This Creamy Chicken Fajita Pasta, is a Mexican inspired dish that is super delicious, comforting and easy to make. Everything is made in one pot for a mess free meal, perfect for weeknight dinners.
This simple, super quick and delicious Creamy One Pot Chicken Fajita Pasta can be on your plate anytime during your busy weekdays. It takes less than 30 minutes, very family friendly and comforting.
We love an easy and delicious pasta recipe, if you are after more ideas, why not try my Spicy Chicken Chipotle Pasta or my Creamy Tortellini Chicken Pasta!
Why this Creamy Chicken Fajita Pasta recipe is so good!
- An easy pasta recipe. Just 10 mins prep and 15 mins cook time, this goes from pantry to table in less then 30 mins, perfect for busy weeknights. And it’s all done in one pot for minimal cleanup!
- Two dishes in one! Succulent, seasoned Mexican chicken mixed with golden pasta and crunchy veggies, fajita and pasta – so good.
- Family friendly. Kids and adults will gobble up this hearty and delicious pasta dish – it’s a real crowd pleaser!
Ingredients you’ll need
- Chicken Tenders
- Fajita Seasoning
- Pasta: Bowtie pasta works great.
- Heavy Cream
- Pasta Water
- Salt and Black Pepper
- Veggies: Asparagus, bell peppers, onion.
- Parmesan Cheese
- Olive Oil
How to make this Chicken Fajita Pasta
- Marinate the chicken tenders with the chicken spices. In a heated skillet, add the olive oil and pan sear the chicken tenders on each side for 4 minutes. Chicken tenders usually cook so much faster and are a lot juicer than regular chicken breasts.
- After cooking, cover and let them rest for a few minutes before cubing them. Meanwhile, prepare the pasta al dente according to package instructions.
- In a skillet, sauté the onions and pepper with olive oil until they are tender. Add in the heavy cream, fajita spices, black pepper, salt, pasta water and parmesan cheese. Bring to boil and then lower the heat and cook on low for about 3 minutes.
- Add in the pasta and mix to coat well. Cook for 2 minutes on low. Add in the chicken and asparagus, then cook for another 3 minutes.
- Remove from heat and serve. Add more grated parmesan or shredded Mexican cheese if desired.
Recipe notes and tips
- Chicken tenders usually cook so much faster and are a lot juicer than regular chicken breasts.
- Make sure to keep your chicken pieces similar in size. The chicken in this recipe cooks in just a few minutes, so you need to make sure the chicken pieces are all close to the same size so they can fully cook at the same time.
- After cooking, cover and let the chicken rest for a few minutes before cubing them.
- Prepare the pasta al dente according to package instructions.
- You can grate some more parmesan cheese on top or top it with some finely shredded Mexican cheese. My kids always prefer that!
Frequently asked questions
How spicy is this Chicken Pasta?
The heat level is between a mild and medium, however you can make it spicier by using hot diced tomatoes and green chiles, or by adding jalapeños.
How do I store leftovers?
To refrigerate, cool then place in an airtight container. It will keep in the fridge for up to four days.
Can I freeze this Chicken Fajita Pasta?
Yes! To freeze, cool then store in freezer containers, leaving an inch of headspace for expansion. It can be stored in the freezer for up to four months.
Can this be made vegetarian?
Certainly! Simply skip the chicken to make this delicious pasta dish vegetarian. You can also add a can of black beans (rinsed and drained) to the pot along with the pasta.
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Creamy Chicken Fajita Pasta
Ingredients
- 10 0 z. bowtie pasta uncooked
- 1 cup heavy cream
- 2 cups pasta water
- 1 tbsp. black pepper
- 2 cups asparagus spears trimmed and cut into smaller pieces
- 1 tsp. salt
- 2 tbsps. fajita spices
- 1 tbsp. paprika
- 2 cups multi colored bell pepper diced
- 1 medium onion diced
- 3/4 cup parmesan cheese grated
- 2 tbsps. olive oil
CHICKEN:
- 2 lbs. chicken tenders
- 1 tbsp. fajita seasoning
- 1 tsp. black pepper
Instructions
- Cook Pasta al dente and save 2 cups of the pasta water.
- In a skillet, sauté the onions and pepper with olive oil until they are tender. Add in the heavy cream, fajita spices, black pepper, salt, pasta water and parmesan cheese. Bring to boil and then lower the heat and cook on low for about 3 minutes.
- Add in the pasta and mix to coat well. Cook for 2 minutes on low. Add in the chicken and asparagus, then cook for another 3 minutes.
- Remove from heat and serve. Add more grated parmesan or shredded Mexican cheese if desired.
Notes
- Chicken tenders usually cook so much faster and are a lot juicer than regular chicken breasts.
- Make sure to keep your chicken pieces similar in size. The chicken in this recipe cooks in just a few minutes, so you need to make sure the chicken pieces are all close to the same size so they can fully cook at the same time.
- After cooking, cover and let the chicken rest for a few minutes before cubing them.
- Prepare the pasta al dente according to package instructions.
- You can grate some more parmesan cheese on top or top it with some finely shredded Mexican cheese. My kids always prefer that!
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