Steak (or chicken) Fajita Pasta
Steak (or use chicken) Fajita pasta is very flavorful and and easy dish to make! I hope you love it!
Steak (or Chicken) Fajita Pasta is the dinner that combines two crowd-pleasing favorites into one creamy, smoky, satisfying skillet meal. Seared steak (or chicken) tossed with bell peppers, onions, fajita seasoning, and a luxurious cream sauce, then mixed with al dente pasta. It is the kind of dinner that tastes like restaurant food but comes together in your own skillet in about 25 minutes.
I love this recipe because it gives you the best parts of fajitas (smoky spice, charred peppers, juicy meat) and turns them into pasta night. The fajita seasoning carries the whole dish and delivers all that classic Tex-Mex flavor without needing 15 different spices. A creamy sauce of beef broth and heavy cream coats the pasta beautifully, picking up all the seasoned juices from the pan.
The steak version is what I make for date night or weekend dinners. Sear your favorite cut, slice it against the grain, and toss it back in at the end so it stays perfectly pink. The chicken version is what I make for weeknights or for kids who prefer chicken. Either protein works beautifully in the same sauce.
What sets this apart from regular pasta is the combination of high-heat searing and low-heat finishing. The peppers get a beautiful char in a hot pan. The cream sauce simmers gently. The pasta soaks up flavor as it tosses with everything in the final step. Top with chopped parsley for color and serve right out of the pan. Let's make it.
📝 Ingredients
- 2 lbs Steak - your choice of cut!
- Avocado Oil (better for high heat cooking)
- 1 pack of Fajita Seasoning
- 1/2 of a 16oz box of pasta - you choice of noodle
- 1 Red Bellpepper, cut into strips
- 1 Yellow Bellpepper, cut into strips
- 1 small yellow onion, cut into strips
- Sliced Mushrooms (optional/add to your preference)
- 1 1/2 cups Beef Broth
- 3/4 cup Heavy Cream
- Salt to Taste
- Chopped Parsley for color
👩🍳 Directions
- 1
Heat pan over medium high heat. Season both sides of steak with 1/2 of the pack of fajita seasoning (save the other half for later). Then add avocado oil to pan, and when it is hot, add steak to the pan. Sear on both sides (2 minutes each side) until internal temp is 135 or higher. Remove to a plate and lightly cover with foil Note: If cooking chicken, sear on both sides and remove from heat. We will add it back in later to finish cooking.
- 2
Add more avocado oil to bottom of pan and add in peppers and onions. Cook until almost soft, then add mushrooms (if using) and cook until soft. While peppers are cooking, start the pasta by heavily salting your pasta water and cooking pasta to package directions.
- 3
When peppers/onions are soft, add beef broth and heavy cream. Stir to combine, then add the rest of the fajita seasoning mix. Stir well and let it come to a simmer. Note: if you are cooking chicken, add the chicken back in right now so that it will finish cooking in the sauce while its simmering.
- 4
When noodles are done, add noodles to the pan with the sauce and combine. Taste and add salt to taste. Top with chopped parsley. Enjoy!
Ingredient Notes & Substitutions
Steak: 2 pounds of your favorite cut. Flank, skirt, ribeye, sirloin, or strip all work. Pick what fits your budget and preference. Or use 1.5 to 2 pounds of boneless skinless chicken breasts or thighs.
Avocado oil: For high-heat searing. Other high-smoke-point oils like grapeseed or refined olive oil also work. Avoid extra virgin olive oil for searing, it burns.
Fajita seasoning packet: One packet (about 1 ounce). Or make your own with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. McCormick is the standard brand.
Pasta: Half of a 16-ounce box (about 8 ounces). Penne, rigatoni, fettuccine, or cavatappi all work. Short pasta with ridges holds the sauce best.
Bell peppers: One red and one yellow, sliced into strips. Use orange or green if you prefer. Three different colored peppers makes the prettiest plate.
Yellow onion: One small onion sliced into strips. White or sweet onion also work.
Mushrooms (optional): Sliced. Cremini or white button mushrooms add earthiness. Skip if you do not like mushrooms.
Beef broth: 1.5 cups. Use chicken broth if making the chicken version. Low-sodium gives you control over the saltiness.
Heavy cream: 3/4 cup. This is what makes the sauce silky and luxurious. Half-and-half works for a lighter version but the sauce will be thinner.
Fresh parsley: Chopped, for topping. Adds color and a fresh finish.
How to Store, Reheat & Freeze
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta absorbs more sauce as it sits, so when reheating, add a splash of beef broth, chicken broth, or cream to loosen things back up. Reheat in the microwave for 1 to 2 minutes or warm on the stove over medium-low heat.
Freezing is possible but the cream sauce can break a little when thawed. If freezing, store the meat-vegetable-sauce mixture without the pasta and add freshly cooked pasta when reheating. Freezes well for up to 2 months. Thaw overnight in the fridge.
What to Serve With Steak Fajita Pasta
A simple side salad with a tangy vinaigrette balances the richness of the cream sauce. Roasted asparagus, sauteed green beans, or steamed broccoli add a green vegetable. Warm garlic bread or a crusty baguette is perfect for sopping up extra sauce. For drinks, a glass of red wine like Malbec or Cabernet Sauvignon pairs beautifully with the steak. For chicken, a crisp white like Sauvignon Blanc or a margarita rounds out the Tex-Mex vibe.
💡 Tips for Success
- Use avocado oil for searing, not olive oil. Avocado oil has a much higher smoke point so you can get the pan really hot without smoking up your kitchen. Vegetable or canola oil also work.
- Pat the meat completely dry before seasoning. Dry meat sears beautifully. Wet meat steams and stays gray.
- Use half the fajita seasoning packet for the meat, half for the sauce. Layering the seasoning at two points builds depth and ensures every bite is well-seasoned.
- Get the pan screaming hot before adding the steak or chicken. You want to hear a strong sizzle and see a little smoke when the meat hits. That high heat is what gives you the seared crust.
- Pull the steak at 135 degrees for medium-rare. It will continue cooking from carryover heat. Overcooked steak ruins this dish.
- Slice the steak against the grain after resting. Find the lines in the meat and cut perpendicular to them. Cutting with the grain gives you tough, chewy bites.
- Cook the peppers and onions until they get a little char on the edges. That charred-but-still-snappy texture is what makes this taste like real fajitas.
- Salt your pasta water heavily. This is your one chance to season the pasta itself. Reserve a quarter cup of pasta water before draining if you need to loosen the sauce later.
❓ Frequently Asked Questions
What cut of steak is best?
Flank steak, skirt steak, ribeye, sirloin, or strip steak all work great. Tougher cuts like flank and skirt are perfect because they cook fast and slice beautifully against the grain. Ribeye is the splurge choice for the most flavor.
Can I use chicken thighs?
Absolutely. Boneless skinless thighs sliced into strips work beautifully and stay juicier than breasts. Same method as the chicken option.
What kind of pasta works best?
Penne, rigatoni, fettuccine, or cavatappi all work great. Short pasta with ridges grabs the cream sauce best. Avoid super thin noodles like angel hair, they get overwhelmed by the chunky meat and vegetables.
Can I make this lighter?
Yes. Sub half-and-half for the heavy cream for a lighter sauce. Use chicken broth instead of beef broth if making chicken. Use whole wheat or chickpea pasta to add fiber and protein.
Is this spicy?
Medium heat as written, mostly from the fajita seasoning. For milder, use a mild fajita seasoning brand. For spicier, add a chopped jalapeno with the peppers, or sprinkle red pepper flakes into the sauce.
Can I make this ahead?
It is best fresh, but you can prep the meat-vegetable-sauce mixture up to 24 hours ahead and refrigerate. Cook fresh pasta when ready to serve and toss together. The pasta gets gummy if stored already mixed with the sauce.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of beef broth or cream to loosen the sauce. The pasta absorbs more liquid as it sits, so adding back some moisture is key.
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