High Protein Chicken Fajita Pasta

If you’re looking for a satisfying, flavor-packed dinner, this High Protein Chicken Fajita Pasta is a perfect choice. It combines juicy seasoned chicken, vibrant veggies, and a creamy, cheesy sauce for a wholesome and delicious meal.

Why You’ll Love This Recipe

This dish delivers bold fajita flavors with a creamy pasta twist. It’s simple to make, family-friendly, and loaded with protein to keep you full longer. Perfect for busy weeknights or meal prep.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 ½ lb (700 g) chicken breast, cut into bite-size pieces
• ½ tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground black pepper

For the sauce:

• 12 oz (350 g) high-protein pasta
• 1 tablespoon olive oil
• 1 medium red onion, diced
• 1 medium green bell pepper, sliced
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons tomato paste
• ½ cup low-sodium chicken stock
• ½ cup light cream cheese
• 1 cup light cheddar cheese, shredded
• Fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
2. Season the chicken with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
3. Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken for 6–8 minutes until golden and fully cooked. Remove and set aside.
4. In the same skillet, heat olive oil and sauté the onion and bell pepper for about 5 minutes until softened.
5. Stir in garlic powder, cumin, paprika, oregano, salt, pepper, and tomato paste. Cook for 1–2 minutes.
6. Add chicken stock and cream cheese, stirring until smooth and creamy.
7. Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together.
8. Stir in shredded cheddar cheese until melted. Add a splash of reserved pasta water if needed.
9. Finish with fresh parsley and serve warm.

Tips & Tricks

• Use whole wheat or lentil pasta for extra protein and fiber.
• Slice vegetables evenly for consistent cooking.
• Add a squeeze of lime juice for a fresh fajita-style finish.
• Adjust spice levels with chili flakes or mild paprika.

Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex
• Difficulty: Easy
• Diet: High-protein, halal-friendly

Notes

You can substitute cheddar with mozzarella for a milder flavor or add mushrooms for extra texture. Serve with a light salad or garlic bread.

Nutrition (Approximate per serving)

• Calories: 520
• Protein: 38 g
• Carbohydrates: 45 g
• Fat: 20 g

FAQ

Can I make this dish ahead of time?
Yes, it stores well and reheats easily, making it great for meal prep.

What’s the best pasta for high protein?
Chickpea, lentil, or whole wheat pasta are excellent choices.

Can I use chicken thighs instead of breast?
Yes, chicken thighs will add extra juiciness and flavor.

How can I make it spicier?
Add chili flakes, cayenne pepper, or sliced jalapeños.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat on the stovetop with a splash of water or stock to restore creaminess.

Similar Recipes

• Creamy Chicken Spinach Pasta
• Creamy Mushroom Pasta

Easy High Protein Chicken Fajita Pasta

High Protein Chicken Fajita Pasta is a creamy, flavorful dish made with seasoned chicken, pasta, and veggies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Course

Cuisine Tex-Mex

Ingredients

  

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 ½ lb 700 g chicken breast, cut into bite-size pieces
• ½ tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground black pepper

For the sauce:

• 12 oz 350 g high-protein pasta
• 1 tablespoon olive oil
• 1 medium red onion diced
• 1 medium green bell pepper sliced
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons tomato paste
• ½ cup low-sodium chicken stock
• ½ cup light cream cheese
• 1 cup light cheddar cheese shredded
• Fresh parsley chopped

Instructions

 

• Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
• Season the chicken with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
• Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken for 6–8 minutes until golden and fully cooked. Remove and set aside.
• In the same skillet, heat olive oil and sauté the onion and bell pepper for about 5 minutes until softened.
• Stir in garlic powder, cumin, paprika, oregano, salt, pepper, and tomato paste. Cook for 1–2 minutes.
• Add chicken stock and cream cheese, stirring until smooth and creamy.
• Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together.
• Stir in shredded cheddar cheese until melted. Add a splash of reserved pasta water if needed.
• Finish with fresh parsley and serve warm.

Notes

You can substitute cheddar with mozzarella for a milder flavor or add mushrooms for extra texture. Serve with a light salad or garlic bread.

 

Conclusion

This High Protein Chicken Fajita Pasta is a perfect balance of creamy comfort and bold flavor. Easy to prepare and packed with nutrients, it’s a recipe you’ll want to make again and again.