Creamy Chicken Fajita Pasta

Smoky, seared chicken. Sweet, blistered bell peppers. A luscious, creamy sauce that hugs every curve of tender pasta. Creamy Chicken Fajita Pasta is the best of both worlds—Tex-Mex flair meets Italian comfort. This bold, flavor-packed dish brings restaurant-quality taste to your home kitchen with simple ingredients and easy steps. It’s perfect for busy weeknights or cozy weekend dinners. You’ll learn how to create a creamy fajita pasta dish with juicy chicken, perfectly cooked vegetables, and a dreamy sauce that pulls it all together.

Why You’ll Love This Recipe

What makes this recipe a standout? It’s all about flavor, texture, and balance. Picture sizzling strips of chicken tossed with vibrant bell peppers and onions, all swirled into a rich, silky sauce. The contrast of tender pasta against the slight crunch of sautéed veggies and the juicy bite of chicken makes every forkful irresistible.

You’ll love the smoky spices—paprika, cumin, and chili—blended into a creamy base that’s just spicy enough without overpowering the dish. Unlike traditional fajitas, this recipe folds those bold flavors into a pasta format, making it hearty, satisfying, and totally unique. Plus, it’s a one-pan meal that doesn’t skimp on indulgence, making cleanup a breeze. Whether you’re serving picky eaters or spice lovers, this creamy chicken fajita pasta will hit the mark.

What You Need to Know Before Starting

This dish is beginner-friendly but rewards you for cooking with intention. Expect a total time of 35 minutes, broken down into about 10 minutes of prep and 25 minutes of cook time. You’ll sauté vegetables, sear chicken, boil pasta, and bring it all together in a creamy, spiced sauce.

Here are a few pro notes:

• Prep everything first. Fajita-style cooking goes fast—slice veggies, season chicken, and measure spices ahead of time.
• Use heavy cream or half-and-half for that signature creamy texture.
• Make sure your skillet is large—this is a complete meal in one pan.

If you’re craving garlic chicken pasta with a smoky twist, you’re in the right place.

Recipe Details

Creamy Chicken Fajita Pasta draws from two culinary traditions: the fiery, grilled flavors of Tex-Mex fajitas and the comforting richness of Italian cream sauces. The blend is seamless—spiced chicken and peppers mix beautifully with pasta and cream for a hearty fusion dish.

This recipe uses classic fajita seasoning but adds a twist by using it as a base for a sauce, rather than a dry rub. We’re also using penne or fettuccine instead of tortillas—elevating the dish from a handheld to a fork-friendly experience.

The technique of deglazing the pan with a bit of broth or pasta water captures all the caramelized bits, layering in even more flavor. It’s a dish that feels gourmet but is rooted in home-cooked practicality.

Nutritional Info

Each generous serving of creamy chicken fajita pasta contains:

• Calories: 620
• Protein: 38g
• Carbohydrates: 52g
• Fat: 28g
• Fiber: 5g
• Sodium: 690mg

This meal is high in protein thanks to the chicken, and offers over 20% of your daily vitamin C from the bell peppers. Garlic also provides 23% of your daily manganese needs, supporting bone health and metabolism.

Want a lighter version? Swap in light cream and whole grain pasta—but don’t skip the spice. That’s where the magic lives.

Ingredients

Here’s what you’ll need (US + metric):

• 10 oz (285g) penne or fettuccine pasta
• 1 lb (450g) chicken breast, thinly sliced
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup (240ml) heavy cream
• ½ cup (120ml) chicken broth
• ½ cup (50g) shredded cheddar cheese
• ½ cup (50g) shredded mozzarella
• Juice of ½ lime
• Fresh cilantro for garnish (optional)

Equipment Needed

To make this dish smooth and stress-free, here’s what you’ll need:

• Large skillet or sauté pan – A heavy-bottomed pan ensures even heat and proper searing.
• Pot for boiling pasta – Go big so the pasta cooks evenly.
• Tongs – For turning chicken and tossing ingredients together.
• Sharp knife and cutting board – Essential for prepping vegetables and slicing chicken.
• Colander – To drain the pasta.
• Grater – If you’re shredding fresh cheese for better melt.

No heavy skillet? Use a cast iron or nonstick pan, just keep the heat medium-high for proper browning.

Pro Tips

1. Don’t crowd the pan. Cook chicken in batches if needed. Overcrowding steams instead of sears, and you want those golden edges.
2. Season in layers. Don’t wait until the end—season chicken and vegetables separately to build depth.
3. Cook pasta al dente. Slight firmness helps it hold up in the sauce and soak in flavor.
4. Reserve ½ cup of pasta water. This starchy liquid helps emulsify the sauce, making it silkier without extra cream.
5. Sauté garlic on medium heat only. High heat = bitter garlic, which can overpower your creamy fajita pasta.
6. Add cheese off-heat. Stir in the cheese just before serving to avoid grainy separation.
7. Finish with lime. A squeeze of lime juice balances richness with a bright, acidic note.
8. Use leftover veggies. Got zucchini or mushrooms? Toss them in—it’s a great clean-out-the-fridge dish.
9. Let it rest 3–5 minutes before serving. It thickens slightly and becomes even more luscious.
10. Make it a meal prep staple. This pasta reheats well and can be divided into airtight containers for weekday lunches.

Instructions

1. Boil the pasta. Cook in salted water until al dente. Reserve ½ cup pasta water. Drain and set aside.
2. Season the chicken. In a bowl, toss sliced chicken with paprika, cumin, chili powder, salt, and pepper.
3. Sear the chicken. In a large skillet over medium-high heat, add 1 tbsp olive oil. Cook chicken for 4–5 minutes until browned and cooked through. Remove and set aside.
4. Sauté vegetables. Add remaining oil to the same pan. Sauté onions and bell peppers for 5–7 minutes until tender-crisp and slightly charred.
5. Add garlic. Stir in garlic and cook for 30 seconds until fragrant.
6. Deglaze the pan. Pour in chicken broth and scrape up any browned bits—this intensifies flavor.
7. Make the sauce. Lower heat to medium. Stir in cream and bring to a light simmer. Add pasta water to adjust consistency.
8. Combine. Return chicken to the skillet. Add drained pasta, cheeses, and lime juice. Toss until everything is coated in sauce.
9. Taste and adjust. Add salt, pepper, or chili flakes to your liking.
10. Garnish and serve. Sprinkle with chopped cilantro and serve hot.

Cooking Science Tip: Salted water enhances pasta starch release, helping the sauce cling better and taste more balanced.

Recipe Variations

• Vegan Option: Swap chicken for seared tofu or soy curls. Use dairy-free cream (like cashew cream) and vegan cheese.
• Gluten-Free: Use gluten-free pasta and double-check your broth and spices for hidden gluten.
• Low-Carb: Replace pasta with spiralized zucchini or shirataki noodles.
• Spicier: Add diced jalapeños or a dash of cayenne to the cream sauce.
• Cheesier: Mix in a spoonful of cream cheese for a tangy, thicker texture.
• Garlic pasta with bacon twist: Replace chicken with crispy bacon strips and increase garlic for a more intense flavor profile.

Storage & Serving Suggestions

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Portion and freeze for up to 2 months. Thaw overnight and reheat gently with a splash of broth or cream.
• Reheating: Microwave with a damp paper towel on medium heat for 2–3 minutes, or reheat in a skillet over low heat.
• Pairings:
  • Serve with a side of garlic bread or a crisp green salad.
  • Add roasted corn or black beans to the pasta for extra volume and Tex-Mex flair.

FAQs

1. Can I use rotisserie chicken?
Yes! Shred about 2 cups and add it with the cream.

2. What kind of cream is best?
Heavy cream yields the richest result, but half-and-half works too.

3. Can I use pre-made fajita seasoning?
Yes, just adjust salt accordingly since mixes often contain sodium.

4. What if I don’t have chicken broth?
Use veggie broth, water with bouillon, or pasta water for deglazing.

5. Can I skip the cheese?
You can, but cheese enhances the creaminess and flavor depth.

6. Why is my sauce separating?
Cheese was likely added on high heat. Stir it in off heat to avoid this.

7. Can I add tomatoes?
Diced fire-roasted tomatoes make a great addition for a tangy layer.

8. What pasta works best?
Penne, fettuccine, or rigatoni are ideal for capturing the creamy sauce.

9. Is this spicy?
It’s mild to medium. Adjust chili powder and add hot sauce to taste.

10. Can I double the recipe?
Absolutely. Just use a larger skillet or cook in two batches.

Conclusion

There’s something deeply comforting about a bowl of Creamy Chicken Fajita Pasta—it’s cozy, satisfying, and bursting with bold flavors. The smoky chicken, colorful veggies, and velvety sauce create a dish that’s as comforting as it is exciting. Whether you’re serving a family dinner or prepping weekday lunches, this pasta brings warmth, richness, and joy to every bite. Try it once, and it’s bound to become a family favorite you’ll return to again and again.

Print