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This chicken fajita pasta recipe is very simple, stores well in the fridge for a couple of days and is super tasty!
To help me to save time, and money, I have been batch cooking lunches for days where we have work for a couple of months now. This is a simple way to calorie count, which is something that I have been doing for a number of months now with great results.
For me you just can’t beat opening the fridge during a busy day working at home, to find a lovely flavoursome lunch waiting!
Ingredients for chicken fajita pasta:
450g fajita chicken (I used my air fryer chicken fajitas recipe made with my fajita seasoning blend)
225g fusilli pasta (uncooked weight)
1 white onion
1 yellow pepper
1 red pepper
Splash of oil
100ml soft cheese (I used a low-fat version to make this lighter)
200ml chicken stock
Method for chicken fajita pasta:
If you’re making your chicken fajitas from scratch then do this first. I love to make air fryer chicken fajitas as they’re very simple!
Slice your cooked chicken finely.
Prepare your pasta based on the packet instructions, then reserve a little of the pasta water to help thin your sauce slightly later if needed.
Finely slice the peppers and onion.
Fry the peppers and onion for 4 minutes, using a little splash of oil, in a frying pan, until almost cooked through.
Add the cooked pasta and slice fajita chicken.
Add in the soft cheese and mix until combined.
Stir in the chicken stock.
Heat gently for 2-3 minutes, until lightly bubbling.
Season to taste with salt and pepper as needed.
Add a splash of the reserved pasta water if you want to thin the sauce slightly.
Serve your dish and enjoy!
I love to add a little cracked pepper on the top and a sprinkling of cheese too, but this is optional.
Can you adapt this into a chicken fajita pasta bake? How to make a chicken fajita pasta bake?
You can, yes! Add some extra soft cheese, 100ml, and the same of chicken stock. Place your ingredients, mixed, in an overproof dish, top with cheese and then bake for 15-20 minutes at 180C (360F). I love to use cheddar and parmesan mixed together for the ultimate crispy topping.
I’ve also added this chicken through an air fryer pasta bake and it is absolutely delicious!
Want to add some extra flavour?
Chorizo would be a great way to add some additional flavour (and protein) to this dish. Cook the chorizo before cooking the onion and peppers so that the oils it releases will give an extra hit of flavour and remove the need for additional cooking oil.
Can you freeze chicken fajita pasta?
Yes! Personally I would aim to cook this and enjoy it fresh over the next 2-3 days, however, if you want to freeze this then I would cook the pasta and chicken separately, cool completely, and then add all of the other ingredients, cooled, to a freezer safe bag or storage pot, and then pop in the freezer.
Aim to defrost overnight in the fridge, or for 24 hours if possible. Then you’ll just need to heat through thoroughly until it reaches a safe cooking temperature.
Can you use double cream for this recipe?
Yes! You can substitute the soft cheese for double cream, sour cream or even crème fraîche if that is what you have to hand. The quantity should be the same, 100ml, or 200ml if making pasta bake, but just cook gently, to avoid splitting.
What pasta to use for chicken fajita pasta?
I tend to use fusilli, as I have this to hand, but linguine is another favourite in our home. You can use ANY type of pasta, but these are my favourites.
What to serve with chicken fajita pasta?
This is a delicious dish enjoyed on it’s own, but if you want to add something additional then how about a garlic bread made in the oven, an air fryer garlic bread or air fryer roasted tomatoes? Either are a delicious addition but anything slathered in garlic butter is a win in our home!
Why not check out some of my other recipes while you’re here?
- Ginger and turmeric shots
- Christmas sausage rolls (using leftovers)
- Frozen fish pie in air fryer
- Air fryer roast potatoes
- Air fryer french toast
- Pressure cooker cajun chicken pasta
- Ninja Foodi apple chips
- Air fryer parmentier potatoes
- Air fryer frozen roast potatoes
- Ninja Foodi chicken tikka
How to make chicken fajita pasta:
Chicken fajita pasta
Delicious spicy chicken fajita pasta in a creamy sauce
Ingredients
- 450 g fajita chicken I used my air fryer chicken fajitas recipe made with my fajita seasoning blend
- 225 g fusilli pasta uncooked weight
- 1 white onion
- 1 yellow pepper
- 1 red pepper
- Splash of oil
- 100 ml soft cheese I used a low-fat version to make this lighter
- 200 ml chicken stock
Instructions
-
If you’re making your chicken fajitas from scratch then do this first. I love to make air fryer chicken fajitas as they’re very simple!
-
Slice your cooked chicken finely.
-
Prepare your pasta based on the packet instructions, then reserve a little of the pasta water to help thin your sauce slightly later if needed.
-
Finely slice the peppers and onion.
-
Fry the peppers and onion for 4 minutes, using a little splash of oil, in a frying pan, until almost cooked through.
-
Add the cooked pasta and slice fajita chicken.
-
Add in the soft cheese and mix until combined.
-
Stir in the chicken stock.
-
Heat gently for 2-3 minutes, until lightly bubbling.
-
Season to taste with salt and pepper as needed.
-
Add a splash of the reserved pasta water if you want to thin the sauce slightly.
-
Serve your dish and enjoy!
-
I love to add a little cracked pepper on the top and a sprinkling of cheese too, but this is optional.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
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