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

Scale

For 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)

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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