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Creamy Chicken Fajita Pasta

Creamy chicken fajita pasta with charred peppers, fajita-spiced chicken, and a smooth cheesy cream sauce tossed with penne. One-skillet comfort food with smoky, mildly spicy flavor from diced tomatoes with green chiles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Veggies
  • 1 lb boneless, skinless chicken breast sliced into strips
  • 1 tbsp fajita seasoning chili powder, cumin, paprika, garlic powder, onion powder
  • 1 tbsp olive oil divided
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow onion sliced
Pasta & Sauce
  • 12 oz penne pasta
  • 3 clove garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1.5 cup shredded Mexican blend cheese
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Finish
  • 2 tbsp fresh cilantro chopped
  • 1 lime lime cut into wedges

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Toss the chicken strips with the fajita seasoning until evenly coated.
Cook the pasta
  1. Cook the penne pasta in salted boiling water until al dente, about 8-10 minutes, then drain and set aside.
Sear the chicken
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the seasoned chicken and cook until golden and cooked through, about 5-6 minutes; remove and set aside.
Char the vegetables
  1. Add the remaining oil to the skillet, then cook the bell peppers and onion until softened and lightly charred, about 5-6 minutes.
  2. Add the garlic and cook until fragrant, about 30 seconds.
Make the creamy fajita sauce
  1. Stir in the chicken broth, heavy cream, diced tomatoes with green chiles, smoked paprika, salt, and pepper, then bring to a gentle simmer.
  2. Return the chicken to the skillet and stir in the shredded cheese until melted and the sauce turns smooth and creamy.
Toss and serve
  1. Add the cooked pasta and toss until fully coated in the sauce.
  2. Top with fresh cilantro and serve with lime wedges.

Notes

For the smoothest sauce, melt the cheese over gentle simmering heat and stir until fully incorporated before adding the pasta. Store covered in the refrigerator up to 3 days; reheat gently on the stove with a splash of chicken broth if needed. Freezing is not recommended because the cream can break. For a lighter option, use half-and-half instead of heavy cream and shredded reduced-fat cheese.