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.
We do love pasta! There are more than 90 pasta recipes here on Sprinkles and Sprouts! And 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. Midweek - that is my jam! WINNER WINNER! CHICKEN PASTA DINNER!
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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.
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
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. If you have added extra spice to your pasta, then a medium-dry Riesling or a Moscato would be perfect! For red lovers, go for a fruity young Malbec or a Zinfandel.
Other Pasta Recipes you might enjoy
- Roasted Red Pepper Pasta
- Creamy Sun-Dried Tomato Gnocchi
- Creamy Tomato Chicken and Chorizo Pasta
- Garlic Bacon Pasta
- Creamy Chicken Chili Pasta
- Mediterranean Roasted Vegetable Pasta
- See all 90+ Pasta recipes
If you make this Chicken Fajita Pasta, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Enjoy x
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 - see note 1
- 2 tablespoons fajita seasoning - see note 2
- ½ teaspoon salt - see note 3
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 bell peppers, thinly sliced
- ½ teaspoon salt - see note 3
- ½ teaspoon sugar - see note 3
- ½ teaspoon black pepper - see 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, optional for heat - See note 4
Instructions
For the pasta
- Bring a large pan of water to a boil. Once boiling, add the pasta, salt, and fajita seasoning.
12oz/340g pasta
1 tablespoon salt
1 tablespoon fajita seasoning - 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.
1lb/450g chicken - Add the fajita seasoning, olive oil, and salt to the chicken mix well.
2 tablespoons fajita seasoning
2 tablespoons olive oil
½ teaspoon salt
- 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 bell peppers and cook over very high heat for 1 minute. Add the onions and cook for a further 2 minutes.
2 sliced bell pepper
1 sliced onion - Add the salt, pepper, sugar, oregano, and minced garlic and stir well.
½ teaspoon salt
½ teaspoon pepper
½ teaspoon sugar
½ teasoon oregano
3 cloves minced 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 chicken broth - Add the canned tomatoes, salsa, fajita seasoning and cayenne pepper (if using).
1 can crushed tomatoes
½ cup salsa
2 tablespoons fajita seasoning
cayenne pepper (if using) - 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. (see 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
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