Creamy Fajita Chicken Mac and Cheese Recipe (Quick & Easy Dinner)

When it comes to weeknight dinners, I’m all about easy, flavorful meals that my entire family will love—and this Fajita Chicken Mac and Cheese is no exception. It’s a fun twist on classic comfort food, combining creamy, cheesy pasta with bold fajita flavors. What I love most is how it brings everything together in one dish: tender chicken, sautéed peppers, and smoky spices, all smothered in a velvety cheese sauce.

As a busy mom, I’m always looking for recipes that feel special but don’t require hours in the kitchen, and this one hits all the marks. Whether you’re feeding picky toddlers, a hungry partner, or just yourself, this dish is sure to be a hit. Bonus? It’s easy to scale up or down, so whether you’re cooking for two or a crowd, this recipe has you covered!

Grocery List

Protein & Pantry:

• Chicken breast

• Fajita seasoning (or chili powder, cumin, garlic powder, paprika, etc.)

• Olive oil

• Chicken broth

• All-purpose flour

• Butter

• Smoked paprika

• Salt

• Pepper

Pasta & Dairy:

• Macaroni pasta (or any short pasta)

• Heavy cream

• Shredded cheese (cheddar, Monterey Jack, mozzarella, or a 3-cheese mix)

• Pecorino Romano or Parmesan (optional)

Veggies:

• Bell pepper (red or yellow)

• Onion (optional)

• Garlic

Optional Toppings:

• Cilantro

• Lime

• Crushed tortilla chips or breadcrumbs

Tools Needed

• Large pot for boiling pasta

• Skillet or sauté pan

• Small pot or saucepan for cheese sauce

• Whisk

• Wooden spoon or spatula

• Cutting board

• Chef’s knife

• Measuring spoons and cups (if needed)

• Oven-safe dish (if broiling for a crispy topping)

Print

Creamy Fajita Chicken Mac and Cheese Recipe

Yield 4

Author Kim Alexander

Prep time

10 Min

Cook time

16 Min

Total time

26 Min

Cook modePrevent screen from turning off

Ingredients

• 2 cups macaroni pasta (or your favorite short pasta)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a mix)
• 1/4 cup grated Pecorino Romano or Parmesan (optional, for garnish)
• 2 chicken breasts, diced
• 2 teaspoons fajita seasoning (store-bought or homemade)
• 2 teaspoons olive oil
• 1 bell pepper (red or yellow), thinly sliced
• 1/2 small onion, thinly sliced (optional)
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

Optional Toppings:

• Fresh cilantro, chopped
• Squeeze of lime juice
• 1/2 cup crushed tortilla chips or panko breadcrumbs (for a crispy topping)

Instructions

1. Boil 2 cups of macaroni pasta in salted water according to package directions. Drain and set aside.
2. Toss 2 diced chicken breasts with 2 teaspoons of fajita seasoning.
3. Heat 2 teaspoons of olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 5-6 minutes. Remove and set aside.
4. In the same skillet, sauté 1 sliced bell pepper and 1/2 sliced onion (if using) until softened and slightly charred, about 3-4 minutes.
5. Add 2 minced garlic cloves and cook for 1 more minute. Remove and set aside with the chicken.
6. In a small pot, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute.
7. Gradually whisk in 1 cup of heavy cream and 1/2 cup of chicken broth until smooth.
8. Simmer for 2-3 minutes until thickened. Stir in 2 cups of shredded cheese, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Mix until creamy.
9. Stir the cooked pasta, chicken, and veggies into the cheese sauce until well-coated.
10. Transfer the mac and cheese to an oven-safe dish. Top with extra cheese and 1/2 cup of crushed tortilla chips or breadcrumbs. Broil on high for 2-3 minutes until golden and bubbly.
11. Garnish with fresh cilantro and a squeeze of lime before serving.

Notes

• If you prefer a spicier dish, add a pinch of cayenne pepper or red pepper flakes to the fajita seasoning or cheese sauce.

• For the best flavor, use a combination of cheeses like cheddar for sharpness, Monterey Jack for creaminess, and mozzarella for its melty texture.

• f you don’t have chicken broth, vegetable broth or water can work in a pinch.

• Crushed tortilla chips, panko breadcrumbs, or even a sprinkle of more cheese can add a delicious crispy topping. Broil briefly to achieve that golden, bubbly finish.

Meal Prep: This dish reheats well! Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of heavy cream or broth when reheating to restore the creamy texture.

Vegetarian Option: Skip the chicken and add more sautéed veggies like zucchini, mushrooms, or black beans for a vegetarian twist.

Gluten-Free Option: Swap the all-purpose flour for gluten-free flour and use gluten-free pasta to make this dish gluten-free.

Nutrition Facts

Calories

853

Fat

48 g

Sat. Fat

27 g

Carbs

56 g

Fiber

4 g

Net carbs

52 g

Sugar

6 g

Protein

49 g

Sodium

837 mg

Cholesterol

206 mg

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