Easy Chicken Fajita Bowl Recipe for Dinner

Easy Chicken Fajita Bowl for Dinner (Creamy Cherry Tomato Pasta Twist)

A creamy cherry tomato pasta paired with sizzling fajita chicken makes a fast, colorful, and satisfying weeknight bowl. You’ll get smoky peppers and onions, juicy chicken, and a silky tomato-Parmesan pasta base—all in under an hour. Great for meal prep and easy to customize with your favorite toppings.

Ingredients

For the Chicken & Veg

1 lb (450 g) boneless skinless chicken breasts, thinly sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, thinly sliced

2 tbsp olive oil

2 tsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp fine salt, plus more to taste

1/4 tsp black pepper

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

For the Creamy Cherry Tomato Pasta

8 oz (225 g) short pasta (penne or rotini)

1 tbsp olive oil

3 cloves garlic, minced

2 cups cherry tomatoes, halved

1 cup (240 ml) heavy cream

1/2 cup (50 g) grated Parmesan

Salt & black pepper, to taste

Optional Toppings

Avocado slices or guacamole

Sour cream or Greek yogurt

Extra Parmesan or shredded cheese

Lime wedges

Steps

1) Cook the Pasta & Start the Sauce

Bring a large pot of salted water to a boil. Cook pasta until al dente; reserve 1/2 cup (120 ml) pasta water, then drain.

Meanwhile, warm olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.

Add cherry tomatoes and a pinch of salt; cook 4–5 minutes until they soften and release juices.

2) Make the Creamy Base

Pour in heavy cream and simmer 2–3 minutes until slightly thickened.

Stir in Parmesan until melted. Season with salt and pepper.

Toss in drained pasta; add splashes of reserved pasta water to loosen into a glossy sauce. Keep warm on low.

3) Sear the Chicken & Veg

In a bowl, mix chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.

Heat a large skillet over medium-high. Sear chicken 5–6 minutes until cooked through and lightly browned; transfer to a plate.

In the same skillet, sauté bell peppers and onion 4–5 minutes until tender-crisp with light char.

Return chicken to the pan, squeeze in lime juice, toss, and taste for seasoning.

4) Assemble the Bowls

Spoon creamy cherry tomato pasta into bowls.

Top with the fajita chicken, peppers, and onions.

Finish with cilantro and any optional toppings you like.

Tips

Lighter swap: Use 3/4 cup (180 ml) evaporated milk or 1:1 Greek yogurt & milk instead of heavy cream (stir yogurt off heat).

Extra heat: Add a pinch of cayenne or sliced jalapeño with the peppers.

Meal prep: Store pasta and chicken/veg separately up to 3 days; reheat gently with a splash of water or milk.

Gluten-free: Use GF pasta; sauce and fajita mix are naturally GF.