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
Units
Scale
- 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