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Chicken fajita pasta on a white plate with a fork on the plate
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5 from 16 votes

Chicken Fajita Pasta

This Chicken Fajita Pasta is such an easy flavorful 30 minute meal that the whole family will love! Delicious and creamy for a great well balanced dinner.
Course Main Course
Cuisine Tex Mex
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 477kcal
Author Yumna Jawad



  • Cut the chicken into thin strips. Season with 1 tablespoon of taco seasoning.
  • In a large deep skillet, heat 1 tablespoon olive oil over mediumhigh heat. Transfer the seasoned chicken to the skillet and cook until chicken is browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of olive oil over and add the onions and bell peppers. Season with the remaining taco seasoning, and cook, stirring occasionally, until the veggies are slightly soften and become slightly charred.
  • Keeping the vegetables in the skillet, add the diced tomatoes, green chiles, marinara sauce and milk. Mix together and simmer for 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and add to the skillet along with the cooked chicken.
  • Stir to combine until heated through, about 2 minutes. Serve with grated parmesan cheese, if desired.



Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make it dairy-free, you can use past water in place of the milk to make the sauce.
  • To make it gluten-free, you can use any gluten-free pasta of your choice.


Calories: 477kcal | Carbohydrates: 58g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 686mg | Potassium: 1087mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2365IU | Vitamin C: 103mg | Calcium: 112mg | Iron: 3mg