One-Pan Creamy Chicken Fajita Pasta Casserole Recipe for Busy Nights Casseroles Poultry Pasta Dinner Mexican Recipes

During this busy holiday season, I am pressed for time but still want to make dinners that we all enjoy. This one-pan creamy fajita casserole recipe is such a comforting meal that is so easy to prepare. This Mexican-inspired casserole recipe just might have to join the recipe rotation of weekly meals!

To make this flavorful Mexican chicken dinner you will need olive oil, boneless chicken thighs, sweet bell peppers, red onion, chili powder, ground cumin, salt and pepper, smoked paprika, garlic powder, pasta, fresh cilantro, cream cheese and pepper-jack cheese.

Serve this chicken fajita pasta for dinner with your favorite side dishes (though it is a meal on its own!). This would be a great recipe to use up any leftover holiday turkey.

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Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 1 1/2 tablespoons olive oil
• 6 boneless, skinless chicken thighs, cut into 1/2-in pieces
• 3 large sweet bell peppers (any color or combination), thinly sliced
• 1 medium-large red onion, thinly sliced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 8 ounces uncooked pasta
• 2 1/2 cups water
• 1/2 cup chopped fresh cilantro leaves, plus more for garnish
• 1/3 cup cream cheese
• 1 1/2 cups shredded pepper-jack cheese (divided)

Helpful Products

• Tongs
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Cast Iron Skillet
• Salt and Pepper

Recipe Notes

• To save time you can omit the dry seasonings and use a pack of fajita seasoning instead.

• Don’t cook the pasta first! The pasta goes in uncooked.

• If you want to make it vegetarian, just omit the chicken. The pasta is wonderful on it's own!
• Store leftovers in an airtight container in the refrigerator.

Here's how to make it: 

1. In a large cast iron skillet or regular skillet with high sides, heat the oil on med-high. Add the chicken and cook for 3 to 4 minutes, or until chicken is cooked through.
2. Add the peppers, onion, garlic, salt, paprika, cumin and chili powder. Stir. Continue to cook for 3 to 4 minutes until onions are soft.
3. Add uncooked pasta and water. Stir. (Don’t worry that some of your pasta will not be under water.) Gently stir (tongs work great here) every now then and bring to a boil until pasta is cooked to al dente, about 12 to 15 minutes.
   

4. Preheat oven to broil. When pasta is cooked turn off stovetop and stir in 1 cup of pepper-jack cheese, most of the cilantro and the cream cheese and mix.
5. Top the pasta with the last 1/2 cup of pepper-jack cheese.
6. Place pan in the oven and broil for about 3 minutes, or until the top is melted and has a bit of brown on the top. Remove and serve warm with a sprinkle of cilantro on top.

Nutrition Facts Per Serving

Calories: 892

Total Fat: 24.6g

Saturated Fat: 9.8g

Cholesterol: 120mg

Sodium: 301mg

Total Carbohydrate: 110.8g

Dietary Fiber: 6.6g

Total Sugars: 9.6g

Protein: 53.7g

Vitamin D: 0mcg

Calcium: 237mg

Iron: 6mg

Potassium: 454mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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