Chicken Fajita Pasta Bake

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This easy Chicken Fajita Pasta Bake is a creamy, cheesy casserole packed with flavor. It’s perfect for weeknight dinners or feeding a crowd.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 494kcal

Author: Linda Warren

Ingredients

2 Tablespoons olive oil
2 bell peppers any color, sliced thin
1 yellow onion sliced thin
2 garlic cloves minced
2 ½ cups chicken broth
1 can diced tomatoes with green chiles 10 ounces
½ cup salsa
2 Tablespoons fajita seasoning
8 ounces rotini pasta dry
1 cup half and half
1 rotisserie chicken cut up, about 3 cups
2 cups cheddar cheese, shredded, divided

Instructions

Preheat oven to 350°F.
In an oven proof skillet, heat olive oil over medium-high heat. Add peppers and onions, sprinkle half the fajita seasoning on them, and cook until caramelized, around 8-10 minutes. Stir often so they don't burn. Add garlic in the last minute. Remove veggies from pan.
To the skillet, add chicken broth, tomatoes, salsa, remaining fajita seasoning, and dry pasta. Stir. Bring to a boil then lower heat and simmer for about 8-10 minutes, or until al dente.
Stir in half and half, chopped chicken, veggies, and 1 cup of cheese. Stir. Sprinkle remaining 1 cup of cheese on top. Place in the oven for 20 minutes.
If you like your cheese browned on top, place under the broiler for 3-5 minutes.

Notes

STORE/FREEZE/REHEAT

Store cooled pasta in the fridge in an airtight container for up to 4 days.

Reheat in a 350°F oven until heated through, or microwave individual servings for about 1-2 minutes. Stir in a splash of chicken broth or cream to refresh the sauce.

Freeze portions tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

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