Best Chicken Fajita Casserole

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Cozy, creamy, and full of sizzling flavor, your 30-minute dinner fix

Tender chicken, colorful peppers, and creamy melted cheese bake together into a comforting fajita-style casserole you’ll crave again tomorrow.

Side view creamy chicken fajita casserole with cheese, peppers, and pasta; golden top; quick 30-minute dinner.

Why You’ll Love It

  • Simple things to make for lunch or dinner — just layer and bake, no fuss.
  • Combines the flavor of fajitas with the comfort of pasta recipe chicken ideas.
  • A one-dish meal that keeps you full, fast, and feeling accomplished.
  • Perfect for women who want quick things to cook after work without the mess.
  • Freezer-friendly, meal-prep ready, and family-approved.
  • Pair with these crowd favorites:
    Honey Sesame Chicken • Burrata Chicken Milanese • Cheesy Garlic Chicken Wraps

Ingredients (notes only)

Chicken & Veggies

  • Boneless, skinless chicken breast or thigh: tender strips or diced pieces.
  • Bell peppers (red, yellow, green): bright fajita color and crunch.
  • Onion: sliced thin for sweetness.
  • Olive oil + fajita spices: smoky paprika, cumin, chili powder, and garlic powder.

Base

  • Cooked pasta (penne or rotini): holds creamy sauce well.
  • Sour cream + cream cheese: luscious texture that women love for cozy meals.
  • Shredded cheddar or pepper jack: bold, melty finish.
  • Salsa or fire-roasted tomatoes: fajita-style punch.

Optional toppings

  • Sliced avocado, fresh cilantro, lime wedges — feminine touch and freshness.
  • Crushed tortilla chips for a crispy topping.

Step-by-Step Instructions

  1. Preheat & prep: Heat oven to 375°F / 190°C. Grease a 9×13-inch casserole dish.
  2. Cook chicken: In a large skillet, heat 1 Tbsp olive oil. Add 1 lb sliced chicken; season with 1 tsp chili powder, 1 tsp paprika, ½ tsp cumin, salt, and pepper. Cook until golden and 165°F / 74°C inside. Remove and set aside.
  3. Sauté veggies: In same pan, add sliced peppers and onions. Cook 5 minutes until soft and fragrant.
  4. Mix the base: In a bowl, whisk ¾ cup sour cream, 4 oz (½ block) cream cheese, 1 cup salsa, ½ cup milk, and 1 cup shredded cheese. Add cooked pasta and stir until creamy.
  5. Assemble: Add chicken and veggies to the pasta mixture. Toss gently, then spread evenly into the casserole dish. Top with 1 more cup shredded cheese.
  6. Bake: 20 minutes uncovered, until bubbly and golden.
  7. Garnish: Let cool 5 minutes. Add cilantro, avocado, and a squeeze of lime before serving.

Pro Tips

  • Shortcut queen: Use rotisserie chicken for instant prep.
  • Make it lighter: Swap sour cream for Greek yogurt; it still tastes rich.
  • Want spicy? Add jalapeño slices or chipotle powder.
  • Reheat hack: Sprinkle water before microwaving for creamy leftovers.
  • Freezer prep: Bake, cool, then freeze portions up to 2 months.

Variations

  • Taco pasta bake: Replace fajita seasoning with taco mix.
  • Low-carb twist: Skip pasta and layer with cauliflower rice.
  • Veggie lover: Add corn or black beans for extra color and protein.
  • Cook-out dishes ideas: Top with crushed chips for crunch at summer parties.
  • Simple yummy dinners: Bake individual ramekins for date night portions.

How to Serve

  • Pair with a fresh green salad or garlic bread for balance.
  • Serve in bowls topped with avocado slices and lime for a feminine, photo-worthy finish.
  • Perfect for easy cooking ideas dinners with girlfriends, movie nights, or Sunday meal prep.

Make Ahead & Storage

  • Fridge: Up to 4 days covered.
  • Freezer: 2 months; thaw overnight and reheat at 350°F / 175°C for 20 minutes.
  • Meal prep: Divide into lunch boxes with roasted veggies or tortilla chips.

FAQs

Can I make this with cooked pasta?
Yes—use any short pasta like penne, rotini, or fusilli. Don’t overcook before baking.

What if I don’t like sour cream?
Use Greek yogurt or even ricotta for creamy texture.

Can I skip the cheese?
You can, but the melt ties everything together. Try a lighter mozzarella if preferred.

Can I prep it ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.

Simple Nutrition Table (estimate per serving)

  • Calories: ~480
  • Protein: 34 g
  • Carbs: 28 g
  • Fat: 23 g
  • Fiber: 3 g
    Estimates only; varies with cheese and pasta type.
Sarah

Best Chicken Fajita Casserole

Tender chicken, colorful peppers, creamy cheese, and pasta bake together in this easy 30-minute fajita casserole — comforting, flavorful, and perfect for busy women who love simple, cozy dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American-Mexican Fusion
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 lb chicken breast or thigh, sliced
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • salt and pepper, to taste
  • 3 bell peppers (1 red, 1 yellow, 1 green), sliced
  • 1 small onion, sliced
  • 3 cups cooked pasta (penne or rotini)
  • ¾ cup sour cream or Greek yogurt
  • 4 oz cream cheese, softened
  • 1 cup salsa or fire-roasted tomatoes
  • ½ cup milk
  • 2 cups shredded cheese (cheddar, pepper jack, or mix)
  • cilantro, lime wedges, and avocado for serving

Equipment

  • 9×13-inch casserole dish
  • Large skillet
  • mixing bowl
  • whisk
  • Cutting board and knife
  • measuring cups and spoons

Method

  • Preheat oven to 375°F / 190°C and lightly grease a 9×13-inch casserole dish.
  • Heat olive oil in a skillet over medium-high heat. Add chicken, chili powder, paprika, cumin, salt, and pepper. Cook until golden and internal temperature reaches 165°F / 74°C. Remove from skillet.
  • In the same pan, sauté sliced peppers and onion for 5 minutes until softened.
  • In a large bowl, whisk together sour cream, cream cheese, salsa, milk, and 1 cup shredded cheese. Stir in cooked pasta until coated.
  • Add cooked chicken and sautéed vegetables to the pasta mixture. Toss until evenly combined, then spread into the prepared casserole dish.
  • Top with remaining 1 cup cheese and bake for 20 minutes until bubbly and lightly golden.
  • Let cool slightly before serving. Garnish with cilantro, lime wedges, and avocado slices.

Nutrition

Calories: 480kcalCarbohydrates: 28gProtein: 34gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 720mgPotassium: 640mgFiber: 3gSugar: 6gVitamin A: 720IUVitamin C: 68mgCalcium: 250mgIron: 2.4mg

Notes

Add cooked beans or corn for extra color and fiber.
Pairs beautifully with Honey Sesame Chicken, Burrata Chicken Milanese, or Cheesy Garlic Chicken Wraps.
Freezer-friendly up to 2 months; reheat covered until warm.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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