Name: creamy chicken fajita pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 500 g chicken breast, diced into 1‑inch cubes; 2 Tbsp olive oil; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 2 tsp fajita seasoning (store‑bought or homemade); 250 g penne pasta; 1 cup low‑fat chicken broth; 1 cup heavy cream; ½ cup grated Parmesan cheese; ½ tsp salt; ¼ tsp black pepper; 2 Tbsp fresh cilantro, chopped (optional, for garnish)

creamy chicken fajita pasta

Published on November 30, 2025

4.8 (245 reviews)

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Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Bold Flavor Fusion: The smoky fajita seasoning blends with a silky cream sauce, delivering a Mexican‑inspired pasta that feels both familiar and exciting.

✓ One‑Pan Simplicity: Everything cooks in the same skillet—chicken, veggies, pasta—so cleanup is a breeze, perfect for busy weeknights.

✓ Customizable Comfort: Swap chicken for shrimp or tofu, adjust the heat, or add extra veggies; the base sauce adapts to any preference.

Craving the sizzle of fajitas but also the comfort of pasta? This creamy chicken fajita pasta delivers the best of both worlds—tender strips of seasoned chicken, crisp bell peppers, and a luxuriously smooth sauce that clings to every noodle. In under 35 minutes you’ll have a restaurant‑quality dish that satisfies both your spice and your comfort cravings.

The secret lies in the balance: a quick sauté of aromatics, a splash of lime, and a generous dollop of cream create a sauce that’s rich without being heavy. Pair it with a simple green salad, and you’ve got a complete, crowd‑pleasing meal.

1 red bell pepper, sliced Adds sweet crunch; substitute orange or yellow.

1 green bell pepper, sliced Provides color and a slightly bitter note.

2 tsp fajita seasoning blend Store‑bought or homemade (cumin, paprika, chili).

1 cup heavy cream Half‑and‑half works for a lighter sauce.

12 oz penne or rotini Al dente texture holds sauce best.

2 tbsp olive oil For sautéing chicken and veggies.

Juice of 1 lime Adds bright acidity at the end.

2 tbsp chopped fresh cilantro Garnish for freshness.

Instructions

Season & Sear the Chicken

Pat chicken strips dry, toss with 1 tsp fajita seasoning, salt, and pepper. Heat 1 tbsp oil in a large skillet over medium‑high. Cook chicken 4‑5 minutes per side until golden and just cooked through. Remove to a plate and set aside.

Pro Tip: Do not overcrowd the pan; work in batches for a proper sear.

Sauté Peppers & Aromatics

Add remaining oil to the same skillet. Toss in sliced bell peppers, a pinch of salt, and the remaining 1 tsp fajita seasoning. Cook 3‑4 minutes until peppers soften but retain bite. Stir in minced garlic for the last 30 seconds.

Pro Tip: High heat keeps peppers crisp and prevents sogginess.

Combine Pasta & Sauce

Add uncooked penne to the skillet, then pour in 2 cups of water (or broth) and the heavy cream. Stir, bring to a gentle simmer, and cook, stirring occasionally, until pasta is al dente and the sauce thickens, about 8‑10 minutes.

Pro Tip: Reserve a splash of pasta water to adjust consistency if needed.

Finish with Chicken & Lime

Return the seared chicken to the pan, mixing it through the creamy pasta. Sprinkle the remaining fajita seasoning, drizzle lime juice, and toss until everything is evenly coated and the chicken is reheated, about 2 minutes.

Pro Tip: Add cilantro at the very end to preserve its fresh flavor.

Plate & Serve

Divide the creamy fajita pasta among four plates. Garnish each serving with a sprinkle of fresh cilantro and an extra squeeze of lime if desired. Serve immediately while hot and creamy.

Expert Tips

Tip #1: Pat Chicken Dry

Moisture on the surface creates steam, preventing a good sear. Use paper towels to blot before seasoning.

Tip #2: Use Pasta Water

A splash of starchy cooking water loosens the sauce, giving it a silky sheen without extra cream.

Tip #3: Add Lime at End

Acid brightens the creamy base and balances richness; adding it too early dulls the flavor.

Storage & Variations

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of milk if the sauce thickens. For a lighter version, replace half the cream with low‑fat Greek yogurt. Swap chicken for shrimp, steak, or roasted cauliflower to suit dietary preferences.

Nutrition

Per serving

Calories

620 kcal

Protein

35 g

Carbs

45 g

Fat

28 g

Frequently Asked Questions

Yes. Short, ridged shapes like rigatoni or farfalle work well because they trap the creamy sauce. Just adjust cooking time to keep the pasta al dente.

Increase the fajita seasoning by ½ tsp, add a pinch of cayenne, or stir in a sliced jalapeño with the peppers. Adjust heat to taste before adding the cream.

Yes, but the cream may separate. Freeze in an airtight container for up to 2 months. Thaw overnight, reheat gently, and stir in a splash of milk to restore smoothness.