Chicken Fajita Pasta Bake

This chicken fajita pasta bake brings sautéed peppers and onions, chicken breast, chickpea pasta, and a simple cheese sauce together to create a super creamy pasta with unbelievable nutrition facts. Pasta this cheesy shouldn’t have just 260 calories, 10 grams of fat, and 6 WW SmartPoints per serving!

How to Make This Chicken Fajita Pasta Bake

This recipe is a simple one! I’ve broken it down to four parts that we’ll quickly run through below. I’ll go into a bit more detail in this section and then you can print the recipe card at the bottom of this post for everything in one place!

Don’t let the detail intimidate you. This one is hard to mess up. For real!

Part Zero: Mise en Place

That’s a fancy way of saying prepare all your ingredients before starting. Once the veggies and chicken are cooking, you won’t want to be running around preparing other things.

Here’s the shortlist of things to prep:

• boil salted water for cooking the pasta
• cut the chicken and add salt/pepper
• dice the onions/peppers and mince the garlic 
• mix the hot sauce and chicken stock 

Part One: Make the Fajita Veggies

If you want to use pre-diced veggies, I won’t judge! You’ll see I used a 12″ cast iron skillet and keep everything in the skillet to bake. You can transfer everything to a baking dish after cooking if you lack an oven safe skillet (or a smaller skillet).

As far as the execution for this part goes, there’s nothing really special about it. I recommend leaving the veggies alone as opposed to constantly stirring so they can develop a slight char while softening.

Save the garlic for the last 30-60 seconds of cooking so you don’t burn it. Add it to the skillet, stir, and transfer all the veggies out of the skillet once you smell the garlic.

Part Two: Cook the Fajita Chicken for Max Flavor

One easy way to ensure you get crisp fajita chicken is to start with dry chicken. A paper towel works just fine. Pat the chicken dry before and after cutting into pieces.

Aside from drying the chicken, adding salt and pepper at the beginning of your prep will help give the chicken time to absorb some of that flavor.

Since the chicken is in small pieces, it will cook quickly. If you add to the pan and stir constantly, it will cook evenly but you’ll miss out on any kind of charring or crispy exterior.

Leave the chicken alone for a few minutes then flip or stir to finish cooking.

Then as soon as the chicken is cooked through, get it off the heat and set aside to let it rest.

Part Three: Deglaze the Skillet and Make the Cheese Sauce

Deglazing = adding liquid (cold or room temp) to remove the crispy bits stuck to the bottom of the skillet. See this sizzle in the second image below. These crispy bits have tons of flavor and you definitely want to incorporate those into the finished product!

If you’re using a nonstick skillet, you probably won’t need to do much deglazing. That’s fine, just add the hot sauce mixture and briefly reduce (thicken) before adding the queso.

This may sound complicated but don’t sweat it, I’m just over explaining everything for best results. Remember, it’s hard to mess this chicken fajita pasta up!

Part Four: Add the Pasta, Top with Cheese, and Bake

Hopefully you’ve added the pasta to the boiling water at some point. If not, keep the sauce over low heat, stirring occasionally, until the pasta is finished.

Add the fajita chicken and veggies to the sauce, followed by the pasta. Gently stir. If you’re using chickpea pasta like the recipe calls for, it can be delicate.

Top with cheese and bake. That’s it, you’re done!

Modifying Your Chicken Fajita Pasta Bake

We’ll go in reverse order.

Cheese and Queso

You can use any cheese you’d like on top of your pasta bake. Though I’d stick to softer melting cheeses if possible.

The Trader Joe’s queso is a magical ingredient that has 165 calories in the entire 12-ounce jar. I searched for alternatives when developing my spicy ground beef queso mac and cheese and found one from Dessert Pepper Trading Company that’s pretty close in terms of nutrition facts. Any queso will work, just be aware of the nutrition facts differences.

You could also use a mixture of cheddar powder like in my buffalo chicken mac and cheese. You could also make a cheese sauce like in my bacon gouda breakfast enchiladas or cajun mac and cheese recipes. Just swap the type of cheese to fit your taste. 

Hot Sauce and Chicken Stock

You can use just about anything here. My first version of this chicken fajita pasta used pickled jalapeño juice to deglaze the skillet. Vinegar, wine, and even water will all work great.

I will add that the hot sauce adds a bit of flavor in this case. 

Banza Pasta

I love using chickpea pasta in my pasta bakes. You can use other chickpea pastas or even regular pasta, though. To speed things up, you could even use something like Barilla Ready Pasta like I used in my garlic parmesan mac and cheese with chicken recipe.

You can also swap the pasta for an ingredient like chopped corn tortillas. My ground chicken taco bake uses six chopped corn tortillas like you’d use pasta for this recipe.

Fajita Chicken and Veggies

There aren’t many notes here. I’ll say the recipe isn’t very spicy as-is, and I left the seeds in the jalapeño. So if you’re a fan of spice, you might want to add another jalapeño or two.

Okay, that should be more than enough info!

If you have any questions about this chicken fajita pasta bake or any modifications, drop a comment at the bottom of this post or join my Facebook group with 15,000+ other healthy home cooks. We’ll definitely help you out to the best of our abilities!

More Healthy Pasta Recipes

• One Skillet Ground Turkey Lasagna
• Taco Pasta Bake
• Cajun Pasta Bake with Sausage
• Low Carb Pasta Carbonara with Palmini Pasta
• Ground Beef Cannelloni