I love this recipe because it’s everything I want in a family dinner — hearty, flavorful, and all cooked in one pan. The combination of tender chicken, sweet peppers, and perfectly seasoned sauce makes every bite irresistible. The creamy, cheesy finish brings it all together beautifully, and I don’t even have to pre-boil the pasta. It’s easy, adaptable, and always a hit at the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tsp Sunflower oil 500 g (1.1 lb) Chicken breasts, Skinless, boneless and cut into small strips 1 Onion, Peeled and cut into wedges 2 Red peppers, Deseeded and cut into strips 3 tsp Cumin 3 tsp Paprika 1 tsp Mild chilli powder 3 tsp Garlic powder 250 g (9 oz) Dried pasta 750 ml (3.25 cups) Chicken stock 400 g (14 oz) Tinned tomatoes Salt and freshly ground pepper
To serve: 100 g (4 oz) Cream cheese, (Optional) 75 g (3 oz) Cheddar cheese 4 Spring onions, Chopped (Optional)
Directions
I heat the oil in a large sauté pan over medium heat and add the chicken strips, frying for about 5 minutes until browned all over.
I add the onion, peppers, cumin, paprika, chilli powder, and garlic powder, stirring everything together. I cook for another 5 minutes until the vegetables begin to soften.
I add the dried pasta, stock, and tinned tomatoes along with a pinch of salt and pepper, then give it all a good stir.
I cover the pan with a lid and cook for 15–18 minutes, until the pasta is al dente, the chicken is cooked through, and the sauce has thickened.
I preheat the grill to high.
I turn off the heat, stir in the cream cheese, and sprinkle grated cheddar on top. Then I place the pan under the grill for 3–5 minutes until the cheese is bubbling and golden.
I finish by sprinkling with chopped spring onions, if using, before serving.
Servings and Timing
This recipe serves 4 people and takes about 35 minutes from start to finish — 5 minutes of prep time and 30 minutes of cooking. It’s perfect for a quick midweek meal that still feels comforting and indulgent.
Variations
Sometimes I like to make this dish with leftover roast chicken for an even faster version. For a vegetarian twist, I swap the chicken for black beans or sautéed mushrooms. I also enjoy using different cheeses like mozzarella or Monterey Jack for extra meltiness. If I want more heat, I add a pinch of cayenne or some sliced jalapeños before grilling. For a lighter version, I skip the cream cheese and use a splash of low-fat yogurt instead.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or stock to loosen the sauce and warm it gently on the hob or in the microwave until piping hot. It can also be frozen for up to 2 months — I just thaw it overnight in the fridge before reheating.
FAQs
Can I use a different type of pasta?
Yes, I often use penne, fusilli, or rigatoni — anything sturdy that holds up well to the sauce.
Can I make it spicier?
Absolutely. I add extra chilli powder, cayenne, or chopped fresh chillies to boost the heat.
What can I use instead of cream cheese?
I sometimes use mascarpone, sour cream, or a little double cream for a similar creamy texture.
Can I make this dairy-free?
Yes, I use a dairy-free cream cheese alternative and skip the cheddar, or use vegan cheese instead.
Can I add other vegetables?
Definitely. I like adding sweetcorn, courgettes, or mushrooms for extra flavor and texture.
Can I make this in advance?
Yes, I prepare it up to the grilling stage, then refrigerate and grill just before serving.
How do I know when the pasta is cooked?
I taste a piece — it should be tender but still have a slight bite (al dente).
What should I serve with this dish?
I love serving it with a side of sliced avocado, a dollop of sour cream, or a crisp green salad.
Can I use pre-cooked chicken?
Yes, I add it at the same stage as the pasta so it warms through without drying out.
How do I make it extra cheesy?
I mix some grated cheese into the sauce before grilling for an extra gooey result.
Conclusion
I love how this chicken fajita pasta combines all the bold, smoky flavors of fajitas with the comfort of creamy pasta. It’s simple, filling, and cooked entirely in one pan, which makes it ideal for busy nights. Every bite is packed with tender chicken, sweet peppers, and rich, cheesy sauce — the kind of meal that brings everyone to the table with a smile.
This creamy Chicken Fajita Pasta combines all the bold, smoky flavors of classic fajitas with the comforting creaminess of cheesy pasta—all made in one pan. It’s a quick, hearty, and family-friendly dinner ready in just 35 minutes.
Ingredients
2 tsp sunflower oil
500 g (1.1 lb) chicken breasts, skinless and boneless, cut into strips
1 onion, peeled and cut into wedges
2 red peppers, deseeded and cut into strips
3 tsp cumin
3 tsp paprika
1 tsp mild chilli powder
3 tsp garlic powder
250 g (9 oz) dried pasta
750 ml (3.25 cups) chicken stock
400 g (14 oz) tinned tomatoes
Salt and freshly ground black pepper, to taste
100 g (4 oz) cream cheese (optional)
75 g (3 oz) cheddar cheese, grated
4 spring onions, chopped (optional)
Instructions
Heat the sunflower oil in a large sauté pan over medium heat.
Add the chicken strips and cook for about 5 minutes until browned all over.
Add the onion, peppers, cumin, paprika, chilli powder, and garlic powder. Stir and cook for another 5 minutes until the vegetables soften slightly.
Add the dried pasta, chicken stock, tinned tomatoes, and a pinch of salt and pepper. Stir to combine.
Cover with a lid and simmer for 15–18 minutes, stirring occasionally, until the pasta is al dente, the chicken is cooked through, and the sauce has thickened.
Preheat the grill to high.
Turn off the heat, stir in the cream cheese until smooth, and sprinkle the cheddar cheese over the top.
Place the pan under the grill for 3–5 minutes, until the cheese is melted, golden, and bubbling.
Sprinkle with chopped spring onions (if using) and serve immediately.
Notes
Use leftover roast chicken to make the recipe even quicker.
Swap the chicken for black beans or mushrooms for a vegetarian version.
Adjust spice levels by adding cayenne pepper or jalapeños.
Use low-fat cream cheese or yogurt for a lighter option.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat with a splash of water or stock to loosen the sauce.
