Ever have one of those nights where you can’t decide between a sizzling fajita platter and a big bowl of creamy pasta? Well, what if you didn’t have to choose? This Creamy Chicken Fajita Pasta is the ultimate dinner mashup, combining all the smoky, savory flavors of chicken fajitas with the irresistible comfort of a rich, cheesy pasta sauce. It’s a one pot wonder (okay, plus a pot for pasta) that’s bursting with color, flavor, and is guaranteed to please the whole family.
Imagine tender pieces of chicken and sweet, crisp bell peppers all coated in a creamy, slightly spicy sauce that clings to every noodle. It’s ready in about 30 minutes, uses mostly pantry staples, and is so much better than any restaurant version. Get ready for this to become your new go to weeknight hero!
Why You’ll Love This Creamy Chicken Fajita Pasta
- The Perfect Flavor Mashup: It takes the best parts of fajitas (spiced chicken, peppers, onions) and the best parts of pasta (creamy, cheesy sauce) and combines them into one incredible dish.
- 30 Minute Weeknight Lifesaver: With minimal prep and cook time, you can have this hearty, satisfying dinner on the table in half an hour.
- One Pan (Mostly) & Minimal Cleanup: The chicken, veggies, and sauce all come together in one large skillet. The only other dish is the pot you use to boil the pasta.
- Family Friendly & Customizable: It’s creamy, cheesy, and packed with familiar flavors that both kids and adults adore. Adjust the spice level to your liking!
- Restaurant Quality at Home: This dish tastes like it came from your favorite casual dining spot, but it’s fresher, cheaper, and you made it yourself.
Let’s Make Creamy Chicken Fajita Pasta
This recipe is all about layering flavors efficiently. The key is cooking the pasta first and using its starchy water to create a silky, restaurant style sauce.
Ingredients You’ll Need
For the Pasta & Chicken:
- 8 oz pasta of your choice (penne, fusilli, or fettuccine work great)
- 1 lb boneless, skinless chicken breasts, cut into bite sized pieces
- 3 tablespoons fajita seasoning (store bought packet or homemade; see note!)
- 2 tablespoons olive oil
For the Veggies & Cream Sauce:
- 1 bell pepper (any color), thinly sliced
- 1 medium yellow or white onion, thinly sliced
- 5-6 cloves garlic, minced
- 1 cup heavy cream
- ½ cup shredded cheddar cheese (or a Mexican blend)
- Optional garnish: Fresh chopped cilantro, lime wedges
Homemade Fajita Seasoning (if not using a packet):
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for heat)
Step by Step Instructions
1Cook the Pasta & Prep: Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water; this is liquid gold for your sauce! Drain the pasta and set aside.
2Season and Sear the Chicken: While the pasta cooks, toss the bite sized chicken pieces with the fajita seasoning until evenly coated. Heat the olive oil in a large, deep skillet or Dutch oven over medium high heat. Add the chicken in a single layer (cook in batches if needed to avoid crowding) and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken to a plate.
3Sauté the Veggies: In the same skillet (don’t clean it!), add the sliced bell pepper and onion. Sauté for 4-5 minutes, until they begin to soften and get some charred spots. Add the minced garlic and cook for another 30 seconds until fragrant.
4Build the Creamy Sauce: Reduce the heat to medium. Pour the heavy cream and the reserved ½ cup of pasta water into the skillet. Stir to combine, scraping up any delicious browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
5Bring It All Together: Add the cooked pasta, seared chicken (and any juices from the plate), and the shredded cheese to the skillet. Stir everything together and let it simmer for 2-3 minutes, until the cheese is fully melted and the sauce has thickened enough to coat the pasta beautifully.
6Serve and Enjoy! Remove from heat. Taste and add a pinch of salt if needed. Serve immediately, garnished with fresh cilantro and a squeeze of lime juice if desired.
Serving Suggestions & Expert Tips
- The Pasta Water Trick: Never skip reserving the pasta water! The starch helps emulsify the sauce, making it creamy and cohesive instead of thin and greasy.
- Make Your Own Seasoning: The homemade blend is quick, uses common spices, and lets you control the salt and heat. It’s often tastier than a packet!
- Shortcut: Use pre sliced frozen bell pepper and onion mix to cut down on prep time even more.
- Customize It: Add a can of drained black beans or corn with the veggies. Swap the cheddar for pepper jack for more kick. Stir in a handful of fresh spinach at the end.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken when cold; reheat gently on the stovetop with a splash of milk or broth to loosen it.
This Creamy Chicken Fajita Pasta is the ultimate comfort food with a fun twist. I hope it brings a fiesta of flavor to your dinner table!
Creamy Chicken Fajita Pasta
Ingredients
- 8 oz pasta penne, fusilli, etc.
- 1 lb boneless skinless chicken breasts, cubed
- 3 tbsp fajita seasoning see notes for homemade
- 2 tbsp olive oil
- 1 bell pepper sliced
- 1 medium onion sliced
- 5-6 cloves garlic minced
- 1 cup heavy cream
- ½ cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
- Toss chicken with fajita seasoning. Heat oil in large skillet over medium high. Cook chicken 5-7 mins until browned. Remove to plate.
- In same skillet, add bell pepper and onion. Sauté 4-5 mins until soft. Add garlic; cook 30 secs.
- Reduce heat to medium. Stir in heavy cream and reserved pasta water. Bring to a simmer.
- Add drained pasta, cooked chicken, and cheese. Stir and simmer 2-3 mins until cheese melts and sauce thickens.
- Garnish with cilantro if desired. Serve immediately.
Notes
- Homemade Fajita Seasoning: Mix 1 tbsp cornstarch, 2 tsp chili powder, 1 tsp salt, 1 tsp paprika, ½ tsp each cumin, onion & garlic powder, and ¼ tsp cayenne.
- Pasta Water: Reserving starchy water is key for a silky, restaurant style sauce.
- Shortcut: Use pre sliced frozen pepper & onion mix.
