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Fajita Pasta
This creamy, one-pot Fajita Pasta combines all the bold, smoky flavors of your favorite sizzling fajitas with the comforting carbs of a hearty pasta dish. Whether you are looking for easy weeknight pasta recipes to feed a busy family or want to put a fresh batch of homemade fajita seasoning to good use, this vibrant meal delivers a massive punch of flavor in under 30 minutes.
Origin Fajita Pasta
While traditional fajitas date back to the vaqueros of 1930s Texas, this fusion dish represents the brilliant evolution of modern Tex-Mex cuisine. By marrying the classic sizzling peppers, onions, and spiced chicken with Italian pasta and a rich cream sauce, home cooks created the ultimate comfort food mashup that satisfies cravings for both culinary worlds simultaneously.
Why I Love This Recipe
I love how this entire dish comes together in a single skillet or Dutch oven, making it one of my absolute favorite one-pot meals for nights when I want minimal cleanup. The creamy, slightly spicy sauce coats every single noodle perfectly, and you can easily swap the chicken for shrimp or extra bell peppers to suit whatever you happen to have in the fridge.
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Fajita Pasta
Course: Main courseCuisine: Tex-Mex FusionDifficulty: Easy3
servings12
minutes35
minutes452
kcalIngredients
8 oz dry pasta (penne, rotini, or bowties work best)
2 tbsp olive oil (divided)
1 lb boneless, skinless chicken breasts (sliced into thin strips)
2 tbsp fajita seasoning (store-bought or homemade)
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 cup chicken broth
½ cup heavy cream
½ cup shredded Monterey Jack or parmesan cheese
Fresh cilantro, chopped (for garnish)
Directions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss the chicken strips with the fajita seasoning, then add them to the skillet. Cook for 5–7 minutes until browned and cooked through. Remove the chicken and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onions, sautéing for 4–5 minutes until they are softened and slightly charred. Add the minced garlic and cook for 1 more minute until fragrant.
- Pour the chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Lower the heat to medium and stir in the heavy cream. Let the sauce simmer for 2–3 minutes until slightly thickened.
- Stir the shredded cheese into the sauce until completely melted and smooth.
- Add the cooked pasta and the seasoned chicken back into the skillet. Toss everything together until the pasta and chicken are evenly coated in the creamy fajita sauce.
- Garnish with fresh chopped cilantro and serve immediately while hot.
Notes
- Spice level: If you prefer a spicier pasta, add a pinch of red pepper flakes or a dash of hot sauce when stirring in the chicken broth.
- Vegetarian option: Omit the chicken entirely and double the bell peppers, or add a can of drained and rinsed black beans for extra plant-based protein.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a small splash of milk or water to revive the cream sauce.
