It brings together the best of two comfort foods in one dish.
The smoky fajita seasoning adds vibrant flavor without being overly spicy.
It’s a complete meal in one pan, making cleanup easy.
Perfect for meal prep since it reheats beautifully.
Customizable with your favorite proteins, vegetables, and spice levels.
Family-friendly and great for feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces penne or rotini pasta 2 tablespoons olive oil 1 pound boneless, skinless chicken breast, sliced into strips 1 small red onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 green bell pepper, sliced 2 cloves garlic, minced 2 tablespoons fajita seasoning 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1 cup diced tomatoes with green chilies, drained 1 cup heavy cream 1/2 cup chicken broth 1 1/2 cups shredded Mexican blend cheese 1/2 cup shredded mozzarella cheese Salt and black pepper to taste Fresh cilantro for garnish (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, heat the olive oil. Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and bell peppers. Sauté for 4–5 minutes until slightly tender but still vibrant. Add the minced garlic and cook for another 30 seconds.
Sprinkle in the fajita seasoning, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the vegetables.
Return the cooked chicken to the skillet. Add the diced tomatoes, heavy cream, and chicken broth. Stir and let the mixture simmer for 3–4 minutes until slightly thickened.
Add the cooked pasta to the skillet and toss everything together until evenly combined.
Transfer the mixture into the prepared baking dish. Top with shredded Mexican blend cheese and mozzarella.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Swap chicken for steak strips or shrimp for a different fajita-style protein.
Make it vegetarian by replacing the chicken with black beans or sautéed mushrooms.
Use whole wheat or gluten-free pasta if preferred.
Add sliced jalapeños or a pinch of cayenne for extra heat.
Stir in a few tablespoons of cream cheese for an even creamier texture.
Top with crushed tortilla chips before baking for added crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place a portion in the microwave and heat in 30-second intervals, stirring in between, until warmed through.
For oven reheating, cover the baking dish with foil and warm at 350°F (175°C) for about 15–20 minutes.
If the pasta seems dry, add a splash of chicken broth or cream before reheating to restore moisture.
You can freeze the pasta bake for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this pasta bake ahead of time?
Yes, assemble the dish up to a day in advance, cover tightly, and refrigerate. Bake when ready to serve, adding a few extra minutes if baking straight from the fridge.
Can I use rotisserie chicken?
Absolutely. Simply shred or slice cooked rotisserie chicken and add it when combining the sauce ingredients.
What type of pasta works best?
Short pasta like penne, rotini, or rigatoni works best because it holds the sauce well.
Is this dish very spicy?
It has a mild to moderate kick. You can easily adjust the heat by reducing or increasing the seasoning.
Can I make it dairy-free?
Yes, substitute the cream with a dairy-free alternative and use plant-based shredded cheese.
How do I prevent the pasta from overcooking?
Cook the pasta just until al dente before baking, as it will continue to cook in the oven.
Can I add more vegetables?
Definitely. Zucchini, corn, or spinach make great additions.
What cheese can I substitute for the Mexican blend?
Cheddar, Monterey Jack, or Colby Jack are all excellent options.
Can I freeze it before baking?
Yes, assemble the dish without baking, wrap tightly, and freeze. Thaw overnight before baking as directed.
What can I serve with this pasta bake?
It pairs well with a simple green salad, garlic bread, or a side of roasted vegetables.
Conclusion
Fajita-Inspired Pasta Bake is the ultimate comfort meal with a flavorful Tex-Mex twist. Creamy, cheesy, and packed with seasoned chicken and vibrant peppers, it’s a satisfying dish that’s easy enough for weeknights yet impressive enough for guests. With its flexibility and bold flavors, this recipe is sure to become a regular favorite in your meal rotation.
This Fajita-Inspired Pasta Bake is a creamy, cheesy Tex-Mex comfort food recipe that combines smoky fajita-seasoned chicken, colorful bell peppers, and tender pasta baked to perfection. Perfect for busy weeknights or family dinners, this easy fajita pasta bake delivers bold flavor, simple prep, and crowd-pleasing results in every bite.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:Tex-Mex
Ingredients
12 ounces penne or rotini pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, sliced into strips
1 small red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
2 tablespoons fajita seasoning
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 cup diced tomatoes with green chilies, drained
1 cup heavy cream
1/2 cup chicken broth
1 1/2 cups shredded Mexican blend cheese
1/2 cup shredded mozzarella cheese
Salt and black pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet over medium-high heat, heat olive oil. Add sliced chicken and cook for 5–7 minutes until browned and fully cooked. Remove and set aside.
In the same skillet, sauté onion and bell peppers for 4–5 minutes until slightly tender. Add garlic and cook for 30 seconds.
Stir in fajita seasoning, chili powder, smoked paprika, salt, and pepper. Toss to coat evenly.
Return chicken to the skillet. Add diced tomatoes, heavy cream, and chicken broth. Simmer for 3–4 minutes until slightly thickened.
Add cooked pasta and mix until well combined.
Transfer mixture to prepared baking dish. Top with Mexican blend cheese and mozzarella.
Bake for 20–25 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
Cook pasta just until al dente to prevent overcooking during baking.Add cream cheese for extra creaminess.For extra crunch, sprinkle crushed tortilla chips on top before baking.Adjust spice level by adding jalapeños or cayenne pepper.Rotisserie chicken works perfectly as a time-saving substitute.
