This chicken fajita pasta bake combines tender pasta with seasoned chicken, bell peppers, onions, and gooey cheese, all baked in a creamy, smoky sauce. It’s a family-friendly dinner that delivers big flavor in every bite.
Why You’ll Love This Recipe
- Tex-Mex meets comfort food: Fajita flavors in a creamy baked pasta dish.
- Great for weeknights: Easy to prepare and make ahead.
- Customizable: Use your favorite cheese or swap in veggies of choice.
- Crowd-pleaser: Bold, cheesy, and satisfying for all ages.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Cooked pasta (penne, rotini, or fusilli)
- Chicken breast, cooked and sliced
- Bell peppers (red, yellow, green), sliced
- Onion, sliced
- Olive oil
- Fajita seasoning
- Sour cream or cream cheese
- Shredded cheddar or Mexican cheese blend
- Salsa or diced tomatoes with green chilies
- Salt and black pepper
- Fresh cilantro, for garnish
- Optional: jalapeños, corn, or black beans
directions
- Preheat oven to 190°C (375°F). Grease a 9×13-inch baking dish.
- Cook vegetables: In a skillet, sauté sliced onions and bell peppers with olive oil and a pinch of salt until soft.
- Mix pasta and filling: In a large bowl, combine cooked pasta, sliced chicken, sautéed peppers and onions, salsa, sour cream, fajita seasoning, and half the cheese. Mix well.
- Assemble: Pour mixture into the baking dish. Top with remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro or jalapeños and serve hot.
Servings and timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
storage/reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or oven until heated through. Add a splash of broth or milk if it seems dry.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great time-saver and adds extra flavor.
What pasta shape works best?
Short, sturdy pasta like penne, rotini, or ziti holds the sauce well.
Can I make this dish spicy?
Yes, add jalapeños, use spicy salsa, or include cayenne pepper in the seasoning.
Is it okay to freeze this casserole?
Yes, freeze before or after baking. Thaw overnight and reheat thoroughly.
What kind of cheese should I use?
A Mexican blend, cheddar, or Monterey Jack are all excellent options.
Can I make this vegetarian?
Yes—substitute chicken with black beans, corn, or plant-based meat alternatives.
Do I need to boil the pasta before baking?
Yes, the pasta should be cooked al dente before assembling the bake.
How can I make it creamier?
Add cream cheese or a splash of heavy cream to the mixture.
Can I add more vegetables?
Absolutely—zucchini, mushrooms, or spinach can be great additions.
What do I serve it with?
Serve with a side salad, guacamole, or tortilla chips for a complete meal.
Conclusion
This Chicken Fajita Pasta Bake is a bold, comforting dish that fuses the sizzle of fajitas with the heartiness of baked pasta. Cheesy, saucy, and packed with flavor, it’s a guaranteed hit for dinner tables and potlucks alike. Easy to prepare, easy to love.
Print
Chicken Fajita Pasta Bake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Low Lactose
Description
A flavorful and comforting chicken fajita pasta bake that combines seasoned chicken, sautéed bell peppers, onions, and pasta in a creamy, cheesy sauce, baked to perfection.
Ingredients
- 2 cups cooked chicken breast, sliced or shredded
- 8 oz penne or rotini pasta
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté bell peppers and onions for 5-7 minutes until softened. Add garlic and cook for another minute.
- Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add cooked chicken and diced tomatoes to the skillet and stir to combine. Remove from heat.
- In a large bowl, combine cooked pasta, chicken and pepper mixture, sour cream, half of the cheddar and Monterey Jack cheese. Mix until well coated.
- Transfer mixture to prepared baking dish and top with remaining cheese.
- Bake uncovered for 20–25 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for quicker prep.
- For a spicier version, add sliced jalapeños or use hot diced tomatoes.
- Can be assembled ahead and baked later—just increase baking time slightly if baking from cold.
- Swap sour cream for Greek yogurt for a lighter option.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
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