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This easy Chicken Fajita Pasta has all the deliciousness of chicken fajitas in a creamy pasta sauce. Packed with tender chicken, vibrant peppers and red onion. So delicious served up for a family dinner, it’s on the table in 15 minutes!
What you need to know at-a-glance:
- Why choose this recipe? This Fajita Pasta recipe is creamy, it’s full of flavour, it’s packed with tender chicken and lots of veggies, and it’s ready in 15 minutes!
- Top Tip: Pick a good quality gluten free pasta like Rummo or Garofalo. You might pay more but it’s SO worth it – it won’t break up or turn to mush.
- Easy to customise: Want more spice? A milder recipe? Prefer a vegetarian version, a dairy free pasta or even gluten free gnocchi? Vary this how you like!
This Chicken Fajita Pasta is one of those recipes I make on repeat in our house – but it always get scoffed far too quickly for me to photograph it!
The creamy sauce is in under 15 minutes using a handful of ingredients – chicken, peppers, onion, cream cheese, gluten free chicken stock and of course, a packet of fajita mix.
I team mine with gluten free pasta for an easy dinner in a hurry. Of course, you can make your own fajita mix (see the recipe notes below) but I’m afraid I go for convenience!
Finish this creamy fajita pasta off with a good helping of melted cheese and a sprinkling of fresh coriander (you know you love it!) for the perfect family dinner.
Table of Contents
Ingredients and Substitutions
The full ingredients and quantities are below in the recipe card, but here are some of the main ones and how to swap them to suit your dietary needs and tastes!
- Gluten Free Pasta: I recommend the Rummo or Garofalo gluten free pastas as they have the best texture. Of course you can use normal pasta if you’re not gluten free.
- Chicken Breast: You can use chicken thigh for a cheaper meal, or leave this out for a vegetarian fajita pasta recipe instead.
- Veggies: I use red, green and orange peppers as well as a red onion to add a rainbow of colour. Feel free to add extra veg like tomatoes and spinach.
- Fajita Mix: Always make sure you use a gluten free fajita mix. I used the Old El Paso Smoky BBQ Fajita Mix for this recipe which is gluten free. I also have a fajita spice mix recipe in my book or the recipe card below if you want to make your own!
- Cream Cheese: I use a lighter cream cheese but you can use full-fat. Swap for a dairy free cream cheese if you need this to be a dairy free recipe.
- Chicken Stock: I always use Knorr stock pots as they are gluten free. Always double check as some stock cubes and pots do contain gluten.
How to Make Chicken Fajita Pasta
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy creamy fajita chicken pasta recipe is to make:
Cut the chicken breast into bite-sized chunks. Finely slice the peppers and red onion. Cook the gluten free pasta as per the pack instructions – and make the sauce while it cooks.
Add a little olive oil to a large pan and place on a medium-high heat. Once hot, add the chicken and fry for 4-5 minutes, stirring to ensure it cooks on all sides.
Once the chicken has browned, add the peppers and onion and mix well. Continue to stir fry for another 3-4 minutes until the veg starts to soften a little.
Sprinkle the fajita seasoning over the chicken and veg and mix well. Add the tomato puree, chicken stock and cream cheese, stir to combine.
Bring the sauce to the boil then turn down to a low simmer until the pasta has cooked.
Add 1 tbsp of the pasta water to the sauce (this helps it stick to the pasta!) before draining the pasta off completely.
Then pour the cooked pasta to the pan, stir well to coat, and heat through before serving.
Storing and Freezing Instructions
TO STORE: Any leftover chicken fajita pasta can be kept in the fridge and reheated (or eaten cold). I find good quality gluten free pasta reheats well, but cheaper free from pastas can break up and go mushy.
TO FREEZE: I personally wouldn’t freeze this recipe as the pasta would probably disintegrate into nothing.
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Chicken Fajita Pasta Recipe
Ingredients
- 200 g gluten free pasta, I used Rummo gluten free rigatoni
- 250 g chicken breast
- 1 red pepper
- 1 orange pepper
- 1 green pepper
- 1 red onion, sliced
- 1 tbsp olive oil
- 35 g pack fajita mix, I used the Old El Paso Smoky BBQ Mix – see notes for a homemade version
- 100 g light cream cheese
- 200 ml gluten free chicken stock, I use Knorr chicken stock pots
- 1 tbsp tomato puree
Instructions
- Bring a large pan of salted water to the boil. Once boiling, add the gluten free pasta and stir well. Bring back up to the boil and cook as per the pack instructions – usually between 8 and 12 minutes – before draining. Meanwhile, make the sauce.
- Cut the chicken breast into bite-sized chunks. Finely slice the peppers and red onion.
- Add a little olive oil to a large pan and place on a medium-high heat. Once hot, add the chicken and fry for 4-5 minutes, stirring to ensure it cooks on all sides.
- Once the chicken has browned, add the peppers and onion and mix well. Continue to stir fry for another 3-4 minutes until the veg starts to soften a little.
- Sprinkle the fajita seasoning over the chicken and veg and mix well. Add the tomato puree, chicken stock and cream cheese, stir to combine.
- Bring the sauce to the boil then turn down to a low simmer until the pasta has cooked. Add 1 tbsp of the pasta water to the sauce (this helps it stick to the pasta!) before draining the pasta off completely.
- Add the cooked pasta to the pan, stir well to coat and heat through. I like to top mine with grated cheese in the pan then place the lid on for a minute so it melts before serving with some fresh chopped coriander.
Notes
- Homemade Fajita Mix: Combine 2 tsp chilli powder, 2 tsp smoked paprika, 0.5 tsp ground cumin, 1 tsp garlic granules, 0.5 tsp cayenne pepper, 0.5 tsp onion salt and 1 tsp dried oregano.
- Serving Suggestion: I love to serve this creamy chicken fajita pasta topped with melted cheese and a sprinkle of fresh coriander (cilantro) or parsley.
- Storing: Any leftover chicken fajita pasta can be kept in the fridge and reheated (or eaten cold). I find good quality gluten free pasta like Rummo or Garofalo reheats well, but cheaper free from pastas can break up and go mushy. I wouldn’t freeze this recipe as the pasta would probably disintegrate into nothing!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Chicken Fajita Pasta and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
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I make this recipe pretty much once a week! If you love it as much as I do, please leave a comment and rating to let me and everyone else know! xx
Really quick, easy and super tasty recipe! Substituted lactose free cream cheese for regular cream cheese to make it DF and was yum! Thank you for this fab mid week meal!
Delicious, made it for my son last night and he asked for leftovers to take to school for lunch and wants me to make it again in a couple of days time. It’s a winner!