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This cheesy chicken fajita pasta is full of bold Tex-Mex flavors with tender chicken and colorful peppers. It's a cozy, spicy pasta bake that's great for busy weeknights and will leave everyone asking for more.
I whipped this up when I wanted something zesty but filling enough to feed my family. It quickly turned into a favorite for easy, feel-good dinners that feel special.
What You'll Need
- Half and half: adds creamy texture that makes the sauce smooth
- Chicken broth and bouillon cube: give the sauce a savory, rich base
- Chili powder, smoked paprika, cumin, oregano, coriander, garlic powder, and hot sauce: make the fajita spice mix
- Boneless skinless chicken breast: pick fresh pieces for juicy bites
- Bell peppers and yellow onion: bring sweetness and color, choose firm veggies without wrinkles
- Dry white wine: used to loosen the pan flavors
- Penne pasta: holds the sauce well thanks to its shape; good quality dried pasta works best
- Rotel tomatoes: add a tangy tomato touch; drain to avoid extra liquid
- Cheddar and Pepper Jack cheeses: melt to gooey, flavorful perfection with a hint of heat
- Butter and flour: used to make a creamy sauce base called roux
- Fresh lime juice and cilantro: finish off with fresh zing and garnish
Step-by-Step Instructions
- Make the Sauce Blend
- Mix half and half, chicken broth, bouillon cube, hot sauce, chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder in a big measuring cup. Stir up and set aside so flavors can get friendly.
- Prep and Cook Chicken
- Cut chicken into small pieces, pat dry, and season with salt, pepper, plus half the spice mix. Heat avocado oil in a big skillet over medium-high. Brown chicken on all sides for about 4 to 5 minutes. Set chicken aside.
- Cook the Veggies
- In the same pan, add a splash of oil, then toss in sliced bell peppers and chopped onion. Season lightly and cook 5 to 7 minutes until soft but still bright. Take veggies off heat and set aside.
- Loosen the Pan with Wine
- Pour dry white wine into the skillet on medium heat. Scrape up any brown bits stuck on the bottom. Let the wine reduce by half to boost flavor.
- Boil Pasta
- Cook penne in salted boiling water till just tender (al dente). Drain and keep warm until needed.
- Whip up Roux
- Melt butter and add minced garlic in the skillet. Cook gently for about a minute until you smell the garlic. Stir in flour and cook for 2 minutes to thicken the sauce base.
- Cook the Sauce
- Pour in the sauce blend slowly while stirring on low heat. Bring it to a gentle boil, then lower the heat and let it simmer until it thickens.
- Add Tomatoes and Cheese
- Mix in drained Rotel tomatoes. Then, add cheddar and Pepper Jack cheese slowly, stirring until everything melts into a smooth sauce.
- Mix Everything Together
- Put the cooked pasta, seared chicken with its juices, and sautéed veggies into the sauce. Stir up well and warm it all thoroughly.
- Serve with a Fresh Kick
- Take the skillet off the heat. Stir in fresh lime juice for a bright touch. Garnish with chopped cilantro and dig in right away.
Smart storage ideas Keep leftovers sealed tight in the fridge for up to three days. When warming up, add a bit of milk or broth to bring the creaminess back. This dish freezes nicely too — thaw it overnight and warm gently on the stove so the sauce stays creamy.
Switch It Up
Try rotini or fusilli instead of penne if you want a different pasta shape that catches sauce differently. Use half and half, heavy cream, or whole milk depending on how rich you want it. For a smoky twist, add chipotle powder or swap Pepper Jack for a sharper cheese like Monterey Jack.
Great Sides
Pair this with a simple green salad tossed in lime vinaigrette to brighten things up. Warm corn tortillas work awesome if you want to switch it into fajita tacos. You could also serve refried beans on the side for more Tex-Mex vibes.
Where It Comes From
This dish takes inspiration from Tex-Mex cooking, mixing Mexican and American tastes with bold spices and fresh stuff. Combining fajita seasoning with creamy pasta gives a fun new twist that makes those flavors easy to love even if you usually stick to pasta.
This chicken fajita pasta delivers creamy comfort with a spicy punch that’s bound to be a family go-to.
Frequently Asked Cooking Questions
- → What type of chicken works best for this dish?
Boneless skinless chicken breasts work great because they cook evenly and stay tender.
- → Can I substitute the half and half in the sauce?
Sure, you can switch it for whole milk or a light cream option if you want something a bit different in richness.
- → How should the bell peppers be prepared?
Cut the bell peppers into strips and sauté them with onions until they’re soft but still colorful.
- → Is it necessary to deglaze the skillet with white wine?
Using white wine to deglaze lifts all the tasty browned bits and adds flavor, but you can use broth instead if you prefer.
- → What cheeses are recommended for the sauce?
Cheddar and Pepper Jack cheeses melt well and add a nice mix of sharp and mild heat.
- → How can I adjust the spice level in this dish?
Just tweak how much hot sauce and chili powder you add to get the heat you like.