Creamy Chicken Fajita Pasta

Name: Creamy Chicken Fajita Pasta (Slow Cooker)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 7 servings
Cuisine: Tex-Mex
Ingredients: 32 oz chicken breasts; 8 tsp chicken fajita seasoning; 14 oz mild red enchilada sauce; 10 oz can diced tomatoes & green chilies; 10 oz chicken bone broth; 1 yellow onion, chopped; 1 red bell pepper, chopped; 16 oz protein pasta fusilli; 1 cup nonfat plain Greek yogurt; 2 cups Mexican style shredded cheese blend

This slow cooker chicken fajita pasta combines tender chicken, peppers, and onions in a creamy enchilada sauce base, finished with Greek yogurt and melted Mexican cheese for a high-protein meal-prep pasta that feeds a crowd in one pot.

⚡Slow Cooker

🌍Tex-Mex 🏷️Chicken fajita pasta 🏷️Slow cooker recipe 🏷️Meal prep High protein

🏷️

🏷️Chicken pasta

-0:00

TikTok

Total

4h 10m

Servings

7

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

32 oz chicken breasts
8 tsp chicken fajita seasoning
14 oz mild red enchilada sauce
10 oz can diced tomatoes & green chilies
10 oz chicken bone broth
1 yellow onion, chopped
1 red bell pepper, chopped
16 oz protein pasta fusilli
1 cup nonfat plain Greek yogurt
2 cups Mexican style shredded cheese blend

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place chicken breasts in the bottom of a slow cooker. Top with fajita seasoning, enchilada sauce, diced tomatoes with green chilies, and chicken bone broth.
2
Add the chopped yellow onion and red bell pepper.
3
Cover and cook on high for 4 hours.
4
Towards the end of the cooking time, cook the protein pasta according to package directions, then drain.
5
Once the chicken is cooked through, shred it directly in the slow cooker using two forks.
6
Add the cooked pasta, Greek yogurt, and shredded cheese to the slow cooker.
7
Stir everything together until the cheese is melted and the sauce is creamy and well combined.
8
Divide evenly into 7 meal prep containers to enjoy throughout the week.

Was this recipe helpful?

Tips & Notes

Pro tips

Stir the pasta into the slow cooker during the last 30–40 minutes of cooking to prevent it from breaking down; don't add it at the start.
Fold in Greek yogurt after the slow cooker cycle completes, not during, to prevent curdling and keep the sauce creamy.
Chop peppers and onions evenly so they soften at the same rate; smaller pieces integrate better into a one-pot meal.
Reserve 1/4 cup of the cooking liquid before adding pasta—use it to adjust sauce consistency before serving.

Substitutions

Mild red enchilada sauce → medium or hot enchilada sauce (adjust spice preference)
Diced tomatoes & green chilies → diced tomatoes + 1 can drained roasted green chilies (separate flavor control)
Protein pasta fusilli → regular fusilli or penne (reduce cooking time by 5–10 minutes)
Mexican style shredded cheese blend → sharp cheddar + Monterey Jack (1:1 blend for closer Tex-Mex flavor)

Storage & make-ahead

Store in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of broth. Freeze up to 3 months (add yogurt after thawing and reheating).

Equipment

slow cooker · chopping board · chef's knife

Common Questions

Can I use regular pasta instead of protein pasta?

Yes, but protein pasta adds extra grams per serving. If using regular pasta, reduce cooking time by 5–10 minutes to avoid mushiness in the slow cooker.