Creamy Fajita Chicken Mac and Cheese

This fajita chicken mac and cheese is what happens when your two favorite comfort foods have a baby.

It’s cheesy, creamy, and packed with those bold fajita flavors we all love.

Plus it all comes together in one pan, which means less dishes to wash later.

Why This One Pan Pasta Is A Game Changer

I’m obsessed with one pan meals that don’t sacrifice flavor for convenience.

This creamy chicken pasta delivers on both fronts big time.

The pasta cooks right in the sauce, soaking up all that fajita seasoning and getting incredibly flavorful.

It’s ready in 35 minutes from start to finish, which makes it perfect for busy weeknights.

What Makes This Mac and Cheese Special

Traditional mac and cheese is great, but this version takes it up several notches.

The fajita seasoning adds smokiness and a hint of spice that transforms the whole dish.

Those colorful bell peppers aren’t just pretty, they add sweetness and crunch.

And cooking the pasta directly in the chicken stock and milk creates the creamiest sauce without any complicated steps.

Ingredients You’ll Need

For the Chicken:

• 500g chicken breast, diced
• 1 tablespoon chicken seasoning
• 2 tablespoons fajita seasoning

For the Vegetables:

• 1 onion, finely diced
• 3 bell peppers, finely diced
• 3 teaspoons garlic purée (or 3 cloves minced)

For the Pasta:

• 300g pasta (uncooked)
• 400ml hot chicken stock
• 600ml warm milk
• 1 teaspoon mustard (optional)

For the Cheese:

• 120g cheese (cheddar and mozzarella blend)

For Seasoning:

• Salt and black pepper to taste
• Fresh parsley for garnish
• Chili flakes for garnish

How To Make Fajita Mac and Cheese

Step 1: Grab your chicken breast and cut it into bite-sized pieces.

Sprinkle the chicken seasoning and fajita seasoning all over the chicken pieces.

Use your hands to rub the seasonings in so every piece is coated nicely.

Step 2: Heat a large pan over medium-high heat.

Add your seasoned chicken and let it cook for about 6 to 8 minutes.

You want it golden brown on the outside and cooked all the way through.

Step 3: Once the chicken is done, take it out of the pan and put it on a plate.

Don’t clean the pan because all those browned bits are flavor gold.

You’ll use them to make the sauce even better.

Step 4: Toss your diced onion and bell peppers into that same pan.

Cook them for about 5 minutes, stirring occasionally.

They should get soft and the peppers should start to develop some color on the edges.

Step 5: Add the garlic purée and stir it around for just 30 seconds.

Garlic cooks super fast and you don’t want it to burn.

As soon as it smells amazing, move on to the next step.

Step 6: Pour your uncooked pasta right into the pan with the vegetables.

Stir everything together so the pasta gets coated in all those delicious vegetable juices.

This helps the pasta pick up flavor as it cooks.

Step 7: Pour in the hot chicken stock and crank the heat up to bring it to a boil.

Once it’s bubbling, add the warm milk and give everything a good stir.

Lower the heat to medium and let it simmer gently.

Step 8: Keep stirring occasionally while the pasta cooks.

This usually takes about 12 to 15 minutes depending on what pasta shape you used.

The sauce will thicken up as the pasta releases its starch.

Step 9: When the pasta is tender and the sauce is nice and creamy, stir in the mustard if you’re using it.

Add your cheese and stir until it melts completely into the sauce.

The sauce should be thick, glossy, and coat the back of a spoon.

Step 10: Add your cooked chicken back into the pan and mix everything together.

Make sure every piece of chicken and pasta is covered in that creamy cheese sauce.

Taste it and add salt and pepper if needed.

Tips For The Creamiest Sauce

Make sure your milk is warm before adding it to the pan.

Cold milk can shock the pasta and make it cook unevenly.

I just pop mine in the microwave for a minute while the stock is coming to a boil.

Don’t walk away while the pasta is cooking.

You need to stir it pretty regularly to keep it from sticking to the bottom.

This also helps release the starch that makes the sauce creamy.

If your sauce looks too thick, add a splash more milk.

If it’s too thin, just let it simmer for a few extra minutes.

The sauce will continue to thicken slightly as it cools anyway.

Choosing The Right Pasta Shape

Short pasta shapes work best for this creamy chicken pasta recipe.

Penne, rigatoni, or shells are all perfect choices.

They have ridges and curves that catch all that cheesy sauce.

I don’t recommend using long pasta like spaghetti or fettuccine.

It’s harder to cook evenly in the pan and doesn’t mix as well with the chicken and peppers.

Stick with shapes that are about the same size as your chicken pieces.

Macaroni is the classic choice if you want that traditional mac and cheese vibe.

It cooks quickly and every little tube gets filled with sauce.

You really can’t go wrong with it.

Making It Your Own

Want more heat? Add some diced jalapeños with the peppers.

Or throw in extra chili flakes at the end.

A squeeze of lime juice right before serving brightens everything up beautifully.

You can swap the chicken for other proteins too.

Shrimp cooks even faster and tastes amazing with fajita seasoning.

Sliced steak works great if you want something heartier.

For a veggie version, skip the chicken and add black beans and corn.

Maybe throw in some zucchini or mushrooms with the peppers.

The creamy fajita sauce is delicious enough to carry the dish without meat.

What To Serve With It

This dish is honestly filling enough to eat on its own.

But a simple side salad with lime vinaigrette complements it perfectly.

The acidity cuts through all that creamy richness.

Tortilla chips on the side are fun for scooping up the cheesy pasta.

It leans into that fajita theme even more.

Some people like to serve it with warm flour tortillas too.

If you want something green, roasted broccoli or green beans work well.

The slight char on roasted vegetables pairs nicely with the creamy sauce.

Keep the sides simple so they don’t compete with the bold flavors.

Storage and Meal Prep

This fajita mac and cheese keeps in the fridge for up to 3 days.

Store it in an airtight container and it reheats beautifully.

The flavors actually get even better the next day.

To reheat, add a splash of milk to loosen up the sauce.

The pasta absorbs liquid as it sits, so it’ll be thicker when cold.

Warm it gently on the stovetop or in the microwave, stirring occasionally.

You can prep some components ahead if you want.

Dice the chicken and vegetables the night before.

Mix your seasonings together so they’re ready to go.

Why One Pan Meals Win Every Time

There’s something magical about throwing everything into one pan and ending up with dinner.

You’re not juggling multiple pots or timing different components.

Everything cooks together and the flavors meld in the best way.

Cleanup is obviously way easier with just one pan to wash.

On busy nights when you’re exhausted, that matters a lot.

You get to enjoy your meal without dreading the mountain of dishes afterward.

One pan pasta dishes like this also develop deeper flavors.

The pasta cooks in the sauce instead of plain water.

Every bite is more flavorful than traditional boil-and-drain pasta methods.

Getting The Seasoning Just Right

Fajita seasoning blends vary between brands.

Some are spicier while others focus more on smoky flavors.

Taste your sauce before adding the chicken back and adjust if needed.

The chicken seasoning adds extra savoriness to the meat.

If you don’t have it, just use a bit more salt and some garlic powder.

Or use whatever all-purpose seasoning blend you have on hand.

That optional teaspoon of mustard might seem random but it’s a game changer.

It adds depth and helps the cheese melt smoothly.

You won’t taste it directly but you’ll notice something’s missing without it.

Common Questions

Can I use pre-cooked chicken? Sure! Rotisserie chicken works great.

Just shred it and add it at the end with the cheese.

You’ll save even more time this way.

What if I don’t have fajita seasoning? Make your own with chili powder, cumin, paprika, garlic powder, and a pinch of cayenne.

Use about the same amount as the recipe calls for.

Can I make this dairy-free? You can try plant-based milk and cheese alternatives.

The texture might be slightly different but it should still work.

Choose a plant milk that’s unsweetened and creamy like oat or cashew.

This creamy fajita chicken mac and cheese has become my favorite answer to “what’s for dinner?”

It’s one of those one pan meals that feels like a treat but doesn’t stress you out.

Give it a try and I promise it’ll end up in your regular rotation.