Chicken Fajita Pasta combines tender pieces of chicken, bell peppers, onions, and warm spices with creamy, cheesy pasta noodles for an easy, well-balanced recipe the whole family will love. 

For more fajita recipes, try our Chicken Fajita Bowl or Chicken Fajita Lettuce Wraps

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Why This Recipe Works

  • Simple – With minimal prep time or cleanup, you can have dinner on the table with a total time of around 30 minutes. 
  • Comfort Food – Our chicken fajita pasta recipe has the warm, slightly smokey flavor of fajitas with an added creaminess similar to our Chicken and Broccoli Pasta Bake. It’s a warming meal the whole family will enjoy! 
  • Stores Well – Make a big batch to store in the refrigerator or freezer, and enjoy quick meals throughout the week or at a later date. 


Find everything you need for this stovetop chicken fajita pasta recipe at your local grocery store. See the recipe card for full information on ingredients and quantities.

ingredients for chicken pasta with peppers.
  • Pasta: Choose a short shape such as penne. 
  • Seasonings: Chili powder, smoked paprika, onion powder, ground cumin, black pepper, and kosher salt
  • Oil: Use olive oil to create a seasoning rub and cook the chicken and vegetables. 
  • Lime Juice: Freshly squeezed lime juice will add a bright, citrusy flavor to the pasta. 
  • Chicken: I use chicken tenders, and cut them into 1-inch chunks. If preferred, chicken breasts or boneless, skinless chicken thighs can be substituted. 
  • Veggies: Include any color of bell peppers you like and yellow onions that are thinly sliced. 
  • Chicken Broth: The base of the creamy sauce. 
  • Heavy Cream: Enhances the rich flavor and creamy texture of the sauce.  
  • Tomato Paste: Helps thicken the sauce and adds extra depth. 
  • Cheese: Shredded Monterey Jack cheese contributes a sharp flavor and enhances the creamy consistency. 
  • Cilantro: Use this as a garnish to add a bright, refreshing taste. 

How to Make

Prepare this easy chicken fajita pasta recipe with ease! Just follow the steps below for a quick meal. For detailed guidance, check the recipe card below.

spices with oil in a bowl.

Step 1: Whisk the spices, two tablespoons of oil, and lime juice together in a small bowl. 

cut up chicken pieces topped with spice mixture in a glass bowl.

Step 2: Toss the chicken with some of the spice mixture.

cut up peppers and onions in a glass bowl topped with spice mixture.

Step 3: Then, combine the onions and bell peppers with the remaining spice mixture. 

cooked bell peppers in saute pan.

Step 4: Heat the remaining oil in a large, deep sauté pan over medium-high heat. Add the veggies, and cook until tender. Transfer the sautéed vegetables to a plate. 

cooked chicken pieces in a saute pan.

Step 5: Add the chicken to the same pan, and cook on each side until almost cooked through.

cooked chicken in white sauce in a pan.

Step 6: Add the chicken broth, heavy cream, and tomato paste to the pan. Simmer the mixture, allowing it to thicken.

cooked pasta with peppers and chicken in sauce.

Step 7: Stir in the onions, peppers, and cooked pasta.

pasta with chicken and peppers topped with shredded cheese.

Step 8: Reduce the heat to low. Then, add the cheese, cover, and cook until it is melted. 

Topping Ideas

This recipe is plenty flavorful on its own. However, you can add toppings to enhance the taste and texture even further. Some great options include: 

Expert Tips

  • Avoid overcooking the pasta: Aim for al dente to prevent the pasta from becoming too mushy. It will continue to cook when combined with the rest of the ingredients. 
  • Do not substitute the heavy cream: I do not recommend replacing the heavy cream with half and half as the sauce will not thicken properly. 
  • Use a meat thermometer: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165F and is safe to eat. 
  • Make your stock: Try making your chicken stock for a slightly different taste. It’s a great way to use up leftover vegetable scraps you might have on hand! 
creamy pasta with chicken , garnished with cilantro.

Recipe FAQs

How should I store leftovers? 

Once cooled, you can transfer leftovers to an airtight container, and store them in the refrigerator for up to 3 days. Or, freeze them for up to 3 months. 

What is the best way to reheat this dish? 

Reheat your chicken fajita pasta on the stovetop with a splash of broth, milk, or cream to loosen the sauce back up. 

What can I serve with this recipe? 

You can can easily enjoy this pasta dish on its own as a complete meal. Or, pair it with a Corn Salad with Lime Dressing or Sourdough Garlic Bread to make it even more filling. 

If you make Chicken Fajita Pasta, please leave a star rating and let me know how you like the recipe in the comments below.

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creamy pasta with chicken , garnished with cilantro.

Chicken Fajita Pasta

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  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 30 min
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican


Units Scale
  • 8 oz. penne pasta or other short cut pasta
  • 3 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1/2 tsp. black pepper
  • 1 1/2 tsp. kosher salt
  • 5 Tbsp. olive oil, divided
  • 2 Tbsp. fresh lime juice, about 1 lime
  • 1 lb. chicken tenders, cut into 1-inch pieces
  • 2 small bell peppers (any color), thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 Tbsp. tomato paste
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/4 cup fresh chopped cilantro


  1. Cook pasta in salted water according to package directions until al dente. Drain and set aside. 
  2. While the pasta is cooking, whisk together the chili powder, smoked paprika, onion powder, cumin, pepper, and salt with 2 tablespoons of olive oil and lemon juice.
  3. In a bowl, toss chicken with 2 tablespoons of the spice mixture. In a separate bowl, toss the onions and bell peppers with the remaining spice mixture. 
  4. Heat the remaining olive oil in a large deep saute pan over medium heat. Add onions and peppers, and cook until tender, about 8-10 minutes, tossing occasionally. Remove to a plate. 
  5. To the same pan, add chicken in a single layer and cook for about 2 minutes on each side or until almost cooked through. 
  6. Add chicken broth, heavy cream, and tomato paste. Bring to a simmer and let the mixture slightly thicken. Add peppers, onions, and pasta tossing to coat with the sauce. 
  7. Reduce heat to a low. Sprinkle the top with cheese, cover, and cook for 1-2 minutes or until the cheese is melted. Or feel free to broil for a golden brown top. Garnish with cilantro and serve immediately.


  • Chicken Tenders: Feel free to use chicken breast or boneless, skinless chicken thighs instead.
  • Heavy Cream: I do not recommend using anything lower in fat, such as half and half as the sauce will not thicken.
  • Leftovers: Store leftovers for up to 3 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth or milk.


  • Serving Size: 1/6
  • Calories: 530
  • Sugar: 4 g
  • Sodium: 862.7 mg
  • Fat: 30.6 g
  • Carbohydrates: 34.1 g
  • Protein: 29.3 g
  • Cholesterol: 89 mg