Imagine a bowl of silky pasta coated in a light, creamy sauce, intertwined with juicy chicken and bright strips of sweet peppers and onions that perfume your kitchen as they sizzle.
This is the perfect weeknight dinner when you want bold fajita flavor without the grill, and it comes together quickly on one stovetop so you spend more time eating and less time cleaning.
SaveI first made this for a busy Tuesday night and my family asked for it again the very next week, which tells you everything about how comforting and delicious it really is.
Chicken Fajita Pasta Recipe
Ingredients
Instructions
- Prep the chicken and vegetables
Pat the chicken strips dry with paper towels and season them with salt, pepper, cumin, chili powder, and smoked paprika. Slice the bell peppers and onion into even strips so they cook at the same rate.
- Cook the chicken in a large skillet
Heat olive oil in a large skillet over medium high heat. Add the chicken in a single layer and cook until browned and cooked through, about 6 to 8 minutes. Remove the chicken to a plate and set aside.
- Sauté the onions and peppers
In the same pan, add a little more oil if needed, then add the sliced onion and peppers. Cook, stirring often, until they are tender and lightly charred, about 6 to 8 minutes.
- Add garlic and tomatoes
Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the drained diced tomatoes and cook for another 2 minutes to let the flavors meld.
- Combine chicken and pasta
Return the cooked chicken to the pan along with the cooked pasta. Toss gently to combine and coat everything with the tomato pepper mixture.
- Make the creamy sauce
Pour in the heavy cream, add the Parmesan cheese, and season with salt and pepper if needed. Stir constantly until the sauce is smooth and begins to thicken slightly.
- Finish with Monterey Jack
Stir in the shredded Monterey Jack and cook until melted and creamy. Adjust seasoning with a pinch more salt or chili powder if you want more depth.
- Taste and adjust
Give the pasta a final taste and add a squeeze of lime juice for brightness or extra chili powder for heat, depending on your family’s preference.
- Serve hot
Divide the chicken fajita pasta among bowls, sprinkle with fresh cilantro if using, and serve with lime wedges on the side for an extra zesty finish.
- Store leftovers properly
Cool the pasta to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or water to loosen the sauce.
Substitutions and variations
- Use chicken thighs instead of breast for a richer, juicier bite.
- Swap regular pasta for gluten free pasta if needed.
- Replace heavy cream with half and half or a dairy free milk for a lighter version.
- Use lime juice instead of fresh cilantro for brightness if you do not care for cilantro.
Chloe's tips
- Cut the vegetables into similar sized strips for even cooking and a polished look.
- Do not overcook the pasta; it will finish cooking in the pan with the sauce.
- Taste and adjust the seasoning at the end, since the spices can mellow as they cook.
How to store it
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat on low heat on the stovetop, adding a splash of cream or milk to refresh the sauce.
Serving suggestions
Serve this chicken fajita pasta family style right from the table.
- Garnish each bowl with lime wedges and chopped cilantro.
- Pair with a simple green salad and crusty bread for a complete meal.
- Offer extra shredded Monterey Jack at the table for cheese lovers.
Frequently asked questions
Can I use spaghetti or another pasta shape?
Yes, spaghetti works well, just remember that smaller shapes like penne or fusilli will hold more of the creamy sauce.
How do I make this recipe dairy free?
Swap heavy cream for a full fat coconut milk or a dairy free cream alternative, and use a vegan Parmesan and Monterey Jack style cheese.
Why did my sauce become too thick?
The sauce thickens as it sits and as the pasta absorbs some liquid. If it gets too thick, thin it out gradually with a splash of reserved pasta water or a little more cream while reheating.
Can I meal prep this dish?
Yes, you can cook the chicken, pasta, and sauce, then portion into containers and refrigerate for up to 3 days. Reheat gently on the stovetop and add a splash of cream to refresh the texture.
Let's get cooking!
This chicken fajita pasta is proof that weeknight dinners can be bold, creamy, and deeply satisfying without spending hours in the kitchen. Give it a try on a busy evening and enjoy the happy faces at your table.
