This creamy chicken fajita pasta recipe uses cooked chicken to make a tasty family meal in about 30 minutes!
You may also like my Simple Taco Seasoning Recipe or Sheet Pan Chicken Fajitas to add to your next taco night.
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!
You may also like:
- BBQ Chicken Pasta
- Chicken Fajita Soup
- Skillet Salsa Chicken
- Creamy Southwest Chicken
- Easy Chicken Tortilla Soup
Questions about this chicken fajita pasta recipe? Talk to me in the comments below.
Made this recipe? Tag me #saltandlavender on Instagram.
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.
We are always on the lookout for recipes that are a little different but, of course, delicious. This was very quick and easy to make and had lots of great flavor. I grilled the chicken seasoned with salt and pepper and shredded it (next time I might add a little of the fajita seasoning). I just got regular fajita seasoning with no cornstarch, so I made a slurry with some cornstarch and the chicken broth to thicken the sauce. It turned out great. It’s definitely a keeper.
Miranda @ Salt & Lavender says
Fantastic to hear, Jay! Thanks for giving it a go!!
This is definitely a new family favorite. I made it for dinner tonight and doubled the recipe and it was still all gone bc e eryone got seconds. Thank you so much for this recipe.
That's awesome!! Thanks so much for writing me a review!
Ansley Cockerham says
This is my new FAVORITE go to recipe. It’s quick, easy and a total crowd pleaser. I made it with shrimp last week and rotisserie chicken this week and both were delicious! I double the recipe (all ingredients except for the fajita seasoning) and it feeds 5 ppl + we have leftovers! For some reason, even the mild rotel came out pretty spicy, so tonight I used 1 can of mild rotel + 1 can of petite diced tomatoes and it was perfect. It would have been great for adults with just rotel, but my 3yo struggled with the heat the first time I made it. I knew this recipe was a keeper though, because despite his mouth being on fire, he ate his entire bowl full of pasta! Thank you so much for sharing this!! 🙂
I'm so pleased you enjoyed it! Thanks for your review! 🙂
Just wondering at what point should I add in the can of Rotel? With the cream cheese and chicken broth maybe?
That's right. Sorry, I somehow missed that when writing up the recipe! I will update now.
Thank you! We had it last night for supper and it was so delicious!
Yay that makes me so happy!! 🙂
This is so delicious! Such an easy, quick recipe bursting with flavour !! I made extra for lunch tomorrow which is always a win 🙂 Highly recommend and will definitely be making again!
I'm so happy that you enjoyed it, Anneliese!! Thanks so much for taking the time to comment. XO