Chicken Fajita Pasta is one meal your family won’t want to miss. A creamy fajita sauce is tossed with bell peppers, seasoned chicken, and pasta for a delicious, filling and a quick weeknight meal.

Loaded with all your favorite parts of chicken fajitas, this one pot wonder is also the perfect balance of comfort and fresh seasoned with homemade fajita seasoning.

Chicken fajita pasta in a pan with parsley on top

What’s In Fajita Pasta?

Pasta of course and all of the flavors of our favorite fajita recipe!

  • Seasoning: I use homemade seasoning but you can use store bought or even use taco seasoning in a pinch.
  • Fajita Veggies: We use a combination of bell peppers for color; red, green, yellow and orange can be used interchangeably.
  • Meat: I love chicken fajitas so I’ve used chicken breast in this recipe but it’s great with shrimp or even leftover steak!
  • Pasta Sauce: A little bit of cream (I use half and half), a sprinkle of cilantro and of course, lots of cheese!
  • Pasta: Any medium pasta will do. I’ve used penne but other great choices include rotini or cavatappi (corkscrew pasta).

Ingredients for chicken fajita pasta on a marble board

To Make Fajita Pasta

Just a few easy steps are all it takes to pull this meal together in minutes.

  1. Cook the pasta al dente and set aside.
  2. While the pasta is cooking, brown the seasoned chicken and then add the sliced veggies (see recipe below).
  3. Stir in the cream and cheese and toss with pasta to serve.

Chicken fajita pasta in a pan with and without liquid and noodles

What to do with Leftovers

Chicken fajita pasta can be stored in the fridge for a quick lunch or supper. Or frozen for an easy weeknight dinner!

  • To refrigerate, cool then place in an airtight container. It will keep in the fridge for up to four days.
  • To freeze, cool then store in freezer containers, leaving an inch of headspace for expansion. It can be stored in the freezer for up to four months.
  • To reheat, take directly from freezer and place in microwave on a low setting on short cooking cycles, gently stirring between cycles until it is hot through and through.

More Fajita Favorites

Chicken fajita pasta in a pan with a spoonful being taken out
4.99 from 70 votes↑ Click stars to rate now!
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Creamy Chicken Fajita Pasta

Chicken tossed in homemade fajita seasoning, cooked with bell peppers, pasta and mixed in a creamy sauce.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
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  • 1 pound chicken breast (boneless, skinless) ½" diced
  • 2 tablespoons fajita seasoning homemade or store bought
  • 1 tablespoon olive oil
  • 1 red bell pepper seeded and thinly sliced
  • 1 green bell pepper seeded and thinly sliced
  • 1 yellow bell pepper seeded and thinly sliced
  • 1 medium yellow onion peeled and thinly sliced
  • 4 cloves garlic minced
  • 1 cup half and half (or cream)
  • ½ cup Monterey jack cheese shredded
  • 2 tablespoons cilantro minced
  • 8 ounces pasta cooked al dente


  • Combine chicken breast and fajita seasoning in a medium bowl.
  • Heat olive oil in a 12" skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked.
  • Add in the peppers and the onion. Cook until the chicken is completely cooked and peppers and onion are slightly softened, about 4 minutes. Add in the garlic and cook for 30 seconds or until fragrant.
  • Pour in the half and half and the shredded cheese, stir to combine until slightly thickened.
  • Add cilantro and cooked pasta and stir to combine.
  • If not thick and creamy continue to cook until it reaches desired consistency.
4.99 from 70 votes

Nutrition Information

Calories: 541 | Carbohydrates: 54g | Protein: 38g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 240mg | Potassium: 866mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1471IU | Vitamin C: 121mg | Calcium: 204mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree
Cuisine Mexican
Chicken fajita pasta in a pan with a title
Chicken fajita pasta in a pan with writing
Ingredients for chicken fajita pasta in a pan and chicken fajita pasta in a pan with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This dish was absolute fire (in the best way)! Thank you for sharing it, and keep doing g what you’re doing.

  2. The guys loved this! I used boneless/skinless thighs and added more fajita seasoning, cream and cheese. Definitely making again!5 stars

  3. When my husband says a new recipe is a keeper, that’s a big win for me!!! This one got keeper status, yay!!!!5 stars

    1. Hi Annie, the cheese helps to thicken the sauce so you can leave it out just keep in mind your sauce may not turn out as thick as intended. Hope that helps :)

    1. Hi Jocelyn, you could use a dairy-free or lactose-free cream in place of the half-and-half.

  4. This dish was fabulous! You mentioned that shrimp can be used in place of chicken. At what point should I add the shrimp since it doesn’t take as long to cook?

  5. This was delicious! Only made one addition and that was about 4oz of sliced mushrooms but outside of that I followed the directions.5 stars

  6. Very yummy! I followed her recipe for the fajita seasoning and it was spot on! Great flavor and just the right amount of kick! The amount of cilantro is perfect as well! If you like more authentic flavors the cilantro amount is great. I did add a tad more salt after making the sauce, not much more, but a bit. Thanks for the great fajita pasta combo.5 stars

  7. Recipe is very good but definitely too much cilantro for my taste. I’d recommend only one tablespoon instead of two.4 stars