Go Back
Homemade Cheesy Chicken Fajita Pasta Casserole dish photo
Print Recipe Save it for later

Cheesy Chicken Fajita Pasta Casserole

This Cheesy Chicken Fajita Pasta Casserole is a comforting, cheesy Tex-Mex twist perfect for easy weeknight dinners.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 8 oz penne pasta
  • 1 lb chicken breast diced
  • 1 tablespoon olive oil
  • 1 bell pepper sliced (any color you prefer)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh cilantro optional

Instructions

  • Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta well and set it aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until the chicken is no longer pink and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and sliced bell pepper. Sauté for about 5 minutes until the veggies are tender and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Sprinkle in 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to coat the vegetables and garlic evenly with the spices.
  • Return the cooked chicken to the skillet. Pour in 1 cup of chicken broth and stir everything together. Let the mixture simmer for 3-4 minutes to blend the flavors and slightly reduce the broth.
  • Remove the skillet from heat and stir in 1 cup of sour cream until smooth and creamy. Then fold in the cooked penne pasta, making sure every piece is coated in the luscious sauce.
  • Transfer the entire mixture into a greased 9x13-inch baking dish. Sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese evenly over the top.
  • Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
  • Once out of the oven, sprinkle 1/4 cup of chopped fresh cilantro over the casserole if you like a fresh herbal note. Serve hot and enjoy the cheesy, spicy goodness!

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Mixing Bowl
  • Baking dish (about 9x13 inches)
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Notes

  • You can substitute chicken breast with diced turkey or firm tofu for a vegetarian version.
  • Use rotini, rigatoni, or elbow macaroni instead of penne pasta if preferred.
  • Prepare ahead by assembling the casserole and refrigerating before baking to save time on busy nights.
  • Leftovers keep well refrigerated for up to 3 days or frozen for up to 2 months.
  • To add heat, increase chili powder or add jalapeños when cooking the vegetables.