Fajita Chicken Pasta Recipe

Combine liquids and pasta

In a large deep skillet or sauté pan (at least 12-inch) add 2 cups chicken broth and 1 cup water and bring to a simmer over medium-high heat.

Add pasta

Add 12 oz pasta to the simmering liquid, stir to separate pieces, reduce heat to medium, and simmer uncovered, stirring every 2–3 minutes, until pasta is al dente and most liquid is absorbed (about 10–12 minutes). Keep an eye to avoid sticking.

Prep chicken

While the liquid is heating, cut 1 lb chicken breasts into 1/2-inch strips. Toss the strips with 1 tbs olive oil, 2 tsp fajita seasoning, 1 tsp salt, and 1 tsp black pepper until evenly coated.

Cook chicken

Heat a separate large skillet over medium-high heat. Add a thin film of oil or use a nonstick spray. Add chicken strips in a single layer (work in batches if needed) and cook until browned and cooked through, about 3–4 minutes per side. Remove chicken to a plate and set aside.

Slice vegetables

Core and thinly slice 1 red bell pepper and 1 green bell pepper into 1/4-inch strips. Peel and thinly slice 1 medium yellow onion. Juice 1 lime and halve remaining for wedges if desired.

Sauté vegetables

In the skillet used for chicken (wipe if needed), add 1 tbs olive oil over medium heat. Add sliced peppers and onion with a pinch of salt. Sauté until softened and slightly charred at the edges, about 6–8 minutes. Add 2 tsp minced garlic during the last 30 seconds and stir until fragrant. Remove vegetables to the plate with the chicken.

Make a quick roux

Reduce heat under the skillet to medium-low and add 1 tbs unsalted butter. When melted, sprinkle in 1 tsp all-purpose flour and stir constantly for about 30 seconds to cook the flour but not brown it.

Add dairy

Slowly whisk in 3 cups half-and-half (or whole milk) a little at a time to avoid lumps. Increase heat to medium and bring to a gentle simmer, stirring frequently until the sauce thickens slightly, about 3–5 minutes.

Finish sauce

Lower heat to low. Whisk in 2 oz softened cream cheese until smooth. Stir in 1 cup shredded cheddar and 1 cup shredded Monterey Jack until melted and glossy. Season sauce with 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning as needed.

Combine pasta and sauce

When pasta is al dente and most liquid is absorbed, pour remaining pasta and any residual liquid into the skillet with the sauce (or pour sauce into the pasta pan). Stir to combine so pasta is evenly coated. If sauce is too thick, add up to 1/4 cup water or broth to reach desired consistency.

Add chicken and vegetables

Fold the cooked chicken strips and sautéed peppers/onion into the sauced pasta. Gently toss until everything is evenly distributed and heated through, about 2–3 minutes.

Brighten & garnish

Squeeze the juice of the reserved lime half over the pasta and toss. Taste and adjust salt or spices. Transfer to a serving dish and garnish with 2 tbs chopped fresh cilantro, 2 tbs sliced green onions, optional sliced jalapeño, and lime wedges for serving.