Fajita Chicken Mac and Cheese

This fajita chicken mac and cheese is chicken, peppers, and pasta cooked in one pot with a creamy cheese sauce, ready in about 40 minutes. I always have a packet of fajita seasoning on hand, so this is the version I make when I want something filling that the whole family will actually eat without a fuss.

My friend Kari tested this one for me before it went up on the site, and her note back was short and to the point: a lot of flavor, and everything meshed well together. That’s really the whole pitch for this recipe. Nothing fancy, just chicken and veggies and pasta in a sauce that actually tastes so good for a homemade dinner.

This whole meal happens in one Pot (well technically skillet or pan), so the cleanup is as easy as the cooking. The pasta cooks right in the broth and milk, which means it soaks up flavor instead of just sitting there waiting for sauce to be poured on top later. Plus, I hate when I have to preboil pasta!

What You Need

• Chicken breast. One pound, cut into pieces small enough to cook through quickly. You’ll chop it smaller after it cooks, so don’t overthink the size here.
• Fajita seasoning. One packet, divided between the chicken and the vegetables so both layers of the dish actually taste seasoned, not just the meat.
• Onion and bell peppers. I use one red and one green pepper for color, but use whatever peppers are in your fridge.
• Garlic. Fresh, minced. A jar works in a pinch if that’s what you have on hand.
• Rotini. Short pasta holds the sauce well. Penne or shells work too if rotini isn’t in your pantry.
• Chicken broth and milk. This combination cooks the pasta and builds the sauce at the same time, which is the whole reason this is a one pot meal instead of a two pot one.
• Colby jack cheese. Melts smoothly and has a mild flavor that lets the fajita seasoning do the talking. Sharp cheddar or a Mexican blend would also work.
• Fresh cilantro. Optional, but it brightens the dish up right before serving.

How to Make Fajita Chicken Mac and Cheese

Cook the chicken. Heat the oil in a large skillet over medium high heat. Add the chicken and season with half of the fajita seasoning. Cook, turning the pieces over partway through, until the chicken is no longer pink in the center. Pull it out of the pan and set it aside on a plate.

Cook the vegetables. In the same skillet, add the onion, both peppers, and the garlic. Season with the rest of the fajita seasoning. Cook over medium high heat, stirring often, until the onion turns translucent and the peppers have softened, about 4 to 6 minutes. Don’t rinse the skillet between steps. Whatever browned bits are stuck to the bottom are flavor, not a mess to clean up early.

Cook the pasta in the same pot. Add the uncooked rotini and the chicken broth to the skillet. Heat over medium high until you see the edges of the liquid start to bubble. Lower the heat to low and stir in the milk carefully so it doesn’t splash.

Keep cooking, stirring every so often, until the pasta is tender. While that’s happening, chop the cooked chicken into 1 inch cubes if you haven’t already. Add the chicken and the cheese to the skillet and stir until everything is combined and the cheese has fully melted into the sauce.

Serve it hot. Top with chopped cilantro or parsley if you’re using it, and serve right away while the sauce is still loose and creamy.

Tips From My Kitchen

Stir the milk in slowly and over low heat. If you dump it in over high heat, you risk the milk separating or scorching on the bottom of the pan, and that changes the texture of your sauce.

Shred your own cheese off a block if you have the time. Pre shredded cheese is coated with anti clumping additives that can make a sauce grainy instead of smooth. It’s a small step but it makes a real difference here.

Don’t walk away once the pasta is cooking in the broth and milk. It needs an occasional stir so it doesn’t stick to the bottom of the pan, especially toward the end when the liquid has reduced.

Recipe Variations

Swap the chicken for ground beef or shrimp if that’s what’s in your fridge. The seasoning and sauce work with any protein you have on hand.

Add a can of drained and rinsed black beans for more bulk if you’re feeding a hungry crowd.

Use pepper jack instead of colby jack if you want more heat in the finished dish.

Top with crushed tortilla chips or a dollop of sour cream right before serving.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so add a splash of milk when you reheat it on the stove or in the microwave to bring it back to a creamy texture.

I don’t recommend freezing this one. Cheese sauces tend to separate once frozen and thawed, and the texture isn’t the same coming back out of the freezer.

Frequently Asked Questions

Can I use a different pasta shape? Yes. Penne, shells, or elbow macaroni all work fine. Stick to a short pasta shape so it cooks evenly in the broth and milk.

Is this spicy? Fajita seasoning has a little warmth but it’s not hot. If your family likes more spice, add a pinch of cayenne or a few dashes of hot sauce when you stir in the cheese.

Can I make this ahead of time? This dish is best made fresh since the pasta keeps absorbing liquid the longer it sits. If you need to prep ahead, chop your vegetables and chicken the night before so dinner comes together faster.

What can I serve with this? Stick with the same flavor profile and serve Mexican Street Corn on the side, or keep it simple with tortilla chips and salsa.

If you like the Tex Mex chicken and pasta combo, you’ll probably also like Sundried Tomato Chicken Pasta or Salsa Chicken, another fast weeknight Mexican style dinner with just a few pantry staples.