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White bowl with Chicken Fajita Pasta with red and green bell peppers and garnished with chopped green onions and cilantro with a gray napkin on dar, wood table.

Chicken Fajita Pasta Recipe

Chicken Fajita Pasta is an easy creamy, cheesy chicken and pasta one-pot meal with Mexican Fajita-spiced chicken, pasta, onions, and bell peppers in a creamy, cheesy sauce that can be on the table in 30 minutes!
Course Main Dishes
Cuisine Mexican
Keyword Chicken Fajita Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 433kcal


  • 1 Tablespoon oil
  • 2 boneless, skinless chicken breasts (cut into 1" (bite-sized) cubes
  • 2 Tablespoons fajita seasoning (Either Homemade or Store-Bought)
  • Salt and pepper to taste
  • 1 onion (sliced)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 2 cloves garlic (minced)
  • 2 cups chicken broth (See Note below)
  • 1/2 cup heavy cream
  • 2 teaspoons adobo sauce (See Note below)
  • 1 (10-ounce) can diced tomatoes and chilies (like RO*TEL)
  • 2 cups Mexican Blend shredded cheese
  • 8 ounces rotini pasta (See Note below)


  • Season the chicken with the Fajita Seasoning.
  • Add oil to a Dutch oven or large, deep skillet on the stove over medium heat.When the oil is hot, add the chicken and cook for 3 minutes and then turn and cook for another 3 minutes. Remove chicken and set aside.
  • Add onion and bell peppers and cook for 5 minutes. Add 2 teaspoons minced garlic and stir to cook for about 1 minute.
  • Add chicken back into the pan.
  • Pour in chicken broth, heavy cream, diced tomatoes and chilies (Ro*Tel), 2 teaspoons adobo sauce from a can chipotle chiles, and pasta. 
  • Cover and cook for 20 minutes.
  • Remove from heat and stir in shredded Mexican Blend cheese. Garnish with chopped green onions, cilantro, or your favorite toppings.


NOTE 1: Use either store-bought or Homemade Fajita Seasoning. Be aware that some Fajita Seasoning mixes are very salty, which means that you may have to adjust (reduce( the amount of salt elsewhere in the recipe.
NOTE 2: Feel free to use or add yellow or orange bell peppers as well. Any combination of green, red, orange, or yellow would work. Also, save time by slicing the vegetables ahead of time.
NOTE 3: I recommend using an unsalted or reduced salt chicken broth because the Fajita seasoning will have plenty of salt in it, and also using the unsalted version gives you more control over how much or how little salt you want in the dish.
NOTE 4: The adobo sauce is the sauce that canned chipotle peppers are in. If you would like it spicier, then add a diced chipotle pepper to the sauce.
NOTE 5: If you can't find RO*TEL or Diced Tomatoes with chilies, just buy 1 can diced tomatoes and 1 can diced chilies.
NOTE 6: I used rotini pasta, but you could use penne pasta or any other short cut pasta.
NOTE 7: Garnish with your choice of toppings, such as, chopped cilantro, chopped green onions, pico de gallo, chopped avocados, or whatever you like.


Calories: 433kcal | Carbohydrates: 34g | Protein: 23g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 888mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 48.8mg | Calcium: 284mg | Iron: 1.3mg