If you’re craving a comforting, flavorful, and cheesy dinner that comes together effortlessly, this Cheesy Chicken Fajita Pasta Bake is the answer. Combining the bold spices of fajitas with tender chicken, vibrant bell peppers, onions, and melty cheddar cheese, all baked into a creamy pasta dish, this recipe is the perfect weeknight crowd-pleaser. Whether you’re feeding a family or meal prepping for the week, this one-pan wonder is guaranteed to satisfy those savory cravings.
Why This Recipe is a Keeper
This Cheesy Chicken Fajita Pasta Bake hits all the right notes for an easy, wholesome meal. The fajita seasoning brings a smoky warmth that complements the juicy chicken and colorful veggies. The cheddar cheese adds that irresistible gooeyness, while sour cream and chicken broth create a luscious sauce that coats every penne piece beautifully. Plus, the addition of corn and black beans packs in extra texture and protein, making it a complete meal in one dish. It’s simple enough for beginners but flavorful enough to impress your dinner guests. And the best part? Leftovers taste just as good, making it a recipe you’ll want to keep in your rotation.
What to Buy
- 8 ounces penne pasta: The perfect shape to hold the creamy sauce and bits of chicken and veggies.
- 2 tablespoons olive oil: For sautéing the chicken and veggies to golden perfection.
- 1 pound chicken breast, diced: Tender and lean chicken adds protein and soaks up all the delicious seasoning.
- 1 bell pepper, sliced: Choose red, yellow, or green for vibrant color and crunch.
- 1 onion, sliced: Adds sweetness and depth to the fajita flavor profile.
- 1 tablespoon fajita seasoning: A blend of chili powder, cumin, paprika, garlic powder, and oregano for authentic fajita taste.
- 1 cup corn kernels: Fresh, canned, or frozen – adds sweetness and a pop of texture.
- 1 cup black beans, drained and rinsed: Boosts fiber and makes the dish heartier.
- 2 cups shredded cheddar cheese: Sharp cheddar melts perfectly, creating that irresistible cheesy topping.
- 1 cup sour cream: Adds creaminess and a slight tang to the sauce.
- 1 cup chicken broth: Keeps the pasta moist and infuses it with savory flavor.
- Salt and pepper to taste: Essential seasonings to balance the flavors.
- Chopped cilantro for garnish: Freshens up the dish with a burst of herbal brightness.
Equipment at a Glance
- Large pot: To cook the penne pasta until al dente.
- Large skillet or frying pan: For sautéing the chicken, peppers, and onions.
- Mixing bowl: To combine the cooked pasta with sauce ingredients.
- Baking dish (9×13 inch recommended): To bake the pasta bake evenly and create a golden cheesy crust.
- Wooden spoon or spatula: For stirring and mixing ingredients without scratching your cookware.
- Oven mitts: To safely handle the hot baking dish.
Stepwise Method: Cheesy Chicken Fajita Pasta Bake
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, usually about 1-2 minutes less than package instructions. Drain and set aside.
Step 2: Sauté the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and sprinkle with 1 tablespoon fajita seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
Step 3: Cook the Veggies
In the same skillet, add the sliced bell pepper and onion. Sauté for 5 minutes until softened and slightly caramelized. Add the corn and black beans, stirring to combine and heat through for another 2 minutes.
Step 4: Combine the Sauce
Lower the heat to medium. Add the sour cream and chicken broth to the skillet. Stir well, scraping up any browned bits from the bottom. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
Step 5: Mix Pasta and Chicken
Add the cooked chicken and drained penne pasta back into the skillet. Toss everything together to coat the pasta evenly with the creamy fajita sauce.
Step 6: Assemble the Bake
Transfer the pasta mixture into a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese generously over the top.
Step 7: Bake to Perfection
Bake uncovered for 15-20 minutes or until the cheese is melted, bubbly, and golden brown. Remove from the oven and let it rest for 5 minutes.
Step 8: Garnish and Serve
Sprinkle chopped cilantro on top before serving for a fresh, vibrant finish. Dish out warm and enjoy your delicious, cheesy, satisfying meal!
Nutrition-Minded Tweaks
- Swap regular cheddar for reduced-fat cheddar cheese to cut down on calories and fat.
- Use whole wheat or gluten-free pasta to increase fiber or accommodate dietary needs.
- Replace sour cream with Greek yogurt for added protein and a tangy twist.
- Reduce the olive oil to 1 tablespoon or use a cooking spray to minimize added fat.
- Add extra veggies like zucchini or spinach to increase vitamins and minerals.
- Use low-sodium chicken broth to control the salt content.
Common Errors (and Fixes)
- Overcooked pasta: Make sure to cook the penne just al dente before baking since it will continue to cook in the oven. Overcooked pasta can turn mushy.
- Dry chicken: Don’t overcook the chicken in the skillet. It should be slightly undercooked because it will finish cooking in the sauce and oven.
- Watery sauce: If your sauce looks thin, simmer it a bit longer on the stove to thicken before combining with pasta.
- Uneven cheese melt: Spread the cheese evenly on top and avoid piling it in one spot. This ensures even browning and melting.
- Burnt edges: Cover loosely with foil if the edges brown too quickly during baking.
Store, Freeze & Reheat
Leftovers store beautifully in the fridge for up to 3 days when kept in an airtight container. To reheat, microwave individual portions or warm in the oven at 350°F (175°C) until heated through. If freezing, place the unbaked pasta mixture (before adding cheese) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before baking as directed. To freeze after baking, cool completely, wrap tightly, and freeze. Reheat covered to maintain moisture and prevent drying out.
Reader Q&A
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add extra juiciness and flavor. Just dice and cook them a little longer until fully cooked before mixing with the pasta.
Is it possible to make this vegetarian?
Yes! Simply omit the chicken and add extra beans or sautéed mushrooms for protein. You can also add extra veggies like zucchini or spinach to bulk up the dish.
Can I use a different type of cheese?
Cheddar works best for its melt and flavor, but feel free to try Monterey Jack, mozzarella, or a Mexican cheese blend for a different twist.
How spicy is the fajita seasoning?
The fajita seasoning has a mild to medium spice level depending on the brand. You can adjust by adding more chili powder or cayenne if you like it hotter or reduce it for a milder taste.
That’s a Wrap
This Cheesy Chicken Fajita Pasta Bake is the perfect marriage of creamy, cheesy comfort food and bold, southwestern flavors. It’s easy to make, packed with protein and veggies, and flexible enough to suit your pantry and preferences. Whether you’re cooking for a busy weeknight or a casual dinner party, this pasta bake delivers on taste and satisfaction every time. So gather your ingredients, fire up the oven, and get ready to enjoy a delicious meal that will quickly become a family favorite. Don’t forget to garnish with fresh cilantro for that extra pop of flavor and color—your taste buds will thank you!
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Cheesy Chicken Fajita Pasta Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, usually about 1-2 minutes less than package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and sprinkle with 1 tablespoon fajita seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
- In the same skillet, add the sliced bell pepper and onion. Sauté for 5 minutes until softened and slightly caramelized. Add the corn and black beans, stirring to combine and heat through for another 2 minutes.
- Lower the heat to medium. Add the sour cream and chicken broth to the skillet. Stir well, scraping up any browned bits from the bottom. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
- Add the cooked chicken and drained penne pasta back into the skillet. Toss everything together to coat the pasta evenly with the creamy fajita sauce.
- Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese generously over the top.
- Bake uncovered for 15-20 minutes or until the cheese is melted, bubbly, and golden brown. Remove from the oven and let it rest for 5 minutes.
- Sprinkle chopped cilantro on top before serving for a fresh, vibrant finish. Dish out warm and enjoy your delicious, cheesy, satisfying meal!
Notes
- Cook pasta just until al dente to avoid mushy texture after baking.
- Use reduced-fat cheddar or Greek yogurt for a lighter version of this dish.
- Leftovers store well in the fridge for up to 3 days and can be frozen before or after baking.
