Creamy High Protein Chicken Fajita Pasta (Ready in 35 Minutes!)

It is 6pm. You are tired. Dinner needs to happen fast but you want something bold and satisfying.

This High Protein Chicken Fajita Pasta is the answer to your busy weeknight prayers. It delivers all the zesty flavors of your favorite fajitas in one creamy, high-protein bowl.

Why You’ll Love This Recipe

This dish is a total game-changer for your healthy reset. It is ready in just 35 minutes from start to finish.

You get all the comfort of pasta without the heavy, calorie-laden cream. The secret is the Greek yogurt sauce which adds massive protein and tang.

How It Comes Together

Making this is incredibly simple even for beginners. You basically boil, sear, and toss everything in one pan. It is minimal effort for maximum flavor every single time.

Ingredients You’ll Need

Most of these are pantry staples you likely have right now.

• 1 lb boneless skinless chicken breast, cubed
• 8 oz high-protein chickpea or lentil pasta
• 1 large red bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 1 medium yellow onion, sliced
• 1 cup plain non-fat Greek yogurt
• 1/2 cup low-sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Step-by-Step Instructions

1. Cook the high-protein pasta in salted boiling water according to package directions until al dente, drain, and set aside.
2. In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Coat the chicken cubes with half of the spice mixture.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until fully cooked through, then remove from the pan.
5. Add the remaining tablespoon of olive oil to the same skillet. Sauté the bell peppers and onions for 5 minutes until softened and slightly charred.
6. Reduce the heat to low. Add the chicken broth and the remaining spice mixture, scraping the bottom of the pan to release browned bits.
7. Whisk in the Greek yogurt until smooth, ensuring the heat is low to prevent curdling.
8. Fold the cooked pasta and chicken back into the skillet, tossing until thoroughly coated in the sauce.
9. Garnish with fresh cilantro and serve with lime wedges.

Best Ways to Enjoy It

Serve this warm with a generous squeeze of fresh lime. The acid cuts through the creamy sauce perfectly. Pair it with a simple side salad for a balanced weeknight meal.

How to Store Leftovers

This High Protein Chicken Fajita Pasta is perfect for meal prep. Store it in airtight containers in the fridge for up to four days. Reheat with a splash of water to keep the sauce silky and smooth.

Recipe Tips

• Use low heat when adding Greek yogurt to prevent curdling.
• Don’t overcook your high-protein pasta as it can get mushy.
• Get a good sear on the peppers for that authentic fajita taste.
• Scrape the bottom of the pan to get all those flavorful bits.
• Add a splash of pasta water if the sauce gets too thick.
• Use fresh lime juice for the most vibrant flavor profile.

Ways to Switch It Up

• Swap chicken for shrimp or lean steak strips.
• Add sliced jalapeños if you want an extra spicy kick.
• Use gluten-free pasta to keep it allergy-friendly.
• Stir in some baby spinach at the end for extra greens.

FAQs

Will the Greek yogurt curdle?

It won’t if you keep the heat low while mixing. Never boil the sauce once the yogurt is added.

Can I use regular pasta?

Yes, but high-protein pasta keeps you fuller for much longer.

Is this dish spicy?

It has bold flavor but is relatively mild in heat. Add cayenne pepper if you want more fire.

You are going to obsess over how easy and delicious this is. Tag me when you make it!

— Jasmine

High Protein Chicken Fajita Pasta

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breast, cubed
• 8 oz high -protein chickpea or lentil pasta
• 1 large red bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 1 medium yellow onion, sliced
• 1 cup plain non-fat Greek yogurt
• 1/2 cup low -sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime , cut into wedges

Method

 

1. Cook the high-protein pasta in salted boiling water according to package directions until al dente, drain, and set aside.
2. In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Coat the chicken cubes with half of the spice mixture.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until fully cooked through, then remove from the pan.
5. Add the remaining tablespoon of olive oil to the same skillet. Sauté the bell peppers and onions for 5 minutes until softened and slightly charred.
6. Reduce the heat to low. Add the chicken broth and the remaining spice mixture, scraping the bottom of the pan to release browned bits.
7. Whisk in the Greek yogurt until smooth, ensuring the heat is low to prevent curdling.
8. Fold the cooked pasta and chicken back into the skillet, tossing until thoroughly coated in the sauce.
9. Garnish with fresh cilantro and serve with lime wedges.