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Chicken Fajita Pasta Recipe

Chicken Fajita Pasta

This chicken fajita pasta started out as a night of mixing leftovers together for a new creation. NOW it's something we enjoy almost weekly!
Course Main Course
Cuisine American


  • Chicken strips whole package
  • Frozen bell peppers
  • Onion Garlic, Fajita seasoning packet
  • Bowtie pasta


  • Mix the Fajita or Taco seasoning packet with 1 cup of hot water, pour a small layer of the mixture in a pan
  • Add diced onion and minced garlic to the pan in a single layer and heat the seasoning and onion
  • Once hot, add salt and peppered chicken strips and slowly cook the chicken. Periodically flip the chicken so as to color and season both sides of the strips
  • Periodically add the seasoned mix to the pan to avoid the ingredients sticking to the pan and drying out. You will use all of the seasoning mix in this step, or leave some to be used in Step 7
  • Once the chicken is fully cooked, let chicken strips rest on a cutting board before shredding or shred immediately and set into a bowl. Set pan aside on the stovetop and leave onions in *you will be using it again later!
  • In a pot, boil water and cook bowtie pasta (or other preferred pasta) until the center of the bowtie is fully cooked. If using frozen bell peppers, add peppers to this pot slightly before the pasta is tender. Drain pasta and pepper once pasta is fully cooked.
  • Add cheese to the pan and mix with remaining amount of seasoning mix. Slowly heat and stir to prevent the cheese from getting goopy.
  • Slowly add chicken, pasta and peppers, and cheese to the pot and stir until well mixed. Salt and pepper if needed. I take turns adding chicken, and the pasta/peppers mix and adding cheese to keep the pasta consistent


Cost at a Glance
  • Chicken strips $6
  • Frozen bell peppers (bag for $1)
  • Onion, Garlic, Fajita seasoning packet $0.60
  • Bowtie pasta $0.24 ( I bought a bag on sale for $0.48)
Keyword $5 dinners, chicken, chicken pasta, chicken recipe, pasta, pasta leftovers