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5 from 2 votes

Chicken Fajita Pasta

This combines the best of chicken fajitas with warm cheesy pasta and veggies. Toss together this flavor-packed Tex-Mex dish for an easy weeknight dinner.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Entree
Cuisine: American, Mexican American
Keyword: Chicken Fajita Pasta, Pasta with Peppers and Chicken
Servings: 6 servings
Calories: 499kcal


  • 1 lb rotini pasta
  • 1 lb boneless chicken
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 lb cherry tomatoes
  • 1 small onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 garlic cloves
  • 28 ounce crushed tomatoes
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese
  • salt and pepper to taste


  • Season chicken with cumin, chili powder, salt, and pepper on both sides.
  • Grill the chicken over medium-high heat for 2-3 minutes on each side.
  • Slice the chicken into bite-sized pieces and set aside.
  • In a large skillet over medium-high heat cook the onions and peppers until translucent.
  • Add the cherry tomatoes and cook for an additional 2-3 minutes.
  • Add the fresh garlic, season with salt and pepper and cook until fragrant.
  • Add the crushed tomatoes and check for seasoning.
  • Add the chicken to the skillet and simmer for 10 minutes over low heat.
  • Stir in the heavy cream and cook for an additional minute.
  • Add the pasta and grate some fresh parmesan cheese if desired.



Calories: 499kcal | Carbohydrates: 75g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 356mg | Potassium: 1168mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1725IU | Vitamin C: 109.6mg | Calcium: 142mg | Iron: 4.1mg