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Easiest Ever Creamy Chicken Fajita Pasta for Busy Weeknights - Fast, Flavorful, Family-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, thinly sliced
  • Pasta: 12 ounces short pasta (penne, rotini, or rigatoni)
  • Bell peppers: 2 large (mixed colors), sliced into thin strips
  • Onion: 1 medium yellow or red onion, thinly sliced
  • Garlic: 3 cloves, minced
  • Fajita seasoning: 2 to 2.5 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, pinch of cayenne (optional)
  • Chicken broth: 2 cups low-sodium
  • Canned tomatoes: 1 (10-ounce) can diced tomatoes with green chiles (like Rotel), undrained
  • Cream: 3/4 cup heavy cream or half-and-half
  • Cream cheese: 2 ounces, softened (optional for extra silkiness)
  • Olive oil: 2 tablespoons
  • Lime: 1 lime, zested and juiced
  • Fresh cilantro: Small handful, chopped (optional)
  • Shredded cheese: 1 cup Monterey Jack or a Mexican blend (optional)
  • Salt and pepper: To taste

Method
 

  1. Season the chicken: Toss sliced chicken with half the fajita seasoning and a pinch of salt. Set aside while you prep the veggies.
  2. Sear the chicken: Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high. Cook chicken 3–4 minutes until lightly browned and just cooked through. Transfer to a plate.
  3. Sauté veggies: Add remaining oil, peppers, and onions. Cook 4–5 minutes until softened and a bit charred at the edges. Stir in garlic and remaining fajita seasoning; cook 30 seconds.
  4. Build the base: Pour in chicken broth and tomatoes with their juices. Scrape up browned bits from the pan.
  5. Add pasta and simmer: Stir in pasta. Bring to a boil, then reduce to a lively simmer. Cover partially and cook 10–12 minutes, stirring occasionally, until pasta is al dente. Add a splash of water or broth if it gets too thick before the pasta is done.
  6. Make it creamy: Lower heat. Stir in cream and cream cheese until smooth and glossy. Return chicken and any juices to the pan. Simmer 2 minutes to warm through.
  7. Finish and season: Turn off heat. Add lime zest and juice. Taste and adjust salt, pepper, and cayenne. If using, fold in shredded cheese until melted.
  8. Garnish and serve: Top with chopped cilantro. Serve hot with extra lime wedges.