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Chicken Fajita Pasta

A quick and easy one-pot chicken fajita pasta that's creamy, spicy, and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breasts or thighs Thighs work if on sale.
  • 1 cup yellow onion, sliced Red onion can be used.
  • 2 cups bell peppers, sliced Any color works for a festive look.
  • 8 oz pasta (penne, rotini, or spaghetti) Use gluten-free pasta if needed.
  • 1 packet fajita seasoning Taco seasoning can be used.
  • 4 oz cream cheese Don't skimp on cheese.
  • ½ cup milk Add more for creaminess.
  • ¼ tsp red chili flakes Add for spiciness.
Topping Ideas
  • 1 cup fresh cilantro, chopped Great for garnish.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Melts well on top.
  • 1 each lime, cut into wedges For squeezing on top.
  • 1 each avocado, sliced Optional, for a creamy topping.
  • ½ cup crushed tortilla chips For added crunch.

Method
 

Cooking
  1. In a large skillet, sauté the chicken over medium heat until browned and cooked through.
  2. Add the onions and bell peppers and cook until soft.
  3. Stir in the fajita seasoning and pasta.
  4. Add the cream cheese and milk, stirring until the sauce is creamy and coats the pasta.
  5. Adjust the seasoning with red chili flakes if desired.
Serving
  1. Serve topped with cilantro, cheese, lime wedges, avocado, and crushed tortilla chips.

Notes

Store leftovers in a sealed container for 3-4 days. Reheat with a splash of milk to prevent drying out. Can freeze for up to a month, but creaminess may decrease.