Southwestern Grilled Chicken Fajita Pasta Recipe

My Busy-Day Kitchen Trick

Some nights, you just need dinner to be easy. I get that. My grandson calls this my “mix-up meal.” I still laugh at that. It’s true. You toss colorful veggies in a pan. Doesn’t that smell amazing? Then you add the ready-made chicken strips. It feels like a little help from a friend.

Why does this matter? A happy cook makes a happy home. If you are rushing, a simple meal keeps the peace. What is your favorite “easy night” dinner? Tell me in the comments. I love new ideas.

The Colors on Your Plate

Look at those peppers and tomatoes. So bright. I think food should be a rainbow. The red and green peppers are sweet. The onion adds a little bite. The tomato makes it all juicy. It’s a party in your skillet.

*Fun fact: The different colors mean different good-for-you vitamins. That red pepper is full of vitamin C! When you see color, you know you are eating well. Which color veggie do you like best? I’m a red pepper girl myself.

Bringing It All Together

Now, pour that sizzling mix over your pasta. I use rigatoni. Those big tubes catch all the good bits. Gently stir it. The steam from the pasta warms everything through. It’s like giving it a big hug.

Here is the best part. The cheese. Sprinkle that Mexican cheese on top. Watch it melt just a little from the heat. This matters because sharing a warm, cheesy meal connects us. It’s comfort in a bowl.

A Story About Sidekicks

I always serve this with garlic bread and a salad. It reminds me of my friend Marge. She came over one tired Tuesday. I made this pasta with just a simple salad. She said it was the best meal she’d had all week.

It wasn’t fancy. It was just thoughtful. The crunchy salad and soft bread make the meal feel complete. Do you have a favorite side dish that makes everything better? Mine will always be warm bread.

Your Turn in the Kitchen

This recipe is your starting point. You can change it. Try different colored peppers. Use another pasta shape. The goal is a tasty dinner without the stress. Cooking should be fun, not hard.

Why this matters? When you cook, you are taking care of your people. That is a beautiful thing. So give it a try. Then come back and tell me. What did you add to make it your own?

Ingredients:

Ingredient	Amount	Notes
Red Bell Pepper	1	diced
Green Bell Pepper	1	diced
Onion	1 small	chopped
Tomato	1	diced
Olive oil	2 Tablespoons
Southwestern Chicken Breast Strips	6 strips	Tyson Grilled and Ready
Fajita Chicken Breast Strips	6 strips	Tyson Grilled and Ready
Mexican Cheese	2 cups	shredded
Rigatoni Pasta	16 ounces	boiled and drained

My Easy Fiesta Pasta

Hello, my dear! Come sit. Let’s make a colorful dinner together. This dish is pure comfort. It reminds me of summer cookouts. We’re mixing fajita flavors with cozy pasta. Doesn’t that sound fun?

You’ll need your biggest skillet. We’ll start with the vegetables. Chop your peppers and onion. The sizzle in the pan is the best sound. It smells like a sunny day. I still smile when I hear it.

Here’s how we bring it all together. Follow these simple steps. I’ll share a little story with you, too.

Step 1: Warm your olive oil in a big skillet. Toss in the diced peppers and onion. Let them dance and sizzle for about five minutes. They should get just a little soft. (A hard-learned tip: don’t stir them too much! Let them get a tiny bit of color for more flavor.)

Step 2: Now, add those handy chicken strips right to the pan. Give everything a good stir. Cook it for another five minutes. The chicken is already cooked, so we’re just warming it up. My grandson calls this the “fiesta confetti” stage. Doesn’t that smell amazing?

Step 3: Grab your big serving bowl. Put your cooked, drained pasta right in. Carefully pour the whole skillet of goodness on top. Gently stir it all until it’s mixed. The colors are so pretty now! What’s your favorite colorful vegetable? Share below!

Step 4: The final touch is the best part. Sprinkle all that Mexican cheese over the top. Watch it melt slowly from the heat. It makes everything creamy and dreamy. Now it’s ready for the table!

Cook Time: About 15 minutes
Total Time: About 30 minutes
Yield: 6 hearty servings
Category: Dinner

Three Fun Twists to Try

This recipe loves to play dress-up. You can change it so easily. Here are three ideas I love. They make it feel like a brand new meal.

Veggie Lover’s Dream: Skip the chicken. Add a can of black beans and some corn instead. It’s just as filling and so good.

Extra Spicy Fiesta: Add a diced jalapeño with the peppers. Use pepper jack cheese on top. It will warm you right up!

Summer Garden Pasta: Use yellow squash and zucchini instead of bell peppers. It tastes like a garden in a bowl.

Which one would you try first? Comment below!

Serving It Up Right

This pasta is a full meal by itself. But I love to add a little something extra. A simple side salad with lime dressing is perfect. Some warm garlic bread is always a hit, too. For a pretty plate, add fresh cilantro on top.

What to drink? A cold glass of iced tea with lemon is my go-to. For a special night, a light lime margarita pairs beautifully. Which would you choose tonight? Just thinking about it makes me hungry. Let’s eat!

Keeping Your Fiesta Fresh

This pasta makes wonderful leftovers. Let it cool completely first. Then store it in a sealed container in the fridge.

It will stay good for about three days. You can also freeze it for a month. I use old yogurt tubs for freezing.

I once froze a batch for my grandson’s visit. He reheated it straight from the freezer. He said it tasted just like I made it fresh!

To reheat, add a splash of water or milk. Warm it slowly in a pan on the stove. This keeps the pasta from drying out.

Batch cooking matters for busy weeks. A ready meal saves time and stress. It feels like a gift to your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking needs a little help. Here are three easy fixes. First, the pasta might seem dry after mixing.

Just stir in a bit of pasta water. This makes a silky sauce. It brings everything together beautifully.

Second, the veggies could get soggy. Cook them just until they are bright and tender. I remember when I used to overcook peppers.

They lost all their nice crunch. Cooking them right keeps their flavor and texture. This makes the whole dish more enjoyable.

Third, the cheese might not melt nicely. Sprinkle it on at the very end. Let the hot pasta do the work.

Fun fact: The steam from the hot food helps melt the cheese perfectly. Solving small problems builds your cooking confidence. You learn to trust your own eyes and taste.

Which of these problems have you run into before?

Your Questions, My Answers

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free pasta. The rest of the recipe is already gluten-free.

Q: Can I make it ahead?
A: Absolutely. Follow the storage tips above. Reheat it gently before serving.

Q: What if I don’t have those chicken strips?
A: Use any cooked chicken you have. Season it with a little chili powder and cumin.

Q: Can I double the recipe?
A: You sure can. Use your biggest pot for the pasta. You might need two skillets for the veggies.

Q: Any optional tips?
A: A squeeze of fresh lime juice is lovely. It adds a nice, bright little kick.

Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy, colorful dish. It always brings a smile to my table. I would love to see your version.

Share a picture of your finished plate. It makes me so happy to see your cooking. Thank you for spending time with me today.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.