Everything you love about fajitas transformed into the creamiest and tastiest pasta. This spicy pasta makes a great addition to your weeknight routine and is ready in under 20 minutes! 
Creamy Chicken Fajita Pasta

In case you haven’t noticed, we’re obsessed with Mexican food around here. What’s not to love about this spicy flavorful cuisine! We love tacos, burritos, bowls, and fajita so why not make a chicken fajita pasta?

This chicken fajita pasta is packed with all the flavors of chicken fajitas in a creamy pasta form.

The chicken is first cooked in a load of fajita spices (you can use a store-bought packet or a homemade blend) until crispy and tender. Then the bell peppers, onion and garlic is added and cooked just until they soften. Al-dente pasta, half & half and cheddar cheese is then added to finish off this easy to make flavorful pasta. The flavors of fajita along with the cheese and cream make the most zesty insane flavor combo that’s to die for!
Creamy Chicken Fajita Pasta

4.85 from 20 votes

Creamy Chicken Fajita Pasta

By: Layla
Everything you love about fajitas transformed into the creamiest and tastiest pasta. This spicy pasta makes a great addition to your weeknight routine and is ready in under 20 minutes! 
Prep10 minutes
Cook15 minutes
Total25 minutes
Servings 4



  • In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt.

  • Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.

  • Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.

  • Add pasta, half & half and cooked pasta to pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.

  • Top with fresh minced cilantro, serve immediately.


To make fajita seasoning: 1 tablespoon cornstarch, 2 teaspoons chili powder, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper.
*To save time, use pre-cut bell peppers which can be found in the freezer isle in most supermarkets.


Serving: 1serving, Calories: 576kcal, Carbohydrates: 54g, Protein: 38g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 110mg, Sodium: 403mg, Potassium: 819mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2429IU, Vitamin C: 82mg, Calcium: 200mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Creamy Chicken Fajita Pasta

Creamy Chicken Fajita Pasta

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  1. I just made this tonight, it was delicious. The only thing I changed was instead of half and half I used about 4oz of cream cheese and half and half, only because I didn’t have half and half. But it was still very very good.

  2. Hi, was just wondering what could be used as an alternative for half and half – my dad has a diary allergy and always miss out when I cook this… Thanks in advance…

  3. Great recipe! Made it a few times now. Thank you!! Is it suitable to freeze?

  4. Just made this! Made a vegetarian version for myself using beans instead of chicken and it’s delicious! Everybody else ate the chicken version and they love it. I added everything to a casserole dish and topped it with cheese and broiled it for a few minutes and it came out perfectly cheesy and creamy, just how we like it! Thank you!

  5. Please tell us what half and half is,is it cream perhaps ?

    1. Half and Half is an American product and is made with half cream and half milk. You can easily replace it with light or full cream!

  6. Do you know what the calories are for this meal? Thanks

  7. Hi, this recipe is becoming a favorite, especially cause it’s so easy to make.
    i have a question about the fajita seasoning – when you say “2t of chili powder” do you mean spicy stuff of the spices blend that recipes in the Us use? I am not from us but one recipe I found for chili requires garlic, onion, oregano, cayenne, paprika and cumin. do i make that blend first and use just 2 t of it, in addition to the exact ingredients your recipe calls for (except oregano. plus cornstarch 😀 ). PLease help me, i am going crazy. a lot of recipes as for chili powder – including the seasoning for chili con carne.

    1. Hi Anna, It can become confusing when it comes to spices! In america, when we say ‘chili powder’ it usually means the chili powder mix that comes with other spices added to it. If you use pure chili powder it might make the recipe a little too spicy. I suggest you taste and adjust the recipe to your pallete! enjoy 🙂

      1. Thank you, that’s what I thought. so i should make a batch of chili powder mix first. if only every blog out there didn’t give a different recipe 😀 Thank you!

  8. So – so – so good! Thank you for the recipe!

  9. Made this tonight. I was cooking for a crowd so I doubled the recipe. It was delicious! I did add more cheese as we like it cheesy, but my kids loved it. I served it with side salad and croissant rolls. Thanks for a great recipe!

  10. A friend just linked to this in a post on meal-planning, and now this will be part of my meal plan every. single. week. It looks AMAZING!!