Why You’ll Love This this Mexican-Style Chicken Fajita Pasta
This recipe transforms two beloved comfort foods into one amazing dish that’ll have your family wondering why you didn’t think of this sooner.
You get all those bold fajita flavors – smoky taco-seasoned chicken, tender peppers and onions, plus creamy guacamole and tangy salsa – but served over hearty chili pepper pasta instead of wrapped in tortillas.
The best part is how everything comes together in about 30 minutes, making it perfect for those busy weeknights when you want something special but don’t have hours to spend in the kitchen.
Ingredients List
You’ll need just a handful of simple ingredients to bring this fusion masterpiece to life.
- 1 (12 2/3 ounce) package chili pepper pasta
- 2 tablespoons olive oil
- 3 boneless skinless chicken breasts
- 2 large bell peppers, any color
- 1 medium onion
- 1 (1 1/4 ounce) packet taco seasoning mix
- 1 cup shredded cheese
- 1/2 cup guacamole
- 1/2 cup sour cream
- 1/2 cup salsa
- 6 lime wedges
- Tortilla chips (to garnish)
- Fresh cilantro (to garnish)
Health-conscious considerations to keep in mind:
- Choose whole wheat pasta if you want extra fiber, though the chili pepper variety adds great flavor
- You can easily swap Greek yogurt for sour cream to cut calories and boost protein
- Bell peppers pack tons of vitamin C, so don’t skimp on those colorful veggies
- Consider using reduced-fat cheese or just sprinkling a smaller amount for the same cheesy satisfaction
- The lime juice adds vitamin C and helps brighten all those rich flavors without any extra calories
Step by Step Directions
Making this Mexican-style chicken fajita pasta is straightforward and delivers restaurant-quality results in your own kitchen.
- Prepare the pasta: Cook the chili pepper pasta according to package directions, then set aside and keep warm.
- Season the chicken: Cut chicken breasts into strips and coat thoroughly with taco seasoning mix.
- Prep the vegetables: Cut the onion and bell peppers into strips.
- Cook the chicken: Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat, add seasoned chicken strips, and cook until completely done, then remove and keep warm.
- Sauté the vegetables: Add remaining oil to the same pan if needed, then add onion and pepper strips and cook until slightly softened.
- Assemble the dish: Portion the warm pasta onto plates and top with the cooked chicken, peppers, and onions.
- Add the finishing touches: Sprinkle each serving with shredded cheese, then top with salsa, sour cream, and guacamole.
- Garnish and serve: Complete each plate with lime wedges, fresh cilantro, and tortilla chips for the perfect presentation.
For an authentic smoky flavor that elevates this dish to restaurant quality, consider using a premium BBQ smoker to cook the chicken strips instead of the stovetop method.
Substitutions and Variations
- Sauce variations – Toss everything with a splash of lime juice and olive oil instead of the traditional toppings, or drizzle with ranch dressing because sometimes we all need comfort food that doesn’t judge our choices.
- Make it creamy – Stir in some cream cheese or heavy cream while the pasta’s still hot, creating a luscious sauce that coats every single noodle like a warm blanket.
Additional Things to Serve With This Dish
This pasta is basically a full meal on its own, but sometimes you want to turn dinner into a proper fiesta.
- Mexican street corn (elote) – Because who doesn’t want corn slathered in mayo, cheese, and chili powder alongside their already indulgent pasta.
- Simple black bean salad – Toss canned black beans with diced tomatoes, red onion, and lime juice for something that makes you feel like you’re eating vegetables even though you’re mostly carb-loading.
- Crispy tortilla bowls – Press flour tortillas into oven-safe bowls and bake until golden, then fill them with extra toppings because apparently we’re fancy now.
- Fresh pico de gallo – Dice up tomatoes, onions, jalapeños, and cilantro with a squeeze of lime, creating something that’s basically salsa’s fresher, more put-together cousin.
- Warm flour tortillas – Sometimes you need something to wrap around the leftovers, or maybe you just want to pretend you’re making tacos instead of admitting you put Mexican flavors on Italian pasta.
- Cilantro-lime rice – Cook white rice in chicken broth, then stir in chopped cilantro and lime juice, giving your guests something to soak up all those delicious pan drippings.
Cooking Tips & Tricks (Chef’s Notes)
Let me share some insider secrets that’ll turn your fajita pasta from good to absolutely crave-worthy.
- Don’t skip the pasta water magic – Before draining your chili pepper pasta, snag a cup of that starchy cooking liquid, because it’s basically liquid gold for making everything silky and cohesive when you toss it all together.
- Season that chicken like you mean it – Press the taco seasoning into those chicken strips with your hands, getting a little messy in the process, then let it sit for at least 10 minutes so the flavors actually penetrate instead of just sitting on the surface like makeup.
- High heat is your friend – Crank that burner up to medium-high and resist the urge to move things around constantly, letting the chicken get those gorgeous golden edges that add actual flavor instead of sad, gray protein.
- Keep components separate until serving – Don’t dump everything together in one sad pile, because nobody wants soggy pasta or wilted vegetables, and presentation actually matters even when you’re eating at home in your pajamas.
- Warm your toppings – Room temperature sour cream and guacamole won’t shock your hot pasta into lukewarm disappointment, so pull them out of the fridge about 20 minutes before serving.
- Fresh lime juice changes everything – Squeeze those wedges over the entire dish right before eating, not just as a garnish, because that bright acidity cuts through all the richness and makes your taste buds actually pay attention.
Nutritional Facts
This Mexican-Style Chicken Fajita Pasta delivers a satisfying balance of protein, carbs, and flavor-packed ingredients that fuel your body while satisfying those south-of-the-border cravings.
- Calories per serving: Approximately 650-750 calories (based on 6 servings)
- Protein powerhouse: Each serving provides about 35-40 grams of lean protein from chicken breast, plus additional protein from cheese and sour cream
- Carbohydrate content: Around 65-75 grams per serving, primarily from the chili pepper pasta with additional carbs from vegetables
- Healthy fats: Approximately 25-30 grams of fat, including heart-healthy monounsaturated fats from olive oil, avocado in guacamole, and moderate amounts of saturated fat from dairy
- Fiber boost: Bell peppers and onions contribute about 4-6 grams of dietary fiber per serving, supporting digestive health
- Vitamin C abundance: One serving provides over 100% of your daily vitamin C needs thanks to the bell peppers and lime juice
- Sodium consideration: Contains approximately 800-1000mg of sodium per serving, largely from the taco seasoning packet and cheese
- Calcium content: Each serving delivers about 200-250mg of calcium from the shredded cheese and sour cream
- Iron source: Provides roughly 15-20% of daily iron needs from the pasta and chicken
- Low sugar: Contains minimal added sugars, with natural sugars coming primarily from vegetables
Fun “Did You Know?”
Beyond its impressive nutritional profile, this fusion dish carries some fascinating culinary history that’ll make your next dinner conversation as flavorful as the meal itself.
Did you know fajitas weren’t originally made with chicken? They started with skirt steak in Texas ranch kitchens during the 1930s. The word “fajita” comes from “faja,” meaning belt or girdle in Spanish, referring to the cut of meat.
Pasta fusion cooking exploded in the 1980s when American chefs began mixing Italian techniques with global flavors. This recipe perfectly represents that creative spirit, combining Mexican seasonings with Italian comfort food traditions.
