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healthy chicken fajita pasta bake recipe

Chicken Fajita Pasta Bake

Fajita chicken and veggies with lower carb chickpea pasta and a creamy cheese sauce topped with even more melted cheese.

Course Main Course
Cuisine American, Mexican
Keyword chicken fajita pasta, healthy pasta recipes, pasta bake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 260 kcal
Author Mason Woodruff


For the Fajita Chicken

  • 1 lb Boneless Skinless Chicken Breast
  • 1/2 tsp Kosher Salt and Black Pepper
  • 2 Bell Peppers diced
  • 1 Jalapeño Pepper diced
  • 1 White Onion diced
  • 4 cloves Garlic minced
  • 1 Tbsp Olive Oil divided

For the Pasta Bake

  • 8 oz Banza Chickpea Pasta
  • 1/2 C (120g) Chicken Stock
  • 1/4 C (60g) Hot Sauce I used Cholula
  • 12 oz jar Queso Dip I used Trader Joe's
  • 4 oz Shredded Pepper Jack Cheese or your choice of cheese


  1. Preheat oven to 400F and bring a large pot of salted water to a boil (for cooking the pasta). Cook the pasta 1-2 minutes less than directed on its packaging.

  2. Prepare the diced veggies and cut the chicken into bite size pieces. Pat the chicken dry and generously season with salt and pepper. Set aside.

  3. Heat 1/2 the olive oil in a large skillet over medium-high heat. Cook the onions and peppers for 4-6 minutes until tender before adding the garlic. Cook for another 30-60 seconds until fragrant. Transfer the cooked veggies to a plate or bowl and set aside.

  4. Add the remaining oil to the skillet and add the chicken. Cook for 2-3 minutes before flipping and cooking another 1-2 minutes or until the chicken is cooked through (165F internal temp in thickest pieces). Transfer the cooked chicken to the bowl or plate with the veggies.

  5. Reduce the heat to low.

  6. Mix the hot sauce and chicken stock together and add to the skillet. Use your spatula to scrape any crispy bits off the bottom and cook the stock down for 30-60 seconds before adding the queso. Stir well.

  7. Add the chicken and veggies back to the skillet and toss in the sauce. Add the cooked and drained pasta and gently fold everything together.

  8. Top with shredded cheese and bake for 10-15 minutes until the cheese is fully melted. Serve with chopped cilantro, crushed chipotle flakes, and fat free Greek yogurt or sour cream, if desired. Enjoy!

Recipe Notes

  • Each serving has 6 Smart Points. 
  • Total nutrition facts in case you want to divide into different serving sizes: 2,054 calories, 173g protein, 191g carbs, 77g fat.
  • You can transfer everything to a baking dish if you don't have an oven safe skillet or a smaller skillet. I have the 12" cast iron skillet I use on my Amazon list along with all the other kitchen equipment I use on a regular basis. 
Nutrition Facts
Chicken Fajita Pasta Bake
Amount Per Serving (1 C (215g))
Calories 260 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 24g8%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.