Skillet Chicken Fajita Pasta

For anyone who loves both fajitas and pasta, this dish is the perfect combination of both.

I like that this recipe is tasty and creative way to use up leftovers too (chicken and or pasta).

Have you tried my Ground Beef and Penne Pasta Casserole?

Made with ricotta cheese and two kinds of sauce, that mouthwatering casserole is cheesy and satisfyingly, making it perfect for a family dinner or for sharing with others. Both this recipe for fajita pasta and that recipe for pasta casserole are great tasting and alternative ways to enjoy pasta.

Penne pasta is the perfect size and shape to make this recipe work. You can find penne pasta here.

Why you will love Fajita Chicken Pasta.

This is a quick and easy recipe that takes about a half hour to make. Using one skillet to make this recipe in makes this recipe even more convenient.

Here is what else you will like about this recipe.

• This recipe is the perfect use for leftover chicken or pasta.
• Both pasta and fajitas are popular meals, making this recipe a sure bet.
• Personalizing this recipe is as easy as swapping out your chicken with cooked turkey or ground beef.
• Leftovers taste great the next day as is or over lettuce for a great tasting salad.

Ingredients you will need to make skillet chicken and pasta.

• Penne Pasta. Your pasta should be cooked al dente according to the directions on the packaging.
• Heavy Cream. Added to make a creamy sauce.
• Olive Oil. For sautéing ingredients.
• Onion. Sliced thin or chopped. Red onion works well in this recipe.
• Bell Peppers. Stem and seeds removed and then sliced or diced.
• Fajita Seasoning. You can find my recipe for Homemade Fajita Seasoning here
• Chicken. Cooked and shredded. Rotisserie or leftover chicken is perfect for this recipe.
• Monterey Jack Cheese Shredded.

Expert Tip 👉 Leftover pasta water can be used with or instead of the heavy cream.

How to make Skillet Chicken Fajita Pasta

Prep Time: 10 minutes .
Cook Time: 10 minutes plus pasta time .
Servings: 4 .

1. Prepare. Prepare your ingredients as indicated. This included having cooked pasta, shredded chicken, and sliced onion and peppers.
2. Sauté. In a large skillet (or pan) heat your olive oil for one minute on medium heat. Then add your sliced onion and peppers to the skillet, along with two tablespoons of seasoning, and cook, stirring occasionally, until the ingredients are tender (about five to seven minutes).
3. Chicken. Stir in your shredded chicken and remaining seasoning and continue to cook, using a wooden spatula or spoon to toss the ingredients. Cook this until the ingredients are well combined and the chicken is warm (about two to three minutes).
4. Liquid. Stir in the liquid (heavy cream or pasta water) until well combined. Then stir in your cooked pasta and cook for another minute or until the pasta is well integrated with the other ingredients.
5. Finish. Remove the skillet or pan from the heat and stir in your cheese mixing until the cheese has melted and the sauce is thick and creamy.

Tips for making the best chicken fajitas with pasta.

Penne pasta works in this recipe because it is bite-sized and has a shape that can easily hold the sauce. Other pastas that could work in this recipe include rotini or fusilli.

More helpful tips for you.

1. The pasta is cooked al dente so that it can hold up when combined with the sauce and other ingredients. Pasta that is not cooked al dente can get mushy.
2. Leftover pasta water works great in this recipe as it has some starch to it. If you do not have leftover pasta water heavy cream should do the trick. What is important is that there is enough liquid to make a creamy sauce.
3. This recipe can be made vegetarian by using vegetables (mushrooms, zucchini, or corn for example) instead of the chicken. Make this a vegan recipe by using pasta water as your liquid, omitting the chicken, and using a vegan cheese or nutritional yeast instead of dairy cheese.