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Creamy Chicken Fajita Pasta Recipe
Ash Tyrrell

Creamy Chicken Fajita Pasta Recipe

I made this creamy chicken fajita pasta on a busy weeknight, and honestly, it surprised me how comforting and bold it tasted with such simple steps. I love recipes that feel indulgent but don’t require fancy skills, and this one checks that box perfectly.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • Chicken breast – 1 lb boneless and skinless – Lean chicken works best here and cooks quickly without becoming greasy.
  • Fajita seasoning – 2 tablespoons – This blend adds smoky spicy depth; homemade or store-bought both work well.
  • Olive oil – 2 tablespoons – Helps sear the chicken and vegetables evenly while adding subtle richness.
  • Bell peppers – 2 medium any color, sliced – Fresh peppers give sweetness and crunch; avoid frozen ones as they release too much water.
  • Yellow onion – 1 medium sliced – Adds natural sweetness and balances the spices in the dish.
  • Pasta penne or rotini – 12 oz – Short pasta with ridges holds the creamy sauce better than smooth noodles.
  • Cream cheese – 4 oz – Softened cream cheese creates a smooth velvety sauce without needing heavy cream.
  • Chicken broth – 1 cup – Adds savory flavor and helps thin the sauce to the perfect consistency.
  • Shredded Monterey Jack cheese – 1 cup – Melts smoothly and complements the fajita flavors without overpowering them.
  • Salt – to taste – Adjust at the end since fajita seasoning already contains salt.

Method
 

  1. Start by boiling the pasta in salted water until al dente. I always cook it just shy of done because it finishes cooking in the sauce later. Drain and set it aside while you prepare the rest.
  2. Slice the chicken into thin strips and coat them evenly with fajita seasoning. Heat olive oil in a large skillet and cook the chicken until it’s browned and fully cooked. Remove it from the skillet to keep it juicy.
  3. In the same skillet, add the sliced peppers and onions. Cook them until they soften slightly but still hold some texture. The leftover seasoning in the pan adds extra flavor to the vegetables.
  4. Lower the heat and add cream cheese and chicken broth to the skillet. Stir gently until the cream cheese melts into a smooth sauce. This step is key to getting that creamy consistency without lumps.
  5. Add the cooked pasta and chicken back into the skillet. Sprinkle in the shredded Monterey Jack cheese and stir until everything is well coated and creamy. Taste and adjust salt if needed.