Creamy Chicken Fajita Pasta Recipe (One-Skillet Tex-Mex Comfort Dinner)

Who says you have to choose between fajitas and pasta? I say why not both? This Creamy Chicken Fajita Pasta is everything I love in one dish: juicy chicken, tender pasta, colorful bell peppers, creamy sauce, and bold Tex-Mex flavors. It’s a one-skillet meal that’s perfect for busy weeknights and tasty enough for family gatherings. Let’s get cooking!

Method

Cook the Chicken

Begin by heating 1 teaspoon of oil in a large deep skillet over medium heat. Once the oil is hot, add the sliced chicken breast to the pan. Sprinkle all the chicken seasonings chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and black pepper right over the chicken. Stir everything well to coat the chicken evenly with the spices. Let it cook for about 3 minutes, stirring occasionally, just until the outside of the chicken starts to brown. Don’t worry if it’s not fully cooked through yet it will continue cooking later with the pasta. Once the chicken is seared and slightly golden, remove it from the skillet and set it aside on a plate.

Sauté the Veggies

In the same skillet, add another teaspoon of oil. Toss in the sliced yellow onion and bell peppers. Let them cook for about 3 minutes, stirring occasionally, until they start to soften and look slightly caramelized. The colors should still be vibrant, and the edges of the peppers may begin to blister slightly, which adds great flavor. After the veggies have softened a bit, add in the minced garlic. Stir well and continue cooking for another 2 minutes until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic lower the heat slightly if needed.

Combine Everything

Now that your veggies are ready, it’s time to bring the chicken back into the pan. Add the cooked chicken strips back to the skillet and stir everything together so the flavors start to mingle. Next, pour in the heavy whipping cream and water, followed by the tablespoon of Better Than Bouillon Chicken Base. Give it a good stir to dissolve the base and mix the liquids evenly. Add all the seasonings listed under the pasta section chili powder, garlic powder, onion powder, paprika, cumin, oregano, salt, and black pepper. Finally, stir in the uncooked penne pasta. Mix everything thoroughly so the pasta is coated and submerged as much as possible in the creamy liquid mixture.

Simmer the Pasta

Once everything is well mixed, cover the skillet with a lid and let it simmer on medium-low heat for about 10 to 12 minutes. It’s important to stir the pasta halfway through the cooking time to prevent it from sticking to the bottom of the skillet and to help it cook evenly. Check the pasta at the 12-minute mark if it’s still a little firm or the liquid hasn’t thickened enough, continue cooking for a few more minutes, stirring occasionally. The goal is for the pasta to be tender and the sauce to become creamy and well blended with all the spices and flavors.

Add Cheese & Serve

Once the pasta is perfectly cooked and the sauce has reached a smooth, creamy consistency, turn off the heat. Stir in the shredded fiesta blend cheese while the skillet is still warm, but not over direct heat. This helps the cheese melt evenly into the sauce without becoming grainy. Give it a final stir to make sure the cheese is fully incorporated. Now, it’s ready to serve! Spoon the creamy chicken fajita pasta into bowls and top with extra shredded cheese if you like, a sprinkle of fresh chopped cilantro, and a squeeze of lime juice for a bright, zesty finish.

Necessary Tools

• Large deep skillet with lid
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Tongs (optional but helpful)

Creamy Chicken Fajita Pasta

Recipe by George Mendes

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Ingredients

• For the Pasta

• 1 lb penne pasta

• 2 medium bell peppers, sliced

• 1/2 medium yellow onion, sliced

• 5 garlic cloves, minced

• 3 cups water

• 1 tbsp Better Than Bouillon Chicken Base

• 2 1/2 cups heavy whipping cream

• 1 cup fiesta blend shredded cheese (or any cheese you love!)

• 2 tsp chili powder

• 1 1/2 tsp garlic powder

• 1 1/2 tsp onion powder

• 1 1/2 tsp paprika

• 1 1/2 tsp cumin

• 1/2 tsp dry oregano

• 1 tsp salt

• 1/4 tsp black pepper

• 1 tsp oil

• For the Chicken

• 1 1/2 lbs chicken breast, sliced into strips

• 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp paprika

• 1/2 tsp oregano

• 1 tsp salt

• 1/4 tsp black pepper

• 1 tsp oil

• Extras

• Chopped cilantro

• Lime wedges

• Extra shredded cheese for topping

Directions

• Cook the Chicken
  Start by heating 1 tsp of oil in a deep skillet. Add the sliced chicken and sprinkle on the chicken seasonings. Cook for about 3 minutes, stirring often until lightly browned. Remove the chicken from the pan and set it aside. (Don’t worry it’s coming back soon!)
• Sauté the Veggies
  In the same skillet, add another 1 tsp of oil. Toss in your sliced onions and bell peppers. Let them cook for 3 minutes until they start to soften. Now add the minced garlic and cook for 2 more minutes until everything smells amazing.
• Combine Everything
  Time to bring it all together! Add the chicken back into the skillet. Pour in the heavy cream, water, and chicken base. Stir in all the pasta seasonings and then add the uncooked penne pasta. Mix everything together really well.
• Simmer the Pasta
  Cover your skillet with a lid. Let the pasta simmer over medium-low heat for about 10–12 minutes. Stir halfway through so the pasta doesn’t stick. Check if the pasta is tender if not, give it a few more minutes.
• Add Cheese & Serve
  Once the pasta is cooked and the sauce is creamy, remove it from the heat and stir in your shredded cheese. Top with more cheese (because why not?), chopped cilantro, and a squeeze of fresh lime juice.

Notes

• Don’t overcook the chicken in the beginning, it’ll finish cooking with the pasta later.
• Stir the pasta halfway through simmering so it doesn’t stick to the bottom of the pan.
• Add cheese off the heat if the pan’s too hot; the cheese might get grainy instead of smooth.
• Taste and adjust seasoning at the end. Some people like it spicier or cheesier!

Serving Suggestions

• Serve with a simple side salad for some crunch.
• Want extra heat? Add sliced jalapeños or a dash of hot sauce!
• Pair it with tortilla chips for fun dipping.
• Works great in lunchboxes the next day just reheat and enjoy!

Fun Fact

Did you know “fajita” comes from the Spanish word faja, which means “belt” or “strip”? That’s because fajita meat is usually cut into long strips just like we did with the chicken here!

Conclusion

This creamy chicken fajita pasta is a total comfort dish that brings big flavors without a lot of fuss. It’s colorful, creamy, and oh-so-satisfying. Plus, it’s all made in one pan less mess, more yum! Whether you’re making it for dinner tonight or planning meals for the week, this recipe is sure to become a favorite in your home.