Chicken Fajita Pasta {One Pan Recipe}

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

4.70 from 49 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 Hot chicken stock Made with a stock cube (bouillon cube)
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)

Metric - Imperial

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 (US: broil) 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.

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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).

Peppers: The type of peppers used here are bell peppers.

Spring onions: These are also known as scallions or green onions.

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