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Loaded Chicken Fajita Pasta is a family favorite. Full of fajita flavors from seasonings, peppers and onions but served as a creamy pasta dish. All made in one pan! This is such a fun spin on fajita ingredients. You can customize the toppings a bit to cater to picky eaters too.
Why Make Chicken Fajita Pasta
You will be floored by the combination of flavors and textures. This dish encapsulates all the fajita flavor and is served with creamy pasta.
- One Pan Meal. Less time cleaning yay!
- Easy To Make.
- Simple Steps.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breasts. Use chicken breasts or thighs for this recipe. Steak will also work, but cooking time will need adjusting.
- Seasonings. Cumin, paprika, salt, pepper, garlic powder.
- Olive Oil. For cooking the chicken and veggies.
- Bell Peppers. Use red or green or both!
- Red Onions.
- Pasta. Any pasta shape of choice works, I did bowtie.
- Chicken Broth. Use low sodium broth.
- Milk. I used whole milk but 2% or any milk will work in place.
- Shredded Cheese. This adds all the creaminess to the dish!
- Additional Toppings (Optional): tomatoes, cilantro, sour cream, avocado.
Steps To Make This Recipe
- Step One. In a large skillet, heat 1 tsp of olive oil. Mix the seasonings in a small bowl and whisk. Rub the chicken on both sides with half of the seasoning mix (the other half will be used later.
- Step Two. Cook the chicken until cooked though! Let it rest.
- Step Three. Sauté the veggies down in the same pan. Add in the pasta and broth. Cover and simmer.
- Step Four. Add in the milk and cheese, top with chicken and enjoy! See recipe card below for more.
Recipe Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Keep Extra Broth or Water Nearby. Depending on brands of pasta and shapes you may need a little more water or broth to cook down the pasta. Keep an extra 1/2 cup around if the pasta soaks it all up before cooking al dente.
- Add Toppings Once you Serve! Garnish with tomatoes, salsa, avocado or cilantro when you serve if you’d like!
Recipe FAQs
Is Chicken Fajita Pasta Gluten Free?
It can be made gluten free by using gf pasta.
Does Chicken Fajita Pasta Keep Well?
Yes! It reheats so well, we often times meal prep this dish and reheat throughout the week.
Other One Pan Dinners
Chicken Fajita Pasta
Chicken Fajita Pasta is a family favorite. Fajita flavors from seasonings, peppers and onions served as a creamy pasta dish. Made in one pan!
Equipment
- large skillet
- sharp knife
Ingredients
- 1.5-2 lbs chicken breasts, boneless & skinless , or chicken thighs
- 1 tsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp salt
- ½ tsp pepper
- 2 small bell peppers, chopped
- ½ cup red onion, chopped
- 3 cups dry pasta
- 3 cups chicken broth, low sodium , *more as needed
- 1 cup whole milk
- ⅓ cup shredded cheese
Instructions
- In a large skillet, heat 1 tsp of olive oil. Mix the seasonings in a small bowl and whisk. Rub the chicken on both sides with half of the seasoning mix (the other half will be used later.
- Cook the chicken for about 8-10 minutes each side or until it is cooked through (165º). Let it rest on a plate.
- In the same skillet, add the veggies in the same pan with the chicken remnants, add 1 tsp more of olive oil to cook the veggies. Scrape the flavors up and mix into the veggies as they sweat. This hold a ton of flavor! After about 3 minutes, add the dry pasta over the veggies.
- Pour the broth over everything and add a lid. Simmer on low for about 15 minutes stirring often or until the pasta is cooked to your liking. You may need a little more broth or some water to add to the pasta if it isn’t cooked through and liquid is soaked up (see notes).
- Once the pasta is cooked al dente, pour in the milk and fold in the cheese. Once the cheese is melted, take it off the heat. Slice the chicken and add it in. Serve while hot! Garnish with fresh cilantro or with any toppings of choice.
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Keep Extra Broth or Water Nearby. Depending on brands of pasta and shapes you may need a little more water or broth to cook down the pasta. Keep an extra 1/2 cup around if the pasta soaks it all up before cooking al dente.
- Add Toppings Once you Serve! Garnish with tomatoes, salsa, avocado or cilantro when you serve if you’d like!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.25 cup of chicken fajita pasta | Calories: 583kcal | Carbohydrates: 44g | Protein: 50g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 553mg | Potassium: 858mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1500IU | Vitamin C: 50mg | Calcium: 231mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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