This chicken fajita pasta recipe I made with things I already had in the pantry became a household favorite!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- 1 pound ziti pasta
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 pound boneless chicken breast, cubed
- 1 (16 ounce) jar salsa
- 2 (8 ounce) packages cream cheese, softened
- 1 (1 ounce) package taco seasoning
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (16 ounce) package shredded Cheddar cheese, divided
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ziti and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
- Meanwhile, heat oil in a skillet over medium heat. Add onion and green pepper; cook and stir until soft, 5 to 7 minutes. Transfer to a bowl.
- Cook chicken in the same skillet until no longer pink in the center, 7 to 10 minutes.
- Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat; cook and stir until cream cheese is melted, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ziti, chicken, salsa mixture, onion mixture, black beans, and corn in a large bowl. Add 1/2 of the Cheddar cheese and mix until combined. Pour into a baking pan.
- Bake in the preheated oven for 20 minutes. Sprinkle remaining Cheddar over top. Continue to bake until cheese is melted, about 10 minutes.
- Mexican cheese blend can be used instead of Cheddar if desired.
Nutrition Facts
| Calories | 836 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 8 g |
| Protein | 43 g |
| Saturated Fat | 25 g |
| Sodium | 1501 mg |
| Sugars | 7 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
This was DELICIOUS I only gave it 4 stars because as written it was dry. I added about a half a cup of sour cream and maybe a quarter cup of chicken broth to the sauce and it helped but it still turned out a little on the dry side. The flavors are amazing so this is definitely a keeper. Next time I’m going to try adding some half and half to the sauce and see how that does
Family loved this recipe, it was a big hit. The only things I changed because I didn’t have it available was the cream cheese, I only had one block so I added sour cream as a substitute for the second block. Also the noodles I had 1/2 box of regular so I made up the rest with the gluten free. Next time I’ll will only use the gluten free (just reduce the cooking time to about 5-6 min). This recipe was quick and easy, adding to our favorites.
Just made this and It’s delicious. I would add diced or crushed tomatoes instead of salsa next time since there is fresh onions and peppers all ready and the taco seasoning gives enough flavor. Serves with tortilla chips. Yum!!
What a clever way to turn chicken fajitas into creamy comfort food! This was delicious; I subbed kidney beans for the black beans and used leftover grilled chicken breast and corn cut off the cob. Great results, will definitely make again!
This made a ton of pasta. Pretty good but a little to rich for me.
Followed main recipe plus added advice from others with 8oz sour cream and chicken broth. Tastes great from first try
Absolutely delicious. Only thing I changed was I added 1 cup of noodle water.
Really good and a hit for everyone. We leave out the peppers and black beans and add extra corn. 30 minutes in the oven seems a bit long when everything is already fully cooked. We have cut the oven time down to 15 minutes both times we’ve made it and that seems just right.
Fantastic dinner! I used all the ingredients plus a can of rotelle tomatoes and green chilies. The whole family was in love with the outcome
Very delicious. Made it with no changes. Will make it again. Thanks for the recipe.
This recipe has a perfect blend of textures and flavors! I went by the recipe exactly and it was a HOMERUN! I love anything with black beans and corn. I am not huge on meat most days so I cut up the chicken into smaller cubes. My entire family gobbled it up. The recipe yielded plenty for leftovers too…that’s always a WIN!
Super easy and became a quick family favorite
I doubled the recipe and had enough to make 2 big baking dishes and 1 vegetarian. added about 2tbsp cayanne to one and everyone loved that.
I made this exactly as written. It was delicious. I have a family of 4 and this fed us all with tons left over for lunch the next day. I highly recommend!!
Loved this dish! I used red bell peppers because that’s what I had on hand. Halved the cream cheese and added sour cream. My family has requested it over and over now. It’s a keeper.
Delicious. I used Costco’s cooked chicken, which saved time and tasted very good. I had enough mixture to fill one 9×13 pan and another smaller pan, so I might reduce the pasta next time or freeze the second pan. I used a red pepper instead of green and it worked well. This is a keeper!
Big hit! I subbed sour cream for half of the cream cheese, as many reviewers suggested. Also added 1/2 C water to moisten it up.
Fantastic recipe! My only issue was that it takes quite a bit longer than 10 minutes to put it together.
This is DELICIOUS! I’ve made it many times now. It’s one of those recipes we make about once a month because it’s so good! I follow the recipe as stated and it reheats fine the next day. It makes a lot so I usually take leftovers to my parents and friends, or else I’d be eating leftovers every meal for days. 10/10 favorite recipe!
It was a hit! Next time I will decrease pasta and increase chicken… I decided to add black olives to the mix
This is a very good dish and easy to alter for your own tastes. The only change I made was using 1 cream cheese and 1 cup sour cream. When I decided to make this dish I made a shopping list. Got to the store, forgot my list, forgot the cream cheese. Sent my daughter to the store, forgot to tell her to get 2, hence the substitution. I will make this again but next time I will use Monterey Jack instead of cheddar (personal preference), HOT salsa because I like spicy. Thank you for this recipe.