Chicken Fajita Pasta Bake
The Chicken Fajita Pasta Bake is a creamy, cheesy, and smoky dish that transforms classic fajitas into a baked pasta delight. It’s quick to prepare, packed with protein, and bursting with colorful veggies. Perfect for spice lovers, this meal delivers comfort and excitement in every forkful.
Ingredients
- 2 cups cooked penne or rigatoni pasta
- 2 cups shredded cooked chicken
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream or milk
- 2 tablespoons fajita seasoning
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Heat olive oil in a large skillet and sauté garlic, onions, and peppers until tender.
- Add shredded chicken, fajita seasoning, and stir well.
- Mix in cooked pasta and heavy cream to coat evenly.
- Transfer the mixture into the baking dish.
- Sprinkle cheddar and mozzarella cheese on top.
- Bake for 25–30 minutes or until the cheese is melted and golden.
- Garnish with fresh cilantro before serving warm.
Notes
- Use pre-cooked rotisserie chicken for convenience.
- Add jalapeños for an extra spicy kick.
- Substitute heavy cream with sour cream or Greek yogurt for a tangy flavour.
- Mix in black beans or corn for more texture.
- Store leftovers in an airtight container for up to 3 days.