Tex-Mex Chicken Fajita Pasta Recipe

When you can’t decide between pasta night and fajitas, why not have both? Our chicken fajita pasta combines sizzling peppers, juicy chicken, and bold Tex-Mex spices with a creamy sauce that clings perfectly to tender pasta.

It’s hearty, colorful, and packed with flavor, just the kind of dinner that turns an ordinary weeknight into something special.

I didn’t grow up eating Chicken Fajita Pasta, but the first time I tasted it, I got it. Big flavors, creamy sauce, that Tex-Mex kick. It just made sense!

It takes everything you love about a good chicken fajita and swaps the tortilla for pasta and a creamy sauce. The same smoky chicken, the same peppers and spices, now transformed into something hearty and comforting.

I’ve had plenty of versions, but this one keeps everything in balance. And if your house is anything like mine, you’ll be making it more than once!

The ingredients are simple and readily available, making it perfect for busy weeknights.

And it all comes together in one pot, which means cleanup is quick and easy.

If you have a soft spot for Tex-Mex, make sure to try our Chicken Enchiladas and Huevos Rancheros; they won’t disappoint!

And to check out how I do real fajitas, take a look at our Grilled Chicken Fajitas Bar. Just be sure to have my homemade Fajita Seasoning handy when you do!

Ingredients

Gather the ingredients to prepare our chicken fajita pasta recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Make Adjustments to the Recipe?

Absolutely. We make our chicken fajita pasta recipe with raw chicken breasts, but if you have cooked chicken in the fridge, feel free to use it. Just slice it up and add it in toward the end so it stays tender.

For the sauce, you can swap in Greek yogurt or cream cheese for the sour cream, and use whole milk instead of heavy cream.

If you want a little heat, pepper jack cheese is a great alternative to sharp cheddar.

For the pasta, any dry pasta will work. Bow tie pasta, rotini, or whatever’s in the pantry, just cook it al dente and you’re good to go.

You can also add green chiles or fire-roasted tomatoes to enhance the flavor without increasing the cooking time.

Recipe Variations

Chicken Fajita Casserole: Add additional sour cream and heavy cream, and top the casserole with cheddar or Monterey Jack cheese.

Low-Carb: Swap pasta for zucchini noodles or spaghetti squash.

Vegetarian: Replace chicken with mushrooms, pinto beans, or tofu.

Fiesta Style: Top with avocado, cilantro, and lime juice.

Seafood: Replace the chicken with blackened shrimp for a delicious shrimp fajita pasta.

How to Make Chicken Fajita Pasta

Follow along with my simple step-by-step instructions to learn how to make chicken fajita pasta in your home kitchen.

Remove the chicken from the refrigerator 30 minutes before cooking to allow it to reach room temperature.

Rinse the bell peppers under cold water and peel the onion

Slice the sweet onion, red bell pepper, and green bell pepper.

Remove the chicken from its packaging and pat it dry with a paper towel.

Place the breasts on a cutting board and cover with plastic wrap.

Gently pound the breasts flat to about ½ inch thickness.

Slice the chicken breast into thin 1” slices lengthwise, set aside until needed.

Place a Dutch oven or large skillet over medium heat. When the pan is hot, add half of the butter (2 tablespoons) to the pan, stirring it around to melt. Then, add the onions and bell peppers to the pan.

Cook the peppers and onions over medium heat for about 3-4 minutes, stirring periodically. Remove the peppers and onions from the pan and place them on a clean plate, and tent loosely with aluminum foil.

Add the chicken strips to the pan.

Add the salt, black pepper, paprika, oregano, cumin, sugar, and cayenne pepper (optional) to the pan. Stir to combine

Cook the chicken over medium heat for 4-6 minutes. Or until the internal temperature of the chicken reaches 165°F.

Add the garlic to the pan, and stir together to combine.

Cook for 1-2 minutes until the garlic becomes fragrant.

Add the peppers and onions back into the pan.

Stir to combine.

Add the remaining two tablespoons of butter to the pan. Stir until the butter has melted.

Add the cooked pasta to the pan, and stir to combine.

Reduce the temperature to low and add the cotija cheese, sharp cheddar cheese, and sour cream to the mixture.

Stir until the cheese has melted and all of the pasta is well coated with the sauce.
*For a creamier sauce, add an additional ½ cup of heavy cream or milk to the mixture.

Chef Tips

If your pan is too small, sear the chicken in batches to prevent it from steaming, to keep it juicy and flavorful.

Reserve a splash of pasta water to thin out the sauce if needed.

Toast your spices in the pan before adding liquids, so that they deepen the flavor.

Serving Suggestions

Pair with a simple side salad and tortilla chips with salsa.

Serve with cheesy garlic bread.

Serve with roasted corn or Mexican street corn for a full Tex-Mex spread.

This chicken fajita pasta combines the sizzling flavors of Tex-Mex with the creamy comfort of pasta, making it the best of both worlds.

Whether you’re cooking it for a weeknight dinner or serving a crowd, it’s a dish that always gets rave reviews. It may disappear faster than you expect, so you might want to stash a bowl for yourself first!

How to Store and Reheat

Let the pasta cool completely, then store it in an airtight container in the fridge for 2-3 days.

Reheat it in a large pan over medium heat, with a teaspoon of butter and a splash of cream. Stir for 3-4 minutes until heated through. you can microwave it in one-minute intervals, stirring between each round until warmed through.

I don’t recommend freezing, as creamy sauces often separate and get grainy.

Recipe FAQs

More Recipes You’ll Love!