Macro Friendly Cheesy Fajita Pasta

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cheesy fajita pasta in pan
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Macro Friendly Cheesy Fajita Pasta

Love fajitas AND pasta? This marries the two into a creamy and comforting dinner! Filled with peppers, onions, chicken, pasta this might become your new favorite dinner!
servings 4 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 8 oz shell pasta 1/2 pound
  • 1 cup red onion sliced thin
  • 1/2 green bell pepper deseeded and sliced
  • 1/2 red bell pepper deseeded and sliced
  • 14.5 oz petite diced tomatoes 1 can
  • 1 pound precooked boneless skinless chicken breast I used white meat rotisserie chicken with skin and bones removed
  • 1 packet fajita seasoning 1/4 cup
  • 1 tablespoon all purpose flour
  • 1 cup chicken broth
  • 2/3 cup mexican style blend cheese grated
  • salt & pepper to taste


  • Bring large pot of salted water to boil. Cook pasta according to box directions. Drain and set aside.
  • While pasta is cooking, spray a large, deep sided skillet with nonstick cooking spray. Saute onions and peppers over medium heat until onions are mostly tender, about 5 minutes. Stir in tomatoes, chicken and fajita seasoning.
  • In a small bowl, whisk flour together with chicken broth until incorporated and there are no lumps. Pour into the pan and bring to boil to thicken sauce slightly.
  • Add pasta and cheese to the pan and stir to coat well. Sprinkle with salt and pepper if needed, divide into four even portions and serve.


The more accurate macros for 1 serving (1/4 of this recipe) are as follows: 457 calories, 8.7g F/58.7g C/37g P.


Calories: 531kcal | Carbohydrates: 57g | Protein: 50g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 114mg | Sodium: 571mg | Potassium: 903mg | Fiber: 5g | Sugar: 9g | Vitamin A: 894IU | Vitamin C: 48mg | Calcium: 205mg | Iron: 4mg
Course: Dinner
Cuisine: Mexican
Keyword: chicken pasta, fajita pasta

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