Chicken Fajita Pasta

This creamy and vibrant chicken fajita pasta combines the zest of Tex-Mex flavors with the comfort of a cheesy pasta bake. Perfect for a weeknight feast, it brings together tender chicken, colorful bell peppers, and a luscious spicy sauce that will have everyone asking for seconds.

I first made this dish when craving something with a kick but still hearty enough to feed a hungry family. It quickly became our go-to for an easy dinner that feels like a celebration.

Ingredients You Need

• Half and half: for creamy richness that makes the sauce velvety smooth
• Chicken broth and bouillon cube: add depth and savory notes
• Chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, and hot sauce: create the signature fajita spice blend
• Boneless skinless chicken breast: for tender, juicy bites—choose fresh, plump pieces
• Bell peppers and yellow onion: give sweetness and color; pick firm peppers without wrinkles
• Dry white wine: to deglaze the pan, adding brightness to the sauce
• Penne pasta: holds the sauce wonderfully in its tubes; opt for quality dried pasta that holds texture well
• Rotel tomatoes: for a hint of acidity and subtle tomato flavor, drained to avoid extra liquid
• Cheddar and Pepper Jack cheeses: for gooey, melty perfection with a slight tang and heat
• Butter and flour: to build the creamy roux that thickens the sauce
• Fresh lime juice and cilantro: for the finishing fresh burst and garnish

Detailed Cooking Directions

Build The Sauce Mix:

The half and half, chicken broth, bouillon cube, hot sauce, chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder in a large measuring cup. Stir well and set aside to let flavors meld.

Season And Sear Chicken:

Cut the chicken into bite-sized pieces, pat dry, and season with salt, pepper, and half of the seasoning mixture. Heat avocado oil in a large skillet over medium-high heat, then sear the chicken for 4 to 5 minutes until golden on all sides. Remove and set aside.

Sauté Vegetables:

In the same skillet with a splash of oil, add sliced bell peppers and chopped yellow onion. Season lightly and cook for 5 to 7 minutes until softened but still vibrant. Remove and set aside.

Deglaze Pan:

Pour in the dry white wine over medium heat, scraping up the browned bits from the bottom of the skillet. Let the wine reduce by half to concentrate flavor.

Cook Pasta:

Meanwhile, cook penne pasta in salted boiling water until al dente. Drain and keep warm.

Make Roux:

Add butter and minced garlic to the skillet and cook gently for one minute until fragrant. Stir in flour and cook for about two minutes to form the roux, which will thicken the sauce.

Create Sauce:

Slowly pour in the prepared sauce mixture while stirring continuously over low heat. Bring to a gentle boil, then reduce heat and let it simmer until thickened.

Add Tomatoes And Cheese:

Stir in the drained Rotel tomatoes, then gradually add cheddar and Pepper Jack cheeses until melted and smooth.

Combine And Heat:

Add the cooked pasta, seared chicken with juices, and sautéed vegetables to the sauce. Stir everything thoroughly and warm through.

Finish And Serve:

Remove from heat, stir in fresh lime juice for brightness, garnish with chopped cilantro, and serve immediately.

Smart Storage Tips Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or broth to revive the creamy texture. This dish also freezes well—defrost overnight and reheat gently on the stove to keep the sauce luscious.

Ingredient Variations

Swap penne with rotini or fusilli if you prefer pasta shapes that trap sauce differently. Use half-and-half, heavy cream, or whole milk depending on your desired richness. For a smoky kick, add chipotle powder or swap pepper jack for a sharper cheese like Monterey Jack.

Perfect Pairing Ideas

Serve with a simple green salad dressed with lime vinaigrette to complement the zestiness. Pair with warm corn tortillas if you want to turn the pasta into a fajita taco night, or add a side of refried beans for an extra Tex-Mex touch.

Cultural Inspiration

This dish draws from Tex-Mex cuisine which blends Mexican and American flavors in a way that celebrates bold spices and fresh ingredients. The combination of fajita seasoning with creamy pasta is a fun twist that makes traditional flavors approachable for pasta lovers.

This chicken fajita pasta is a perfect balance of creamy comfort and bold Tex-Mex flavors that will quickly become a family favorite.

Frequently Asked Questions

→ What type of chicken works best for this dish?

Boneless skinless chicken breast is ideal for even cooking and tender bites.

→ Can I substitute the half and half in the sauce?

Yes, you can use whole milk or a light cream alternative for a slightly different richness.

→ How should the bell peppers be prepared?

Slice bell peppers into strips and sauté with onions until softened but still vibrant.

→ Is it necessary to deglaze the skillet with white wine?

Deglazing with white wine lifts flavorful browned bits, adding depth, but broth can be used as an alternative.

→ What cheeses are recommended for the sauce?

Cheddar and Pepper Jack cheeses melt smoothly and contribute a balance of sharp and mild spice.

→ How can I adjust the spice level in this dish?

Modify the amount of hot sauce and chili powder to suit your preferred heat intensity.