Prepare the Chicken:Cut 450 g of chicken breast into small cubes. Drizzle with 1 tablespoon of olive oil. Season with salt and black pepper. Add 2 tablespoons of fajita seasoning mix, or make your own with chili powder, smoked paprika, cumin, and garlic powder. Toss with your hands to evenly coat all the chicken pieces.

Sear the Chicken:Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil. Cook the chicken for 5–7 minutes, turning occasionally, until golden and cooked through. Once done, transfer the chicken to a plate and set aside.

Sauté the Vegetables:In the same pan, add 1 tablespoon of butter. Toss in the finely chopped onion and sauté for about 4 minutes until translucent. Add diced bell peppers and stir. Mince or slice two cloves of garlic and stir them in as well. Cook everything together for 1–2 more minutes.

Add the Pasta and Liquids:Stir in 250 g of your chosen dry pasta. Pour in 2 cups (450 ml) of chicken stock and 2¼ cups (550 ml) of milk. Mix well and reduce the heat to low. Allow the pasta to simmer gently, stirring occasionally to prevent sticking, until it is nearly cooked and the sauce has thickened slightly (this usually takes about 10–12 minutes).

Season and Adjust:Taste the sauce and adjust with more salt, a dash of cayenne, or a sprinkle of your spice blend to deepen the flavor.

Add Cheese and Chicken:Once the pasta is al dente, remove the pan from the heat. Stir in 160 g (about 1½ cups) of shredded cheese until fully melted and the sauce is creamy and smooth. Return the cooked chicken to the pan and stir everything together.

Garnish and Serve:Finish with a sprinkle of freshly chopped parsley or cilantro. Serve hot and enjoy your rich, creamy, and spicy chicken fajita pasta!

Can I use pre-cooked chicken?Yes! Rotisserie or leftover grilled chicken works great. Just add it in when the pasta is almost done.

Can I make this recipe ahead of time?Absolutely. Store it in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.

What if I don’t have fajita seasoning?You can mix your own using 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp cumin, and ½ tsp garlic powder.

Can I freeze this dish?It’s best eaten fresh or refrigerated. Freezing is possible, but the texture of the sauce may change slightly when reheated.

What cheese works best?A combo of extra-sharp cheddar and mozzarella melts beautifully and gives a nice depth of flavor.

Can I make it gluten-free?Yes. Just substitute with your favorite gluten-free pasta and ensure your spice blend is gluten-free.

How spicy is the dish?It’s mildly spiced. Adjust with cayenne pepper or hot sauce if you like it hotter.

Can I use dairy-free milk and cheese?Yes! Oat or soy milk and dairy-free cheese alternatives can be used to make it vegan-friendly.

What other vegetables can I add?Zucchini, mushrooms, corn, or spinach make great additions to the base recipe.

How can I make the sauce thicker?Let the sauce simmer longer uncovered before adding cheese, or stir in a slurry of cornstarch and water if needed.