Fajita pasta fusion started in 1990s Texas when Italian restaurants needed to compete with Tex-Mex popularity.
1 Tray Creamy Chicken Fajita Pasta
Dive into a deliciously vibrant one-pan wonder with our Creamy Chicken Fajita Pasta! This dish combines tender chicken, colorful bell peppers, and a luscious cheese sauce that brings all the flavors of sizzling fajitas right to your table. Perfect for meal prep, it's a delightful and fuss-free way to enjoy comfort food any night of the week!
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 tsp lazy garlic (20 ml)
- 1 onion
- 2 peppers
- Pepper
🥩Meat & Seafood(1)
- 650g chicken breast (1.43 lbs)
🥛Dairy & Eggs(2)
- 200g low fat cream cheese (7.06 oz)
- 80g grated mozzarella (2.82 oz)
🫙Pantry Staples(1)
- 200g pasta of choice (dry weight) (7.06 oz)
🧂Spices & Seasonings(2)
- 1 fajita seasoning packet
- Salt
📦Other(1)
- 1 tin (400g) chopped tomatoes (14.1 oz)
👨🍳 Instructions
- 1
Preheat oven to 190 degrees.
- 2
Dice up your chicken, onion and peppers.
- 3
Add all of your ingredients apart from the mozzarella into a large ovenproof dish. Rinse out the tin of chopped tomatoes with 100ml of water and pour in. Mix thoroughly.
- 4
Top each with 80g of Mozzarella, cover with tin foil and bake in the oven for 50 mins at 190 degrees. 45 mins covered and the last 5 uncovered.
- 5
Leave to rest for 5-10 mins after cooking so all the water is soaked up.
- 6
Serve & enjoy!
💡 Pro Tips
- ✓Dice chicken into uniform 1-inch pieces to ensure even cooking - smaller pieces will overcook and become rubbery during the 45-minute covered bake time.technique1-inch pieces
- ✓Use the tomato tin rinse technique with exactly 100ml water to extract residual lycopene and sugars while adding precise moisture for pasta hydration.technique100ml water
- ✓Cover tightly with foil for first 45 minutes to create steam at 190°C, then uncover for final 5 minutes to evaporate excess moisture and brown the mozzarella.timing45 min covered, 5 min uncovered
- ✓Let the dish rest 5-10 minutes after baking so residual starches finish absorbing liquid and prevent a watery sauce when serving.timing5-10 minutes
- ✓Use block mozzarella grated fresh rather than pre-shredded - it melts more evenly without anti-caking agents that can create a grainy texture.ingredient
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
Share this recipe
Fajita pasta fusion started in 1990s Texas when Italian restaurants needed to compete with Tex-Mex popularity.
1 Tray Creamy Chicken Fajita Pasta
Dive into a deliciously vibrant one-pan wonder with our Creamy Chicken Fajita Pasta! This dish combines tender chicken, colorful bell peppers, and a luscious cheese sauce that brings all the flavors of sizzling fajitas right to your table. Perfect for meal prep, it's a delightful and fuss-free way to enjoy comfort food any night of the week!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 tsp lazy garlic (20 ml)
- 1 onion
- 2 peppers
- Pepper
🥩Meat & Seafood(1)
- 650g chicken breast (1.43 lbs)
🥛Dairy & Eggs(2)
- 200g low fat cream cheese (7.06 oz)
- 80g grated mozzarella (2.82 oz)
🫙Pantry Staples(1)
- 200g pasta of choice (dry weight) (7.06 oz)
🧂Spices & Seasonings(2)
- 1 fajita seasoning packet
- Salt
📦Other(1)
- 1 tin (400g) chopped tomatoes (14.1 oz)
👨🍳 Instructions
- 1
Preheat oven to 190 degrees.
- 2
Dice up your chicken, onion and peppers.
- 3
Add all of your ingredients apart from the mozzarella into a large ovenproof dish. Rinse out the tin of chopped tomatoes with 100ml of water and pour in. Mix thoroughly.
- 4
Top each with 80g of Mozzarella, cover with tin foil and bake in the oven for 50 mins at 190 degrees. 45 mins covered and the last 5 uncovered.
- 5
Leave to rest for 5-10 mins after cooking so all the water is soaked up.
- 6
Serve & enjoy!
💡 Pro Tips
- ✓Dice chicken into uniform 1-inch pieces to ensure even cooking - smaller pieces will overcook and become rubbery during the 45-minute covered bake time.technique1-inch pieces
- ✓Use the tomato tin rinse technique with exactly 100ml water to extract residual lycopene and sugars while adding precise moisture for pasta hydration.technique100ml water
- ✓Cover tightly with foil for first 45 minutes to create steam at 190°C, then uncover for final 5 minutes to evaporate excess moisture and brown the mozzarella.timing45 min covered, 5 min uncovered
- ✓Let the dish rest 5-10 minutes after baking so residual starches finish absorbing liquid and prevent a watery sauce when serving.timing5-10 minutes
- ✓Use block mozzarella grated fresh rather than pre-shredded - it melts more evenly without anti-caking agents that can create a grainy texture.ingredient