Get ready to fall in love with this Cheesy Baked Chicken Fajita Pasta—a brilliant fusion that combines everything you love about sizzling chicken fajitas with the comforting, creamy goodness of baked pasta. This isn’t just another pasta recipe; it’s a flavor-packed, crowd-pleasing dish that brings together tender chicken, colorful bell peppers, perfectly seasoned pasta, and loads of melted cheese in one glorious casserole.
What makes this baked chicken fajita pasta so special is how it captures the bold, Tex-Mex flavors of traditional fajitas while delivering the satisfying comfort of a cheesy pasta bake. You get all those signature fajita ingredients—seasoned chicken, sautéed peppers and onions, and warm spices—combined with pasta in a creamy sauce and topped with a blanket of melted cheese that gets golden and bubbly in the oven. It’s like your favorite fajita night and pasta night had a baby, and that baby is absolutely delicious!
This recipe is perfect for busy weeknights when you need something substantial and satisfying that the whole family will devour. It’s also fantastic for meal prep, potlucks, or any time you’re feeding a crowd. The best part? Everything comes together in one baking dish, which means minimal cleanup and maximum flavor. Whether you’re serving it for a casual family dinner, bringing it to a friend’s house, or making it ahead for the week, this cheesy chicken fajita pasta delivers every single time.
History & Background: A Modern American Fusion Classic
The story of Cheesy Baked Chicken Fajita Pasta is a beautiful example of American fusion cooking at its finest—taking beloved elements from different culinary traditions and creating something entirely new and exciting. To understand this dish, we need to look at its two main inspirations: fajitas and baked pasta casseroles.
Fajitas have their roots in Tex-Mex cuisine, originating in the ranch lands of West Texas and Northern Mexico in the 1930s and 1940s. The term “fajita” comes from the Spanish word “faja,” meaning “belt” or “strip,” referring to the skirt steak traditionally used. Mexican ranch workers were often given the less desirable cuts of beef as part of their pay, including the skirt steak, which they would grill over open fires and serve with tortillas. The dish gained popularity in Texas and eventually spread across the United States in the 1970s and 1980s, evolving to include chicken, shrimp, and vegetables alongside the traditional beef.
Meanwhile, baked pasta casseroles have been an American home-cooking staple since the mid-20th century. These one-dish wonders became popular during the 1950s and 1960s as busy homemakers sought convenient, economical ways to feed their families. Italian-American classics like baked ziti and lasagna paved the way for countless variations, as American cooks began experimenting with different flavor profiles and ingredients.
The fusion of these two culinary traditions likely emerged in the 1990s and 2000s as home cooks and food bloggers began experimenting with cross-cultural cooking. The combination makes perfect sense: both fajitas and pasta casseroles are crowd-pleasers that feed a lot of people, use affordable ingredients, and can be customized to personal tastes. This chicken fajita pasta bake represents the innovative spirit of American home cooking—taking familiar flavors and presenting them in a new, convenient format that fits modern lifestyles.
Today, this dish has become a staple in many American households, particularly among busy families who love the bold flavors of Tex-Mex cuisine but appreciate the convenience of a make-ahead casserole. It’s the kind of recipe that gets passed around at potlucks, shared in online cooking communities, and becomes a regular in weekly meal rotations.
Why You’ll Love This Cheesy Chicken Fajita Pasta
This recipe hits all the right notes—it’s bold, comforting, convenient, and absolutely delicious. The combination of Tex-Mex flavors with creamy, cheesy pasta creates something that appeals to both kids and adults, making it a true family-friendly winner.
Here’s why this baked chicken fajita pasta will become your new go-to dinner:
- Ultimate One-Dish Convenience: Everything cooks in one baking dish, meaning less time doing dishes and more time enjoying your meal
- Meal Prep Champion: Perfect for Sunday meal prep—make it ahead, portion it out, and enjoy easy lunches or dinners all week long
- Kid-Approved: The familiar flavors of fajitas combined with pasta and cheese make this a guaranteed hit with picky eaters
- Budget-Friendly: Uses affordable, everyday ingredients that won’t break the bank but still delivers restaurant-quality flavor
- Customizable Heat Level: Easily adjust the spice to suit your family’s preferences, from mild and kid-friendly to bold and spicy
- Crowd-Pleaser: Perfect for potlucks, family gatherings, or feeding a hungry crowd—everyone loves this dish
- Packed with Vegetables: Bell peppers and onions add nutrition, color, and flavor without the kids even noticing
- Leftovers That Rock: Tastes even better the next day as the flavors meld together beautifully
- Freezer-Friendly: Make double batches and freeze portions for those nights when cooking feels impossible
- Ready in Under an Hour: From prep to table in about 45 minutes, making it perfect for busy weeknights
- Impressive Yet Easy: Looks and tastes like you spent hours cooking, but it’s actually quite simple to make
Ingredient Notes: Building Bold Flavors
Understanding your ingredients helps you make smart substitutions and achieve the best possible results. Here’s what goes into this delicious cheesy chicken fajita pasta and why each component matters:
Pasta: Penne, rigatoni, or bowtie pasta work beautifully because their shapes hold onto the creamy sauce and seasonings. For a healthier twist, use whole wheat pasta or even chickpea pasta for extra protein. Gluten-free pasta works perfectly if needed.
Chicken Breasts: Boneless, skinless chicken breasts are lean, affordable, and cook quickly. You can substitute with chicken thighs for more flavor and juiciness, or use rotisserie chicken to save even more time—you’ll need about 3 cups of shredded cooked chicken.
Bell Peppers: The colorful trio of red, yellow, and green peppers isn’t just pretty—each adds slightly different flavors and loads of vitamins. Red and yellow are sweeter, while green has a more vegetal bite. Use whatever combination you prefer or have on hand.
Onion: Yellow or white onions provide aromatic sweetness that complements the fajita seasoning. Red onion works too and adds beautiful color.
Fajita Seasoning: Store-bought fajita or taco seasoning is convenient, but you can easily make your own blend with chili powder, cumin, paprika, garlic powder, and onion powder. This gives you complete control over salt and spice levels.
Cream of Chicken Soup: Creates the creamy base that binds everything together. For a from-scratch version, make a simple roux with butter and flour, then add chicken broth and cream. Cream of mushroom soup also works well.
Sour Cream: Adds tanginess and extra creaminess to the sauce. Greek yogurt can substitute for a lighter, protein-packed option.
Salsa: Provides moisture, flavor, and a bit of tomato-based acidity that brightens the dish. Use your favorite variety—mild, medium, or hot depending on your heat preference. Chunky salsa adds nice texture.
Chicken Broth: Adds savory depth and helps create the right sauce consistency. Vegetable broth works if you’re making a vegetarian version with plant-based protein.
Cheese: A combination of shredded cheddar and Monterey Jack creates the perfect melty, gooey topping. Mexican blend cheese is also excellent. For extra flavor, add some pepper jack for heat or queso quesadilla for authentic Mexican taste.
Optional Add-Ins: Black beans, corn, diced tomatoes, jalapeños, or cilantro can all enhance this dish and add extra nutrition and flavor.
Equipment Needed
You’ll need these basic kitchen tools to create this delicious cheesy chicken fajita pasta:
- Large pot (for boiling pasta)
- 9×13-inch baking dish (or similar 3-quart casserole dish)
- Large skillet or sauté pan (for cooking chicken and vegetables)
- Sharp knife and cutting board (for chopping chicken, peppers, and onions)
- Colander (for draining pasta)
- Wooden spoon or spatula (for stirring and mixing)
- Measuring cups and spoons
- Large mixing bowl (for combining ingredients)
- Box grater (if grating cheese from blocks)
- Aluminum foil (for covering during baking)
- Oven mitts
- Tongs or serving spoon (for portioning)
Print
Cheesy Baked Chicken Fajita Pasta Recipe (One-Pan Wonder!)
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Cheesy Baked Chicken Fajita Pasta combines tender seasoned chicken, colorful bell peppers, and pasta in a creamy, flavorful sauce topped with loads of melted cheese. It’s a family-friendly, one-dish meal that’s perfect for busy weeknights, meal prep, or feeding a crowd. Bold Tex-Mex flavors meet comforting pasta bake in this irresistible recipe!
Ingredients
ScaleFor the Pasta Bake:
- 1 lb penne pasta (or rigatoni, bowtie pasta)
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
For the Sauce:
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa (mild, medium, or hot)
- 1 cup chicken broth
- 3 tablespoons fajita seasoning (or taco seasoning)
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
For Topping:
- 3 cups shredded cheese blend (cheddar and Monterey Jack)
- Fresh cilantro, chopped (optional, for garnish)
- Sliced jalapeños (optional, for garnish)
- Sour cream and salsa (for serving)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. Bring a large pot of salted water to boil for the pasta.
- Cook the Pasta: Add penne pasta to the boiling water and cook according to package directions until al dente (usually 8-10 minutes). You want it slightly undercooked since it will continue cooking in the oven. Drain in a colander and set aside.
- Season and Cook Chicken: While pasta cooks, season chicken pieces with 1 tablespoon of fajita seasoning, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add remaining tablespoon of olive oil. Add diced bell peppers and onion, and sauté for 5-6 minutes until softened and slightly caramelized. Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Make the Creamy Sauce: In a large mixing bowl, combine cream of chicken soup, sour cream, salsa, chicken broth, remaining 2 tablespoons of fajita seasoning, cumin, and smoked paprika. Whisk until smooth and well combined. Taste and adjust seasoning with salt and pepper as needed.
- Combine Everything: Add the cooked pasta, cooked chicken, and sautéed vegetables to the bowl with the sauce. Toss everything together until the pasta and chicken are evenly coated with the creamy fajita sauce. The mixture should be creamy but not soupy.
- Assemble the Casserole: Transfer the pasta mixture to your prepared baking dish, spreading it evenly. Top with the shredded cheese blend, distributing it evenly across the entire surface.
- Bake: Cover the baking dish with aluminum foil (spray the underside with cooking spray to prevent cheese from sticking). Bake for 20 minutes covered. Remove the foil and bake for an additional 10 minutes uncovered, until the cheese is melted, bubbly, and lightly golden on top.
- Rest and Serve: Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. Garnish with fresh cilantro, sliced jalapeños if desired, and serve with extra sour cream and salsa on the side.
Notes
- Spice Level Control: Use mild salsa and reduce fajita seasoning for a kid-friendly version. For extra heat, add diced jalapeños or use hot salsa and pepper jack cheese.
- Make It Lighter: Use low-fat sour cream and reduced-fat cheese, and substitute cream of chicken soup with a homemade white sauce using milk and flour.
- Vegetarian Option: Replace chicken with black beans, pinto beans, or plant-based chicken alternatives. Use vegetable broth instead of chicken broth.
- Prevent Dry Pasta: Make sure your sauce is creamy and there’s enough liquid. The pasta will absorb moisture during baking, so don’t be afraid of it looking a bit saucy before baking.
- Cheese Tips: Use freshly shredded cheese from blocks rather than pre-shredded for better melting. Pre-shredded cheese contains anti-caking agents that can make it less creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Dinner
- Method: Baking / Stovetop
- Cuisine: Tex-Mex / American Fusion
Nutrition
- Serving Size: Approximately 1½ cups
- Calories: 520
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
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Nutrition information is approximate and calculated based on standard ingredient measurements. Values may vary depending on specific brands used and modifications made to the recipe.
Tips & Variations: Make It Your Own
Protein Variations:
- Use ground beef or ground turkey instead of chicken—brown it with the fajita seasoning
- Try shrimp for a seafood twist—add during the last 10 minutes of baking to prevent overcooking
- Make it vegetarian with black beans, pinto beans, or chickpeas for protein
- Use leftover rotisserie chicken to save time—just shred and add with the vegetables
Vegetable Additions:
- Add corn (fresh, frozen, or canned) for sweetness and texture
- Stir in black beans for extra protein and fiber
- Include diced tomatoes or cherry tomatoes for freshness
- Add sliced mushrooms with the peppers for earthy flavor
- Mix in fresh or frozen spinach for added nutrition
- Include diced zucchini or squash for more vegetables
Cheese Combinations:
- Use pepper jack cheese for extra spice
- Try a Mexican cheese blend with queso quesadilla and cotija
- Add cream cheese to the sauce for ultra-creamy texture
- Top with queso fresco or cotija after baking for authentic Mexican flavor
- Mix in some sharp cheddar for more robust cheese flavor
Spice It Up:
- Add diced jalapeños, serrano peppers, or poblano peppers
- Stir in a can of diced green chiles
- Use chipotle peppers in adobo sauce for smoky heat
- Add cayenne pepper or red pepper flakes to the sauce
- Top with hot sauce or drizzle with sriracha before serving
Make It Healthier:
- Use whole wheat pasta or chickpea pasta for extra fiber and protein
- Substitute Greek yogurt for sour cream
- Use low-sodium chicken broth and reduced-sodium fajita seasoning
- Increase vegetables and reduce pasta slightly
- Use lean ground turkey instead of chicken breast
Sauce Variations:
- Add a can of Ro-Tel tomatoes with green chiles for extra kick
- Stir in some ranch dressing mix for a Tex-Mex ranch flavor
- Mix in cream cheese for an even richer sauce
- Add lime juice and zest for bright, citrusy notes
Pro Chef Tips: Restaurant-Quality Results
- Season in Layers: Don’t just season at the end—season the chicken before cooking, season the vegetables while they sauté, and season the sauce. This builds complex, developed flavors throughout the dish rather than surface-level seasoning.
- Don’t Overcook Your Pasta: Cook pasta 1-2 minutes less than the package directions suggest. It will continue cooking in the oven, and starting with al dente pasta ensures you don’t end up with mushy noodles in the final dish.
- Brown Your Chicken Properly: Don’t overcrowd the skillet when cooking chicken. Work in batches if needed. Proper browning creates a flavorful crust and develops fond (those browned bits) on the bottom of the pan that adds depth to your vegetables.
- Caramelize Those Vegetables: Take your time sautéing the peppers and onions—let them get some color and caramelization. This sweetness balances the spices and creates more complex flavors than just softened vegetables would provide.
- Taste and Adjust: Before assembling, taste your sauce mixture and adjust seasonings. Remember that baking mellows flavors slightly, so your sauce should taste well-seasoned and slightly more intense than you want the final dish to be.
- Create Steam Pockets: When covering with foil, spray the underside or create a slight dome so the foil doesn’t stick to the melting cheese. This preserves that beautiful cheese topping.
- Let It Rest: Those 5 minutes of resting time aren’t optional—they allow the sauce to thicken slightly and redistribute, making the dish much easier to serve and preventing it from being soupy.
- Finish Under the Broiler: For an extra-golden, bubbly cheese top, turn on the broiler for the last 2-3 minutes of baking. Watch it carefully to prevent burning!
Common Mistakes to Avoid
Using Too Much Liquid: If your sauce is too watery, your pasta bake will be soupy rather than creamy. The mixture should look nicely coated but not swimming in liquid. Remember, the pasta will absorb moisture as it bakes.
Overcooking the Chicken: Dry, rubbery chicken ruins this dish. Use a meat thermometer to ensure chicken reaches exactly 165°F, then immediately remove it from heat. Carryover cooking will finish the job as it rests.
Skipping the Foil Cover: Baking uncovered the entire time causes the top to brown too quickly while the inside remains undercooked and the cheese can become tough rather than creamy. Always cover for the first portion of baking.
Not Draining Pasta Well: Excess water clinging to the pasta will dilute your sauce and make everything watery. Shake the colander well to remove as much water as possible before adding pasta to the sauce.
Using Pre-Shredded Cheese Only: While convenient, pre-shredded cheese contains anti-caking agents (usually cellulose) that prevent it from melting as smoothly as freshly shredded cheese. For the creamiest results, shred from a block.
Serving Immediately: I know it’s tempting to dig in right away, but cutting into the casserole the second it comes out of the oven results in a sloppy mess. That 5-minute rest makes all the difference in presentation and texture.
Storage & Meal Prep: Keeping It Delicious
Refrigerator Storage: Store leftover cheesy chicken fajita pasta in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day, making leftovers arguably even better than the fresh dish!
Reheating Instructions:
- Oven Method (Best for Larger Portions): Preheat oven to 350°F. Place portions in an oven-safe dish, cover with foil, and add a splash of chicken broth or water to prevent drying. Heat for 15-20 minutes until warmed through.
- Microwave Method (Quick Individual Servings): Place a serving in a microwave-safe bowl, add a tablespoon of water or broth, cover with a damp paper towel, and heat in 1-minute intervals, stirring between, until hot throughout.
- Stovetop Method: Add portions to a skillet with a splash of broth or water over medium heat. Stir frequently until heated through, about 5-7 minutes.
Meal Prep Tips: This dish is PERFECT for meal prep! Portion into individual containers for easy grab-and-go lunches. It stays fresh for 4 days and reheats beautifully. Consider making a double batch on Sunday to have easy dinners and lunches ready for the busy week ahead.
Make-Ahead & Freezer Notes
Make-Ahead Instructions: This casserole is ideal for making ahead—perfect for busy weeknights or entertaining!
Option 1 – Assemble and Refrigerate: Complete all steps through assembling the casserole (step 7), but don’t bake yet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from fridge and let sit at room temperature for 20 minutes, then bake as directed, adding 5-10 extra minutes to the covered baking time.
Option 2 – Bake Then Refrigerate: Fully bake the casserole, let it cool completely, cover tightly, and refrigerate for up to 3 days. Reheat covered in a 350°F oven for 25-30 minutes until heated through.
Freezer Instructions: This recipe freezes exceptionally well for up to 3 months!
To Freeze Before Baking: Assemble completely in a freezer-safe baking dish (or disposable aluminum pan), but don’t add the cheese topping yet. Wrap tightly with plastic wrap, then aluminum foil. Label with date and baking instructions.
To Cook from Frozen: Thaw overnight in the refrigerator. Remove plastic wrap, add the cheese topping, and bake as directed (may need extra 10-15 minutes). You can also bake directly from frozen: Cover with foil and bake at 375°F for 60 minutes covered, then remove foil, add cheese, and bake uncovered for 15 minutes more.
To Freeze After Baking: Cool completely, portion into freezer-safe containers or wrap entire casserole tightly. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Best Reheating Method for Frozen: For best texture, always thaw in the refrigerator overnight before reheating. Reheat covered at 350°F for 25-30 minutes until hot throughout.
Serving Suggestions: Complete Your Meal
This hearty cheesy chicken fajita pasta is substantial enough to be a complete meal on its own, but these sides will round out your dinner beautifully:
Perfect Side Dishes:
- Simple Mexican rice or cilantro-lime rice
- Refried beans or black beans with cumin
- Fresh corn on the cob with chili-lime butter
- Roasted or grilled vegetables (zucchini, asparagus)
- Crispy tortilla chips with guacamole
- Mexican street corn (elote)
Salad Options:
- Fresh garden salad with cilantro-lime dressing
- Classic Caesar salad
- Mexican chopped salad with avocado
- Simple tomato and cucumber salad
- Southwestern salad with black beans and corn
Bread Accompaniments:
- Warm flour tortillas or soft tacos
- Garlic bread or Texas toast
- Cornbread or corn muffins
- Cheesy breadsticks
- Fresh tortilla chips
Toppings Bar: Set up a fun toppings station so everyone can customize their serving:
- Sour cream
- Salsa (mild, medium, and hot)
- Guacamole or sliced avocado
- Fresh cilantro
- Sliced jalapeños
- Diced tomatoes
- Shredded lettuce
- Sliced black olives
- Hot sauce varieties
- Lime wedges
- Crushed tortilla chips
Beverage Pairings:
- Mexican beer or light beer
- Margaritas (frozen or on the rocks)
- Fresh limeade or lemonade
- Agua fresca (watermelon, pineapple, or cucumber)
- Iced tea (sweetened or unsweetened)
- Horchata for something sweet and creamy
Perfect Occasions:
- Busy weeknight family dinners
- Potluck gatherings and church socials
- Game day parties and Super Bowl celebrations
- Casual dinner parties with friends
- Cinco de Mayo celebrations
- Meal prep Sundays
- Kid-friendly dinners
Frequently Asked Questions
Can I use a different type of pasta? Absolutely! While penne works beautifully, any short pasta shape will work great—rigatoni, ziti, shells, bowtie (farfalle), rotini, or even elbow macaroni. Avoid long pastas like spaghetti or linguine as they don’t incorporate well into casseroles. Just use the same amount (1 pound) of whatever pasta you choose.
Can I make this with ground beef instead of chicken? Yes! Brown 1½ pounds of ground beef (or ground turkey) with the fajita seasoning, drain excess fat, and proceed with the recipe. Ground meat gives you a different texture but equally delicious results. Some people actually prefer it!
How do I know when the chicken is fully cooked? The safest way is to use an instant-read meat thermometer—chicken should reach an internal temperature of 165°F. Visually, the chicken should be opaque white throughout with no pink remaining, and juices should run clear when pierced.
Can I use jar Alfredo sauce instead of making the sauce from scratch? While the cream-based sauce in this recipe is different from traditional Alfredo, you could substitute by mixing 1 jar (15 oz) Alfredo sauce with 1 cup salsa, 1 cup chicken broth, and the fajita seasonings. The flavor will be different but still delicious!
My casserole turned out watery. What did I go wrong? This usually happens from using too much liquid, not draining the pasta well enough, or using salsa that’s very liquidy. Make sure to drain pasta thoroughly, use thick salsa, and ensure your sauce mixture is creamy (not soupy) before baking. The pasta absorbs liquid, but too much will make it watery.
Can I make this in a slow cooker? Yes, though the texture will be different. Cook pasta separately and drain. Brown chicken and vegetables, then add to slow cooker with sauce ingredients. Cook on low for 3-4 hours. Stir in cooked pasta during the last 30 minutes, top with cheese, and let melt. It won’t have that baked casserole texture but still tastes great!
How can I make this dish less spicy for kids? Use mild salsa, reduce the fajita seasoning to 2 tablespoons total, and use a cheese blend without pepper jack. You can also serve hot sauce on the side so adults can add heat to their individual portions. Most kids actually love the cheesy pasta base even if they’re not into spicy food!
Conclusion: Your New Family Favorite Awaits
This Cheesy Baked Chicken Fajita Pasta is more than just another casserole recipe—it’s a solution for busy weeknights, a crowd-pleasing potluck dish, and a meal prep champion all rolled into one delicious package. The combination of bold Tex-Mex flavors with the comfort of creamy, cheesy pasta creates something truly special that appeals to everyone from picky toddlers to adventurous eaters.
What makes this recipe truly invaluable is its flexibility. You can adjust the spice level, swap proteins, add extra vegetables, make it ahead, or freeze portions for later. It’s the kind of recipe that works with your schedule and your family’s preferences rather than demanding you follow it exactly. And with just one baking dish to clean, you’ll have more time to actually enjoy dinner instead of spending the evening doing dishes!
The beauty of this chicken fajita pasta bake lies in how it brings people together. Whether you’re gathering around the table on a Tuesday night or bringing this to share with friends, it’s the kind of comfort food that makes everyone feel welcome and satisfied. The melted cheese, tender chicken, colorful peppers, and perfectly seasoned pasta create a meal that feels like a warm hug—exactly what home cooking should be.
Ready to make your family’s new favorite dinner? Try this Cheesy Baked Chicken Fajita Pasta tonight! Don’t forget to snap a photo of your beautiful creation and share it on Pinterest—I’d love to see how yours turns out! Leave a comment below with your favorite variations, and be sure to save this recipe so you can make it again and again. Your family will thank you! Happy cooking!
