Fajita pasta is a quick and tasty meal you can make in about 30 minutes. It combines cooked chicken, peppers, onions, and pasta all mixed in a creamy, flavorful sauce. This dish is easy to prepare and perfect for a simple family dinner.
Why We Love This Fajita Pasta Recipe
You’ll love this fajita pasta because it combines familiar fajita spices with the ease of a one-skillet meal. It’s creamy, flavorful, and packed with tender vegetables and chicken. What makes it stand out is how quickly you can prepare it without sacrificing any taste. Using cooked chicken saves time, and the fajita seasoning adds a smoky kick. Plus, it’s versatile enough to suit your taste preferences and can easily become a family favorite weeknight dinner.
Ingredients about Fajita Pasta
To make this fajita pasta, you will need the following ingredients. Each plays a vital role in creating that creamy texture and balanced flavor:
- 8 ounces of uncooked pasta (any type you like, such as penne or rotini)
- 1 tablespoon olive oil for sautéing
- 1/2 medium onion, sliced or chopped for sweetness and crunch
- 2 bell peppers, assorted colors, sliced or chopped to add freshness and color
- 1 can (10 fluid ounces) Ro-tel diced tomatoes and green chilies with juices, bringing spice and moisture
- 1/2 cup chicken broth for depth and to help create the sauce
- 1 packet (1 ounce) Old El Paso fajita seasoning or your preferred fajita spice blend for authentic taste
- 1/4 cup cream cheese to give the sauce a smooth, creamy finish
- 1.5 cups cooked chicken, shredded or chopped — rotisserie chicken works great here
- Salt and pepper to taste, rounding out the seasoning
How to Make Fajita Pasta Directions
Start by softening the cream cheese. It’s easier to work with when at room temperature, so take it out about 30 minutes before you begin. If you’re short on time, a quick 20-second zap in the microwave will do the trick.
Next, boil a large pot of salted water and cook your pasta until it’s just tender but still has a bit of bite — al dente. Cooking pasta this way helps it hold up better when mixed with the sauce.
While the pasta cooks, heat the olive oil in a deep skillet over medium-high heat. Add your sliced onion and bell peppers. Sauté them for about five minutes, stirring frequently to ensure even cooking. You want the veggies tender but still slightly crisp, so they add texture to your dish.
Lower the heat to medium-low, then stir in the Ro-tel tomatoes with their juices, chicken broth, fajita seasoning, and cream cheese. The cornstarch present in the seasoning packet will help thicken the sauce quickly, so keep stirring until the cream cheese melts completely and everything blends into a smooth sauce.
Add the cooked chicken to the skillet and warm it through, letting the flavors mingle. If the sauce feels too thick, use some of the hot pasta water reserved earlier to thin it out until you reach your preferred consistency.
Drain your pasta and toss it directly in the skillet with the sauce and chicken mixture. Mix everything thoroughly so each piece of pasta is coated in that creamy fajita sauce. Season with salt and pepper as needed. Serve the dish immediately while it’s warm and comforting.
How to Serve Fajita Pasta
Serving fajita pasta is simple and satisfying. You can enjoy it on its own, letting the rich sauce and chicken shine. For extra freshness, garnish with chopped cilantro or a squeeze of fresh lime juice to brighten the flavors.
Pair this dish with a side salad for some greens or warm tortillas if you want a Tex-Mex twist. It also goes well with simple steamed vegetables or roasted corn to complement the creamy texture with a touch of sweetness and crunch.
For an added layer of flavor, sprinkle some shredded cheese like cheddar or Monterey Jack on top. You can even add a dollop of sour cream or a few slices of avocado to bring a cool contrast to the warm, spicy pasta.
Expert Tips: Fajita Pasta
To make your fajita pasta taste even better, keep a few things in mind. Using cooked chicken saves time, but if you want more flavor, season the chicken with a bit of fajita seasoning and lightly sauté it before adding it to the sauce.
If you don’t have a fajita seasoning packet, create your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne for heat. This way, you control the spice level and avoid any additives.
Make sure not to overcook your peppers and onions. Keeping them slightly crisp adds texture that contrasts nicely with the creamy sauce.
If the sauce thickens too much, don’t hesitate to add reserved pasta water little by little — it loosens the sauce while helping it cling to the pasta beautifully.
Lastly, use full-fat cream cheese for the best creamy texture and flavor. Low-fat versions might make the sauce less rich.
How to Store Fajita Pasta
If you have leftovers, store the fajita pasta in an airtight container in the refrigerator. It will keep well for up to three days. When reheating, add a splash of chicken broth or water to loosen the sauce, as it tends to thicken when chilled.
Avoid freezing this dish, as the cream cheese sauce can separate and become grainy after thawing. For best texture and flavor, enjoy leftovers cold or reheated within a few days.
Variation of Fajita Pasta
Fajita pasta is very flexible and easy to customize. Swap out chicken for cooked shrimp or ground turkey to change up the protein. For a vegetarian version, try sautéing mushrooms or adding black beans for protein and texture.
Try different types of pasta, like whole wheat or gluten-free, to suit dietary needs or preferences. You can also experiment with adding spices like smoked paprika or chipotle powder for a smoky kick.
For a lighter version, replace cream cheese with Greek yogurt stirred in at the end, though add it off the heat to prevent curdling.
You can also boost the vegetable content by mixing in corn kernels, zucchini slices, or cherry tomatoes for a fresh, colorful twist.
Frequently Asked Questions about Fajita Pasta
What type of pasta works best for fajita pasta?
Any pasta shape that holds sauce well is great. Penne, rotini, or shells work perfectly because their ridges and tubes catch the creamy fajita sauce.
Can I use raw chicken instead of cooked?
Yes, but you’ll need to cook the chicken separately first. Season and cook it thoroughly before adding to the sauce to ensure it’s fully cooked and flavorful.
How spicy is fajita pasta?
The spice level depends on the fajita seasoning and the Ro-tel tomatoes you use. Mild versions are available if you prefer less heat. You can also adjust by adding less seasoning or leaving out the chilies.
Can I make this dish ahead of time?
You can prepare the sauce and chicken ahead and combine it with freshly cooked pasta when ready to serve. However, pasta left in sauce too long can become mushy.
Is there a dairy-free alternative?
For a dairy-free option, substitute cream cheese with a dairy-free cream cheese or coconut cream. Keep in mind it will slightly change the flavor and texture.
Fajita Pasta
Equipment
- Large Pot
- Deep skillet
- Mixing Bowl
Ingredients
- 8 oz uncooked pasta (penne or rotini)
- 1 tablespoon olive oil
- 1/2 medium onion sliced or chopped
- 1 can Ro-tel diced tomatoes 10 fluid ounces, drained
- 1/2 cup chicken broth
- 1 packet fajita seasoning (1 ounce)
- 1/4 cup cream cheese
- 1.5 cups cooked chicken shredded or chopped
- Salt and pepper to taste
Instructions
- Soften the cream cheese at room temperature or microwave for 20 seconds.
- Boil salted water in a large pot and cook the pasta until al dente.
- Heat olive oil in a deep skillet over medium-high heat. Sauté onion and bell peppers for about 5 minutes until tender.
- Lower heat to medium-low and stir in Ro-tel tomatoes, chicken broth, fajita seasoning, and cream cheese. Mix until smooth.
- Add cooked chicken and warm through. If the sauce is too thick, add reserved pasta water to thin it out.
- Drain pasta and toss with the sauce mixture. Season with salt and pepper to taste.
- Serve immediately while warm.
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