Combining my favorite food (pasta) with my favorite type of food (Mexican)? Drop kick. Duh. Even though fajitas are probably one of the least Mexican-ish dishes, Applebee’s is probably to blame for that, I’m still a big fan. I love the combination of bell pepper, onion, and garlic. Throw those three foods into a skillet and it’s a sure-fire way to attract people to the kitchen to ask what you’re cooking. Pure deliciousness. If the Cajun holy trinity is bell peppers, onion, and celery, I think the Mexican holy trinity would be bell peppers, onion, and garlic. And that trinity was at the root of this super yummy Cheesy Chicken Fajita Pasta.
This Cheesy Chicken Fajita Pasta is one of my favorite pasta recipes. It’s quick, easy, and really tasty. All made in one bowl and ready in about a half hour. This pasta is also super versatile. You could change up the protein or change up the veggies. You could make it all veggies. Use a different type of pasta. The options are endless. But they end in deliciousness.
Let me show you how I made this Cheesy Chicken Fajita Pasta 👇🏻
In a bowl, combine 1 1/2 lbs of bite-sized chicken breast (or thighs) with 1/2 tbsp chili powder, 1/4 tsp cayenne pepper (optional), 1 tsp dried Mexican oregano (can substitute with regular oregano), 1 tsp ground cumin, 1/2 tbsp salt, and 1 tsp black pepper. Stir until the chicken is coated in the spices.
Heat 1 tbsp of olive oil in a large, high-walled skillet over medium-high heat. Add the chicken pieces.
Cook until the chicken pieces are cooked through and no longer pink, about 5-7 minutes. Remove the cooked chicken to a bowl and set aside.
In the same skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add 2 chopped bell peppers and 1 chopped sweet onion. Cook until the veggies are tender and slightly browned, about 3-4 minutes.
Add 3 minced garlic cloves and cook until fragrant, about 1 minute. Remove the veggies to the same bowl as the chicken.
To the skillet, add 3 cups of low-sodium chicken broth, 1/2 cup heavy cream, 1 cup salsa, and 8 oz uncooked penne pasta (or whatever pasta you prefer). Stir.
Salsa note: I used a jar of medium salsa. Use a mild salsa for less heat or a hot salsa for a more spicy pasta.
Bring the pasta to a boil, cover with a lid, and lower the heat to medium-low. Cook the pasta at a gentle simmer until it is al dente, about 9-10 minutes.
When the pasta is al dente, remove the lid, and add the chicken and the veggies back to the skillet and stir. Let it cook in the sauce for a few minutes.
Shred an 8 oz pepper jack cheese block. You could use another cheese like cheddar or Monterey Jack, but I personally enjoy the pepper jack. You could use a pre-shredded cheese, but I like the way freshly shredded cheese melts.
Stir until the cheese is melted.
Add 1/4 cup of chopped fresh cilantro (or parsley). This is optional, but I do enjoy the freshness that it provides.
Top with a little extra chopped cilantro. Serve hot.
Enjoy!!
These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.
Cheesy Chicken Fajita Pasta
Ingredients
For the Chicken
- 1 1/2 Lbs Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- 1/2 Tbs Chili Powder
- 1/4 Tsp Cayenne Pepper (optional)
- 1 Tsp Dried Mexican Oregano may substitute regular dried oregano
- 1 Tsp Ground Cumin
- 1/2 Tbsp Salt
- 1 Tsp Black Pepper
Other
- 2 Tbsp Olive Oil, divided
- 2 Large Bell Peppers, chopped
- 1 Sweet Onion, chopped
- 3 Garlic Cloves, minced
- 8 Oz Uncooked Penne Pasta
- 3 Cups Low-Sodium Chicken Broth
- 1/2 Cup Heavy Cream
- 1 Cup Salsa
- 8 Oz Pepper Jack Cheese Block, shredded may substitute with cheddar
- 1/4 Cup Fresh Cilantro, chopped (optional) may substitute with parsley
Instructions
- In a bowl, toss the chicken pieces with the spices until they are well-coated. Heat 1 tbsp of olive oil in a large, high-walled skillet over medium-high heat. Add the chicken and cook until they are cooked through and no longer pink, about 5-7 minutes. Remove the chicken to a plate or bowl and set aside.
- Heat the remaining 1 tbsp of olive oil in the skillet and add the chopped bell peppers and onions. Cook until the veggies are soft and starting to slightly brown, about 3-4 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Remove the veggies to the same plate as the chicken.
- Add the chicken broth, salsa, heavy cream, and penne pasta to the skillet and stir. Bring to a boil and then lower heat to medium-low so it is at a gentle simmer. Cover with a lid and cook until the pasta is al dente, about 9-10 minutes.
- When the pasta is cooked, remove the lid, and add the chicken and veggies back to the skillet. Cook the chicken and veggies with the sauce and pasta for a few minutes.
- Add the shredded cheese and stir until melted. Add the cilantro (or parsley) and stir. Remove from heat and serve while hot.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.