Cheesy Chicken Fajita Pasta Bake
Looking for the ultimate comfort food that brings the bold, smoky flavors of Tex-Mex to your dinner table? This chicken fajita pasta bake is the perfect mash-up of cheesy pasta and sizzling fajita-style chicken and peppers. It is rich, flavorful, and ideal for a weeknight meal or a cozy weekend dinner. What makes this dish stand out is how it layers the creamy, spicy, and cheesy components into one irresistible bake.
Equipment
- Large ovenproof pan or Large skillet and oven dish
Ingredients
- 320 g chicken cubed
- 3 peppers red, yellow, and green, thinly sliced
- 1 onion
- 3 tablespoon fajita seasoning
- 1 tablespoon tomato puree
- 1 teaspoon chipotle paste
- 150 ml double cream
- 250 ml chicken stock
- 150 g mozzarella grated
- 50 g cheddar grated
- 300 g pasta
Instructions
- Preheat your oven to 200°C (392°F). In a large ovenproof skillet over medium heat, add a splash of oil and toss in your sliced peppers and onion, season with salt and pepper. Sauté for about 6 to 7 minutes until they become soft and slightly caramelized. Add the pasta on to boil and cook for 3 minutes less than the package instructions.3 peppers, 1 onion, 300 g pasta
- Add in the cubed chicken to the pan with the onions and peppers and sprinkle over the fajita seasoning. Stir everything together and cook for around 5 minutes until the chicken is just cooked through.320 g chicken, 3 tbsp fajita seasoning
- Stir in the tomato puree and chipotle paste, letting them coat the chicken and vegetables for a minute. Pour in the double cream and chicken stock. Season with a pinch of salt and pepper. Let the sauce simmer gently for 2 to 3 minutes, allowing everything to meld.1 tbsp tomato puree, 1 tsp chipotle paste, 150 ml double cream, 250 ml chicken stock
- Drain the pasta, saving a little pasta water, and stir it into the sauce. Add a splash of the pasta water to help loosen the sauce and coat the pasta evenly. Stir in half the grated cheddar cheese, then transfer everything into an oven-safe baking dish.
- If baking in the skillet, top the dish with the remaining cheddar and all of the mozzarella. If baking in a tray then transfer the mixture and top with the cheeses. Bake for 20 minutes until the top is golden and bubbling.50 g cheddar, 150 g mozzarella
Notes
Take time to soften the peppers and onions properly before adding the chicken. This unlocks their natural sweetness and builds a strong flavor base. If you rush this stage, the vegetables can stay a little raw and won’t melt into the sauce as beautifully as they should.