Creamy Chicken Fajita Pasta

This pasta borrows the flavors of fajitas — bell peppers, onion, and warm spices — and folds them into a creamy, cheesy sauce that the pasta cooks directly in. Simmering the noodles right in the sauce means one less pot to wash and lets the pasta soak up all that flavor. A squeeze of lime and fresh cilantro at the end keeps it feeling bright.

Sliced chicken and bell peppers simmer with pasta in a creamy, fajita-spiced sauce for a one-pan Tex-Mex dinner.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 20 everyday ingredients
• Feeds the family: 4 servings
• Light: about 575 calories per serving

Ingredients

• 2 boneless, skinless chicken breasts (sliced)
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 small onion (sliced)
• 3 cloves garlic (minced)
• 2 teaspoons fajita seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese (softened)
• ½ cup grated Parmesan cheese
• 1 can (10 ounces) diced tomatoes ((or Rotel for extra spice))
• ½ teaspoon red pepper flakes (optional for spice)
• 12 ounces penne pasta (or preferred pasta)
• 1 tablespoon butter
• Fresh cilantro and lime wedges (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken and season with fajita seasoning, smoked paprika, salt, and pepper.
3. Cook for 4 to 5 minutes per side, until golden and cooked through, then remove from the pan and set aside.
4. Add a bit more oil if needed and sauté the bell peppers and onions for 3 to 4 minutes, until softened.
5. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
6. Pour in the chicken broth, heavy cream, and diced tomatoes, stirring to combine.
7. Add the softened cream cheese and Parmesan, stirring continuously until melted and smooth.
8. Sprinkle in red pepper flakes, if using.
9. Add the uncooked pasta directly into the sauce, stirring well so it's fully submerged.
10. Cover and simmer over medium heat for about 12 to 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
11. Return the cooked chicken to the pan, stirring to coat it in the sauce.
12. Remove from the heat and stir in a tablespoon of butter for extra richness.
13. Garnish with fresh chopped cilantro and a squeeze of lime juice.
14. Serve hot.

Cooking Tips

• Slice the chicken and vegetables before you start cooking, since this dish moves quickly once it's on the stove.
• Stir occasionally while the pasta simmers so it cooks evenly and doesn't stick.
• Add the cream cheese in small pieces so it melts in smoothly.

Substitutions

• Ground turkey or shrimp can replace the chicken.
• Half-and-half can be used in place of heavy cream for a lighter sauce.
• Rotel can replace the plain diced tomatoes for extra heat.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.

Serving Suggestions

• Garnish with fresh cilantro and a squeeze of lime.
• Serve with warm tortillas on the side.
• Top with extra shredded cheese for more richness.

Nutrition (per serving)

Nutrient	Amount
Calories	575 kcal

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