This creamy chicken fajita pasta recipe uses cooked chicken to make a tasty family meal in about 30 minutes!
This is a fun twist on fajitas. Not that fajitas aren't fun, of course. This recipe uses the classic fajita ingredients of peppers and onions, and the sauce has Rotel diced tomatoes, cream cheese, and fajita seasoning. It's very simple but packed with flavor. Naturally, I just love that creamy element! I tend to slather sour cream over actual fajitas, and this gives a similar effect.
Recipe notes & tips:
- For convenience, I always buy fajita seasoning when I'm making fajitas, but I did a little research this time around to see what else is available. The kind I buy (Old El Paso brand) has cornstarch in it, which is great for thickening the sauce. Not all brands have it, so I recommend adding a bit of cornstarch (try 1/2 teaspoon to start) or draining the Rotel and reducing the sauce for a little longer if you can't buy the Old El Paso brand.
- Don't have any cooked chicken on-hand? No problem! Just use the same skillet to cook some chicken prior to continuing with the rest of the recipe.
- Don't have cream cheese? Try subbing sour cream.
- Original Rotel is fairly spicy, so use mild if you don't want any heat. Want this to be even spicier? Add a pinch of cayenne pepper.
This chicken fajita pasta recipe is great for busy weeknights or when you're not sure what to do with leftover cooked chicken or that rotisserie chicken that's in your fridge!
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Questions about this chicken fajita pasta recipe? Talk to me in the comments below.
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Chicken Fajita Pasta
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 1/2 medium onion sliced or chopped
- 2 bell peppers (assorted colors) sliced or chopped
- 1 (10 fluid ounce) can Ro-tel diced tomatoes & green chilies with juices
- 1/2 cup chicken broth
- 1 (1 ounce) packet Old El Paso Fajita Seasoning see note
- 1/4 cup cream cheese
- 1.5 cups cooked chicken (rotisserie works)
- Salt & pepper to taste
- Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe so it has a chance to soften up. You can also microwave it for 20 seconds or so.
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the oil to a deep skillet over medium-high heat. Sauté the onion and peppers for about 5 minutes, stirring fairly often. I like the veggies tender-crisp, but you can cook them for a bit longer if you wish.
- Reduce the heat to medium-low and stir in the Rotel, chicken broth, fajita seasoning, and cream cheese. The cornstarch in the fajita seasoning will thicken the sauce quickly (see note). Stir until the cream cheese has dissolved.
- Add the cooked chicken in and let it warm through. If the sauce gets too thick, you can always thin it it out with some of the hot pasta water prior to draining it. Drain the pasta and toss with the sauce. Season with salt & pepper if needed and serve immediately.
- The fajita mix I used contains cornstarch, which helps thicken up the sauce. If your fajita mix doesn't contain any cornstarch or you're using individual spices, I would add in 1/2 teaspoon of cornstarch (make a slurry with 1 teaspoon water) to get a similar consistency OR drain the Rotel and cook it for a bit longer so the sauce reduces more.
- Philadelphia cream cheese has a handy measuring guide right in the box it comes in so you can easily measure the 1/4 cup.
- Original Rotel can be quite spicy, so use mild if needed.
- Use low sodium chicken broth if sensitive to salt.