Fajita Pasta Bake – A Dinner That Doesn’t Try Too Hard (But Tastes Like It Did)

Let me be totally honest with you: I didn’t plan on falling in love with this recipe.

I mean, sure — pasta is always a win, and fajita flavors? They’re crowd-pleasers. But throw the two together in a weeknight dinner rush? That sounded like a mess waiting to happen. Turns out, I was completely wrong. This Fajita Pasta Bake is not only ridiculously simple to make, it’s also a punch of flavor with zero fuss.

You probably already have most of the ingredients on hand. And if not, there’s room to tweak. The beauty of this dish is that it’s flexible, forgiving, and doesn’t judge you for skipping the fresh parsley.

Why You’ll Want to Keep This Recipe on Rotation

Some meals just hit that sweet spot between comfort food and dinner-that-looks-fancier-than-it-is. This is one of those. It starts with seared chicken strips, builds flavor with peppers and spices, and ends in creamy, spicy pasta perfection. Oh, and you can cook it all in one pan (plus a pot for the pasta).

Whether you’re cooking for your kids, your partner, or just your own tired self after a long day — this one delivers.

Ingredients (A.K.A. What’s in the Magic)

Here’s what you’ll need, give or take:

• 2 tablespoons olive oil

• 2 large skinless chicken breasts (cut into strips — or use whatever protein you’ve got)

• 1 onion, sliced thin

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 clove garlic, crushed

• ½ tsp chili powder

• 1 heaped tsp sweet smoked paprika

• ½ tsp dried oregano

• 1 tsp ground coriander

• ½ tsp ground cumin

• 3 tbsp tomato purée

• 80ml double cream

• 350g penne or rigatoni (or honestly, whatever pasta’s in your cupboard)

• A small handful of chopped flat-leaf parsley (optional)

• Parmesan or cheddar, grated (if you’re feeling fancy)

Tip: This is a dish that welcomes swaps. No cream? Use Greek yogurt or a splash of milk and butter. Vegetarian? Try black beans or roasted mushrooms instead of chicken. No peppers? Use zucchini. You get the idea.

Let’s Cook (Don’t Worry, It’s Easy)

Step 1: Brown the Chicken

Get your olive oil heating in a big pan. Doesn’t need to be anything special. Toss in your chicken strips and let them get golden and slightly crisp around the edges — about 5 minutes on medium heat. Once they look cooked and smell amazing, take ’em out and set aside.

If you’re using a non-stick pan and the chicken sticks a little? Don’t sweat it. Those crispy bits at the bottom add flavor.

Step 2: Sauté & Spice

Into the same pan (yes, no need to clean it), throw in your sliced onions and peppers. Cook them for around 8–10 minutes, until they’ve softened and started to caramelize a bit.

Now add your garlic and all the dried spices. Stir for about a minute, just long enough for everything to start smelling like a Tex-Mex dream. Add the tomato purée and let that cook off for another couple of minutes — it deepens the flavor.

Slide the chicken back into the pan. Stir in the cream. Mix it up and give it a little taste — add salt or pepper if needed.

Step 3: Pasta Meets Sauce

Meanwhile, get your pasta boiling. Salt the water like you mean it — that’s your first layer of flavor. Cook until just al dente (aka not mushy). Drain, but save about 150ml of the pasta water.

Add the pasta to your creamy chicken pan, along with a splash (about 50ml) of the reserved water. Stir gently. If the sauce feels too thick, add a bit more water.

Toss in most of the parsley. Taste again. Adjust. Maybe a little more cumin? A touch more chili? Go with your gut.

Optional (But Very Worth It): Cheese + Bake

At this point, it’s already great. You could scoop it into bowls and be done. But… if you’ve got cheese in the fridge and 10 extra minutes, sprinkle some on top, slide the whole pan under the grill, and broil until golden and bubbling. It’s next-level comfort.

Storing, Serving & Lunchbox Wins

This reheats like a dream. Pack it for lunch, store it for leftovers, or eat it cold straight from the fridge (yep, I’ve done it). Want it lighter? Serve with a simple salad. Want it heartier? Garlic bread. Always garlic bread.

What Makes This Recipe Work

• It’s cozy, but not heavy.

• It uses real, affordable ingredients.

• It tastes like you put in more effort than you did.

• It works for picky eaters and spice lovers alike.

Also, the fajita-inspired seasoning makes it feel a bit different than your usual creamy pasta dishes. That subtle smoky paprika, the cumin, the chili — it builds a warm flavor base without being overwhelming.

Final Thoughts

If you’re someone who’s constantly Googling “easy chicken dinner recipes,” this one’s your answer. It’s not reinventing the wheel, but it is the kind of meal you’ll want to revisit week after week — especially once you realize how flexible and fail-proof it is.

Next time you’re standing in your kitchen wondering what the heck to cook, remember this Fajita Pasta Bake. It’s quick, comforting, and doesn’t ask for perfection. Just a little time, a few ingredients, and a healthy appetite.