Fajita Pasta Recipe

When two comfort food classics—fajitas and pasta—come together in one skillet, you get a weeknight dinner win! This fajita pasta is creamy, cheesy, and bursting with bold Tex-Mex flavors, tender strips of seasoned chicken (or beef or shrimp!), sweet bell peppers, onions, and a rich sauce that clings to every bite of pasta.

Ready in under 30 minutes, this one-pot meal is a guaranteed family favorite, perfect for cozy nights, meal prepping, or when you just want something different and delicious.

🛒 What You’ll Need

• 12 oz pasta (penne, rotini, or fettuccine work great)
• 1 lb boneless, skinless chicken breasts (or thighs), sliced thin
• 1 red bell pepper, sliced
• 1 yellow or green bell pepper, sliced
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fajita seasoning (store-bought or homemade, see below)
• ½ cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup shredded cheddar or Monterey Jack cheese
• Salt & pepper to taste
• Optional: chopped cilantro, lime wedges, and red pepper flakes

👩‍🍳 Pro Tips for Amazing Fajita Pasta

1. Use leftover grilled chicken or steak to make this even faster!
2. Add a splash of lime juice at the end to brighten the rich sauce.
3. Swap chicken for shrimp or plant-based meat for a fun variation.
4. Want it spicier? Add diced jalapeños or chipotle in adobo to the sauce.
5. Use a cast iron or stainless-steel skillet to get the best sear on the meat and veggies.

🔄 Fajita Seasoning (DIY)

Mix together:

• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp oregano
• ¼ tsp salt
• Pinch of black pepper and cayenne (optional)

🔪 Tools You’ll Need

• Large skillet or sauté pan
• Pot for boiling pasta
• Tongs or spatula
• Cutting board & knife
• Grater (for cheese)

🕒 Make Ahead & Storage Tips

• Cooked pasta and sauce can be made ahead and stored separately
• Lasts up to 4 days in the fridge
• Reheat gently with a splash of broth or cream
• Not ideal for freezing (cream-based sauce may separate)

🔥 How to Make Fajita Pasta

1️⃣ Cook the Pasta

1. Bring salted water to a boil and cook pasta until al dente.
2. Drain and set aside (reserve ½ cup of pasta water just in case!).

2️⃣ Sear the Chicken

1. Toss chicken slices with fajita seasoning.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat.
3. Cook chicken for 4–6 minutes until golden and cooked through.
4. Remove and set aside.

3️⃣ Sauté the Veggies

1. Add remaining oil and cook onions and bell peppers for 4–5 minutes until softened and slightly charred.
2. Add garlic and sauté 1 minute more.

4️⃣ Make the Sauce

1. Reduce heat to medium. Add chicken broth and cream, stir and simmer for 2–3 minutes.
2. Stir in Parmesan and cheddar, mixing until melted and creamy.

5️⃣ Toss It All Together

1. Add cooked pasta and chicken back into the skillet.
2. Toss everything to coat in the sauce.
3. Garnish with cilantro, lime, and a sprinkle of cheese if desired.

🌮 Pasta Night Meets Taco Tuesday

This fajita pasta brings the best of both worlds—creamy, spicy, cheesy, and colorful. It’s an easy, satisfying dinner that’s way more fun than regular pasta night and just as comforting. Great for feeding a crowd or saving leftovers for tomorrow’s lunch (if there’s any left 😉).

Tried it? Drop a comment and tell me—chicken, steak, shrimp, or veggie version? 🌶️🍴