Creamy Fajita Chicken Pasta Bake

Name: Creamy Fajita Chicken Pasta Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb fusilli pasta, uncooked; 1.5 lbs chicken breast, diced; 1 large onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 tsp minced garlic; 8 oz reduced-fat cream cheese; 1 can (14.5 oz) chopped tomatoes; 100 ml water; 1 packet (1 oz) fajita seasoning; salt, to taste; black pepper, to taste; 2 cups shredded mozzarella cheese; chopped fresh parsley, for garnish; chopped jalapeños, for garnish

This creamy fajita chicken pasta bake combines uncooked fusilli, diced chicken, bell peppers, and onions in a single baking dish with cream cheese and fajita seasoning, baking until the pasta is tender and the cheese is bubbly.

🌍Tex-Mex 🏷️Pasta bake 🏷️Casserole 🏷️Fajita chicken 🏷️One-pan meal Weeknight dinner

🏷️

🏷️Easy recipe

-0:00

davefellfitnessonTikTok

Total

55 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by davefellfitness

-0:00

davefellfitnessonTikTok

Ingredients

1 lb fusilli pasta, uncooked
1.5 lbs chicken breast, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 tsp minced garlic
8 oz reduced-fat cream cheese
1 can (14.5 oz) chopped tomatoes
100 ml water
1 packet (1 oz) fajita seasoning
salt, to taste
black pepper, to taste
2 cups shredded mozzarella cheese
chopped fresh parsley, for garnishoptional
chopped jalapeños, for garnishoptional

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Instructions

1
In a large baking dish, combine the uncooked pasta, diced chicken breast, diced onion, diced peppers, minced garlic, cream cheese, chopped tomatoes, water, and fajita seasoning.
2
Season with salt and pepper to taste.
3
Mix everything together until fully combined.
4
Sprinkle the shredded mozzarella cheese evenly over the top.
5
Cover the baking dish tightly with aluminum foil.
6
Bake in a preheated oven until the pasta is tender and the chicken is cooked through.
7
Remove from the oven, garnish with optional chopped parsley and jalapeños, and serve.

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Tips & Notes

Pro tips

Dice the chicken into small, even pieces so it cooks through at the same rate as the pasta.
Don't skip dicing the bell peppers and onion finely—they soften and distribute flavor throughout the dish as it bakes.
Ensure the cream cheese is softened before mixing so it blends smoothly with the tomatoes and water without lumps.
Cover the baking dish with foil for the first 25 minutes to trap steam and cook the pasta; uncover for the last 10-15 minutes to allow the cheese to brown.

Substitutions

Cream cheese → Greek yogurt or sour cream (will be slightly tangier and lighter)
Fusilli → penne or rigatoni (maintains similar baking time)
Chicken breast → ground chicken or shredded rotisserie chicken (adjust baking time if using pre-cooked)
Canned tomatoes → fresh diced tomatoes plus 2 tbsp tomato paste (may need slightly less added water)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil until warmed through, or microwave individual portions until hot.

Equipment

9x13 inch baking dish

Common Questions

Do I need to cook the pasta first?

No. The uncooked fusilli cooks directly in the baking dish as it absorbs the cream cheese sauce and liquid during baking, saving prep time.

Can I make this ahead of time?

Yes. Assemble the baking dish, cover, and refrigerate up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

What can I substitute for cream cheese?

Use Greek yogurt (same amount) for a lighter option, or sour cream mixed with a bit of milk. Both will yield a slightly tangier flavor.

How do I know when it's done baking?

The pasta should be tender when pierced with a fork, the sauce should be bubbly around the edges, and the cheese topping should be golden. Typically 35-40 minutes at 375°F.