Chicken Fajita Pasta {One Pan Recipe}

Big pan full of Chicken Fajita Pasta Bake with cheese and spring onion on top.

4.66 from 44 votes

Chicken Fajita Pasta {One Pan Recipe}

This is a simple and delicious Chicken Fajita Pasta Bake recipe, loaded with all of your favourite fajita flavours in a pasta bake. With tasty chicken, delicious peppers and creamy cheesy pasta, it's a delicious family-friendly midweek meal.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

2 tsp Sunflower oil
500 g 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 Dried pasta
750 ml Chicken stock
400 g Tinned tomatoes
Salt and freshly ground pepper

To serve:

100 g Cream cheese (Optional)
75 g 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

Liquid: Add a little more stock or water if the pasta isn't cooked yet but the water has soaked up. You can also 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)

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

To serve: I like to serve this with sliced avocados, sour cream (or yoghurt) and sprinkled with chopped spring onions and cheese

Nutrition