Fajita chicken pasta

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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.

Serving Suggestions for Fajita Chicken Pasta

  • Garlic bread or cheesy garlic baguette
  • Simple green salad with lime‑honey dressing
  • Corn on the cob or Mexican‑style street corn
  • Crispy tortilla chips for scooping
  • Guacamole, salsa, or pico de gallo on the side
  • Avocado slices or a quick avocado‑lime salad
  • Roasted peppers and onions for extra fajita flavour
  • Charred sweetcorn salad with coriander and chilli
  • Fresh herbs like coriander or spring onions
  • Lime wedges for squeezing over the top
  • Chilli flakes or jalapeños for extra heat
  • Creamy coleslaw for a cooling contrast
  • Black beans or refried beans
  • Crispy potato wedges or spiced sweet potato fries

Fajita chicken pasta

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Course Dinner
Cuisine Mexican
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.