Chicken Fajita Pasta Bake

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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 398kcal


  • 400 g diced chicken breasts
  • 200 g diced pepper
  • 3 cloves grated garlic
  • 1 teaspoon of each cumin, paprika, chili powder, oregano can use a sachet of fajita/Mexican seasoning instead
  • 160 g pasta (raw weight)
  • 60 g low fat grated cheddar
  • 100 g light cream cheese
  • 400 g tinned tomatoes
  • Salt & pepper
  • 1 kcal spray


  • Heat a pan on a medium heat and spray well with 1 kcal spray.
  • Add the garlic and sauté for 1 minute.
  • Add the pepper and chicken, and season well with salt and pepper.
  • Cook for about 5 minutes until the chicken and peppers are charred and cooked throughout.
  • Meanwhile, cook the pasta per packet instructions minus two minutes (it will finish cooking in the oven).
  • You can also preheat the oven to 220 degrees Celsius.
  • Add the oregano, chili powder, cumin and paprika (or fajita spice mix) to the chicken and peppers, and cook for a further 2-3 minutes.
  • Stir in the tinned tomatoes and bring to a simmer.
  • Reduce heat and stir in the cream cheese.
  • Add the cooked pasta and mix well.
  • Pour into an ovenproof dish and top with grated cheese.
  • Bake for ten minutes until golden and bubbling.


Serving: 1serving | Calories: 398kcal | Carbohydrates: 43g | Protein: 38g | Fat: 9g