Remember that Creamy Tomato and Spinach Pasta that we all love because it’s so easy and delicious? Well, the other day when I was craving a creamy-pasta-comfort-food dinner, I decided to morph that recipe with another recipe that we all love so much, Easy Oven Fajitas. When the two recipes come together, a real winner is born: Creamy Chicken Fajita Pasta.
Use Store Bought or Homemade Fajita Seasoning
This Creamy Chicken Fajita Pasta is a fast fix that really doesn’t require a lot of ingredients. If you don’t have a well stocked spice cabinet yet, you can simply purchase a pre-mixed packet of fajita spices and use that in place of the individual spices listed below.
Make it EXTRA Cheesy!
If you want to take this recipe one step further and make it EXTRA indulgent, I suggest sprinkling pepper jack (or Monterrey jack) cheese on top.
Can I Use Chicken Thighs?
I was lucky enough to get boneless, skinless chicken breast on a super good sale again, but if you can’t get the same amazing price that I did, chicken thighs would be my next choice. They’re usually quite a bit less expensive and are great because they stay nice and tender when cooked.
What Size Skillet Should I Use?
I used my 10-inch Lodge cast iron skillet for this, but it was really full and difficult to stir without spillage. A 12-inch skillet would probably be a better fit.
Love creamy chicken pasta recipes? Check out my One Pot Creamy Cajun Chicken Pasta!
Creamy Chicken Fajita Pasta
Servings 4Ingredients
FAJITA SPICE MIX
- 2 tsp chili powder* ($0.20)
- 1 tsp smoked paprika ($0.10)
- 1/4 tsp onion powder ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp cumin ($0.03)
- 1/8 tsp cayenne ($0.02)
- 1/2 tsp sugar ($0.01)
- 1/2 tsp salt ($0.02)
CHICKEN PASTA
- 1 Tbsp cooking oil ($0.04)
- 1 boneless skinless chicken breast (about 0.75 lb.) ($1.30)
- 1 bell pepper ($0.88)
- 1 yellow onion ($0.34)
- 15 oz can fire roasted diced tomatoes ($1.29)
- 4 oz cream cheese ($1.00)
- 8 oz pasta (any shape) ($0.83)
- 2 green onions, sliced ($0.17)
Instructions
- Combine the spices for the fajita spice mix in a bowl and set aside. Dice the onion and bell pepper, and cut the chicken breast into 1/2-inch cubes.
- Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (7-10 minutes, or according to the package directions). Drain the pasta in a colander and set it aside until ready to use.
- While waiting for the pasta to cook, heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the cubed chicken and the fajita spice mix. Sauté the chicken and spices until the chicken is cooked through and slightly browned. Remove the chicken from the skillet to a clean bowl.
- Add the onion and bell pepper to the skillet and continue to sauté over medium heat just until they begin to soften slightly on the edges and have a little brown color. Add the canned tomatoes (with juices) and the cream cheese. Stir the mixture over medium heat until the cream cheese melts in and forms a creamy sauce with the tomatoes.
- Finally, add the cooked and drained pasta and cooked chicken back to the skillet. Stir until everything is evenly combined and coated in creamy sauce. Top with sliced green onions and serve.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Chicken Fajita Pasta – Step by Step Photos
Begin by preparing the fajita spice mix. In a small bowl, stir together 2 tsp chili powder, 1 tsp smoked paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp sugar, and 1/2 tsp salt.
This is the “chili powder” I use. It’s a mild blend of spices with NO heat to it. The heat in the fajita spice mix comes from the cayenne, so if you want it more spicy add more cayenne, or if you want the pasta to be 100% mild, just leave the cayenne out. :) With the 1/8 tsp cayenne that I used the pasta just has a slight kick, but nothing too spicy.
Next, dice one yellow onion and one bell pepper.
And cut one boneless, skinless chicken breast into 1/2-inch cubes. This was a fairly large chicken breast, at about 3/4 lb. You can also use boneless, skinless chicken thighs if that’s what you have available.
Bring a large pot of water to a boil for the pasta. Once boiling, add 8oz. pasta and cook according to the package directions. I wanted to include a photo of this package because every time I use these “flowers” someone asks what the name of the shape is. This brand is the only one that I’ve seen that makes these cute little pasta flowers.
Once the pasta is cooked through, drain it in a colander and set it aside until ready to use. But while the pasta is cooking you can start the rest of the dish…
While the pasta is cooking, heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the diced chicken and the prepared fajita spice mix. Sauté the chicken and spices until the chicken is slightly browned and cooked through. Remove the cooked chicken from the skillet and place it in a clean bowl.
Add the onion and bell pepper to the skillet and sauté for about 5 minutes, or just until the edges soften and begin to turn brown.
Add one 15oz. can of fire roasted diced tomatoes (with the juices) and 4oz. of cream cheese (cut into chunks) to the skillet.
Stir and cook over medium heat until the cream cheese melts in and creates a creamy sauce with the tomatoes.
Finally, add drained pasta and cooked chicken back to the skillet and stir until everything is coated in the creamy sauce. Top with sliced green onions, then serve.
That’s one big skillet of goodness…. I mean Creamy Chicken Fajita Pasta.
Dig in!
Quick, easy, and tasty! The entire family loved this dish, and I loved how easy it was to make!
One of those that comes out so good I’m not sure I actually made it. I used “Gemelli” pasta and chicken thighs I had frozen and wanted to get rid of. Perfect spice combo – and got to love only using 2 pots/pans.
I have rotisserie chicken to use. How could I use that in this recipe instead of the raw chicken?
Hmm, I think I would add the spices to the onion and bell pepper when those are sautéed, then add the cooked chicken and the rest of the ingredients.
I really loved this recipe…very good flavors and cream cheese goodness. I love that your recipes include ingredients that are easy to get and/or I already have on hand.
I made this the day it was posted…LOVED IT….Beth, you have such a great pallet- your spice combos are always spot on- it had so much flavor-
Hi Beth! Just wanted to let you know that this pasta shape is called ‘campanelle’ which means ‘little bells’ or ‘bell flowers’ which I guess is where the name this company uses comes from. I know that Barilla does make them but most stores don’t carry them. I’ve found them only at a couple stores, one of which was a Walmart, surprisingly enough. Cheers!
Hey Beth. This looks yummy. Wanna try it out tonight but don’t have cream cheese. What do you suggest I could substitute it with? Thanks 😊
I usually substitute real cream for recipes like this where the cream cheese melts. It would just be a bit thinner of a sauce but still taste good.
A little sour cream might be nice. It has the creaminess and tanginess that cream cheese has. It will be a touch thinner, but it might work.
Can confirm that this works. I made improvised fajita pasta a while ago which was VERY similar to this one (just different spices and added beans and corn), but didn’t think to add any creamy ingredient. Turned out lackluster so added sour cream which I often have in the fridge. Worked perfectly!
Just got done making this, AMAZING! It’s 102 in Northern California, nice to have oven fajitas for dinner, minus the oven.
Ok so this blog is soo cool! I love the prices on the side. The food is super yummy.
Yum! I love the idea of adding these flavors to pasta with veggies! That cut of pasta looks so delicious too. All around lovely dish.
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Fantastic dish! Really unique change of pace in the pasta arena imo.
we made this last night and it was ok.. not going to lie the fajitas were much better.
I’m definitely going to make this pasta dish for dinner this week!!! :-)
Going on the menu this week…looks so good! I think this pasta shape is called ‘campanelle’ by some of the brands I’ve seen :)
This is great! Thx for sharing, everything in the recipe is awesome but I´d prefer to use Barilla´s pastas! they´re delicious, and thas has led for me to also check the Barilla Restaurants´ website with pizza, pasta and salad cool and easy recipes :) Have you seen those? http://www.barillarestaurants.com/menu
I haven’t! I’ll have to check them out for ideas. ;)