Chicken Fajita Pasta
Tuesday, February 10, 2026
"Fajita-bout self-control, pass the pasta"
This Chicken Fajita Pasta recipe has been sitting in my drafts for
far longer than planned. I actually made it last year, filmed everything,
edited most of it, and then somehow it kept getting pushed further and
further down the schedule. You know those recipes you keep telling yourself
you’ll share “soon”? This was very much one of those.
What I love most about this recipe is just how easy it is to make. There’s
nothing complicated here, no fancy techniques, and no long prep time
involved. Everything comes together quickly, which makes it perfect for busy
weeknights when you want something comforting but still packed with flavour.
I joked on my Instagram that you can turn almost any recipe into a
“one-pot” meal if you simply skip all the steps telling you to remove
ingredients and keep them aside, and adjust the cooking process slightly.
This chicken fajita pasta is definitely one of those dishes you can get away
with doing exactly that.
This chicken fajita pasta is also ideal for meal prep and lazy days. It
reheats beautifully and tastes just as good the next day, if not better. You
can make it extra saucy or keep it lightly coated depending on your
preference, which makes it really versatile for the whole family.
If you’ve been around here for a while, you’ll know I’ve already shared a
chicken fajita recipe before, which you can click here for the recipe. A
quick giggle before you scroll on, while editing the video for this pasta, I
realised the beginning of the footage was missing, so this ended up being
the meal I made the next day just so I could re-record the intro. Meal
planning made easy and content creation at its finest.
TikTok
@spicyfusionkitchen Fajita-bout self-control… just pass the pasta 👀 - Chicken Fajita Pasta 🤤 So easy and simple to make, comes together quickly and is great for meal prep days 😁 Any recipe can be turned into a one-pot meal if you ignore the step that says “remove and set aside” and adjust things slightly, and honestly, I stand by that 😅 Full Recipe - www.spicyfusionkitchen.com #fajitas #pasta #food #recipe #foodtiktok ♬ Salsa Party 1 - Intermede Music
Ingredients
5 - 6 Chicken Fillets
1 Tbsp Crushed Garlic
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Cracked Black Pepper
1 tsp Paprika
1 - 2 tsp Chilli Powder
1/2 tsp Cumin Powder
1 tsp Onion Powder
1 Tbsp Lime Juice
1 Medium Size Purple Onion
1 Large Green Bell Pepper
1 Large Red Pepper
1 Tbsp Butter
2 Tbsp Tomato Paste
1 tsp Crushed Garlic
250ml Fresh Cream or Heavy Cream (1 Cup)
1 tsp Dry Parsley
1 tsp Paprika
1/2 tsp Chilli Flakes
1/2 tsp Garlic Powder
1/2 Cumin Powder
1 Cup Grated Gouda/Cheddar Cheese
250g -300g Fusilli Pasta
1/2 tsp Dried Parsley
Method With Pictures
1. Cut the chicken fillets into medium-sized cubes, roughly 2 - 3 cm thick,
and place them into a large bowl.
2. To the chicken, add the crushed garlic, garlic powder, salt, cracked black pepper, paprika,
chilli powder, cumin powder, onion powder and lime or lemon juice. Mix well
until all the pieces are evenly coated, then set aside to marinate for 15 -
30 minutes to allow the flavours to develop.
3. Slice the red and green bell peppers into strips and cut the purple onion
into half moons, adjusting the thickness to your preference.
4. Bring a pot of salted water to the boil and cook the fusilli pasta
according to the packet instructions until al dente. Drain and set aside
while the rest of the dish comes together.
5. Heat oil in a large pot over medium heat for 1 - 2 minutes, then add the
marinated chicken cubes. Allow the chicken to brown on one side for 2 - 3
minutes before turning and cooking on the other side. Continue cooking until
the chicken is fully cooked through, around 20 - 30 minutes depending on the
size of the pieces. Once cooked, remove the chicken from the pot and set it aside.
6. Once cooked, remove the chicken from the pot and set it aside.
7. In the same pot, add the sliced bell peppers and purple onion, along with
any remaining marinade and oil. Reduce the heat to low and cook for 2 - 3
minutes, allowing the vegetables to soften slightly, then remove and set
aside with the chicken. If you prefer to save time, add the peppers and
onions in with the chicken, when the chicken is half way through cooking
instead of cooking and removing them separately.
8. Using the same pot over medium heat, add the butter, tomato paste, crushed
garlic, fresh cream or heavy cream, dried parsley, paprika, chilli flakes,
garlic powder and cumin powder. Stir well and let the sauce gently simmer
for 3 - 4 minutes until it begins to thicken.
9. Add the grated gouda or cheddar cheese to the sauce and stir until fully
melted and smooth, then return the cooked bell peppers and onions to the
pot.
10. Add the cooked pasta and chicken, mixing everything together and allowing it to simmer for 2 - 3 minutes so the flavours combine and everything heats through. Be careful not to let the sauce dry out.
11. Finish by garnishing with dried parsley and serve the creamy chicken fajita
pasta hot for the best flavour and texture.
Method
- Cut the chicken fillets into medium-sized cubes, roughly 2 - 3 cm thick, and place them into a large bowl. To the chicken, add the crushed garlic, garlic powder, salt, cracked black pepper, paprika, chilli powder, cumin powder, onion powder and lime or lemon juice. Mix well until all the pieces are evenly coated, then set aside to marinate for 15 - 30 minutes to allow the flavours to develop.
- Slice the red and green bell peppers into strips and cut the purple onion into half moons, adjusting the thickness to your preference.
- Bring a pot of salted water to the boil and cook the fusilli pasta according to the packet instructions until al dente. Drain and set aside while the rest of the dish comes together.
- Heat oil in a large pot over medium heat for 1 - 2 minutes, then add the marinated chicken cubes. Allow the chicken to brown on one side for 2 - 3 minutes before turning and cooking on the other side. Continue cooking until the chicken is fully cooked through, around 20 - 30 minutes depending on the size of the pieces. Once cooked, remove the chicken from the pot and set it aside.
- In the same pot, add the sliced bell peppers and purple onion, along with any remaining marinade and oil. Reduce the heat to low and cook for 2 - 3 minutes, allowing the vegetables to soften slightly, then remove and set aside with the chicken. If you prefer to save time, add the peppers and onions in with the chicken, when the chicken is half way through cooking instead of cooking and removing them separately.
- Using the same pot over medium heat, add the butter, tomato paste, crushed garlic, fresh cream or heavy cream, dried parsley, paprika, chilli flakes, garlic powder and cumin powder. Stir well and let the sauce gently simmer for 3 - 4 minutes until it begins to thicken.
- Add the grated gouda or cheddar cheese to the sauce and stir until fully melted and smooth, then return the cooked bell peppers and onions to the pot. Add the cooked pasta and chicken, mixing everything together and allowing it to simmer for 2 - 3 minutes so the flavours combine and everything heats through. Be careful not to let the sauce dry out.
- Finish by garnishing with dried parsley and serve the creamy chicken fajita pasta hot for the best flavour and texture.
Pin This Recipe
Pinning my recipes to your Pinterest boards is so easy.
Simply click on the picture,
and it will open up your Pinterest,
where you can save the image
and recipe links to any board are automatically
added.
I hope you enjoyed this Chicken Fajita Pasta.
If you'd like to check out other pasta recipes
I've shared before; click here:
I've shared before; click here:
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