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Chicken Fajita Pasta on a plate

Chicken Fajita Pasta

This chicken fajita pasta recipe is a creamy cheesy Tex-Mex signature with South of the border flair that makes a winner winner chicken dinner!
Course Chicken Dinner, Main Course
Cuisine Tex Mex
Keyword Chicken Fajita Pasta, Chicken Fajita Pasta Recipe, How Do I make Chicken Fajita Pasta, How To Make Chicken Fajita Pasta
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Servings
Calories 784kcal
Author Kathleen


Dry Rub For Chicken:

  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon dried oregano crumbled
  • 1/4 teaspoon granulated sugar


  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken tenderloins cut into 1-inch chunks
  • 1 red bell pepper cut into strips
  • 1 green bell pepper cut into strips
  • 1 medium yellow onion sliced
  • 1 jalapeno deseeded and chopped
  • 4 cloves garlic minced
  • 12 ounces egg noodles

Queso Sauce:

  • 1/2 cup (1 stick) butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 (15 ounces) can diced tomatoes well-drained
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper


  • 1-2 Cups Monterey jack cheese, shredded


  • Preheat oven to 350 degrees. Spray a 9 X 13 inch baking dish lightly with nonstick cooking spray. Set aside.
  • Cook pasta according to package directions. Drain pasta and dry the pasta pot.
  • Meanwhile, in a large bowl, combine all the dry rub ingredients. Add the cubed chicken and toss to evenly coat. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat until it begins to shimmer. Add the chicken in a single layer and cook without stirring, until one side is browned, about 2 minutes. Turn the chicken and brown the other side. Remove the chicken to a plate and set aside.
  • Add the remaining olive oil and heat until shimmering. Add the bell peppers, onion, and jalapeno and cook on medium heat until soft, about 7-10 minutes. Turn the heat down to low and add the garlic and continue to cook 1 minute more. Remove all the cooked veggies to the chicken plate and set aside.
  • Add butter to the skillet and melt over medium heat. Whisk in flour and continue to cook for 1 minute. Remove skillet from heat and slowly whisk in milk. Return to medium heat and cook until mixture thickens and begins to bubble, stirring constantly. Reduce heat to low and stir in well-drained tomatoes, Worcestershire, salt, pepper, and 2 cups shredded Jack cheese.
  • Add drained pasta back to dried pasta pot and combine with sauce. Stir in chicken and veggies and pour into prepared baking pan. Sprinkle remaining 2 cups of shredded Jack cheese over casserole. Bake in preheated oven for 25-30 minutes or until casserole is bubbly and cheese is melted and golden brown


Serving: 1/6 of the recipe | Calories: 784kcal | Carbohydrates: 69g | Protein: 45g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 153mg | Sodium: 1614mg | Potassium: 928mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1470IU | Vitamin C: 47.4mg | Calcium: 365mg | Iron: 2.8mg