Easy Chicken Fajita Pasta That Smacks Like Takeout

You know those weeknights when you want bold flavor but your brain is buffering? This Easy Chicken Fajita Pasta is the “I can’t even” solution that still tastes like you tried. Juicy chicken, smoky peppers, and a silky, zesty sauce hug every noodle like they owe rent.

It’s fast, it’s loud with flavor, and it turns a random Tuesday into a low-effort flex. Warning: leftovers may mysteriously vanish.

What Makes This Recipe Awesome

This dish brings the sizzle of fajitas to the comfort of pasta—no sizzling skillet parade required. The sauce is creamy without being heavy, thanks to a clever combo of broth, cream, and a splash of lime.

It’s a one-pan wonder, which means fewer dishes and more time pretending you planned this.

Plus, it’s endlessly customizable: swap proteins, play with heat, or sneak in extra veggies and nobody complains.

Easy Chicken Fajita Pasta That Smacks Like Takeout

Recipe by Wendy CarterCourse: Dinner, High-Protein

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

560

kcal

Your Pantry Guide

• 12 oz short pasta (penne or rotini)

• 1 lb boneless, skinless chicken breasts, thinly sliced

• 1 tbsp olive oil

• 1 tbsp butter

• 1 large yellow onion, thinly sliced

• 3 bell peppers (mix of red, yellow, green), thin strips

• 3 garlic cloves, minced

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp dried oregano

• 1/4–1/2 tsp cayenne (optional, for heat)

• 1 1/4 tsp kosher salt, divided (to taste)

• 1/2 tsp black pepper

• 1 cup low-sodium chicken broth

• 3/4 cup heavy cream (or half-and-half for lighter)

• 1/2 cup canned crushed tomatoes or tomato sauce

• 1 lime, juiced and zested

• 1/2 cup shredded Monterey Jack or cheddar

• 2 tbsp chopped cilantro

• Optional: 1/2 tsp cornstarch mixed with 1 tbsp water (if you like a thicker sauce)

Let’s Get Cooking – Instructions

• Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1 minute less than package). Drain and reserve 1/2 cup pasta water.
• Season the chicken: Pat dry. Toss with 1/2 tsp salt, black pepper, chili powder, cumin, smoked paprika, oregano, and cayenne if using.
• Sear like you mean it: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes, flip, cook another 2 minutes until cooked through. Transfer to a plate.
• Sweat the veg: Lower heat to medium. Add butter, onion, and peppers with a pinch of salt. Cook 6–8 minutes, stirring, until softened with some char. Add garlic; cook 30 seconds until fragrant.
• Build the sauce: Stir in broth and crushed tomatoes, scraping up browned bits. Simmer 2 minutes. Add cream and lime zest. Taste and adjust salt.
• Thicken if desired: If you like a clingy sauce, stir in the cornstarch slurry and simmer 30–60 seconds until glossy.
• Marry it all: Return chicken to the skillet. Add drained pasta. Toss until coated, adding splashes of reserved pasta water as needed for silkiness.
• Finish and flex: Off heat, stir in cheese until melted. Squeeze in lime juice. Sprinkle cilantro. Plate it up and accept compliments like rent payments.

Storage Tips

• Fridge: Store in an airtight container up to 4 days. Add a splash of broth or water when reheating to revive the sauce.
• Freezer: Freezes okay for 2 months, but cream-based sauces can separate slightly. Reheat gently and stir in a spoon of cream to fix.
• Reheat: Low and slow on the stovetop over medium-low with a bit of liquid.
  

  Microwave in 45-second bursts, stirring between.

Healthy Highlights

• Protein-packed: Chicken delivers lean protein to keep you full without a food coma.
• Fiber boost: Bell peppers and onions add fiber and vitamin C. Swap in whole-wheat pasta for extra oomph.
• Smart fats: Cream adds satisfaction; you can sub half-and-half or Greek yogurt for a lighter, tangy version.
• Sodium control: Using low-sodium broth keeps the flavor high and the salt sensible.

Nutrition Stats

Approximate per serving (out of 4):

• Calories: ~560
• Protein: ~35 g
• Carbs: ~54 g
• Fat: ~22 g
• Fiber: ~5 g
• Sodium: ~750 mg

Note: Values will vary with pasta type, cheese, and your hand with the salt. IMO, it’s a strong balance of macros for a weeknight win.

Don’t Do This!

• Don’t overcrowd the chicken: You’ll steam it and lose that tasty browning.
  

  Cook in batches if needed.

• Don’t skip the lime: Acid brightens the creamy sauce. Without it, the dish tastes flat—like a playlist with one song.
• Don’t overcook the pasta: It will finish in the sauce. Mushy noodles are a vibe, just not a good one.
• Don’t dump cheese on high heat: It can turn grainy.
  

  Remove from heat, then stir.

Different Takes

• Low-carb swap: Use zucchini noodles or spaghetti squash. Simmer the sauce longer to reduce before tossing.
• Dairy-light: Replace cream with evaporated milk, then add a dollop of Greek yogurt off heat.
• Veg-forward: Add mushrooms, corn, or black beans. Want more greens?
  

  Spinach wilts in beautifully at the end.

• Spice trail: Chipotle in adobo brings smoky heat. A teaspoon of adobo sauce = big flavor energy.
• Cheese flip: Try pepper jack for heat or cotija crumbled on top for salty pop.
• Protein swap: Shrimp cooks in 3 minutes; steak strips sear fast; tofu crisps well if you press and cornstarch it.

FAQ

Can I make this gluten-free?

Yes. Use your favorite gluten-free pasta and check labels on broth and spices.

Cook the pasta a minute less than usual to keep it from getting soft.

How spicy is this recipe?

It’s mild to medium by default. Dial heat up with cayenne or chipotle, or keep it family-friendly by skipping the hot stuff and letting hot sauce ride on the side.

What if I don’t have heavy cream?

Half-and-half works fine. For a lighter option, use 2/3 cup milk plus 1 teaspoon cornstarch, and add a spoon of Greek yogurt off heat for body.

Can I make it ahead?

Yes.

Cook everything and cool quickly, then store. Reheat gently with a splash of broth or water. Add a squeeze of lime and a sprinkle of fresh cilantro to bring it back to life.

What pasta shape is best?

Short, ridged shapes like penne, rotini, or cavatappi cling to the sauce and pepper strips.

Long noodles work, but they’re harder to toss evenly.

How do I get that restaurant-style sear?

High heat, dry chicken, and space in the pan. Don’t stir for the first couple minutes. Let the Maillard magic happen, then flip.

Can I skip the cheese?

Sure.

The sauce is still creamy. If you want a savory punch without dairy, add a teaspoon of nutritional yeast or a splash of soy sauce for umami.

Chef’s Final Word

This Easy Chicken Fajita Pasta brings weeknight convenience and weekend flavor, no drama. Keep the heat high, the lime handy, and the pasta slightly firm.

Taste as you go, trust your skillet, and own the plate. And if someone asks for the recipe? Tell them it’s “complicated”—or just send them this and take the credit, FYI.