Fajita Pasta Bake
Yes, you read that right — it’s the crossover you never knew you needed. Fiery fajita flavours combined with the comforting goodness of a pasta bake.
The perfect winter warmer, it’s as delicious as it is satisfying. Plus, it’s packed with protein and so easy to prepare. Let’s get started.
- What is fajita pasta bake?
- Why you’ll love this recipe
- Can you meal prep this recipe?
- Variations and add-ins
- Equipment needed
- Fajita chicken pasta bake recipe
- FAQs
What is fajita pasta bake?
A nearly literal case of exactly what it says on the tin. Fajitas and pasta bake are two beloved midweek dinners, and this recipe combines the best of both worlds. A comforting dish of pasta baked until crispy on the top but with the mouth-watering flavour of fajitas.
Why you’ll love this recipe
Think of it as the ultimate “why not both?” Recipe. This recipe marries sizzling fajitas spice with the comforting creaminess of a pasta bake. The result? A tasty, vibrant dish that’ll keep you warm no matter how cold it is outside.
And with 28g of protein and less than 600 calories per serving, it’s a meal that satisfies your tastebuds as much as your fitness goals.
Can you meal prep this recipe?
Absolutely, this recipe is perfect for meal prep. Simply adjust the quantities, and you can have a week’s worth of delicious lunches or dinners ready to go. Trust us, you’ll be counting down the minutes until your next meal.
Variations and add-ins
Boost the protein: add chickpeas or black beans for an extra protein kick.
Turn up the heat: love spice? Add chilli flakes or fresh jalapenos for that fajita-style heat.
Make it vegan: swap the chicken for soy protein or extra chickpeas, and use vegan cream cheese and cheese alternatives.
Equipment needed
- Large frying pan
- Boiling pot (for pasta)
- Sharp knife
- Colander
Fajita chicken pasta bake recipe
Servings: Serves 5
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 1 tbsp. coconut oil
- 350 g chicken thigh
- 1 onion
- 2 bell peppers
- 1/2 pack fajita seasoning
- 350 g rigatoni pasta
- 100 g salsa dip
- 100 g light cream cheese
- Small bunch coriander
- 50 g light cheddar
- 30 g light mozzarella
Instructions
Heat coconut oil in a large pan over a medium heat. Season the chicken with salt and black pepper, then fry for 6-7 minutes, flipping occasionally until browned. Remove from the pan and set aside.
Boil the pasta according to packet instructions. Once ready, drain and set aside.
Add onion and peppers to the pan the chicken was cooking in. Fry until softened, stirring regularly. Add the fajita seasoning and cooked chicken, mixing well. Cook for an additional 5 minutes.
Add the cooked pasta, salsa and cream cheese to the pan. Mix until everything is evenly coated, then stir in the chopped coriander.
Transfer the mixture to a large baking dish. Top with grated cheddar and mozzarella, then bake in a preheated oven (180C) for 10-15 minutes, or until the cheese is melted and golden.
Garnish with any leftover coriander and the chopped spring onions, and dig in while it’s still warm.
| calories | 521 |
| totalFat | 16 |
| totalCarbohydrates | 62 |
| protein | 28 |
FAQs
Can I freeze this dish?
Yes, store portions in freezer-friendly containers for up to two months. Just make sure not to put it in the freezer until it’s fully cooled.
How so I reheat it?
Defrost overnight in the fridge, then reheat in the oven at 180C until piping hot.
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Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
