Seasoned fajita chicken and sautéed veggies come together in this creamy chicken fajita pasta. Made in 35 minutes, this comforting pasta dish is sure to be a family favorite!
Creamy Fajita Chicken Pasta
Chicken fajita pasta blends the best of sheet pan chicken fajitas and chicken fajita casserole into one of the best easy pasta recipes! It features tender bowtie pasta, fajita-seasoned chicken, sautéed onions, and bell peppers in a scrumptious cream sauce.
This comes together in 30 minutes for a quick and easy weeknight meal sure to have everyone asking for more.
Why I Love This Recipe
- It’s made with just 10 minutes of prep and is ready to serve in about half an hour.
- Loads of flavor and plenty of room for customizing it to your liking.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chicken breast: I use boneless skinless chicken breasts cut into 1-inch pieces. You can use boneless chicken thighs or even cut up chicken tenders if you prefer.
- Fajita seasoning: I always keep a fresh batch of homemade fajita seasoning handy, but can use any brand! You can swap this for taco seasoning if preferred.
- Onions and bell pepper: Sliced thinly and sautéed, red and green bell peppers with onion are signature fajita veggies.
- Pasta: I use farfalle pasta (bow tie pasta). It’ll be cooked separately to al dente, so once it gets added to the sauce, it won’t become mushy.
- Whipping cream: Makes a nice creamy sauce.
- You’ll also need: Minced garlic cloves, flour or cornstarch (to thicken the sauce), and salt and pepper to taste.
- For serving: Cilantro, or shredded Parmesan cheese.
How to Make Chicken Fajita Pasta
Cook the pieces of seasoned chicken in a large skillet over medium heat for about 8-10 minutes until cooked through and nicely browned. Transfer to a plate and tent with foil to keep them warm.
While the chicken is cooking, boil pasta in salted water according to the directions on the package. Drain the pasta water.
In the same skillet you cooked the chicken, sauté the onions and peppers in a bit more oil. Once tender, add the garlic and cook over low heat. Stir back in the chicken.
Sprinkle in the flour, pour in the cream, and stir until smooth. Bring to a simmer until the sauce is thickened. Add more flour if needed and season to taste. Enjoy!
Topping Ideas
- Fajita pasta chicken can be served topped with fresh herbs like cilantro or parsley.
- Parmesan is great with pasta, but you could also play off of the fajita flavors and go with something like cheddar cheese or pepper jack cheese.
- Any toppings you love in a chicken fajita bowls could be added here! Try some sliced avocado, some pico de gallo or even a dollop of sour cream.
Tips and Variations
- Cooking pasta al dente will taste best.
- You can also clear out your fridge and use your favorite vegetables like mushrooms, yellow bell peppers, sun dried tomatoes or spinach.
- Penne pasta, fusilli, rigatoni, or small shells will all work. As would any gluten-free pasta.
- Swap half and half for the heavy cream if you would like a lighter sauce.
- Substitute taco seasoning for a version of taco pasta.
Storage
- Store: Keep any leftovers of this fajita pasta recipe in an airtight container in the fridge for up to 4 days. Because of the cream, I don’t recommend freezing leftovers.
- Reheat: Reheat in the microwave or on top of the stove. The pasta will have absorbed some of the sauce, so you may want to add a splash of cream, water, or chicken broth to loosen it up and make it saucy again.
More fajita inspired recipes include crockpot chicken fajitas, shrimp fajitas and this fajita salad recipe.
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Chicken Fajita Pasta
Video
Ingredients
- 1-2 Tablespoons olive oil
- 1 pound chicken breast , cut into 1-inch pieces
- 1 Tablespoon fajita seasoning , or taco seasoning
- ½ onion , cut into thin slices
- 1 green bell pepper , thinly sliced
- 1 red bell pepper , thinly sliced
- 2 to 3 cloves garlic , minced
- 8 ounces farfalle pasta
- 1 ½ cups heavy whipping cream
- 1 to 2 teaspoons flour or cornstarch , plus more if needed
- Salt and pepper , to taste
For serving: cilantro, shredded cheese
Instructions
- Heat 1 Tablespoon olive oil in a large skillet over medium heat. Sprinkle the 1 Tablespoon fajita seasoning over one pound chicken and add to the pan then season with salt and pepper. Cook about 8-10 minutes (or until reaches 165°F), flipping halfway. Remove to a plate and tent with foil.
- Boil pasta while chicken is cooking (according to package directions) and then drain.
- Add another Tablespoon of oil to the skillet. Sauté 1/2 onion and 1 sliced green bell pepper and 1 red bell pepper. Once peppers are tender, add in 2-3 cloves garlic and turn the stove to low. Stir back in the chicken.
- Sprinkle flour over the top and then pour in 1 1/2 cups cream. Stir until smooth and let simmer until the sauce begins to thicken. Add in another teaspoon of flour, if needed. Salt and pepper, to taste. Add more seasoning if desired.
- Pour the chicken and sauce over cooked noodles and top with cilantro and cheese if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, Chicken, Cinco De Mayo, Dinner, Mexican, Pasta, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
We loved the flavors in this dish! – Alisha, recipe tester
So happy to hear your family loved the chicken fajita pasta!