Chicken Fajita Pasta

This Chicken Fajita Pasta brings the bold, smoky flavors of classic fajitas right to your dinner table in a creamy, comforting pasta dish. It combines tender chicken, vibrant bell peppers and onions, and a luscious cheesy sauce that clings perfectly to every piece of penne. This recipe turns the fiesta favorite into an easy weeknight meal that everyone will love.

I first made this on a whim one evening when my family craved something flavorful but easy. Since then, it has become a repeat request and never disappoints with its bright, cozy flavors.

Ingredients

• Chicken breast, diced: the main protein, choose fresh and firm chicken for the best texture
• Bell peppers, assorted colors: add sweetness and crunch and look for bright and unblemished skins
• Onions, yellow or white: bring natural sweetness and depth, medium size works well
• Olive oil, good quality: for sautéing, helps develop the rich base flavor
• White wine, dry: for deglazing and adding acidity Chardonnay or Sauvignon Blanc recommended, can substitute chicken broth if preferred
• Butter, unsalted: makes the sauce silky smooth
• Garlic, minced: delivers pungent aromatic elements essential for balance
• Flour, all-purpose: thickens the sauce to coat the pasta nicely
• Diced tomatoes with green chiles: adds brightness and a subtle kick
• Penne pasta: its tubes hold onto the sauce perfectly, alternatives like rigatoni or ziti also work
• Cheddar cheese, shredded: sharp flavor and creamy melt
• Pepper Jack cheese, shredded: gives a mild spicy warmth
• Lime juice, fresh squeezed: finishes with a burst of citrus that brightens the whole dish

Instructions

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and fajita or taco seasoning on all sides. Add to skillet and cook undisturbed for about 5 minutes until golden brown underneath. Flip and cook until chicken is fully cooked through but still juicy. Remove chicken and set aside.

Cook the Vegetables:

In the same skillet, add a little more olive oil if needed. Add sliced onions and bell peppers seasoned lightly with salt and fajita seasoning. Sauté over medium heat for 5 to 7 minutes until softened but still vibrant in color and slightly caramelized. Remove and set aside.

Make the Sauce Base:

Pour white wine into the skillet to deglaze, scraping up browned bits on the bottom to capture all the flavor. Let wine reduce by about half over medium heat. Add butter and swirl to melt. Stir in minced garlic and sprinkle in the flour to form a roux. Cook gently for 1 to 2 minutes until the roux is lightly golden and fragrant.

Add Tomatoes and Simmer:

Gradually whisk in the diced tomatoes with green chiles along with any juices. Bring the mixture to a gentle boil then reduce heat to low. Let it simmer uncovered for a few minutes to thicken while stirring occasionally.

Cook the Pasta:

Meanwhile, bring salted water to a boil in a large pot. Add penne pasta and cook according to package instructions until al dente. Drain well, reserving a little pasta water just in case you want to loosen the sauce later.

Melt the Cheese into the Sauce:

Stir shredded cheddar and pepper jack cheese into the sauce until completely melted and smooth. If the sauce feels too thick, add a splash of pasta water to loosen.

Combine Everything:

Add cooked pasta to the skillet with sauce. Then fold in the cooked chicken and sautéed peppers and onions. Stir gently to combine and heat everything through thoroughly.

Finish with Fresh Lime:

Remove skillet from heat and squeeze fresh lime juice over the top. Give it one last gentle stir to brighten and elevate all the flavors.

My favorite ingredient here is the combination of cheddar and pepper jack cheese which creates such a lovely balance of smooth creaminess and gentle spice. This was a hit at our family gatherings where everyone enjoyed the blend of familiar fajita tastes with a comforting pasta twist. The lime at the end adds just the right zing to wake up the dish.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. This pasta reheats beautifully on the stove in a pan with a splash of water or broth to bring back the creamy texture. It also freezes well; just thaw overnight in the fridge before reheating gently to keep the sauce smooth without separating.

Ingredient Substitutions

If white wine is not available, chicken broth works fine though the flavor is a little less complex. For a dairy-free version, swap butter for olive oil and use dairy-free cheese or nutritional yeast to add cheesiness. Gluten-free pasta can be used in place of penne to accommodate dietary needs.

Serving Suggestions

Serve with a simple green salad and crusty bread to soak up any leftover sauce. A side of guacamole or fresh salsa also complements the fajita flavors nicely. Garnish with chopped cilantro or green onions for extra freshness and color.

This Chicken Fajita Pasta is a weeknight winner that balances bold fajita flavors with comforting cheesy pasta. Serve immediately and enjoy.

Common Questions About the Recipe

→ What type of pasta works best with this dish?

Penne pasta is ideal as it holds the creamy sauce well, but fusilli, rigatoni, or ziti also work nicely.

→ Can I substitute the wines used for deglazing?

Yes, dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc are preferred. Alternatively, non-alcoholic white wine or chicken broth work well.

→ What cheeses are recommended for the sauce?

Pepper jack and cheddar cheeses add creaminess and flavor. Shredding cheese from a block melts better than pre-shredded options.

→ How can I adjust the spice level?

This dish is generally mild, but you can control spice by adjusting the fajita seasoning or taco seasoning amount according to preference.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently using a double boiler on the stovetop for the best texture.