Creamy Chicken Fajita Pasta: An Easy Weeknight Tex-Mex Fusion Dinner

Experience a delightful fusion of flavors with this incredible Chicken Fajita Pasta. Featuring tender chicken, vibrant bell peppers, sweet onions, and a rich, creamy cheese sauce, this dish transforms classic Tex-Mex fajita spices into a comforting Italian-inspired pasta meal. Whether you’re cooking for two or feeding a family, this recipe is an absolute winner for a quick, delicious weeknight dinner, easily made from scratch or by utilizing leftover chicken.

This Creamy Chicken Fajita Pasta isn’t just another dinner recipe; it’s a culinary journey inspired by a cherished, almost-forgotten gem from my personal collection of recipe binders. For years, these binders were more than just storage for printouts and magazine clippings; they were a testament to my evolving love for cooking and a nostalgic archive of dishes that brought joy to my table and to those I cooked for.

The Story Behind the Recipe: A Culinary Treasure Rediscovered

Growing up, my kitchen life revolved around a series of thick recipe binders. Throughout college, these binders swelled with every new recipe I printed from the internet or meticulously tore from magazine pages. This particular chicken fajita pasta recipe was a constant favorite, a go-to dish that even my mom would request when I cooked at home. Its combination of zesty fajita flavors and creamy pasta always hit the spot, making it a beloved family meal.

However, after college graduation, life took an unexpected turn. Starting night shifts at Target, I found much of my zest for life, and cooking, waning. The drudgery of finding a “degree-worthy” job while navigating the chaos of retail didn’t exactly spark culinary inspiration. Yet, those binders remained a constant, a tangible link to a happier, more creative time. As I transitioned to my “big girl job” in 2010, they moved with me, sitting patiently on my shelf as my cookbook collection grew and my recipes slowly began their digital migration to my iPhone.

Fast forward to 2021, and my once numerous binders had been condensed into a single, well-loved volume – its cover frayed from years of dedicated use. One day, while searching for a different recipe, I stumbled upon it: my creamy Chicken Fajita Pasta, made with rich heavy cream. A wave of excitement washed over me. It was a reconnection with a part of my culinary past, a simple yet profoundly satisfying dish that I simply couldn’t wait to recreate and share with you. This rediscovery brought back fond memories and reignited my passion for sharing comforting, easy-to-make meals.

What is Chicken Fajita Pasta? A Fusion Delight

At its heart, Chicken Fajita Pasta is a brilliant marriage of two beloved cuisines: the vibrant, smoky flavors of Tex-Mex fajitas and the comforting, hearty embrace of Italian pasta. Imagine perfectly cooked penne tossed with succulent fajita-spiced chicken, sweet bell peppers, caramelized onions, earthy mushrooms, fresh cilantro, a splash of bright lime juice, and all enveloped in a luxuriously creamy, cheesy sauce. It’s a playful and delicious twist on tradition, offering the best of both worlds in every bite. This dish is designed to bring a little fiesta to your dinner table, combining the best elements of both flavor profiles into one harmonious meal.

Understanding the Fajita Inspiration: A Tex-Mex Classic

To truly appreciate Chicken Fajita Pasta, it’s helpful to understand its Tex-Mex roots. Traditionally, chicken fajitas are a sizzling dish featuring grilled strips of chicken (or steak) generously coated in a robust fajita seasoning blend, accompanied by colorful, sautéed sweet bell peppers and onions. These flavorful ingredients are typically served wrapped in warm flour tortillas, often with a side of salsa, guacamole, and sour cream. You might recognize them from popular dishes like Air Fryer Chicken Fajitas or as a base for a fresh Chicken Fajita Salad. And of course, beef variations like Steak Fajitas are equally popular and demonstrate the versatility of the core fajita concept.

While classic fajitas don’t typically include mushrooms, I find their earthy flavor and meaty texture to be a wonderful addition to this pasta dish. After all, pasta itself isn’t a traditional Tex-Mex component, so embracing a little culinary creativity allows for even more deliciousness! The aim here is to capture the essence of fajita flavor and translate it into a satisfying pasta experience that truly stands out. This dish is about enjoying the spirit of fajitas in a comforting, unexpected way.

Essential Ingredients for Your Chicken Fajita Pasta

Crafting this flavorful Chicken Fajita Pasta requires a thoughtful selection of ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that perfect taste and texture:

• Penne Pasta: This tubular pasta is my top choice because its ridges and hollow center are perfect for trapping and holding the creamy sauce. Its robust shape also stands up well to the hearty chicken and vegetables. However, feel free to use other sturdy, similarly shaped pastas like rigatoni, ziti, or even classic elbow macaroni if that’s what you have on hand.
• Boneless Skinless Chicken: For optimal flavor and tenderness, I personally love using two small boneless, skinless chicken thighs. Dark meat tends to be more flavorful and forgiving when cooked, resulting in a juicier outcome. If you prefer white meat, one large boneless, skinless chicken breast, cut into 1-inch pieces, works wonderfully too. This recipe is also fantastic for using up any leftover cooked chicken you might have!
• Fajita Seasoning: This is the flavor powerhouse of your dish! The right seasoning blend is crucial for authentic fajita taste. You can easily make your own fajita seasoning mix from scratch to control the spice levels and ingredients (a recipe is typically included in the link), or save time by opting for a good quality store-bought packet. Just ensure it’s fresh for maximum impact and check if it contains salt, adjusting your recipe’s salt content accordingly.
• Oil: A neutral oil with a high smoke point is ideal for sautéing both the chicken and vegetables. Vegetable oil, canola oil, or light olive oil are all excellent choices for achieving a good sear without imparting a strong flavor of their own.
• Sliced Onion: White or yellow onions are your best bet here, providing a foundational savory sweetness when cooked. Slicing them thinly allows them to soften and caramelize beautifully, adding depth to the sauce.
• Sliced Mushrooms: While not traditional in fajitas, mushrooms add a wonderful umami depth and meaty texture to this pasta. Common white button mushrooms are readily available and work perfectly. For the best texture, I recommend buying whole mushrooms and slicing them yourself, as pre-sliced options can sometimes be too thick or watery.
• Sweet Bell Pepper: Choose vibrant red, orange, or yellow bell peppers for their natural sweetness, which beautifully complements the fajita spices. Green bell peppers are less sweet and can sometimes be a bit bitter, so they are generally not recommended for this recipe, though a small amount could be used if preferred. One pepper is usually sufficient, but feel free to mix and match colors for visual appeal.
• Minced Garlic: A staple in my kitchen, fresh minced garlic adds an aromatic punch that elevates all the other flavors. Don’t skimp on it; it’s essential for a rich, well-rounded taste.
• Milk: For the creamiest sauce, whole milk is ideal due to its higher fat content, which contributes to a luxurious mouthfeel. However, this recipe is adaptable, so use whatever milk you typically have in your fridge (2% or even skim will work, though the sauce may be slightly less rich).
• Heavy Cream: This is the secret to an extra-rich and velvety sauce, giving the pasta its signature creaminess. If you prefer a slightly lighter sauce, a combination of half and half can be used in place of both milk and heavy cream for a still creamy but less indulgent result.
• Salt: A critical flavor enhancer! I prefer kosher salt for its texture and pure taste, but regular table salt works too. Remember to taste and adjust the seasoning throughout the cooking process, as it brings out the best in every ingredient.
• Shredded Cheese: Monterey Jack cheese, known for its excellent melting properties and mild flavor, is a fantastic choice that blends seamlessly into the sauce. Cheddar cheese can also be used for a sharper, more pronounced cheesy flavor that complements the Tex-Mex profile.
• Cilantro: A fresh burst of cilantro is essential for that authentic Tex-Mex aroma and taste, providing a bright, herbaceous counterpoint to the richness of the sauce – unless, of course, you’re one of those who finds it tastes like soap! Feel free to omit if cilantro isn’t your favorite.
• Lime Juice: Freshly squeezed lime juice is a game-changer. Its acidity cuts through the richness of the cream sauce, brightening the overall flavor profile and preventing it from tasting flat. It adds that quintessential fajita zest at the very end.

Step-by-Step Guide: How To Make Chicken Fajita Pasta

Making this Chicken Fajita Pasta is a straightforward process that yields incredibly delicious results. Follow these detailed steps for a perfect meal every time:

1. Prepare the Pasta:

   Begin by bringing a large pot of water to a rolling boil over high heat. Once it’s actively boiling, add a generous handful of salt to the water. This is crucial for flavoring the pasta from within and enhancing its overall taste. Then, add your penne pasta and cook according to package directions until it’s al dente – meaning it’s cooked through but still has a slight bite and firm texture. This usually takes about 10-13 minutes. Drain the pasta thoroughly in a colander and set aside, reserving a little pasta water if you think your sauce might need thinning later.

2. Cook the Chicken:

   While your pasta water is heating, prepare your chicken. Cut your boneless, skinless chicken breast or thighs into uniform 1-inch pieces. In a separate large 12-inch skillet (you’ll appreciate the ample space for the vegetables later!), heat 1 tablespoon of oil over medium-high heat. Add the chicken in a single layer, ensuring not to overcrowd the pan, as this can steam the chicken instead of browning it. Cook until one side is golden brown and caramelized, about 3-4 minutes. Flip the chicken and cook the other side until it’s also browned and no longer pink in the middle, another 3-4 minutes. Once cooked through, transfer the chicken to a bowl and cover it to keep warm, allowing any delicious juices to accumulate – these will add extra flavor to the sauce later!

3. Sauté the Vegetables:

   Add the remaining 1 tablespoon of oil to the same skillet. This is where the magic happens! Make sure to scrape up any brown bits (fond) left at the bottom of the pan from the chicken using a wooden spoon – these bits are packed with flavor and will contribute immensely to the richness of your sauce. Add the sliced onion, bell pepper, mushrooms, and a good pinch of salt. Sauté, stirring occasionally, until the vegetables have softened, become tender-crisp, and started to caramelize slightly, which should take about 8-10 minutes. This browning adds significant depth of flavor to your dish.

4. Infuse with Garlic:

   Once the vegetables are tender and fragrant, stir in the minced garlic. Cook for just 1 minute more, until the garlic becomes aromatic and fragrant. Be careful not to burn it, as burnt garlic can impart a bitter taste to your sauce.

5. Build the Cream Sauce:

   Pour in the milk and heavy cream, along with ½ teaspoon of salt. Bring the mixture to a gentle boil, stirring frequently to prevent it from bubbling over and to ensure even heating. Continue to cook for about 2-3 minutes, or until the sauce begins to visibly thicken slightly. It should lightly coat the back of a spoon.

6. Melt the Cheese and Finish the Sauce:

   Reduce the heat to low. Stir in the shredded Monterey Jack or cheddar cheese until it’s completely melted and smooth, creating a luscious, creamy base. Return the cooked chicken to the skillet, along with any delicious juices that have accumulated in the bowl. Stir in the fresh chopped cilantro and the freshly squeezed lime juice. Taste the sauce and adjust the salt and lime juice as needed – the lime is key to balancing the richness of the cream and cheese, brightening the entire dish.

   At this point, your sauce should have a perfect consistency. If it’s too thin, let it simmer on low for a few more minutes to reduce slightly. If it’s too thick, stir in a splash more milk or a bit of the reserved pasta water until you reach your desired creaminess.

7. Combine and Serve:

   Finally, add the drained, cooked pasta to the skillet with the sauce. Toss everything together until the pasta is thoroughly coated in the creamy, flavorful fajita sauce. Serve immediately, perhaps with an extra sprinkle of cilantro and a lime wedge, and enjoy your homemade Chicken Fajita Pasta!

Pro Tip: How To Make Chicken Fajita Pasta With Leftover Chicken

One of the beauties of this recipe is its adaptability, especially if you’re looking to save time on a busy weeknight. If you have leftover cooked chicken (rotisserie chicken works wonderfully here!), you can easily integrate it into this dish. Simply shred or dice your cooked chicken, toss it with the fajita seasoning, and then skip the initial chicken cooking step (step 2). Add the seasoned leftover chicken to the skillet along with the cilantro and lime juice in step 6, and heat through until it’s warmed completely. This simple hack makes dinner even faster and helps reduce food waste!

A Festive Flavor: Cinco de Mayo and Fajita Pasta

While Chicken Fajita Pasta isn’t a traditional dish for Cinco de Mayo, combining elements of Tex-Mex and Italian cuisine, its vibrant and spicy-creamy flavors are undeniably reminiscent of a festive fiesta! The lively spices, the fresh cilantro, and the zesty lime all contribute to a celebratory feel, making it a fantastic option for any occasion where you want to bring a little bit of that Tex-Mex joy to the table. It’s a wonderful way to enjoy the spirit of these vibrant flavors in a comforting and unexpected format.

More Easy Chicken Pasta Recipes

If you’re a fan of comforting and easy chicken pasta dishes, you’ll love these other recipes from my collection:

• Buffalo Chicken Mac and Cheese
• Chicken Pot Pie Pasta
• Alfredo Mac and Cheese

Chicken Fajita Pasta Recipe Card

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

This easy Chicken Fajita Pasta with onion, bell peppers, and a creamy cheese sauce is perfect for a quick weeknight dinner, made from scratch or with convenient leftover chicken.

Ingredients

• 8 ounces (1/2 pound) uncooked penne pasta
• 1 large boneless skinless chicken breast or 2 small boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon fajita seasoning (get recipe here)
• 2 tablespoons vegetable oil
• Half of a small yellow or white onion, sliced
• 4 white button mushrooms, sliced
• 1 sweet bell pepper, sliced (red, orange, yellow, or a combination)
• 1 garlic clove, minced
• 1/2 cup whole milk, room temperature
• 1/2 cup heavy cream, room temperature
• 1/2 teaspoon salt (preferably kosher)
• 1/2 cup shredded Monterey jack or cheddar cheese
• 2 tablespoons fresh chopped cilantro
• 1 tablespoon freshly squeezed lime juice (roughly 1-2 limes)

Instructions

1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add penne. Cook as directed on the package until al dente, about 10-13 minutes. Drain into a colander.
2. Meanwhile, toss together the chicken and fajita seasoning until coated. If your seasoning doesn’t have salt, you may want to sprinkle a little bit of salt onto your chicken.
3. In a large 12-inch skillet, heat 1 tablespoon oil. Once hot, add the chicken in a single layer. Cook until brown, about 3-4 minutes. Flip then cook until brown and middle is no longer pink, about another 3-4 minutes. Transfer to a bowl and keep warm.
4. Add the remaining 1 tablespoon oil to the skillet, scraping up any brown bits left behind. Add the onion, mushrooms, bell pepper, and a big pinch of salt. Cook until softened and starts to brown, about 8-10 minutes.
5. Add the garlic and cook 1 minute.
6. Stir in the milk, heavy cream, and 1/2 teaspoon salt. Bring to a boil, stirring often so it doesn’t bubble over. Cook until it starts to slightly thicken, about 2-3 minutes.
7. Turn the heat down to low and stir in the cheese until melted. Stir in the chicken along with any juices accumulated in the bowl, cilantro, and lime juice. Taste and adjust for salt and acid.

   At this point your sauce should be done. However, if it’s too thin, cook for a few more minutes. If it’s too thick, stir in more milk.

8. Add cooked pasta to your sauce mixture and serve.

Notes

• Using leftover cooked chicken? Toss it with fajita seasoning then skip the cooking. Stir it in with the cilantro and heat until warm.
• Enjoyed this recipe? Check out my Steak Fajitas and Chicken Fajita Salad.
• Looking for more chicken pasta recipes? Check out Buffalo Chicken Mac and Cheese and Chicken Pot Pie Pasta.

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• 12 Inch Large Skillet

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