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My dad has a few signature dishes he makes, but my favorite has always been his fajitas. As a kid, I remember watching him as he sliced the onions and bell peppers with ease before tossing them into a hot skillet. I loved the sizzle and the magnificent smell that only got better once he started cooking the chicken and spices. Fast forward to today. My family loves pasta for dinner, so I got to work pasta-fying fajitas so I can satisfy all of our cravings.
I wanted to use the same ingredients as my dad but knew I’d have to make a few creative modifications since I’d be using pasta as the base. First, instead of slicing the vegetables as you would for traditional fajitas, I diced them. This helps them maintain some texture during cooking and also makes them easier to eat. Next, I opted for pre-made fajita spice mix over my dad’s blend as an easy way to simplify the recipe. Finally, I added some crushed tomatoes and cream for added flavor and moisture.
The next trick was to keep the method simple without having to dirty too many extra dishes. I decided to use a stovetop method, which would allow me to cook everything in one skillet, even the pasta! My family loved it, but the bigger question was, would my dad?
I asked if he wouldn’t mind testing a recipe, and he loved it—high praise from a man who rarely enjoys pasta. He reported it was a breeze to make (yay!) and that he enjoyed the flavors of one of his favorite dishes in pasta form (phew!). When I asked if he’d make it again (the true test), I was met with an emphatic, “Yes! Of course!”
Simply Recipes / Sara Haas
Tips and Tricks for Making This Pasta
- Freeze the chicken before prepping. It sounds weird, but freezing the chicken for about 15 minutes before cutting it firms it up, making it easier to dice.
- Choose your fajita seasoning wisely. The spice packet you choose matters because it will provide the predominant flavors of the dish, so pick one you like. If you’re unsure, grab a few and taste a tiny bit before committing.
- Use your favorite pasta shape. In this recipe, I like to use pasta that doesn’t require too much time to cook and also holds its shape. I like penne, fusilli, or rotini here, but feel free to use whichever shape is your favorite and adjust the time accordingly (refer to the package for cooking times).
Simply Recipes / Sara Haas
More Tex-Mex Inspired Recipes
You can serve this chicken fajita pasta topped with your favorite fajita toppings, like sour cream, salsa, hot sauce, or guacamole. A splash of fresh lime juice is also a great finishing touch.
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2 tablespoons extra-virgin olive oil
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1 1/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
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2 bell peppers (any color), stemmed, seeded, and chopped
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1 medium red onion, finely chopped
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1 (1-ounce) package fajita seasoning
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2 1/2 cups low-sodium chicken broth or water
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1 (15-ounce) can crushed tomatoes
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12 ounces dried rotini or fusilli pasta
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1/2 cup heavy cream, warmed slightly in the microwave
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Kosher salt and freshly ground black pepper, to taste
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Shredded pepper Jack cheese, for topping, optional
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Brown the chicken:
Heat the oil in a large, deep-sided skillet over medium-high heat. Add the chicken and cook, tossing occasionally, until browned on all sides, about 5 minutes. Transfer the chicken to a plate and set aside.
Simply Recipes / Sara Haas
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Cook the vegetables:
Add the bell peppers and onions to the now-empty skillet and cook, stirring often, until just softened, about 3 minutes.
Stir in the fajita seasoning and cook until fragrant, about 30 seconds. Transfer the vegetables to the plate with the chicken.
Simply Recipes / Sara Haas
Simply Recipes / Sara Haas
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Cook the pasta:
Add the chicken broth and crushed tomatoes to the now-empty skillet, stirring and scraping up any browned bits stuck to the bottom of the pan.
Bring to a boil, then stir in the pasta. Reduce the heat to medium and simmer until just al dente according to the package instructions, about 7 minutes.
Simply Recipes / Sara Haas
Simply Recipes / Sara Haas
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Finish and serve:
Stir in the heavy cream, then add the chicken and vegetables. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.
Portion into bowls and garnish with pepper Jack cheese, if desired, before serving.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, transfer the leftovers to a pot, add a few tablespoons of water, then set over medium-low heat. Cover partially with a lid and stir occasionally until the pasta is heated through.
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Simply Recipes / Sara Haas
Simply Recipes / Sara Haas
Simply Recipes / Sara Haas
| Nutrition Facts (per serving) | |
|---|---|
| 584 | Calories |
| 24g | Fat |
| 46g | Carbs |
| 47g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 584 |
| % Daily Value* | |
| 24g | 30% |
| Saturated Fat 9g | 47% |
| 130mg | 43% |
| 921mg | 40% |
| 46g | 17% |
| Dietary Fiber 5g | 19% |
| Total Sugars 9g | |
| 47g | |
| Vitamin C 52mg | 260% |
| Calcium 98mg | 8% |
| Iron 5mg | 27% |
| Potassium 974mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.