco de Mayo party? Try these other Mexican-inspired recipes for a fiesta your guests will never forget!

Recipe Card

Chicken Fajita Pasta being lifted up by a fork.

Creamy Chicken Fajita Pasta

Creamy Chicken Fajita Pasta is made with tender chicken smothered in a creamy sauce that's seasoned with flavorful Mexican spices!
5 from 2 votes
Print Pin Rate
Course: Main Dish Skillet Meals, Main Dishes
Cuisine: Mexican, Tex-Mex
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings4
Calories: 568kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 8 ounces penne pasta (cooked al dente)
  • 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 medium yellow onion (sliced)
  • 2 cloves garlic (minced)
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ½ cup shredded cheddar cheese
  • cup fresh cilantro (optional garnish)

Instructions

  • In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
  • Dice the chicken and season it with half of the spice mixture.
  • Heat olive oil in a large skillet over medium heat. Add the seasoned poultry and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the sliced bell peppers and onion. Cook until the vegetables are tender-crisp, about 5 minutes.
  • Add the minced garlic and the remaining spice mixture to the skillet. Sauté for 1-2 minutes until fragrant.
  • Pour in the broth and heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
  • Reduce the heat to low and stir in the shredded cheddar cheese until melted and combined.
  • Add the cooked penne pasta and the cooked chicken to the skillet. Toss to combine and coat everything evenly with the sauce. Cook for an additional 2-3 minutes, or until heated through.
  • Remove the skillet from the heat and garnish with chopped fresh cilantro, if desired.

Notes

  • Be careful not to overcook the peppers or other veggies.
  • Sauté the minced garlic last to avoid burning.
  • Save half of the spice mixture to use later in the recipe.
  • Make this recipe a casserole by baking it in a dish at 350º F and smothering with more cheese!
  • Store leftovers in an airtight container for up to 3 days in the refrigerator. 

Nutrition

Calories: 568kcal | Carbohydrates: 52g | Protein: 37g | Fat: 23g | Saturated Fat: 11g | Sodium: 649mg | Potassium: 824mg | Fiber: 4g | Sugar: 7g | Vitamin C: 90mg | Calcium: 160mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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