If you are torn between a comforting bowl of pasta and the sizzling zest of fajitas, this High Protein Chicken Fajita Pasta is your perfect solution. I love this recipe because it swaps heavy cream for Greek yogurt, giving you a velvety sauce that is high in protein and tangy enough to complement the lime and cilantro. It’s a 35-minute meal that feels like a “cheat meal” but fits perfectly into a nutritious, balanced lifestyle. Whether you’re fueling up for a workout or looking for a crowd-pleasing family dinner, this dish delivers bold flavors and serious satisfaction.
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Key Ingredients
The Protein & Base
- Chicken Breast: 1 lb, cut into bite-sized pieces (Lean and tender).
- High Protein Pasta: 8 oz (Penne or rigatoni work best for holding the sauce).
- The “Fajita” Veggies: 1 large bell pepper and 1 large onion, both sliced.
The Creamy Sauce & Spices
- The Aromatics: 2 cloves garlic, minced.
- Spice Blend: 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, salt, and black pepper.
- Liquid Gold: 1 cup low-sodium chicken broth and ½ cup Greek yogurt (or light cream cheese).
- The Bright Finish: ¼ cup fresh cilantro and juice of 1 lime.
Step-by-Step Instructions
- Pasta Prep: Cook your pasta until al dente (firm to the bite). Crucial Tip: Reserve ½ cup of the starchy pasta water before draining! Set the pasta aside.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Let it sit undisturbed for 3–4 minutes to get that golden-brown crust, then flip and cook until the internal temperature hits 165°F. Remove to a plate.
- Sauté the Veggies: In the same skillet, toss in your peppers and onions. Cook for about 5 minutes until they are soft and have those beautiful charred edges.
- Toast the Spices: Add the garlic and cook for 1 minute. Stir in the chili powder, cumin, and paprika, ensuring the vegetables are evenly coated in the aromatic spices.
- Simmer: Return the chicken (and any juices) to the pan. Pour in the chicken broth and simmer for 2–3 minutes to let the flavors “marry.”
- Make it Creamy: Lower the heat to low. Stir in the Greek yogurt until smooth. Add the cooked pasta and toss everything together. If the sauce is too thick, add your reserved pasta water 1 tablespoon at a time.
- The Finale: Remove from heat and fold in the fresh cilantro and lime juice. Serve immediately while steaming.
Serving Suggestions
- Extra Toppings: Add a dollop of guacamole, a sprinkle of cotija cheese, or a few slices of fresh jalapeño for extra heat.
- Side Pairing: Serve with a simple side salad or some roasted corn (elote style).
- Meal Prep: This holds up beautifully! Store in airtight containers for up to 4 days. Reheat with a splash of water to loosen the sauce.
Tips & Tricks
- The Yogurt Rule: Never add Greek yogurt to a boiling pan! If the heat is too high, the yogurt will “break” or curdle. Always turn the heat to low or remove from heat entirely before stirring it in.
- Pasta Water: The starch in the reserved pasta water is what makes the sauce “cling” to the noodles. It’s the difference between a good sauce and a great one.
Chef’s Advice
- Protein Boost: For even more protein, stir in a can of rinsed black beans or use a chickpea-based pasta.
- Vegetable Variety: Feel free to add mushrooms, zucchini, or spinach to the sauté step to increase the nutrient density without adding significant calories.
- Substitute: If you prefer a richer flavor, use boneless chicken thighs instead of breasts—just ensure you trim any excess fat.
Nutrition Information (Per Serving)
| Serving Size | Calories | Protein | Fat | Carbs |
| 1 portion | 425 | 35g* | 12g | 44g |
Note: Protein count is an estimate based on using high-protein pasta and Greek yogurt.
