High Protein Chicken Fajita Pasta

Ingredients for High Protein Chicken Fajita Pasta

I always reach for chickpea pasta in this recipe because it bumps the protein even higher without changing the texture or flavor in any noticeable way. Here is everything you need to pull this together:

For the Chicken

• 1 tbsp olive oil
• 1 tbsp butter (I recommend using both oil and butter here — the butter adds depth that oil alone cannot match)
• 1.5 lbs chicken breast (cut into bite-size pieces)
• 1/2 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp ground black pepper

For the Sauce and Pasta

• 12 oz high-protein pasta (chickpea pasta is my preference for the best protein boost)
• 1 tbsp olive oil
• 1 medium red onion (diced)
• 1 medium green bell pepper (diced)
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp tomato paste
• 1/2 cup low-sodium chicken stock
• 1/2 cup light cream cheese (in my experience, softening it slightly before adding makes it melt much more smoothly)
• 1 cup light cheddar cheese (shredded fresh from a block for the best melt)
• A handful of fresh parsley (roughly chopped)

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Step-by-Step Instructions

I recommend saving that pasta water before you drain the pot. It is one of the most useful things in this recipe and easy to forget in the middle of a busy cook.

Step 1: Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, scoop out about 1 cup of pasta water and set it aside. Drain the pasta and keep it nearby.

Step 2: Season the chicken pieces evenly with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Make sure every piece gets coated for that full smoky flavor.

Step 3: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden on the outside and cooked through. Remove from the skillet and set aside.

Step 4: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced red onion and green bell pepper. Saute for 5 minutes until softened and lightly caramelized at the edges.

Step 5: Stir in the garlic powder, cumin, paprika, oregano, salt, pepper, and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until the paste darkens slightly and everything smells fragrant and toasty.

Step 6: Pour in the chicken stock and stir, scraping up any browned bits from the bottom. Reduce the heat to low. Add the cream cheese and shredded cheddar, stirring slowly until both are fully melted and the sauce is smooth. Do not rush this step or use high heat or the sauce may break.

Step 7: Add the cooked pasta and toss to coat, adding reserved pasta water a splash at a time until the sauce reaches a silky, clingy consistency. Stir in the cooked chicken to warm through. Finish with fresh parsley and serve immediately.

What to Serve with High Protein Chicken Fajita Pasta

The creamy, smoky sauce in this pasta pairs best with sides that are light and fresh or add a contrasting crunch.

Easy Chicken Zucchini Bake: If you want to add extra vegetables to the meal without any stovetop work, this simple baked zucchini dish makes a great low-carb companion alongside the pasta.

BBQ Chicken Skewer Salad: A smoky, protein-rich salad works beautifully as a starter before the pasta and keeps the overall meal feeling balanced without adding heaviness.

Chickpea Beet and Feta Salad: The tangy feta and earthy beets in this salad contrast the rich, creamy fajita sauce perfectly and add a pop of color to the table.

Healthy Avocado Chicken Salad: Creamy avocado and fresh herbs in this salad echo the fajita flavors and provide a cool, refreshing contrast to the warm pasta.

Crisp Green Salad with Light Vinaigrette: A simple salad dressed in lemon or apple cider vinaigrette cuts through the richness of the cheese sauce and keeps the overall meal feeling fresh and balanced.

Garlic Bread or Warm Crusty Bread: A slice of warm bread for scooping up extra sauce from the pan is always a good idea and takes the comfort factor of this meal to another level.

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Leftovers and Storage Tips

Store leftover high protein chicken fajita pasta in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended for this dish as the pasta tends to turn mushy after thawing and the cream cheese sauce loses its smooth texture.

To reheat, warm gently on the stovetop over low heat or in the microwave in 30-second intervals. Either way, add a splash of pasta water, chicken stock, or plain water to loosen the sauce and bring back its silky texture. Avoid high heat which will cause the cheese sauce to separate.

Pro tip: this pasta actually tastes great the next day once the flavors have had a little time to settle together. I usually make a full batch knowing the leftovers will be just as good for lunch the following afternoon.

Frequently Asked Questions

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High Protein Chicken Fajita Pasta

Creamy, cheesy one-pan chicken fajita pasta packed with smoky seasoned chicken, colorful bell peppers, and a silky cream cheese and cheddar sauce delivering 39 grams of protein per serving.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil for chicken
• 1 tbsp butter for chicken
• 1.5 lbs chicken breast cut into bite-size pieces
• 1/2 tbsp smoked paprika
• 1 tsp garlic powder for chicken
• 1 tsp onion powder
• 1/2 tsp ground cumin for chicken
• 1/2 tsp salt for chicken
• 1/2 tsp ground black pepper for chicken
• 12 oz high-protein pasta chickpea pasta recommended
• 1 tbsp olive oil for sauce
• 1 medium red onion diced
• 1 medium green bell pepper diced
• 1 tsp garlic powder for sauce
• 1 tsp ground cumin for sauce
• 1 tsp paprika for sauce
• 1 tsp dried oregano
• 1/2 tsp salt for sauce
• 1/4 tsp ground black pepper for sauce
• 2 tbsp tomato paste
• 1/2 cup low-sodium chicken stock
• 1/2 cup light cream cheese softened slightly before adding
• 1 cup light cheddar cheese shredded fresh from a block
• fresh parsley a handful, roughly chopped

Equipment

• Large pot
• Large skillet
• Wooden spoon or spatula

Method

 

1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining. Set pasta aside.
2. Season chicken pieces evenly with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 6 to 8 minutes until golden and cooked through. Remove and set aside.
4. In the same skillet, heat remaining olive oil over medium heat. Add diced red onion and green bell pepper. Saute for 5 minutes until softened.
5. Stir in garlic powder, cumin, paprika, oregano, salt, pepper, and tomato paste. Cook for 1 to 2 minutes stirring constantly until fragrant.
6. Add chicken stock and stir, scraping up browned bits. Reduce heat to low. Add cream cheese and cheddar, stirring until fully melted and smooth.
7. Add cooked pasta and toss to coat, adding reserved pasta water as needed for a silky sauce. Stir in cooked chicken to warm through. Finish with fresh parsley and serve immediately.

Notes

Use chickpea pasta for the highest protein content. Always save pasta water before draining — it makes the sauce silky. Keep heat low when adding cream cheese and cheddar to prevent the sauce from breaking. Not recommended for freezing as pasta becomes mushy and sauce loses texture.