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This Chicken Fajita Pasta is the perfect quick and easy weeknight dinner recipe. Everything cooks in one pot and is done in 15 minutes. The whole family will love this Chicken Fajita Pasta!

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Chicken Fajita Pasta

This Chicken Fajita Pasta is hands down one of our all-time favorite meals. It’s loaded with chicken, cheesy pasta, fresh veggies, and a wonderfully spicy, creamy sauce. It’s utterly delicious. And you seriously won’t even believe how ridiculously quick and easy it is to make!

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

This Chicken Fajita Pasta is so, so good. Creamy, decadent deliciousness!

Boneless skinless chicken breasts for Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

How to Make Chicken Fajita Pasta

Start by slicing boneless, skinless chicken breasts into bite-sized pieces.

Chicken seasoning for Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Season generously with 1/2 packet of Taco or Fajita seasoning (about 1.5 tablespoons).

Homemade Taco Seasoning for Chicken Fajita Pasta Recipe

Homemade Taco Seasoning

I am using our favorite homemade taco seasoning from Picky Palate here. I have been making it for years, and Kevin LOVES it. He can totally tell the difference when I use store-bought or this homemade version, and he always gives tons of extra compliments when I use the homemade version. I finally made a big batch of it so I’ll always have it on hand. It fits perfectly in an 8oz mason jar in pantry. It’s so easy to make (only 5 ingredients) and super easy to grab and use whenever I need it! You can get the recipe for this homemade taco seasoning on Picky Palate today!

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Next coat the bottom of a large skillet with a thin layer of olive oil, and turn the heat to high.

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

When the oil is very hot, add the chicken in a single layer and cook (without stirring) until one side is seared and browned, about 1-2 minutes. Then flip the chicken over and brown the other side . Remove the chicken to a plate.

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Add a little more oil with the heat still on high.

When the oil is very hot again, carefully add the sliced onions, bell peppers, and remaining taco seasoning (about 1.5 tablespoons).

Vegetables in a pan for Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Cook, stirring occasionally, until veggies are slightly blackened.

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Turn heat to low, add the minced garlic and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Chicken Fajita Pasta Sauce

Next add the broth, cream, diced tomatoes, and uncooked pasta to the skillet. You may also want to add some salt if you’re using low-sodium broth.

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Stir to combine and bring to boil, then cover, reduce heat to medium-low, and simmer for 15 minutes until the pasta is tender and the liquid is mostly absorbed.

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

If you have too much liquid after 15 minutes, you may need to increase your heat and cook for 5 more minutes.

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Add the chicken and veggies back in and stir to combine until heated through, about 2 minutes.

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

This Chicken Fajita Pasta is PACKED with so many fresh flavors. It would be perfect with a slice of toasted garlic bread. I hope you love it as much as we do!!

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!Chicken Fajita Pasta - The Best Chicken Pasta Recipes!

Chicken Fajita Pasta - The Best Chicken Pasta Recipes!


Chicken Fajita Pasta Video

Watch the video to see how easy it is to make Chicken Fajita Pasta!

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Chicken Fajita Pasta

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Spanish

Description

This Chicken Fajita Pasta is the perfect quick and easy weeknight dinner recipe. Everything cooks in one pot and is done in 15 minutes. The whole family will love this Chicken Fajita Pasta!

Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 envelope (3 tablespoons) taco or fajita seasoning (I use this Homemade Taco Seasoning)
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (23 bell peppers)
  • 34 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta
  • 1/2 teaspoon salt

Instructions

  1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
  3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

Keywords: fajita recipe chicken, fajita recipe with chicken, chicken fajita recipe, fajita recipe seasoning, fajita pasta, chicken pasta, chicken pasta recipe, pasta dinner

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236 Responses
  1. Kelli

    This turned out delicious, only thing is it seems like 3 tablespoons of seasoning is ALOT considering only 1/4 tsp. Of the fajita mix is 220mg salt…..i won’t add 3 tablespoons next time, it was pretty salty .

  2. Druann Kelley

    If your a Pasta Lover this is Excellent!  I made this recipe with Penne Pasta and substituted the heavy creme for a block of cream cheese (this is what I had at home). I only put (1) cup of onion and green peppers each. I did everything else that was on the recipe. You will need to taste in when it’s all together at the end. I kept adding salt until it wasn’t needed anymore. I had leftovers for lunch the next day. Sooooo good..it’s only 2 in my house eating, so it was enough for 4 servings and I didn’t double it. We had it for dinner and again for lunch. I highly recommend trying this recipe. 

  3. Tiana

    This recipe is so amazing. I found it when I was in search of a chicken fajita recipe but i wanted pasta. I stumbled upon this and I loved it. When making this I decided to make some minor tweaks to it, just because me boyfriends likes to pick the chicken out of the dish. My changes to the recipe is to double everything with the exception to the meat. I cube the chicken and boil. After, I strain it and put it in the my kitchen aid mixer in order to shred the chicken (this makes it quick and easy). Then I cook it with the veggies and half the fajita seasoning. The only other change is that I add half a pack of the fajita seasoning to the cream when it starts to boil. Cooking it like that bring more flavor to the dish in my opinion.

    Its really a great recipe and something that I will never forget.

  4. Chandra

    Thanks for sharing this recipe. It was delicious. Only 2 of us at home so I halved all ingredients. Very large portions. We’ve got enough for hubby’s leftovers tonight. We love spice. I used spicy taco seasoning and hot Rotel. I Only had green bell peppers. Next time I’m using colored ones. More colorful looking. Used fat free half and half instead of heavy cream and grapeseed instead of olive oil cause I’m leery of high heat cooking with olive oil. ?

  5. Beka

    Made this tonight and loved it! I Just used what I had around the house which was less chicken (2 breasts diced) and lots of veggies (green pepper, onions, zucchini and spinach),  I had beef broth and I had coconut cream instead of half and half. The sauce was the surprisingly amazing part, it is DELICIOUS. I really think this is a universally easy going recipe that you can clean the fridge out with! 

  6. Skye

    This is in our dinner menu rotation because my guys love it so much! It also can be a FREEZER meal!! I’ve started making double of the meat/veggie mixture (through step 2) then splitting it and throwing half in the freezer in a sealed container (and using the other half that night). Then when I need a quick and easy dinner I pull the meat mixture out of the freezer, thaw and start cooking at step 3. It tastes just as yummy! I’ve also started using light whipping cream to help cut back the calories. Thanks for such a healthy staple every one loves!

  7. Brother Jayden

    Tasty! But I would definitely say it takes longer than 15 minutes (which you state in your intro). Knowing it takes >30 is helpful. Great weeknight dinner tho! Also good served with green onion, a dollop of sour cream and some shred cheese. Yum!

  8. Noelle

    I made this using leftoverchicken fajitas from the night before. My family LOVED it so much they asked when will I make this again. I have made this twice since and just had to give you both a huge THANK YOU for sharing your recipe. I have this saved in my recipe collections.

  9. Babycakes

    I have made this twice, and it is delicious. I am on a fat-restricted diet and substituted Pam spray for oil, and evaporated skimmed milk for the cream.

    However, I am a very experienced cook and this took me about four hours to make, and messed up many dishes in the process with all the chopping and all the different steps. I don’t know if I did something wrong, but “quick and easy” is the last way I would describe this recipe. I’ll probably make it again, because it’s very good, but I’ll allow plenty of time.

    1. Catkos

      It took you FOUR HOURS to make this recipe and you are an “experienced” cook?! LOL! Honey, you may be experienced but you’re no cook!

  10. Nini

    I’ve made this several times and absolutely love it. I don’t use onions (hate the texture of them, so I use some onion powder. I also add some taco seasoning to the pasta when it’s cooking. I’ve used both penne pasta and rotini pasta with success. Thank you for this wonderful recipe ??

    1. Stephanie

      Its campanelle. It’s hard to find, but I’ve found it at some Walmart’s and Winn Dixie’s. Whenever I find it I stock up. I have not made this recipe, but i have made their spicy sausage pasta thousands of times (okay, maybe not thousands) but it is to die for and campanelle is really good in it.

  11. Nisha

    I made this last night and it turned out amazing. Kind of tastes like something you would get at Noodles & Company and that is my favorite place to go for a quick pasta so this was a huge WIN in my book. Thanks!!

  12. Cassie

    On a whim, I told my 10 yo daughter she could pick a recipe off Pinterest and be in charge of dinner. She found and chose this. I was a little skeptical at first but went with it. We ended up doubling as we have a family of six. Wow! This recipe blew me away-it was so good! Do you know how hard it is to find a meal that all four of my kids like? They all agreed this was one to have once a week. Thanks for posting-will he making this again and again!

    1. Skye

      This is good fresh but also makes excellent leftovers so I bet if you made a day ahead it would be good. Maybe add a bit of chicken broth when reheating so it doesn’t get dry. You could also make it through step 2 ahead and then start with step 3 the night of (if you have time). That way it would taste fresh but also take less time. Good luck!

  13. R Walton

    This turned out pretty yummy! I had some beef and chicken fajita left over from a party and used your recipe. Thanks!!! I saved it to one of my Pintrest boards.

  14. Amy Kerr

    My family loves this! I double the whole recipe and keep the cream the same and it is a great healthier version of a pasta dish. I cook the chicken and peppers with the pasta in a Dutch oven and have never had a problem. Sooo good, thanks so much! 

  15. Lori

    This is one of my favorite Pinterest recipes. I just joined the Instapot cult and tried to adapt this recipe. It was a failure. Any chance you have an Instapot and know how to adapt this recipe? Thank you for a delicious recipe

  16. Jess Cole

    Absolutely delicious! We make this almost every week,and it never disappoints. Great for easy weeknight dinner, or for company. Full of flavor and fail proof.

  17. Tiffany

    I doubled this for a family dinner and it was ENTIRELY too hot. Next time I most definitely will only use one can of the green chiles! Lmbo. Super awesome all the other times I’ve made it though!

  18. Kelly Wilson

    I made the chicken fajita pasta, It was OK. If I make it again I wouldn’t use chicken broth, I’d just use water. I also would use regular milk. I would leave out the rotel too. I liked it but the rotel made it too spicy for my kids. 

  19. MamaCooks

    Just made this – OMG, delish!!! It did come out a bit “soupy” at first, but that’s probably because I cooked the pasta separate and simmered the cooked chicken in the “broth” instead of the pasta – just personal preference, I don’t usually like pasta that’s cooked into a sauce or soup, it always seems to have a mushy, chewy consistency. Other than that, the only thing I changed was adding an entire jar of PC brand tomatillo salsa because I couldn’t find diced tomatoes with chiles, and using coconut milk instead of cream because my hubby is lactose intolerant. Sooooo unbelievably good – this is going on the recipe “favourite” list!!
    *Note* It did still thicken up after I added the veggies and the cooked pasta and left it for a bit, so it turned out perfect regardless :) 
    Thanks for this delicious recipe!!!

  20. sarah

    Delicious! Made it yesterday and it was a huge success, my boyfriend even went in for seconds. No Ro-Tel here so instead used a can of chopped tomatoes and added one green chilli (you can use two if you like it extra spicy) and halved the quantities for the Taco seasonings which was more than enough for this sized dish

  21. Carol

    Love this recipe!!!! Use it once a month. My husband and son also love it. I adjust the heat with different rotel. Mild or hot. Thanks for sharing it.

  22. Malorie Mari

    This is one of my favorite dishes to make!  I sometimes substitute shrimp instead of chicken.  I have a close friend who has to go on bed rest for the rest of her pregnancy, so I would like to make some freezer meals for her and her husband.  Do you have any suggestions for how to freeze and reheat this?

  23. Sally Reavis

    I made this on Monday. Did 1 1/2 times the recipe so I would have leftovers. Some of the leftovers are heating now for my lunch. I really like it and it went over well. Thank you! I will definitely use the recipe again.

  24. Janet R.

    I made their taco seasoning and kind of scratched my head when it called for 1/4 cup of salt but went ahead and made it according to directions.  It was WAY to salty.  Just sayin, and I’m not one f those health nuts either.

  25. Macaylah

    feel free to add some additional seasoning’s and it’s PERFECT! you can make so much food for so many people with little hastle.

  26. Marie

    So I made this yesterday, and it was fantastic! I didn’t have enough peppers, so I did 1 cup each onions, peppers, black beans, and corn. Didnt have any tomato sauce, so I used the same amount of salsa. I also used evaporated milk instead of cream cause that’s just what I had, and I added some grated jalapeño cheddar as well. Will definitely be making this again.

  27. Jackie

    I LOVE this recipe. I make fajitas one night and make sure I will have lots of leftovers,  then use it to make this pasta later in the week. So yummy!

  28. Erin Austin

    Thinking of making this to take to a friend. What are your suggestions for reheating since I’ll probably take it in the morning?

  29. Renee Eberhardt

    I took this to work for a pitch in and they ate every bit of it.  I did add about 4oz quesadilla cheese and about 1/2 cup of sour cream at the end for creaminess and to tone down the heat just a bit.  Really good.  Looking forward to making it next time I have dinner guests.  Thanks fo a great recipe.

  30. Megan

    I have made this dish twice and both times it was amazing. It really pairs perfectly with a piece of garlic Texas toast. Thank you for an amazing recipe!

  31. Liz seck

    Just made this tonight, I doubled the recipe and it got rave reviews from my family! It was so delicious and I will Def be making it again! I added some black beans and avocado at the end just because we love that. Thanks so much for the awesome recipe!

  32. Charolette

    I made this for my fiancee and he loved it so much he asked for me to make it for his birthday! I doubled the batch and instead of rotel I used a can of fire roasted tomatoes and a can of green chiles, and it was soo delish! It’s a keeper!

  33. Brittany

    I’ve made this quite a few times. It’s delicious the first night and makes for delicious leftovers. I use chicken thighs, which don’t get the crispy-looking exterior like hers in the picture. Tastes delicious, regardless. Yum!!!

  34. Diane Osterwise

    I made the Fajita Pasta last night and YES! my 9 year old and my husband and I all loved it! My husband even commented the next day on how good it was. Kudos and thank you!

  35. Melissa

    Made this again tonight…it’s great that it’s a one pan stove-top pasta dish. It’s so delicious. I only had regular diced tomatoes so I added a whole diced jalapeno for some kick and even used gluten free noodles. This recipe is a winner!!

  36. Holly TenHarmsel

    I found your recipe on Pinterest and multiplied it by 5 to serve a bunch of hungry high school football players. Your directions were perfectly done. I added spinach, fresh mozzarella cheese, and used Tomatoes with Habaneros instead of the Ro-Tel Tomatoes with Green Chilis. I also only had regular paprika on hand, so that was changed also. Having said that, this recipe got rave reviews! The whole pot was about gone, so I only had a little bit to play with the next day. It warmed up very nicely as a leftover dish. Thank you for such a wonderful recipe! It’s now in my recipe box and will be made again very soon.

  37. Ashwini D

    This recipe is awesome! Used half and half instead of cream..and it still tastes very nice. Thanks for sharing this one. Will try more recipes from your website.

  38. Jennifer

    I made this for dinner tonight and it was perfect, and the recipe was spot on. This is going into our regular rotation.

  39. Doreen

    I don’t think I’ve left very many comments on recipes I’ve tried but I have to for this one. I just fixed it for my evening mean and it is AWESOME! I will definitely make it again and share your recipe with everyone. Definitely a keeper! Thank you!

  40. Michael Newman

    Tried this but left out the cream. Not a fan of heavy sauces. Even my wife loved the recipe.  It is just as good eaten cold the next day.  Light but filling. This dish is great for summer time fare.

  41. Marian Schwebemeyer

    Why does the picture show lasagna type pasta noodles? Should I add these instead?
    Thank you,
    Marian

  42. Lori

    fantastic!!  on the dinner rotation. My son showed this to me and he has a dairy allergy so I substituted soy creamer for the heavy cream and it was so nice and light.  wonderful meal!!

  43. Ashley

    Made this for dinner tonight. Definitely we will make it again. Very flavorful and pretty easy. husband and toddler approved! 

  44. Amy

    Curious about using Gluten free rice pasta with this. Has anyone tried it? Dies it need more or less liquid? Should the pasta just be cooked separate and leave out the chicken broth

  45. Sonja

    Made this Wednesday  night and my 16 year old son Loved It!!! And so did my husband and I.  Not to spicy just the right amount of kick to it.  My son said to me Saturday mom please make that pasta dish again today!!! PLEASE!!!  So I am right this minute making it again.  Thank you so much for this recipe.  

  46. Ava

    THIS. Wow amazing and so easy! Had a spicy taco seasoning on hand so it brought a nice heat. Followed recipe as written, just cut my veggies a little more fajita-like.

  47. Meredith Johnson

    Followed this recipe exactly and couldn’t figure out why the cream/broth mixture would not boil down. Came out very soupy and overall bland which boggles my mind of all the flavor put in. I then noticed the ingredients lists states “8oz (about 3 cups) of penne pasta”. Am I missing something? 8oz about 3 cups makes no sense…24oz would be about 3 cups? anyway… I guess that’s why it didn’t turn out, should have added more pasta.

  48. Travel

    I made this last night. I took the advice of others’ and cut down on the amount of taco seasoning. Mistake. I also left out the additional salt. Another mistake. I cooked it for 15 minutes and everything was done. I tried it. It was way too watery. So I continued to cook (on very low heat) until all the liquid was absorbed, I added back the additional tablespoon of seasoning, and added the salt. Delicious!

  49. karen

    I added more fajita spice as I used more chicken. Cooked chicken slowly added green pepper (2) 4or 5 garlic and 3/4 onion. Coated the chicken well with fajita spice. Let marinade an hour. Then slowly cooked chicken added garlic green pepper and onion to chicken mixture as not to dry out. Kept adding olive oil to pan. Cooked pasta ahead of time. Added broth cream roasted diced tomatoes to chicken and slowly cooked. Added cooked noodles. Added more chili powder cumin sea salt. Needed more spice per my taste…to sounded to bland. sounded. I added more more garlic. Just added the veggies after cooking children a tad. Will see how turns out. Have Bern taking little taste and with added spices etc may m as ke us happy. Was a little leary of adding dry pasta to liquid as to b me would have not been enoufh….to each his own. Thanks for the recipe!

  50. Lisa

    I made this last night, doubled the recipe with 2cans of rotel tomatoes. It turned out WAY too spicy. Anyone else have this problem? Next time maybe I will do one can rotel and one can diced tomatoes. Flavor was sooooo good I couldn’t stop eating even though my mouth was burning and I like spicy foods! Made the homemade taco seasoning too. Definitely gonna try again with a modification or two.

    1. Gayle

      I made this last night and it was way too hot for me and even husband who can tolerate more heat than I can. I will make it again but not with ro-tel tomatoes, maybe regular canned tomatoes and can of peppers, add something else to give it some kick.  I needed a lot of sour  cream on top of it to tame it enough to eat it. 

  51. Pam

    I made this dish tonight for dinner, it was so good . Even my husband liked it. We add shredded cheese at the end on top of the dish .. It’s a keeper will make it again . Thanks

  52. Jinelle

    Has anyone tried boiling the pasta separate and adding it to the sauce? I’m not crazy about the texture when uncooked pasta is in a one dish meal. Would there be too much sauce since the pasta isn’t soaking it up?

  53. Ester

    I made this dish for my wine night with the girls, was a big hit. next time I will add more cream and chicken stock as it was not enough to create that creaminess I was looking for. Will keep this as a go to dish for anytime. thanks

  54. Brandi

    This was SO good and SO easy!!! My family was raving over this! I added a jalapeño for a little extra spice and added a bit more cream- it turned into this creamy, delicious, cheese -like sauce. So so so good. Will be a staple in our kitchen from now on!!

  55. Emily

    Gosh. Thanks for the recipe! I made this tonight for my fiance and his son. I love spicy food, but not all of us feel the same, so I always make food to their taste. Hey, you can always add hot sauce, right?! Anyway, this is such a delicious recipe. I used some taco seasoning and some fajita…just to taste. Also I used a regular can of diced tomatoes. I drained just a touch but should have probably left all of it in, since I had to add a little extra liquid. I also used 2% evap milk, since I had it on hand and almost always sub it in the place of cream. I also added a small handful of shaved parm in with the chicken, to make it a little creamier. Whatever, these are just my notes, but this recipe is definite yum. I’m adding it to my Tried N True board, rather than Recipes to Try:) Thank you so much!

  56. Morgan

    I cooked this for my husband and it was a HIT! He complained about the dish having some spice to it. I’m making it again tonight but i’m going to substitute the rotel for regular diced tomatoes to omit the spicy flavor and I’m also adding shrimp being that my husband loves pasta with both chicken and shrimp added. Thank you for the recipe!

  57. Sally

    I live in Canada, so sadly, we don’t have Rotel up here! What is a good substitute? Or can I just omit it completely? I can’t wait to try this. Been craving fajitas lately!

  58. Paulina

    Thanks for the recipe. It was super easy and very tasty! I had to add a little extra broth and cream while cooking the pasta. Also I bumped it up a notch with half a cup of medium salsa and added half a cup of old cheddar at the end. Will be making this again!

  59. shailini

    wow, will make this soon. Several people have asked what they could substitute for heavy cream – someone said “greek yogurt” . Low fat evaporated milk, people – best substitute for cream if you want to reduce calories!!

  60. Devon

    Oh wow! Had my GF tied up and gagged for the night.. Had to take the gag off for hours cause she couldn’t get enough of this dish. Had to keep spoon feeding her all night. Bitch loved it!

    If her hands were free, she’d be giving this TWO THUMBS UP!!!

    I thought it was pretty good too!

    Thanks Amanda!!!!

  61. Maggie

    BEST PASTA I HAVE EVER MADE. It is January 2nd and I just broke my New Years resolution of portion control after making this… I’m serious, this is incredible. I’m definitely newer to cooking, and this was perfectly easy for me to make. I can’t tell you how excited I am right now. This kind of changed my life. I have a strong feeling I will be making this recipe for my children one day. THANK YOU FOR YOUR GENIUS-NESS.

  62. Matt

    For everyone that posts “I can’t wait to try this!” All you’re doing is making it harder for everyone to see suggestions made by people who DID try the recipe. You’re not helping anyone.

    That said, we’ve made this several times and it’s fantastic. The first time we were in a rush and used frozen pepper/onion stir-fry vegetables. It took longer to cook those because they’re very wet by nature but the end result was still great. Thanks for this!

    1. rowanvamp0

      That’s what I plan on using is frozen stir fry veggies tomorrow using this recipe. Glad to hear that it took longer to cook those.

  63. Humera Alvi

    I made this today! It was amazing! Thank you so much!
    Needed something with a kick, bored of the plain pasta sauce that I had been consuming for a week now (college student, what can you do? :P)

    So anyway, thanks again! <3

  64. Soad

    I just made it tonight, it was so good.. used the homemade taco seasoning was a little too much salt for my taste.. will use half the seasoning amount next time. But, Overall it was very good, Thanks for the recipe :)

  65. Nicole

    Made this recipe MANY times now…it’s soooo good! I think it might be even better reheated the next day! I’ve been serving it with a plain cheese quesadilla but think I might actually try it with garlic bread (as suggested in the recipe) when I make it tomorrow, I don’t doubt that it’ll be awesome. Thanks so much for the fantastic recipe!

  66. Whitney

    I’ve made this twice now, and it’s fantastic! Both times I’ve made variations based on what’s in our cupboards and what we’re in the mood for, but it’s still turned out great both times. Thanks for the yummy recipe!

  67. patgee

    Very very good- The Rotel tomatoes gave it just enough kick- I did alter the recipe a bit- no cream or chicken broth. I distrust pasta that has to cook in the recipe so I cooked the pasta separately and then added it to the rest of the ingredient, but i doubled the tomatoes and added an extra packet of taco seasoning I will make this again and again

  68. Becky

    The step by step instructions along with the pictures make cooking so much less of a mystery! Thank you for taking the time to make things so much easier for us kitchen challenged folk! I’ll be making this tonight, can’t wait! TY ty ty ty ty ty!!!

  69. Kayla B.

    This is seriously SO yummy and I have made it many times now, but last night I switched it up a bit… I had chicken fajita sausage on hand, so I used that and also through in some “Slap Ya Mama” seasoning, and I’m pretty sure I caught my husband licking the bowl! lol
    Thanks so much for sharing this. It is definitely a favorite in our household as well :)

  70. Leslie

    What kind of pasta did you use in the picture it doesn’t look like penne and I couldn’t find any similar in the pasta aisle.

  71. Sally

    I made this tonight for dinner. It turned out great and is really tasty! Very easy to put together. I will keep it in my pinterest favorites. Thank you for posting it.

  72. Hilary

    Just made it! I’ve had a few bites of my toddlers and it is tasty! She didn’t like it but she’s the pickiest eater in the world. Followed recipe- may need to increase fluid next time. The liquid was all gone but the noodles could have stood a couple more minutes. Added shredded cheddar- yum! Will make again.

  73. JIA

    this looks super delicious! and simple if youre a student like me !
    one quick question: i dont have rotel on hand. can i dice up some fresh tomatoes and green chillies?

    thank you :)

  74. Karen Ahlfors

    I made this just today and my gosh how delicious a dish can be!! The next time – yes, there will definitely be the next time! – I will do that homemade taco spice :) My SO also loved the dish and now I don’t have anything to take to work for lunch! Oh well … :D

  75. Danni

    THIS. IS. SO. GOOD.

    I am so glad I found this recipe as it’s going to be a weeknight staple! Just had it for dinner now and it’s got everyone’s seal of approval. I used a BBQ fajita seasoning rather than regular fajita seasoning and it just made it. I love that this is a one pot dish too! Thanks so much! <3

  76. Emily J

    I came across this recipe on Pinterest and made it tonight. It is amazing!!! This is definitely going in my regular dinner rotation. I think I’ll try it with shrimp next time!

  77. Tasha

    made this tonight and it was beyond amazing…I think next time I will add some pineapple chunks in when I cook the peppers and onions because I love them with fajitas!

  78. Sandra

    Just made this and was delicious. I will be making this regularly and taking to my next potluck. I used cashew milk and jovial brand brown rice fusilli pasta. Very creative thinking. I might add a sprinkle of cheese and crushed tortilla chips as well.

  79. Susan

    i’ve been going around all the grocery stores but i couldn’t find canned tomatoes & chilies and i really really do wanna try to make this! is there any thing i can substitute with instead of canned tomatoes and chilies :(

    1. Debra Hess

      I used 2 cans dice tomatoes and 2 cans of green chilies. Then I used 4 packets of fajita seasoning and 3 lbs of noodles because I have am houseful of boys. I have enough leftovers for lunches and dinner. This was a huge success!!!! I also added extra Cummins and ground cayenne red peppers with shredded cheese.

  80. mary r

    OMG, one of the best meals I have ever made. Hubby isn’t a big fan of pasta but after two bites, he told me that I could make this every week. (I think I will, too!) I did add some shredded mexican cheese & a small amount of sour cream on top, mmmmmm. Excellent!!

  81. Joanna

    Just made this tonight after finding it on Pinterest. Very easy and delicious!! I didn’t have heavy cream on hand but I whisked a tablespoon of flour into half and half and it still came out creamy. Followed the recipe exactly and had no problems. This will definitely be a keeper.

  82. Courtney

    I made it for the second time tonight, with the homemade taco seasoning. A beautiful dish that smells and tastes as good as it looks! I will definitely be keeping this one in rotation, hubby loves it! Thank you.

  83. Jab1122

    This was a delicious dish! I do have to say it was a bit salty for my preference and I even forgot to add in the salt at the end of the recipe. The homemade taco seasoning is plenty salty, however tasty. I also stirred in, at the end, a half cup of shredded cheddar which added to the creaminess and richness. My husband says next time we should add shrimp and sausage. Thanks for a great recipe! :)

  84. Mary

    Ran across this recipe while looking for easy recipes and the pictures made my mouth water. I made your homemade taco seasoning also. It took longer to chop up the onions & peppers than it took to make it. I had a frozen Onions & Peppers package in the freezer but also had peppers and onions from my garden, so I used fresh. Wonder if I could use the frozen ones this winter when I make it again? It is very tasty and it made a bunch. Since it is only me to eat it all up … do you know if it is freezable?

  85. Kayla

    I made this for my fiance and he requested I make it again just days later. We both LOVED it. Definitely a recipe I would highly recommend!!! Thanks!

  86. Joy

    Made this tonight, and it was delicious! Our local grocery store has citrus-marinated chicken, and I used that in this recipe, with a bit of Fajita seasoning. It was awesome! Instead of garlic bread, we did locally made tortillas. Highly recommended!

  87. Carolyn

    Made this today. Really delicious!! I didn’t have low sodium chicken broth so used regular and left out salt.
    Also did not have Rotel so used Fire Roasted Tomatoes. It was all so delicious.

  88. Genevieve Martin

    Omg! I’m dying to bite into that shaped pasta you used in your picture. Is that Ballerine? I’ve never seen it in any of my local stores.

  89. Samantha

    I made this for the first time last night….winner winner!! The family loved it!! I did make a few changes to the original recipe: I used regular chicken broth (not low sodium), I increased the heavy cream to 1 cup, (we like our pasta dishes rather creamy!), omitted the salt, added 1/2 tsp pepper, and stirred in 2 cups of mozzarella cheese before serving (we also like our pasta dishes rather cheesy!) This was unanimously voted into our supper rotation!!! Thanks!!

  90. Courtney @ Housewifery

    This sounds so delicious!! Fajitas are one of my family’s favorite meals. I never would have thought to put them in a pasta dish!

  91. Brenda

    I saw this recipe this morning and decided to make it for supper tonight. Mmmmmmmmm…it was soooooo good. My 17 year old son chopped all the veggies for it while I cut up and cooked the chicken…we had fun preparing it together and even more fun eating it! My whole family loved it! Definitely will make it again!

  92. Judi

    The photos on your site are wonderful, as are the step by step directions, with photos to guide you. However, it is nigh on impossible to read the text printed OVER the photos, since there is little to no contrast between the photos and the text!

  93. Patti

    I made this tonight. I used egg noodles instead of penne because I wanted to use them up, and a can of crushed tomatoes with a can of green chilies, because I didn’t have the Rotel. We thought I was kind of bland. My Taco Bell brand fajita seasoning mix was past it’s expiration date, but I don’t think that was it. Wondering what I can add to the left overs to spice it up. Maybe I’ll add a can of cumin spiced black beans.

  94. Stephanie

    Made this tonight along with the homemade taco seasoning. I must say it was very tasty! Just the right amount of spices. Of course I added a little extra to it but it was a lovely one skillet dinner. Easy to make!

  95. Noreen

    I went out of my way to make up the taco seasoning purely to make this recipe and it was so worthwhile. Loved how quick it comes together and totally totally delish, the sauce was like velvet.
    So will now be a regular in this little house down under.

  96. Hope

    I added a cup of shredded mozzarella before the pasta was about done and I feel like it made it creamier, and possibly better tasting :)

  97. Vanessa

    This dish was ridiculously delicious!!! It truly is a “Mexican Pasta” which is what my fiance dubbed it after eating almost the entire thing by himself! So yummy. I actually used a HOT taco seasoning mix, because my store didn’t have the fajita mix, and it was beyond yummy! I also added a little more broth and cream while cooking just to make sure the pasta had enough liquid to cook. This recipe is definitely a keeper and the small amount of leftovers we had were gone before lunch the next day! Thanks for sharing!

  98. Terry Fowler

    Made this tonight and everyone loved it, especially me. I’m NOT a pasta lover at all. I did put more pasta in it than called for because all others here are big pasta lovers. I LOVED the pasta!! Some also tried it adding cheese and really liked it, especially the kids and me whom is not someone who likes spicey food. The cheese helped cut the hotness. Thanks for a fantastic pasta dinner that we all loved. Definitely will be making it regularly.

  99. Fi

    I have just made this tonight for dinner. Followed to the letter, everyone LOVED it. So good, many thanks for the recipe, luckily i made the big batch of fajita seasoning, this will be a firm favourite in our house

  100. Linda

    Made this tonight along with the homemade taco seasoning. So delicious!!! Thank you for giving me one more dish that my super picky eater will eat.

  101. Donna giblin

    Made for dinner tonight. Added Mushroom slices to the mix. Topped with a scoop of refriend beans and a dollop of sour cream. A definite keeper but I, too, have the same question about freezing it. Anybody know?

  102. Pam

    Made this last night and it was a total hit. This will definitely go into the rotation.
    Thanks Kevin and Amanda

  103. EKD

    I made this last night! I subbed tofu for chicken since it’s what I had available. It was really good! This is the first recipe of yours I’ve tried. It won’t be the last! I’ve also been pouring over your London blog posts….leaving next week and I can’t wait. Thanks for all of the awesome new ideas. Cheers!

  104. Emily

    I just made this for dinner…OMG!!!! So yummy! The heat kinda sneaks up on you. Husband had three plates of this. Definitely will be making this again and often!

    1. Amanda

      Hi Lorena! You could definitely add cheese. Here’s how I would do it:

      1. After you add the chicken and veggies back in and stir to combine until heated through, turn off the heat and stir in 1/2 cup shredded cheese until melted.

      and/or

      2. At the very end, before serving, while it’s still in the skillet, top with shredded cheese, then place under the broiler in the oven until browned and bubbly, about 3 minutes.

      You could do either or both of these options to add cheesiness. :) Hope this helps!

  105. Hope

    Delicious!! I made this last night for dinner and it was so flavorful. I’m a weight watcher and it was very point friendly. I only used 1T of olive oil with the peppers & onions and substituted skim milk for the cream. I will be making this again!!

  106. Lisa

    I am making this as we speak. Actually, my 15 year old, who is new to cooking is making it. It smells heavenly, just like fajitas sizzling on the cast iron skillet! The prep took a lot longer as my son is not comfortable in the kitchen yet, but the cooking went really quick. Just waiting for the pasta to finish. I was so excited, I couldn’t wait to write about the finished product. :) I will update after dinner!

    1. Lisa

      Update: This was very good! We all liked it very much. We did add an additional 1/4 cup of cream as the liquid cooked down almost completely. This will go on our monthly dinner rotation. I would have never thought of pairing fajitas with pasta. I am so glad you did!

    1. dp

      Im going to use unsweetened soy (I feel like coconut or almond would add a flavor), I use it for green bean casserole and its fine (dairy free, too!)

  107. Anne

    This looks and sounds amazing. One question: can you suggest a healthier substitution for heavy cream than won’t diminish the creaminess much? I’m monitoring calories, and would love to make this a staple of my menu planning! Thanks!

    1. Amanda

      That won’t diminish the creaminess? No, not really. :) However, you can use fat free half-n-half and it will still taste just as good. It won’t be as creamy and it won’t look as pretty (I wouldn’t serve it to company this way) but it will still taste good. Hope this helps! :)

    2. Rebecca

      Anne, I have been using cashew milk as a subsitute for all milk for some time now. It is quite thick when added to other foods and when heated. It does not change the flavor of recipes. In fact It enhances flavor. if you buy the unsweetened it is only 25 calories per cup! Hope this helps!

  108. carol

    I love the quick one-skillet suppers you post. They are so easy and are always crowd pleasers. I can’t wait to try this one!

  109. kelley @ Mountain Mama Cooks

    Yum! I love a quick, pasta dish and Jenny’s taco seasoning looks absolutely perfect. SO much better than store bought!

  110. Anna @ Sunny Side Ups

    Oh my lanta. Seriously craving this fajita pasta dish now…it looks 100% delicious!! :) I think I’m changing my dinner plans tonight!

  111. Jessica @ Golden Brown and Delicious

    No joke, I think I’m going to make this for dinner tonight. It look so fabulous! And super easy too, which is awesome!

  112. Sommer @ASpicyPerspective

    I love the flavors of this yummy chicken fajita pasta dish! So awesome how quickly this can be made!

  113. Taylor @ Food Faith Fitness

    Chicken fajita? Yum. Pasta anything? Double yum, So this? I need it in my face ASAP! I love how creamy and perfect it looks..and in only 15 Minutes! Hello dinner! Pinned :D

  114. Sonia

    Will for sure try his recipe…. Usually you show the products pictured please continue with that its a great help. Thanks

    1. Mona

      I just made this and it was really easy. I doubled the recipe as it was for a party. Wow! What a hit! The only thing I would do different is next time I will make it a little spicier.

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. Meet our Boston Terriers. Take a tour of our house. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.

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