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Cheesy Baked Chicken Fajita Mac

This Cheesy Baked Chicken Fajita Mac is SO DELICIOUS! Creamy, cheesy macaroni with fajita-seasoned chicken and veggies baked to golden perfection.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 8 oz elbow macaroni
  • 1 lb chicken breast chopped
  • 1 tablespoon olive oil
  • 1 bell pepper sliced (any color you prefer)
  • 1 onion sliced
  • 1 packet fajita seasoning check for your preferred blend
  • 1 cup diced tomatoes canned or fresh
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup green onions sliced

Instructions

  • Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the 8 oz elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set it aside.
  • While the macaroni cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped chicken breast and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced bell pepper and onion. Sauté for 3-4 minutes until they soften but still have a slight crunch.
  • Return the chicken to the skillet with the vegetables. Sprinkle the fajita seasoning packet over the mixture, stirring well to coat everything evenly. Pour in 1 cup of diced tomatoes and cook for another 2-3 minutes, allowing the flavors to meld.
  • In a large bowl, combine the cooked macaroni, chicken and vegetable mixture, 1/2 cup sour cream, 1 cup shredded cheddar cheese, and 1 cup Monterey Jack cheese. Stir gently until everything is well mixed.
  • Preheat your oven to 375°F (190°C). Transfer the macaroni mixture to a greased baking dish and spread it evenly. Top with a little extra cheese if you like. Bake for 15-20 minutes until the cheese is melted, bubbly, and golden on top.
  • Remove the dish from the oven and sprinkle 1/4 cup sliced green onions over the top for a fresh, crisp finish. Serve hot and enjoy!

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (about 9x13 inches)
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • For juicier chicken, swap chicken breast with chicken thighs or turkey breast for a leaner option.
  • Try different cheeses like pepper jack for spice or mozzarella for mild flavor variations.
  • Prepare the mac mixture ahead and refrigerate up to 24 hours before baking; add a few extra minutes to baking time if baking cold.
  • Freeze leftovers up to 3 months; thaw overnight and reheat in oven until bubbly.
  • For a crispy top, sprinkle extra cheese or panko breadcrumbs and broil for last 2-3 minutes carefully.