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This Chicken Fajita Pasta is loaded with all of your favourite fajita flavours – tasty chicken, sweet peppers and a little spice – but all cooked in one pan. No need to even boil the pasta (magic!) A perfect quick family friendly midweek meal.
Chicken Fajitas are such a delicious, fun and sociable meal, so I thought I’d mix things up a bit and bring that oh-so-tasty flavour to a really simple one-pot meal.
This Chicken Fajita Pasta Bake recipe sticks to our favourite and familiar flavours, but involves zero faff and is quick and easy to whip up during the week (it’s ready in about 30 minutes).
I’d also thought I’d add another string to my fajita bow – I’ve covered how to make Slow Cooker Chicken Fajitas and Oven-Baked Chicken Fajitas, so here’s the pasta bake equivalent, just so we have all bases covered!
(I even have a Mexican Chicken & Rice recipe with similar flavours too!)
Why you’ll love this Chicken Fajita Pasta recipe
⭐️ Family favourite flavours
⭐️ Simple, low cost ingredients
⭐️ So delicious and so quick
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NOTES ON Chicken Fajita Pasta Ingredients
- Dried pasta – Use the type of your choice in this dish, but bear in mind anything delicate might break up!
- Chicken breast – You’ll need to cut these into bite-sized pieces before cooking
- Cheese – I use cheddar in this recipe, but go for what you like or have in the fridge
How to make Chicken Fajita Pasta
1. Fry the chicken until brown all over and add the onions, peppers and spices. Stir well and cook as per the instructions below.
2. Add the pasta, stock and tomatoes with salt and pepper. Stir and pop the lid on, cook as per the recipe. Stir in the cream cheese, sprinkle with grated cheese and grill.
Hint: Cook the pasta until al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
Leftovers
In the fridge This is great for lunch if you have leftovers. Keep it in the fridge for no longer than 3 days. Reheat it fully or enjoy it cold.
In the freezer I tend not to freeze pasta as it can go a little mushy.
However, if you have plenty left there’s no need to waste it. Freezing it for a lunch is fine – just remember if might not be quite as good as when it’s fresh or reheated from the fridge.
Top Tips
Sauce
Make a little extra stock up so you can add more liquid at the end to make it more saucy (if you prefer it this way).
To serve
I like to serve this with sliced avocados, sour cream (or yoghurt) and sprinkled with chopped spring onions and cheese.
FAQs
I have done my homework on one-pan pans because I use them so often and having one that ticks all the boxes is a must for me. This tried-and-tested pan review reveals my findings, which I hope you’ll find useful!
If you stick to lean chicken breast, use wholewheat pasta and omit the cheese, you could reduce the fat content and increase the fibre content.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken Fajita Pasta {One Pan Recipe}
Ingredients
- 2 tsp Sunflower oil
- 500 g (1.1 lb) Chicken breasts, Skinless, boneless and cut into small strips
- 1 Onion, Peeled and cut into wedges
- 2 Red peppers, Deseeded and cut into strips
- 3 tsp Cumin
- 3 tsp Paprika
- 1 tsp Mild chilli powder
- 3 tsp Garlic powder
- 250 g (9 oz) Dried pasta
- 750 ml (3.25 cups) Chicken stock
- 400 g (14 oz) Tinned tomatoes
- Salt and freshly ground pepper
To serve:
- 100 g (4 oz) Cream cheese, (Optional)
- 75 g (3 oz) Cheddar cheese
- 4 Spring onions, Chopped (Optional)
Instructions
- Heat the oil in over a medium heat in a large saucepan or saute pan, and add the chicken breast and fry for 5 minutes until browned all over.
- Add the onion, peppers, paprika, cumin, chilli powder and garlic powder. Give everything a good stir and cook for a further 5 minutes until the vegetables begin to soften.
- Add the dry pasta, the stock and the tinned tomatoes, along with salt and pepper. Give everything a good stir.
- Place a lid on and cook for 15-18 minutes, until the pasta is cooked al-dente. Stop cooking when the sauce has reduced and thickened and the chicken is cooked through.
- Preheat your grill to high.
- Turn off the heat under the pasta, stir in the cream cheese. Sprinkle grated cheese over the pasta and put under the grill for 3-5 minutes until the cheese is melted. Sprinkle with the spring onions if using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on March 13, 2018 and updated later to make improvements.
Another fantastic recipe that my kids devour. Makes me feel better by swapping recipes for the fajitas they love so much!
This is always a win in our house.
Tonight it was actually requested by my 3yo, but I didn’t have any chicken so I made it with minced beef, changed the chicken stock to beef and it was a massive hit!
Could you use creme fraiche instead of cream cheese? I’ve got some left over from doing your tikka masala this week
When you say “put under the grill” what do you mean?
Really simple to make and tasty!
Made it the day before required, ahead of a busy day at work. Had to have a taste and had to stop myself eating it all 😂
Love that it can just be done all in one pot too.
This was such a simple but tasty dinner! A winner with all the family!