Packed with tender chicken, sweet peppers, and onions, this fajita pasta has a spicy kick everyone will love. Ready in just 30 minutes!
Jump to:
Why You'll Love This Fajita Chicken Pasta
For a long time, I was pretty much a purist when it came to pasta. In my mind, there was no reason to stray from my usual meat sauce or marinara, since I was raised eating those sauces every week and they've always had my heart. But I've branched out a bit since then, and this recipe is one of the results I'm most excited about.
This has all the great flavors of a Mexican restaurant's chicken fajitas, just in a super creamy, slightly decadent pasta form. The chicken turns out tender, the peppers and onions bring that classic fajita crunch, and a healthy dose of fajita seasoning gives the creamy sauce a spicy kick. Here's why this creamy chicken fajita pasta is a total winner:
- Quick and easy
- Creamy and flavorful
- Family-friendly
- Restaurant flavor
Ingredient Information and Substitutions
- Rotini pasta- All those spirals hold onto the creamy sauce well. Any short pasta shape works here.
- Chicken breasts- Form the protein base of the dish. Chicken thighs work for a juicier bite.
- Flour- Helps thicken the creamy sauce. Cornstarch works as a substitute, but start with half the amount and adjust as needed.
- Heavy cream- Adds richness and brings the sauce together. Half-and-half works as a lighter substitute, though the sauce will be slightly less creamy.
- Olive oil- To sauté the vegetables and chicken. Vegetable or canola oil works too.
- Chicken broth- Forms the base of the sauce along with the cream. Vegetable broth works as a substitute.
- Red bell pepper- Adds classic fajita flavor, sweetness, and color. Green, orange or yellow bell pepper is just as good.
- Red onion- Adds savory depth and a bit of bite. Yellow onion works as a milder substitute.
- Garlic- Adds aromatic depth to the sauce. Garlic powder works in a pinch.
- Green onions- Add a fresh, savory garnish.
- Fajita seasoning- Brings the classic spicy, smoky fajita flavor. I like the packet but homemade fajita seasoning works as well.
- Crushed tortilla chips- Add a crunchy, salty finish as a garnish. Crushed corn chips work as well.
How To Make Fajita Pasta Recipe
Step 1- Sauté the vegetables.
Heat 2 tablespoons of oil over medium-high heat in a large skillet. Add the red pepper, onion, and garlic, and sauté, stirring often, for about 5 minutes, until softened. Remove the vegetables from the pan.
Step 2- Brown the chicken.
Add 1 tablespoon of oil to the pan, then add the chicken and cook for 2 to 3 minutes, stirring often.
Step 3- Combine the chicken and vegetables.
Once the chicken is about halfway browned, add the vegetables back into the pan and cook for another 2 minutes.
Step 4- Season the mixture.
Sprinkle the fajita seasoning over the chicken and vegetables and stir to coat. Sprinkle on the flour and stir to coat again.
Step 5- Build the sauce.
Add the chicken broth and heavy cream, stirring to combine. Bring to a boil, then reduce the heat to medium-low.
Step 6- Simmer.
Simmer for 10 minutes to reduce and thicken the sauce.
Step 7- Add the pasta.
Add the cooked pasta and toss to combine, cooking for about another minute.
Step 8- Garnish and serve.
Top with green onions and crushed tortilla chips, and serve immediately.
Frequently Asked Questions
Yes, just leave the vegetables in the pan and add the cooked chicken at the same point in the recipe you'd normally add the seasoning, then continue as usual.
Creamy sauces are best served fresh, though leftovers still taste good. Reheat gently on the stove, adding a splash of broth or cream to loosen the sauce if needed.
This hasn't been tested as a one-pot recipe, so the outcome can't be guaranteed if you try cooking the pasta directly in the sauce. If you want to try, use more broth and wait to add the cream until after the pasta is cooked.
Tips For Making Fajita Chicken Pasta Recipe
- If the sauce seems too thin after simmering, let it cook a few extra minutes uncovered rather than adding more flour.
- Cut the chicken into evenly sized chunks so it cooks through at the same rate.
- Don't skip removing the vegetables before browning the chicken, since this keeps them from overcooking and lets the chicken get a nice sear.
- Let the sauce simmer the full 10 minutes, so it has time to reduce and thicken properly.
- Serve this right away for the best texture, since the creamy sauce doesn't hold up quite as well over time.
- Ingredients to prep ahead- Slice the peppers and onion and peel the garlic up to a day in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.
What To Serve With Chicken Fajita Pasta Recipe
I love serving this with a few fresh, simple sides and an easy dessert to round out the meal. Here are some of my favorite pairings:
Other Pasta Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Chicken Fajita Pasta
Equipment
- 1 Skillet
Ingredients
- 3 Tablespoons olive oil divided
- 1 red bell pepper thinly sliced (I also halved the slices)
- ½ large red onion thinly sliced
- 2 cloves garlic pressed or chopped
- 3 large boneless skinless chicken breasts, cut into 1 inch chunks
- 1 packet fajita seasoning or around 2 ½ Tablespoons of homemade fajita seasoning
- 3 Tablespoons flour
- 14.5 ounces chicken broth
- ½ cup heavy cream
- 1 pound Rotini cooked to al dente as per package directions (or the pasta of your choice)
- Sliced green onions for garnish
- Crushed tortilla chips for garnish
Instructions
- Heat 2 Tablespoons oil over medium-high heat in a large skillet.
- Add red pepper, onions and garlic.
- Sauté to soften stirring often, about 5 minutes.
- Remove vegetables from the pan and add 1 Tablespoon oil to the pan.
- Add chicken to the pan and begin to brown, stirring often, about 2-3 minutes.
- When the chicken is about half way browned, add the vegetables back into the pan and cook for another 2 minutes.
- Sprinkle with fajita seasoning and stir to coat.
- Sprinkle on flour and stir to coat.
- Add broth and heavy cream to the pan and stir to combine.
- Bring to a boil and reduce the heat to medium low.
- Simmer for 10 minutes to reduce and thicken.
- Add cooked pasta and toss to combine cooking about another minute.
- Top with green onions and crushed tortilla chips and serve immediately.
Video
Notes
- If the sauce seems too thin after simmering, let it cook a few extra minutes uncovered rather than adding more flour.
- Cut the chicken into evenly sized chunks so it cooks through at the same rate.
- Don't skip removing the vegetables before browning the chicken, since this keeps them from overcooking and lets the chicken get a nice sear.
- Let the sauce simmer the full 10 minutes, so it has time to reduce and thicken properly.
- Serve this right away for the best texture, since the creamy sauce doesn't hold up quite as well over time.
- Ingredients to prep ahead- Slice the peppers and onion and peel the garlic up to a day in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.
Leslie says
Jessy says
mariko says
Jessy Freimann says