A fun fusion of comfort and fiesta — creamy fajita-spiced mac and cheese with chicken, peppers and onions, all cooked in one pan and topped with parsley.
Chicken fajita mac and cheese is a glorious mash-up — smoky fajita-spiced chicken and peppers stirred through creamy, cheesy macaroni, all cooked in one pan. It's indulgent, comforting and full of bold Tex-Mex flavour, ready in about half an hour.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 500g Macaroni
- 2 cups Chicken Stock
- 1/2 cup Heavy Cream
- 1 packet Fajita Seasoning
- 1 tsp Salt
- 3 diced Chicken Breast
- 2 tbsp Olive Oil
- 1 small finely diced Onion
- 2 finely diced Red Pepper
- 2 cloves minced Garlic
- 1 cup Cheddar Cheese
- garnish chopped Parsley
Tags:
Pasta Cheasy Meat CheesyVideo
Preparation
- Fry the onion, peppers and garlic in the olive oil until nicely translucent. Make a well in the veg, add the chicken, then add the fajita seasoning and salt and let it colour slightly.
- Add the cream, stock and macaroni.
- Cook on low for 20 minutes, then add the cheese and stir to combine.
- Top with the roasted peppers and parsley.
Tips from the ZestyPlate Kitchen
- Cook the peppers and onions until soft and a little charred for that authentic fajita flavour.
- Let the chicken take on some colour with the fajita seasoning before adding the liquid.
- Cook the pasta right in the creamy stock so it soaks up all the flavour.
- Stir the cheese in off the heat for a smooth, glossy sauce.
Frequently Asked Questions
Yes — add extra fajita seasoning, a chopped jalapeño, or a dash of hot sauce to taste.
A good melting cheese like cheddar, Monterey Jack or a Tex-Mex blend gives the creamiest result.
It's best fresh and creamy, but reheats well with a splash of milk to loosen the sauce.
