Lightened Up Chicken Fajita Pasta

If you love chicken fajitas and creamy pasta, this lighter chicken fajita pasta is the best of both worlds. It’s packed with protein, loaded with flavor, and made with simple swaps so it’s good for your macros and your taste buds.

I’ve tried a few different versions of this dish to find the perfect one I’m sharing with you today! It tastes indulgent but fits so easily into a healthy, balanced routine. Made with a cottage cheese sauce for a creamy, cheesy base to keep things a little lighter without sacrificing on flavor. Here’s everything you’ll need and how to make it!

What You’ll Need

Equipment

• Large pan with lid
• Food processor or blender

Ingredients

• Boneless, skinless chicken breast
• White onion
• Red bell pepper: Yellow or orange work too.
• Taco or Fajita seasoning: A fajita seasoning packet or my homemade taco seasoning work great in this! Sub 2 tbsp homemade for 1 packet.
• 2% low fat cottage cheese
• Red enchilada sauce: Don’t skip! This packs so much flavor and is delicious blended with the cottage cheese. I use mild.
• Half & half: Or milk.
• Pasta: Any shape you like. I use the Cellentani pasta
• Monterey Jack cheese: Or pepper jack if you like a little spice.

How To Make It

1. Boil the noodles: Bring a large pot of salted water to a boil and cook pasta according to box instructions. Drain and rinse well. You can start cooking everything else up during this!
2. Cook the chicken: Heat a large deep skillet on medium high heat, spray with oil, and fully cook the chicken with 1/2 of the seasoning packet (or 1 tbsp homemade taco seasoning) and pinch of salt to taste. Remove from pan and set aside.
3. Cook the veggies: In the same skillet, cook the onion and red pepper with the other 1/2 of the seasoning (or 1 tbsp homemade taco seasoning) and pinch of salt until soft, about 3-5 minutes.
4. Blend the sauce: Blend the cottage cheese, red enchilada sauce, and half & half in a food processor or blender. Add to the onion and red pepper.
5. Add the rest: Add the cooked pasta, freshly grated Monterey or Pepper Jack cheese, and the cooked chicken. Mix everything up, then top with optional cilantro and limes!

To Store

Once cooled, store leftovers in an airtight container in the fridge up to 4 days. Reheat in the microwave or on the stove with a splash of water or chicken broth to bring it back to life.

You’ll Also Love

• Sheet pan chicken fajitas
• Easy taco stuffed peppers
• One pan lower-carb taco rice
• Instant pot cilantro lime chicken bowls

As always, be sure to leave a rating and review down below if you make this chicken fajita pasta recipe! And don’t forget to tag me on all the socials – always love to hear from you guys and see what you’re making! Enjoy. ♡

Lightened Up Chicken Fajita Pasta

5 from 2 votes

Savory chicken, veggies, and pasta tossed in a creamy cottage cheese sauce for added protein. Perfect for meal prep or easy weeknight dinners.

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Prep Time:15 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 6

Calories: 344kcal

Equipment

• Large pan with lid
• Food processor

Ingredients

• 1 lb boneless, skinless chicken breast (16 oz) diced
• 1 packet fajita seasoning or 2 tbsp taco seasoning (see notes)
• 1 small white onion (200 g) chopped
• 1 large red, yellow, or orange bell pepper (170 g) chopped
• 1 cup 2% low fat cottage cheese (226 g)
• 1/2 cup red enchilada sauce (120 g)
• 2 tbsp half & half (30 g) or milk
• 2 oz Monterey Jack cheese (56 g) shredded, or pepper jack for more spice
• 8 oz pasta (224 g) any shape
• fresh cilantro and limes optional, to garnish

Instructions

• Bring a large pot of salted water to a boil and cook pasta according to box instructions. Drain and rinse well.
• Meanwhile, heat a large deep pan on medium high heat and spray with oil. Add the chicken, 1/2 seasoning packet (or 1 tbsp taco seasoning), and pinch of salt to taste. Fully cook (~5-7 min), then remove from pan and set aside.
• To the same pan, add onion, bell pepper, other 1/2 fajita seasoning (or 1 tbsp taco seasoning), and pinch of salt to taste. Cook until softened (3-5 min).
• In a food processor or blender, blend cottage cheese, enchilada sauce, and half & half until smooth.
• Add the blended cottage cheese mixture, cooked pasta, cheese, and cooked chicken, stirring until well combined. Season with salt if needed, top with fresh cilantro and limes and serve!

Notes

• Fajita seasoning: I often use 2 tbsp of homemade taco seasoning in place of the seasoning packet! Both are delicious. Depending on the fajita seasoning you use, you may need a splash of water or two to help evenly distribute.
• Cheese: Sub pepper jack for the Monterey if you like a little spice.

Nutrition

Serving: 243g | Calories: 344kcal | Carbohydrates: 40.2g | Protein: 29.1g | Fat: 7.2g | Fiber: 3.1g

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