Fajita chicken pasta is the perfect mix of creamy comfort food and bold Tex‑Mex flavour. Tender chicken, peppers and onions are tossed with pasta in a rich, smoky, fajita‑spiced sauce that comes together quickly — ideal for a fuss‑free midweek dinner.

It’s a brilliant family favourite too: easy to make, full of colour and packed with flavour. With juicy chicken, sweet peppers and a creamy, cheesy sauce, it’s the kind of dish that disappears fast and always gets requested again.

Fajita chicken pasta

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Course Dinner

Servings 4 people

Ingredients

  

• 300 g pasta shells
• 2 tbsp olive oil
• 1 onion, choppped
• 1 red pepper, deseeded and chopped
• 3 large chicken breasts, cut into bite size chunks
• 1 tsp fajita seasoning
• 1 tbsp tomato puree
• 400 ml chicken stock
• 2 tbsp cream cheese
• 25 g cheddar cheese, grated

Instructions

 

• In a large saucepan of boiling water, cook the pasta as per packet instructions. Drain and set aside.
• In the meantime, heat 1 tbsp of oil in a frying pan and add the onions and peppers and cook until the onions and peppers begin to soften. Remove and set aside.
• Add the remaining oil and fry the chicken until cooked. Return the peppers and onions to the pan.
• Add the seasoning and tomato puree and stir for a few mins, ensuring all the chicken, onions and peppers are coating.
• Add the stock and bring to a gentle boil and simmer for around 5mins.
• Stir in the cream cheese and cheddar, stirring continuously ensuring all the cheese and melted and the sauce is creamy.
• Serve immediately with some salad and garlic bread.