This Chicken Fajita Pasta is a simple skillet dinner made with tender chunks of seasoned chicken, plenty of veggies, and cheesy pasta.
Y’all know how I feel about Mexican food, right? I mean, it’s been well documented. I make fried tacos as often as possible. My carnitas are requested anytime someone is coming to dinner. This King Ranch casserole is a favorite comfort food. We’re obsessed with this crockpot Mexican chicken.
All favorites in our house, right alongside our chicken fajita pasta!
Chunks of juicy chicken, plenty of tender crisp veggies, all the pasta you could want, and cheeeeeese, because cheese.
Table of Contents
Chicken Fajita Pasta Ingredients:
Pasta – We used farfalle but any small shaped pasta will work!
Chicken Breasts – Thighs would also work well.
Bell Peppers – Any color will work.
Onion
Oil – Coconut oil, olive oil, or butter are perfect.
Fajita Seasoning – Make your own or used the packaged kind.
Sour Cream
Salsa – Either from a jar or make your own! Try my restaurant style salsa.
Cheddar – You can use the pre-shredded kind, or even better, shred your own!
Cilantro
What Readers are Saying!
“Mexican food and pasta – my loves coming together in one dish! Oh and cheese of course. Love it!”
– Liz
How To Make Chicken Fajita Pasta:
Pasta: We’ll start this chicken fajita pasta recipe with some bow tie pasta, or whatever small shaped variety you prefer! Cook the pasta according to the package instructions.
While the pasta is cooking, you can start dicing up the chicken, peppers, and onions into bite-sized pieces.
Skillet: Heat up a skillet over medium heat and add some olive oil or your preferred oil and let it coat the pan before adding the diced chicken and sprinkling the fajita seasoning over it.
Stir it often and make sure the seasoning coats all the chicken and cook until it is no longer pink and is safe to eat. For now remove the chicken from the skillet and set it aside. We’ll move on to the veggies!
Add the peppers and onions with some more oil and cook until they are tender-crisp, about five minutes depending on the heat.
Tip: If you have any fajita seasoning left, you can try sprinkling some on the peppers and onions as they cook if you want to get extra fajita flavor!
Combine: When the peppers and onions are finished you can return the chicken to the skillet and add in the cooked pasta, sour cream, salsa, and cheddar cheese!
Stir it well until the cheese has melted and all ingredients are evenly distributed. Finally, you can garnish it with some cilantro and serve!
MORE FAJITA RECIPES!
Chicken Fajita Breakfast Burritos
MORE PASTA RECIPES!
Chicken Fajita Pasta
Ingredients
- 1 pound farfalle pasta or any small shape
- 1 pound boneless, skinless chicken breasts
- 3 medium bell peppers any color
- 1 small onion
- 2 tablespoons oil divided
- 2 tablespoons fajita seasoning
- 1/4 cup sour cream
- 1/4 cup prepared salsa
- 1/2 cup shredded cheddar
- 2 tablespoons minced cilantro
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- While cooking pasta, dice the chicken, peppers, and onion into bite-sized pieces.
- Heat a large skillet over medium heat. Add 1 tablespoon of oil to the skillet.
- Add the chicken to skillet and sprinkle with the fajita seasoning. Cook, stirring often, until no longer pink, about 6 minutes. Remove from pan and set aside.
- Add remaining tablespoon of oil to skillet and heat. Add peppers and onions to skillet and cook until tender-crisp, stirring often, about 5 minutes.
- Return chicken to skillet. Add in the cooked pasta, sour cream, salsa, and cheese and stir well to combine.
- Sprinkle with cilantro before serving.
Robin Gillan says
Substitute for the coconut oil?
Karly says
Whatever oil you normally use to cook with will work fine here.
Courtney says
This is definitely my kind of pasta! Love that you include coconut oil too. We use it daily in our house but never tried like this – must make 🙂
Susan says
I also love me some Mexican Food! I can hardly wait to try this recipe, and I love the addition of coconut oil in it. Thanks for sharing!
Karly says
Hope you love it!
Liz @ Ready To Yumble says
Mexican food and pasta – my loves coming together in one dish! ???? Oh and cheese of course. Love it!
Karly says
Can’t forget the cheeeeeeese! 🙂
Liz says
We love chicken fajitas around here–and this pasta dish is sure to be a hit!!!
Karly says
Thanks, Liz!
Erin @ Simple, Sweet & Savory says
WOW! I love chicken fajitas and I LOVE pasta—so this looks amazing! It’s awesome that you used coconut oil in this. It looks like a delicious and easy weeknight meal. Can’t wait to try it! Pinning!
Karly says
It’s so perfect for busy nights! 🙂 Thanks for stopping by!
Sheryl says
I love mexican food too. Another great pasta dish!
Karly says
Thanks, Sheryl!
Jen | Baked by an Introvert says
So wish I had seen this before planning tonight’s dinner menu! Love the idea of turning chicken fajitas into pasta. It’s a win for both Mexican and pasta lovers.
cookbook queen says
Ummmm…how do you make pasta look so beautiful??? Love that this is lower in calories, especially with Summer (eeekk!!) right around the corner. Definitely adding this to our next meal plan — we all love Mexican food AND pasta, so it’s perfect!!
Karly says
Thanks, Kristan! Hope you guys love it! 🙂
Sarah @Whole and Heavenly Oven says
This is totally my kinda Tuesday food!! Or maybe just anytime-of-the-entire-day kinda food. 😉 Chicken fajitas in pasta form sounds completely ahMAZING!!
Karly says
Thanks, Sarah! And, yes, I recommend this for breakfast, lunch, and dinner!