Cheesy Fajita Pasta Recipe

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Home » Cheesy Fajita Pasta Recipe

ByMaria July 20, 2025

This isn’t your grandma’s pasta dish, unless your grandma is secretly a total badass who loves Tex-Mex flavors. It’s basically a party in a bowl – cheesy, spicy, and packed with all the good stuff from fajitas, but in PASTA FORM. I know, right? Life-changing. Seriously, if you’re looking for a dinner that’s easy, crowd-pleasing, and totally delicious, you’ve gotta try this. It’s the kind of meal where everyone is quiet, focused, and shoveling it in until the last cheesy noodle is gone.

My husband, Mark, is a total meat-and-potatoes guy, but even he begs me to make this. One time, I made a double batch for a potluck, and I swear, it was gone in like, ten minutes. I only got a tiny bowl. I was so bummed! Now I make a secret stash for myself. My kid, Lily, is also obsessed. She calls it “Fajita Magic.” Honestly, I think it’s the only way I get her to eat bell peppers. Sneaky mom win! It’s become a weekly thing in our house – Taco Tuesday? More like Fajita Pasta Friday!

Why You’ll Love This Cheesy Fajita Pasta Recipe

It’s ridiculously easy. Like, even I can’t mess it up (and that’s saying something).
Cheese. Enough said.
Fajita flavors IN PASTA. Seriously, it’s genius.
It’s a great way to use up leftover veggies in your fridge. No waste!
The leftovers are AMAZING. Cold, hot, doesn’t matter.

How to Make It

Okay, so basically you’re gonna chop up your chicken and veggies. Don’t stress too much about being perfect – rustic is good, right? Then, you’re gonna sauté them in a pan with some fajita seasoning. I usually just grab a packet from the store because, you know, life. But if you’re feeling fancy, you can totally make your own.

While that’s sizzling, boil your pasta. I like using rotini because the cheese sauce gets all up in the spirals, but honestly, any pasta will do. Even that weird box of shells you found in the back of the pantry. No judgement.

Then, the magic happens. You make this creamy, cheesy sauce with cream cheese and cheddar. Don’t skimp on the cheese! And then you just toss everything together – pasta, chicken and veggies, cheese sauce – and boom! Dinner is served. You can even throw it under the broiler for a hot minute to get the cheese all bubbly and golden. Just don’t forget about it like I did last week. Oops!

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Ingredient Notes

Chicken Breast: I usually just use chicken breast because it’s what I have on hand, but chicken thighs would be delicious too! Or skip the meat and go full-on vegetarian with some black beans or tofu.
Bell Peppers: Red, yellow, green – whatever you’ve got! I usually use a mix because it looks pretty, but honestly, it all tastes the same once it’s covered in cheese.
Onion: Yellow or white onion works best. Sometimes I even use shallots if I’m feeling bougie. Don’t even think about skipping the onion though, it’s important!
Fajita Seasoning: Like I said, I usually just grab a packet from the store. But if you’re feeling ambitious, you can easily find a recipe online. Just make sure it has chili powder, cumin, and some smoked paprika.
Cream Cheese: This is what makes the sauce super creamy and delicious. Make sure it’s softened, or you’ll end up with little clumps of cream cheese in your sauce. Nobody wants that.
Cheddar Cheese: Sharp cheddar is my go-to, but you can use any kind of cheddar you like. Or even a mix of cheeses! Monterey Jack would be yummy too.
Pasta: Rotini is my favorite, but any short pasta will work. Penne, fusilli, even macaroni if you’re feeling wild. Just make sure you don’t overcook it! Nobody likes mushy pasta.

Recipe Steps:

Cook pasta according to package directions. Drain and set aside.
Sauté chicken and sliced bell peppers and onion with fajita seasoning until chicken is cooked through.
Combine softened cream cheese, shredded cheddar cheese, and a little milk in a saucepan over low heat, stirring until smooth.
Mix cooked pasta, chicken mixture, and cheese sauce in a large bowl until well combined.
Broil if desired for a bubbly cheese top.
Serve immediately and enjoy.

What to Serve It With

Honestly? This is a meal in itself. But if you want to get fancy, you could serve it with a side salad or some garlic bread. Or just a giant spoon. No judgement.

Tips & Mistakes

Don’t overcook the pasta! Mushy pasta is sad pasta.
Make sure your cream cheese is softened. Trust me on this one.
Don’t be afraid to experiment with different veggies! Corn, zucchini, even broccoli would be good.
If you’re feeling extra spicy, add a pinch of cayenne pepper to the sauce.
I once tried to make this with cottage cheese instead of cream cheese. Don’t do it. Just… don’t.

Storage Tips

Leftovers will keep in the fridge for like, 3-4 days. But honestly, they never last that long in my house. You can reheat it in the microwave, in the oven, or even just eat it cold straight from the fridge. I’ve been known to eat it for breakfast. Don’t judge me.

Variations and Substitutions

Vegetarian: Skip the chicken and add black beans, tofu, or extra veggies.
Spicy: Add a pinch of cayenne pepper to the sauce or use spicy cheddar cheese.
Lower-Carb: Use zucchini noodles or cauliflower rice instead of pasta. I’ve tried it with cauliflower rice and it was… okay. Not my favorite, but it worked in a pinch.
Different Cheese: Use Monterey Jack, pepper jack, or even a mix of cheeses.
No Cream Cheese: I’ve tried Greek Yogurt in a pinch, but it’s not the same. Just get the cream cheese.
No Bell Peppers: I’ve used poblanos. Adds a good spice.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use gluten-free pasta. There are some pretty good ones out there now. And make sure your fajita seasoning doesn’t have any hidden gluten.

Can I use pre-shredded cheese or is it better to shred my own?

Okay, confession time, I almost ALWAYS use pre-shredded because, #momlife. But if you have the time, shredding your own cheese will melt better.

Can I make this ahead of time?

Totally! Just assemble everything and keep it in the fridge until you’re ready to bake it. You might need to add a little extra milk to the sauce before baking, as the pasta tends to soak up the sauce.

Help! My sauce is too thick!

Add a little milk, one tablespoon at a time, until it reaches the desired consistency. Don’t add too much or it will be too runny!

My family doesn’t like it spicy. How do I make it mild?

Easy! Just use mild cheddar cheese and make sure your fajita seasoning isn’t too spicy. You can also skip the cayenne pepper altogether.

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