Chicken Fajita Pasta Recipe

A Happy Kitchen Mistake

My grandson invented this dish by accident. He wanted fajitas and pasta for his birthday dinner. So we just put them together. I still laugh at that.

It was the best mistake ever. The creamy sauce soaks into the pasta so nicely. It feels like a big, warm hug in a bowl. What’s the best food mistake you’ve ever made?

Let’s Get Cooking

First, get your pasta boiling in salty water. It should taste like the sea. While that cooks, we season the chicken. The paprika makes it a pretty golden color.

Cook the chicken in a hot pan until it’s done. Then we cook the onions and peppers in the same pan. This is important. It picks up all the yummy chicken flavors left behind.

The Magic of the Sauce

Now for the best part. We make the sauce right in that pan. In go the broth, cream, tomatoes, and chiles. Doesn’t that smell amazing?

Bring it to a little bubble. This is where the magic happens. The sauce gets thick and cozy. Fun fact: The acid in the tomatoes and lime cuts through the rich cream. It makes every bite perfect.

Why This Meal Matters

This dish matters because it brings everyone to the table. It’s a complete meal in one pan. You have your protein, veggies, and grains all together.

That makes life easier for the cook. And cooking for others is a way to show love. It’s a simple truth. Do you have a meal that makes you feel loved?

Bringing It All Together

Now we put it all back in the pan. The chicken, the pasta, and that wonderful sauce. Give it a good stir so everything gets coated.

Finally, sprinkle the cheese on top. The heat from the pasta will melt it beautifully. The fresh cilantro and a squeeze of lime make it sing. Do you prefer red or green bell peppers in your cooking?

A Little Secret for You

This recipe matters because it teaches you to be flexible. You can use what you have. No penne? Use any pasta. No chicken? Try beans instead.

Cooking is not about being perfect. It’s about creating something good. That’s a lesson for the kitchen and for life.

Ingredients:

Ingredient	Amount	Notes
Penne pasta	8 ounces
Boneless skinless chicken breasts	1 pound	cut into 1-inch pieces
Kosher salt	1 teaspoon
Black pepper	1/4 teaspoon
Paprika	1/2 teaspoon
Olive oil	2 tablespoons, divided
Yellow onion	1	thinly sliced into half moons
Green bell pepper	1	thinly sliced
Red bell pepper	1	thinly sliced
Chili powder	1 tablespoon
Cumin	2 teaspoons
Garlic powder	1/4 teaspoon
Chicken broth	1/4 cup (60 g)
Heavy cream	1/2 cup (119 g)
Diced tomatoes	1 can (15 ounces)	drained
Diced green chilis	1 can (4 ounces)	drained
Monterey Jack cheese	1 1/2 cups (169.5 g)	shredded
Cilantro		for garnish
Lime wedges		to serve

My Cozy Chicken Fajita Pasta

This dish is like a big, warm hug from my kitchen. It mixes two of my favorite things, fajitas and pasta. My grandson calls it his “fiesta in a bowl.” I love how the creamy sauce coats every single noodle. Doesn’t that sound wonderful?

It all comes together in one big skillet, which is my favorite kind of cooking. That means fewer dishes to wash later. I still laugh at the time I used far too much chili powder. We all drank a lot of milk with dinner that night! Let’s get started on our recipe.

• Step 1: First, let’s get our pasta ready. Boil a big pot of water and add a good sprinkle of salt. Cook the penne until it’s just tender, then drain it. (A hard-learned tip: save a tiny cup of the pasta water! It can fix a sauce that’s too thick.)
• Step 2: Now, let’s cook our chicken. Toss the cubed chicken with salt, pepper, and that pretty red paprika. Heat one tablespoon of oil in your big skillet. Cook the chicken until it’s golden brown all over. It smells so good already, like a real family meal.
• Step 3: In that same skillet, add the rest of your oil. Toss in your sliced onions and colorful bell peppers. We want them soft and a little sweet. Stir in the chili powder, cumin, and garlic powder. Can you guess which spice makes your kitchen smell amazing? Share below!
• Step 4: Time for the creamy sauce! Pour in the chicken broth, heavy cream, diced tomatoes, and green chiles. Let it all bubble gently. This is when the magic happens. The sauce turns a lovely pinkish-orange color.
• Step 5: Bring everyone back to the party! Add the cooked chicken and drained pasta to the skillet. Stir it all together so the sauce covers everything. Sprinkle that lovely Monterey Jack cheese over the top. Take the skillet off the heat and let the cheese get all melty.
• Step 6: Finally, a fresh finish! Chop up some cilantro for a garnish. Don’t forget the lime wedges on the side. A little squeeze of lime juice makes all the flavors pop. It’s the perfect final touch.

Cook Time: 25–30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Pasta

Let’s Mix It Up!

This recipe is like a good friend, always happy to try something new. You can change it to fit your mood. Here are a few fun twists I like to play with in my own kitchen.

• Veggie Lover’s Dream: Skip the chicken and add black beans and corn instead. It’s just as filling and so colorful.
• Extra Spicy Fiesta: Add a chopped jalapeño with the peppers. Use pepper jack cheese for a real kick. My son loves it this way.
• Summer Garden Twist: Stir in a big handful of fresh spinach or zucchini at the end. It wilts right into the warm sauce. Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about how to serve this cozy dish. I love to spoon it right from the skillet onto warm plates. The steam rising up is just wonderful. It makes everyone hurry to the table.

For sides, I always have a simple green salad. A bowl of crunchy tortilla chips for dipping is fun too. For drinks, a cold glass of limeade is perfect for everyone. Grown-ups might enjoy a light, crisp lager with theirs. Which would you choose tonight?

Keeping Your Fajita Pasta Tasty for Later

Let’s talk about storing this delicious meal. First, let it cool completely. Then pop it in a sealed container in the fridge. It will stay good for about three days.

You can also freeze it for a busy night. I use freezer-safe bags. I once forgot to label a bag. We had a mystery dinner for a week! This is why labeling matters. It saves you from guessing games later.

To reheat, add a splash of broth or water. Warm it on the stove over medium heat. Stir it gently until it’s hot. Batch cooking this dish is a lifesaver. It means a good meal is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Fajita Pasta Problems

Is your sauce looking a little thin? Let it simmer for a few more minutes. The extra heat will thicken it up nicely. I remember when my sauce was too runny once. A little patience fixed it right up.

If your chicken is dry, you might have cooked it too long. Just cook it until it’s no longer pink inside. Getting this right builds your cooking confidence. Your family will notice the juicy difference.

Are the peppers still too crunchy? Sauté them a bit longer until they soften. This makes the flavors blend together perfectly. Good flavors come from giving each ingredient enough time. Which of these problems have you run into before?

Your Fajita Pasta Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free penne pasta. It works just as well.

Q: Can I make it ahead?
A: Absolutely. Assemble it and keep it in the fridge. Bake it when you are ready to eat.

Q: What if I don’t have heavy cream?
A: You can swap it for half-and-half. The sauce will still be creamy and good.

Q: Can I double the recipe?
A: Of course! Use a very big pot for cooking. It is great for feeding a crowd.

Q: Is the cilantro important?
A: It is optional but adds a fresh, bright taste. You can skip it if you prefer. *Fun fact: The lime wedge squeeze at the end makes all the flavors pop!* Which tip will you try first?

Until Next Time, From My Kitchen to Yours

I hope you love this cozy dish as much as I do. It always makes my kitchen smell wonderful. Cooking for people is a way to show you care.

I would be so happy to see your creation. Share a picture of your finished plate. It makes this old grandma’s heart smile. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Fiona Brooks.