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)
Creamy Fajita Chicken Mac and Cheese
Ingredients
Protein & Pantry
- Chicken breast
- Fajita seasoning
- Olive oil
- Chicken broth
- All-purpose flour
- Butter
- Smoked paprika
- Salt
- Pepper
Pasta & Dairy
- Macaroni pasta
- Heavy cream
- Shredded cheese cheddar, Monterey Jack, mozzarella, or a 3-cheese mix
- Pecorino Romano or Parmesan optional
Veggies
- Bell pepper
- Onion optional
- Garlic
Optional Toppings
- Cilantro
- Lime
- Crushed tortilla chips or breadcrumbs
Instructions
- Season the chicken breast with fajita seasoning and cook in olive oil in a skillet until browned and cooked through; slice or dice and set aside.
- In the same skillet, sauté the bell pepper, onion, and garlic until softened.
- In a saucepan, melt the butter, whisk in the flour to form a roux, then whisk in the chicken broth and heavy cream until smooth.
- Stir in the shredded cheese and smoked paprika, whisking until the sauce is melted and creamy; season with salt and pepper.
- Boil the macaroni pasta according to package directions, then drain.
- Combine the pasta, chicken, and sautéed peppers with the cheese sauce and toss to coat.
- Optional: transfer to an oven-safe dish, top with extra cheese or crushed tortilla chips, and broil until golden.
- Serve topped with cilantro and a squeeze of lime.
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