Chicken Fajita Pasta Recipe

cavatappi with chicken peppers and fajita spices in a white bowl

4.93 from 76 votes

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. Make this spicy or mild, depending on your family's tastes.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: American, Italian Inspired

Servings: 4

Calories: 613kcal

Author: Claire | Sprinkle and Sprouts

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Ingredients

US Customary - Grams

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 tbsp salt
12 oz / 340 g 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 / 450 g chicken breasts
2 tablespoons fajita seasoning
½ tsp salt
2 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 tbsp 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 peppers
1 onion
Add the salt, pepper, sugar, oregano, and minced garlic and stir well.
½ tsp salt
½ tsp black pepper
½ tsp sugar
½ tsp oregano
3 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 tomatoes
½ cup salsa
2 tbsp fajita seasoning
1 tsp 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

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