Chicken Fajita Pasta Recipe

Course: Main Course

Cuisine: American, Mexican

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 534kcal

Author: Becky Hardin

Creamy, cheesy and bursting with flavors, this Chicken Fajita Pasta makes a great addition to your weekly meal rota. Easy to make, filling and delicious!

Step-by-step photos can be seen below the recipe card.

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Ingredients

8 ounces dry rotini pasta (½ box)
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts cut into 1-inch pieces
3 tablespoons fajita seasoning divided (click for recipe!)
Kosher salt and freshly ground black pepper to taste
½ onion sliced
2 bell peppers any color, sliced
3 cloves garlic minced
½ cup low-sodium chicken broth
15 ounces diced tomatoes (1 can)
4 ounces diced green chiles (1 can)
½ cup heavy cream room temperature
1½ cups freshly shredded pepper jack cheese
1 cup freshly shredded cheddar cheese plus more for garnish

Optional Garnishes

Sour cream
Chopped fresh cilantro
Lime wedges

Instructions

Cook the rotini to al dente according to package directions. Drain the pasta, rinse with cold water, and return to the empty pot.
8 ounces dry rotini pasta
While the pasta cooks, heat the oil in a large skillet set over medium-high heat. Add the chicken, season with 1 tablespoon of fajita seasoning, salt, and pepper to taste. Cook for 5-6 minutes, stirring occasionally, until no longer pink.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 3 tablespoons fajita seasoning, Kosher salt and freshly ground black pepper
Add the onion, bell peppers, and garlic. Cook for 6-7 minutes, stirring occasionally, until softened. Add remaining fajita seasoning and stir to coat.
½ onion, 2 bell peppers, 3 cloves garlic
Stir in the chicken broth and deglaze the bottom of the skillet.
½ cup low-sodium chicken broth
Add the diced tomatoes, green chiles, and cream. Bring the mixture to a simmer. Cook for 2-3 minutes until it reduces slightly and add to the cooked pasta. Toss to coat.
15 ounces diced tomatoes, 4 ounces diced green chiles, ½ cup heavy cream
Add the cheeses and stir until melted. Let the pasta thicken for 10 minutes and serve with sour cream, cilantro, shredded cheese, and lime wedges.
1½ cups freshly shredded pepper jack cheese, 1 cup freshly shredded cheddar cheese, Sour cream, Chopped fresh cilantro, Lime wedges

Video

Notes

Be sure to cook the chicken into bite-size pieces.
If your sauce is not looking thick, continue cooking for a bit longer.
Ideally shred your own cheese, as pre-shredded cheeses contain anti-caking agents and do not melt as well.
Nutritional information does not include optional garnishes.

Storage: Store chicken fajita pasta in an airtight container in the refrigerator for up to 3 days.

Nutrition