Skip to Content

Veggie-Loaded Creamy Chicken Fajita Pasta

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

Have I got a treat for you!! Creamy Chicken Fajita Pasta with lots of veggies and flavor. A delicious easy pasta dinner that comes together in just over a half hour. You will LOVE the light but creamy fajita spiced pasta sauce.

close up of creamy chicken fajita pasta in a skillet

Get ready to drool and then run to the store to get all the ingredients for this Veggie-Loaded Creamy Chicken Fajita Pasta! It is a treat. An absolute must-make.

Why this pasta recipe will rock your world

I love this recipe for several reasons: It is delicious. It is quick to make. And it is a complete meal, which means I don’t have to make a separate chicken, vegetable, and side dish. 

You’ll love the creamy fajita sauce in this recipe. It is flavorful without being too heavy, and the creaminess is a perfect complement to the just-spicy-enough fajita seasoning.

veggie-loaded creamy chicken fajita pasta in a plate

There are plenty of veggies in this chicken fajita pasta: Each serving has half a bell pepper, a cup of baby spinach, and a quarter zucchini.

That’s a pretty good way to eat a serving or two of veggies in one meal without really trying!

The veggies:

The ingredient list for this recipe looks long but DO NOT FEAR. It is long because this recipe uses a whole lot of veggies. 

sliced zucchini, bell peppers, onion, and baby spinach for chicken fajita pasta recipe

In this recipe, I take the classic chicken fajita ingredients – chicken, bell peppers, onions, fajita seasoning – and just keep adding stuff until it becomes BETTER AND BETTER.

Thinly sliced tender chicken breast, pasta, an easy 2-ingredient creamy sauce, a ton of veggies, and so much flavor.

Sure, zucchini and spinach are not traditional fajita ingredients. But they add great texture, flavor, and a lot of nutritional value into this recipe without compromising the true fajita flavors of this dish.

If you want to keep this simple, you can absolutely skip the baby spinach and zucchini. Or add more bell peppers. But I do recommend trying it my way first before you go making any changes to the recipe.

creamy chicken fajita pasta with vegetables

How to make this creamy chicken fajita pasta:

Start by getting all your ingredients chopped and ready to go. Once you start cooking, the recipe comes together quickly and you won’t have time to start chopping bell peppers in the middle of the whole thing.

Cook the pasta. While the pasta is cooking, start making everything else:

Season the chicken with fajita seasoning:

seasoned chicken breast

In a large skillet with high sides, cook the seasoned chicken over high heat:

fajita seasoned chicken breast cooking

The add the onions and garlic, and saute for a few minutes.

sliced onions cooking in a skillet

Then add the bell peppers, zucchini, and some more fajita seasoning. You’re almost done! 

sauteed vegetables for chicken fajita pasta

Now add the heavy cream, Parmesan cheese, and baby spinach. Give everything stir and then add the cooked pasta and chicken. Stir everything together until heated through. Then remove from heat and add the cilantro.

creamy chicken fajita pasta in a skillet

A tip for the fajita seasoning:

Check the ingredients of your fajita seasoning – most already contain salt. If yours contains salt, you might not even need to add salt to this recipe at all. If you do add salt, go slow. If your seasoning does not contain salt, then definitely season the chicken with about 1/2 teaspoon salt (or to taste), and season the veggies with a generous pinch of salt as well.

Fajita seasoning can be spicy, so use your judgment and don’t add it all at once if you don’t like things too spicy.

What kind of pasta to use / pasta cooking tip

I use half of a 1 lb box of pasta for this recipe. Adding the chicken and all the veggies really doubles the size of the finished dish, so 8 oz of dried pasta turns into a very filling 4-portion recipe, or a smaller 6-portion recipe. I recommend cooking the pasta until al dente at first. It will continue cooking a bit when you combine it with the veggies and the sauce.

So if you don’t like pasta that’s overcooked, make sure you stop it at the al dente stage and rinse the pasta in cold water to stop the cooking in step 2 of the recipe.

You can use any kind of pasta you like, but I really like a ridged tubular pasta such as penne, tortiglioni, or rigatoni because it really catches the sauce well. A fusilli-type shape would also be wonderful.

veggie-loaded creamy chicken fajita pasta on a fork

Use freshly grated Parmesan

For this recipe, it is best to use freshly grated Parmesan / Parmigiana cheese. It can also be the grated/shaved Parmesan from the ‘fancy cheese’ section of the grocery store – as long as it looks like it was grated from a block of cheese.

Time-saving tip for a quick pasta dinner

You can make this pasta dinner in just 20 minutes if you slice all the veggies in advance, or if you buy them sliced. You can also season the chicken in advance – it will absorb the fajita seasoning and be extra tasty. Just keep all the ingredients refrigerated in containers with air-tight lids until ready to cook.

veggie-loaded creamy chicken fajita pasta

Reheating leftovers / Doubling the recipe

This recipe reheats really well in the microwave and will keep in the fridge for up to 3-4 days. If the pasta seems a little dry when reheating (it shouldn’t – I reheated mine twice and it was fine) then add a splash of cream and a sprinkling of grated Parmesan cheese to the pasta, stir, and then reheat.

If you have a family of 4-5, go ahead and make a double batch so you can enjoy the leftovers the next day. You might just need to use a HUGE pot and make the sauce right in the pasta pot once the chicken and veggies are cooked. 

creamy chicken fajita pasta in a skillet

What else will I need for this recipe?

This is a 2-pot dish. You’ll need one large pot to cook the pasta. And you’ll need one large skillet with high sides to cook the chicken, veggies, sauce in and to finish the dish.

Shop for this recipe:

 

You might also love these easy flavorful recipes:

Did you enjoy this post? Let me know with a comment and a star rating below. And don’t forget to save it for later on Pinterest!

veggie loaded creamy chicken fajita pasta pinterest graphic

close up of creamy chicken fajita pasta in a skillet
Print Recipe
5 from 8 votes

Veggie-Loaded Creamy Chicken Fajita Pasta

Veggie-Loaded Creamy Chicken Fajita Pasta - an easy, delicious weeknight pasta recipe that comes together in just over 30 minutes. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Servings: 4
Author: Kate
Cost: $4 per serving

Ingredients

  • 1 yellow onion thinly sliced
  • 2 garlic cloves minced
  • 2 bell peppers seeds removed and thinly sliced
  • 1 small zucchini (about 1/2 lb)
  • 8 oz pasta such as penne or ziti
  • water and salt for cooking pasta
  • 1 lb chicken breast (2 medium chicken breasts), thinly sliced
  • 2 tbsp fajita seasoning divided (or to taste)
  • Optional: salt to taste
  • 2 tbsp olive oil divided
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 cups baby spinach
  • 1/2 cup cilantro leaves (optional)

Instructions

  • Prep all the ingredients: thinly slice the onion, mince the garlic, thinly slice the bell peppers, slice the zucchini in half length-wise and then slice into half-moons. 
  • In a medium bowl, season the sliced chicken breast with 1 tablespoon fajita seasoning and salt (optional - check whether your fajita seasoning already contains salt). 
  • Cook the pasta according to the instructions on the box. I recommend cooking until al dente. Drain and rinse the pasta and set aside. Time-saving tip: proceed with the next steps while the pasta is cooking. 
  • In a large skillet, heat 1 tablespoon olive oil and add the seasoned sliced chicken. Cook over high heat for 5-7 minutes, or until the chicken is fully cooked. Set aside on a plate. 
  • Add 1 tablespoon of olive oil to the same skillet and add the sliced onion and minced garlic. Saute for 2 minutes. Add the sliced bell peppers, zucchini, and the rest of the fajita seasoning. Season with salt, if desired. Stir fry over medium heat for about 5 minutes. 
  • Add heavy cream, grated Parmesan cheese, and baby spinach to the skillet. Mix well. Add the cooked pasta and chicken, and continue stirring over medium heat until all the spinach is wilted (about 1-2 minutes). Remove from heat and stir in cilantro leaves.  

Nutrition

Nutrition Facts
Veggie-Loaded Creamy Chicken Fajita Pasta
Amount Per Serving
Calories 655 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g70%
Cholesterol 144mg48%
Sodium 371mg15%
Potassium 938mg27%
Carbohydrates 51g17%
Fiber 4g16%
Sugar 5g6%
Protein 39g78%
Vitamin A 5610IU112%
Vitamin C 89.1mg108%
Calcium 228mg23%
Iron 2.4mg13%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

 

Share this post by clicking the buttons below:

keto Cajun shrimp stuffed avocado boats appetizer
{Keto} Cajun Shrimp Stuffed Avocado Recipe
← Read Last Post
matzo cake with caramel and chocolate on a plate
Easy Passover Dessert - 3 Ingredient Matzo Cake
Read Next Post →
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shriya

Sunday 8th of March 2020

is it okay if i leave out the chicken and cheese?

Kate

Thursday 12th of March 2020

Hi Shriya,

Yes that is OK! You can leave out the chicken without any issues. If you leave out the cheese, the sauce will be a little runnier and milky tasting, since it won't have the melted cheese to thicken it and give it flavor. I would probably add a little more salt if skipping the cheese, or do sub half the heavy cream with vegetable stock or chicken stock for extra flavor and salt. Let me know how it turns out if you do this!

Melissa

Sunday 3rd of February 2019

My hubby would love this especially- when I ask him what he wants to eat this week he ALWAYS replies "Mexican or Italian" LOL bookmarked

Kate

Monday 4th of February 2019

Hi Melissa, thanks for stopping by! It sounds like this recipe is a perfect mix of Mexican and Italian for your husband, I hope you like it!

This site uses Akismet to reduce spam. Learn how your comment data is processed.