This Chicken Fajita Pasta is everything you love about chicken fajitas but in an easy-to-make midweek pasta. Packed with flavor, everyone will love this delicious chicken pasta dinner.
Ready in just 30 minutes, this chicken fajita pasta is perfect for the whole family; it is comforting and familiar, full of delicious tender-crisp veggies, succulent chicken, and an easy-to-make Mexican-inspired sauce.
You can mix the recipe up by adding different toppings to your pasta; sour cream, cheese, guacamole, or crushed tortillas are great additions. And of course, there is the option to make this spicy or mild depending on your family's tastes.
This Chicken Fajita Pasta is a family favorite! It's a delicious pasta dinner that cooks in under 30 minutes and is guaranteed to be enjoyed by even my pickiest of eaters.
How to make a quick tomato sauce
The base of the sauce is a simple can of tomatoes and fajita seasoning. If I have any in the refrigerator, I will add some salsa. But that is optional!
We also add plenty of garlic, salt, pepper, and sugar. I find the sugar balances the acidity of the tomatoes, but it depends on the fajita seasoning you are using, as some have added sugar, so check your ingredients and taste you sauce.
Which pasta to use?
But you can use any pasta for this recipe, so pick your family favorite, or pick the shape you have most of in the cupboard. All the shapes work well here, so cavatappi (as pictured), penne, radiatore, ziti, rigatoni, or a rotini will all work. Or go for a long shape like spaghetti or linguine.
Recipe Tips
Chicken: You can use chicken breast or thighs for this fajita pasta. Note that the cooking time in the recipe card is for chicken breasts, so if you use thighs, you'll need to cook them for longer to ensure they are cooked through.
Fajita Seasoning: Use storebought or homemade. This is my homemade fajita seasoning recipe, but feel free to use your favorite blend. If using a storebought blend, check the ingredients as they tend to have more salt and sugar in, so you will need to add less of these to the sauce.
Bell Peppers: You can use any color of peppers (capsicums) you like here. We prefer the sweeter red and yellow varieties. But add green if you like.
Onions: You can use red, white, or brown onions.
Canned Tomatoes: It is best to use crushed or chopped tomatoes. They meld into a sauce better than the whole tomatoes.
Sugar: You can use brown, white, or castor sugar.
Pasta: As mentioned above, use whatever shape you and your family love. Or whatever is in the cupboard.
Optional Topping for your Fajita Pasta
This dish lends itself to adding lots of delicious toppings!
- sour cream
- grated cheese
- chopped avocado/guacamole
- charred corn
- crushed tortilla chips
- pickled jalapenos
- coriander
- green onion
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What to serve with Chicken Fajita Pasta
Side: This is pretty much a complete meal, especially if you have a variety of toppings! Although I will often serve some corn on the cob on the side, and as with nearly all pasta, I serve a green salad.
Wine: For those who love white wine, go for an unoaked Chardonnay or a crisp Viognier (my favorite). If you have added extra spice to your pasta, then a medium-dry Riesling or a Moscato (another favorite) would be perfect! For red lovers, go for a fruity young Malbec or a Zinfandel.
Other Pasta Recipes you might enjoy
Enjoy x
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Get the Recipe
Chicken Fajita Pasta Recipe
Ingredients
For the pasta
- 12 oz pasta
- 1 tablespoon salt
- 1 tablespoon fajita seasoning
For the Chicken
- 1 pound chicken breasts boneless & skinless(Note 1)
- 2 tablespoons fajita seasoning (Note 2)
- ½ teaspoon salt (Note 3)
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon olive oil
- 2 bell peppers thinly sliced
- 1 onion sliced
- ½ teaspoon salt (Note 3)
- ½ teaspoon black pepper (Note 3)
- ½ teaspoon sugar (Note 3)
- ½ teaspoon oregano
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 can crushed/diced tomatoes
- ½ cup salsa
- 2 tablespoon fajita seasoning
- 1 teaspoon cayenne pepper optional for heat (Note 4)
Instructions
For the pasta
- Bring a large pan of water to a boil. Once boiling, add the pasta, salt, and fajita seasoning. 1 tablespoon salt12 oz pasta
- Cook for 1 minute less than the packet suggests.
- Reserve 1 cup of the pasta cooking water, then drain the pasta. Do not rinse.
For the chicken
- While the pasta water is coming to a boil, cut the chicken into bite-sized pieces. Add the fajita seasoning, olive oil, and salt to the chicken then mix well. 1 pound chicken breasts2 tablespoons fajita seasoning½ teaspoon salt2 tablespoons olive oil
- Place a large skillet over high heat. Once hot, cook the chicken over high heat for 2 minutes.
- Remove the chicken to a plate and set it aside.
For the sauce
- Add the olive oil to the same skillet the chicken was cooked in. 1 tablespoon olive oil
- Once hot, add the sliced bell peppers and cook over very high heat for 1 minute. Add the sliced onions and cook for a further 2 minutes.
2 bell peppers1 onion - Add the salt, pepper, sugar, oregano, and minced garlic and stir well. ½ teaspoon salt½ teaspoon black pepper½ teaspoon sugar½ teaspoon oregano3 cloves garlic
- Immediately add in the chicken broth and allow it to come to a boil, scrape any bits from the bottom of the skillet. 1 cup low-sodium chicken broth
- Add the canned tomatoes, salsa, fajita seasoning and cayenne pepper (if using). 1 can crushed/diced tomatoes½ cup salsa2 tablespoon fajita seasoning1 teaspoon cayenne pepper
- Bring to a simmer and cook for 3-4 minutes.
- Add the cooked chicken and the drained pasta.
- Cook for 1-2 minutes until the pasta is cooked to your liking. Add pasta cooking water if the sauce starts to dry out.
- Serve with toppings of your choice. (Note 5)
Notes
- You can use chicken breast or thighs for this fajita pasta. Note that the cooking time in the recipe card is for chicken breasts, so if you use thighs, you'll need to cook them for longer to ensure they are cooked through.
- Use storebought or homemade. This is my homemade fajita seasoning recipe, but feel free to use your favorite blend.
- If using a storebought fajita blend, check the ingredients as they tend to have more salt and sugar in, so you will need to add less of these to the sauce.
- Cayenne pepper adds heat; use it to taste or leave it out for a milder dish.
-
This dish lends itself to adding lots of delicious toppings!
- sour cream
- grated cheese
- chopped avocado/guacamole
- charred corn
- crushed tortilla chips
- pickled jalapenos
- coriander
- green onion
Nutrition
Nutrition is per serving
Alex says
This is a fantastic recipe. So much flavor and so delicious. Thanks for a great recipe.
Claire McEwen says
Oh I am so happy you enjoyed it Alex, it is a family fav!
Cx
Sachi says
This fajita pasta was just amazing and flavorful!
Mandy says
I've just eaten my chicken fajita pasta and I already want to make it again - absolutely delicious!
Jennifer says
I LOVE fajitas but have never thought to combine the flavors with pasta! What a terrific dish! We all loved it and even the leftovers disappeared so fast!
Claire McEwen says
So happy you enjoyed it Jennifer 🙂
Cx
Donna says
A winner all round, both hubby and kids came back for seconds!
Claire McEwen says
So happy you enjoyed it Donna 🙂
Cx
Sherry says
I made this recipe on my Blackstone Griddle and it turned out amazing!! It was easy to make and my family loved it!!
Linda says
You have the best of both worlds in one bite. This pasta is a must-try and it tastes soooo good!
Lynn Polito says
This is a new go to pasta dinner in my house!