Crockpot Chicken Fajita Pasta
If you can’t decide between pasta night and fajita night, this crockpot chicken fajita pasta is the answer! It’s creamy, a little bit spicy but still family friendly, and it’s easy enough for a weeknight when you just need dinner on the table without too much fuss.
It starts with seasoned chicken layered over sliced peppers and onions, then slowly cooks until everything is tender and full of flavor. Once the chicken is shredded, cream gets stirred in to create a rich, smoky sauce, and it all gets tossed with pasta and plenty of melted cheese! If you’re keen to explore new dishes and flavors in your crockpot, I think you’re going to love this one.
Need some more inspiration? Check out my crockpot tacos, crockpot chicken enchilada pasta, crockpot Mexican pulled pork, crockpot taco casserole, crockpot honey chipotle chicken wings, crockpot Mexican street corn chicken chili, crockpot turkey chili, and crockpot jambalaya!
Ingredients
Note: I know many regular readers prefer a printable recipe card to save at home, so I’ve included one for you at the bottom of this post! Don’t skip the coming sections though, for extra hints and tips.
-
Chicken breasts: Lean and easy to shred after slow cooking. They soak up all that fajita flavor.
-
Salt & black pepper: Simple seasoning that helps build flavor from the start.
-
Fajita seasoning: The star of the show! Brings smoky, slightly spicy Tex-Mex flavor without needing a long spice list. I recommend my homemade fajita seasoning.
-
Red & green bell peppers: Add sweetness, color, and that classic fajita feel.
-
Onion: Softens as it cooks and adds savory depth.
-
Chicken broth: Keeps everything moist while the chicken cooks and helps form the base of the sauce.
-
Tomatoes with green chiles: Add brightness and a little heat. Draining them keeps the sauce from getting too watery.
-
Garlic: Boosts the savory flavor and pairs perfectly with the peppers and seasoning.
-
Heavy cream: Turns it into a creamy, comforting pasta instead of a broth-based dish.
-
Penne pasta: Holds onto the sauce nicely thanks to its shape.
-
Mexican-blend cheese: Melts smoothly and ties everything together with that cheesy finish.
How To Make Crockpot Chicken Fajita Pasta
-
Season the chicken generously with salt, pepper, and fajita seasoning.
-
Add the sliced peppers and onion to the bottom of the slow cooker.
-
Place the seasoned chicken right on top.
-
Pour in the broth, cover, and cook on LOW for 4–5 hours, until the chicken is tender.
-
Shred the chicken directly in the slow cooker, then stir in the cream.
-
Add the cooked pasta and shredded cheese, stirring until everything is melted and coated in that creamy, fajita-style sauce.
- Serve and enjoy!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave until heated through. If the sauce has thickened in the fridge, add a small splash of chicken broth or cream while reheating to loosen it back up.
Recipe Notes
Add the pasta at the very end so it doesn’t overcook and turn soft in the slow cooker.
Try to slice the peppers evenly so they cook at the same rate and have a nice texture throughout.
Once everything is stirred together, let it sit for 5–10 minutes before serving. This gives the sauce a chance to thicken up and coat the pasta properly.
Substitutions & Variations
Chicken thighs work great in place of chicken breasts if you prefer something a little juicier. You can also use half-and-half instead of heavy cream for a slightly lighter sauce. And if you don’t have penne, rotini is a great swap since it grabs onto the sauce just as well.
If you want to bulk it up, stir in a can of drained black beans toward the end. For extra heat, add sliced jalapeños or a pinch of red pepper flakes. And right before serving, a dollop of sour cream on top adds even more creaminess and that classic fajita finish!
Crockpot Chicken Fajita Pasta
Ingredients
- 1½ pounds boneless & skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 1 ounce fajita seasoning packet
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 1/2 cup chicken broth
- 1 10 ounce can tomatoes with green chiles, drained
- 3 cloves garlic chopped
- 1 cup heavy cream
- 12 ounces penne pasta cooked
- 1½ cups shredded Mexican-blend cheese
Instructions
- Season the chicken generously with salt, pepper, and fajita seasoning.
- Add the sliced peppers and onion to the bottom of the slow cooker.
- Place the seasoned chicken right on top.
- Pour in the broth, cover, and cook on LOW for 4–5 hours, until the chicken is tender.
- Shred the chicken directly in the slow cooker, then stir in the cream.
- Add the cooked pasta and shredded cheese, stirring until everything is melted and coated in that creamy, fajita-style sauce.
I hope you love this one, and it makes its way into your regular weeknight rotation! I think it’s proof that the crockpot doesn’t have to just be about your usual soups and stews, and there are so many different ways to bring new flavors and experiment with different cuisines. If you try it, please do leave a comment and a star rating below!
