This comforting Chicken Fajita Pasta dish is full of all the goodness and whips up quickly! The perfect family weeknight dinner.
Pasta is one dish that we love more than anything. Like seriously, I think I have probably said that in a lot of my posts but it’s true.
We probably make a pasta dish at least once a week, some of our favorite that are on our site include Tortellini Alfredo, Honey Pepper Chicken Mac and Cheese and Sausage Pesto Pasta.
I think we live and breathe carbs, but that’s ok, I always say everything in moderation, but with this Chicken Fajita Pasta its hard to moderate.
WHY THIS RECIPE WORKS:
- It uses ground chicken which cooks up really quickly.
- It uses sweet bell peppers but you could use hotter ones for a kick.
- It whips up in about 30 minutes or less.
This is one of those recipes that the whole family likes, which is surprising! But we all love a Mexican theme to our dishes so I can see a little bit why!
Usually my kids are super picky but when it comes to this Chicken Fajita Pasta they will gobble it right up, the flavors just really mesh well together.
We like to use large shells in this pasta dish but you can really use any pasta that you’d like, but the shells are what our family prefers.
HOW TO MAKE CHICKEN FAJITA PASTA, STEP BY STEP:
- Add the ground chicken to a large pot and cook through over medium-high heat, about 5 to 7 minutes. Transfer the cooked chicken to a large bowl and set aside. Discard any chicken grease.
- Add olive oil and sliced vegetables into the pot and saute for 5 minutes. Transfer the vegetables to the same bowl as the chicken.
- Add the pasta and water to the pot and boil for 10 to 15 minutes until *most* of the water has absorbed, stirring regularly.
- Add in the tomato sauce, cheese, sour cream, lime juice, and spices and stir until combined and cheese has melted.
- Add back in your chicken and pepper mix and stir until everything is combined.
- Garnish with cilantro, sour cream and lime slice and serve!
Seriously though, this recipe is super easy! It’s also super creamy which we like and we love to use ground chicken when we can.
HOW TO STORE:
This is best served the same day, but you can store it I an airtight container such as a ziptop bag or Tupperware container for up to 3 days.
To reheat just portion out what you are wanting in a bowl and microwave. I do not recommend freezing as the sauce will separate.
We love eating this as leftovers, even now it is best the same day, the noodles soak up a lot of the flavor so it’s just a little extra flavorful!
So I love Mexican themed dishes and fajitas in general and pasta, so pretty much all the above, but when it comes together in one it’s awesome.
Some of my other favorite Mexican themed pastas include Chicken Enchilada Pasta Skillet, Mexican Lasagna and One Pot Taco Penne Pasta.
When we have gatherings we have everyone bring their favorite Mexican themed dish, we do make this a lot for those but we have a lot of others on our site as well.
Just search up Mexican or Tacos, etc and you will find allllll the good things that we have on our site regarding those meals, and they’re super easy too!
And like I always say, who doesn’t love easy food! We do! That’s mainly what I do because I’m not waiting no 2-3 hours for my meals!
When I say that you will love this Chicken Fajita Pasta I am not lying, it is really creamy and full of flavor, and if my kids love it you will too!
TIPS AND TRICKS:
- You can make this with cubed chicken or steak or ground beef and if you’re feeling adventurous chorizo would be good.
- I like to divide the chili powder/fajita mix and add some to the chicken while it sears to give it some flavor other than in the sauce.
- Greek yogurt can be used instead of sour cream.
- You can add a jalapeno pepper in with the vegetables for more heat. The dish has a bit of a flavor kick but I wouldn’t call it “hot”.
- Lime juice is a MUST. I’ve made it with and without and the flavors pop so much more with it.
- You want some water to be leftover and you DO NOT drain it, it’s what helps make the creamy sauce.
If you are looking for a perfectly easy and delicious dinner time meal, you have to whip up this Chicken Fajita Pasta!
If you like this recipe you might also like:
If you’ve tried this CHICKEN FAJITA PASTA or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chicken Fajita Pasta
Ingredients
- 1 lb ground chicken
- 1 Tbs olive oil
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 white onion sliced into strips
- 1 lb medium shell pasta
- 4 1/2 cups water
- 8 oz. can tomato sauce I usually use no salt added
- 1/2 cup sour cream
- 1 Tbs lime juice
- 2 cups shredded Mexican cheese
- 1 Tbs chili powder or fajita spice mix
- 1/2 teaspoon ground cumin
- 1 tsp salt plus more to taste
- Ground black pepper to taste
- Cilantro or parsley for garnish
Instructions
- Add the ground chicken to a large pot and cook through over medium-high heat, about 5 to 7 minutes. Transfer the cooked chicken to a large bowl and set aside. Discard any chicken grease.
- Add olive oil and sliced vegetables into the pot and saute for 5 minutes. Transfer the vegetables to the same bowl as the chicken.
- Add the pasta and water to the pot and boil for 10 to 15 minutes until *most* of the water has absorbed, stirring regularly.
- Add in the tomato sauce, cheese, sour cream, lime juice, and spices and stir until combined and cheese has melted.
- Garnish with parsley or cilantro.
Notes
- You can make this with cubed chicken or steak or ground beef and if you're feeling adventurous chorizo would be good.
- I like to divide the chili powder/fajita mix and add some to the chicken while it sears to give it some flavor other than in the sauce.
- Greek yogurt can be used instead of sour cream.
- You can add a jalapeno pepper in with the vegetables for more heat. The dish has a bit of a flavor kick but I wouldn’t call it “hot”.
- Lime juice is a MUST. I’ve made it with and without and the flavors pop so much more with it.
- You want some water to be leftover and you DO NOT drain it, it’s what helps make the creamy sauce.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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