Grilled Chicken Fajita Pasta

by Erin, The $5 Dinner Mom on June 1, 2010

I grew up in South Texas. Where you can find a fajita on just about every corner.  But I’ve never had Fajitas in pasta form.

Must say…not too bad.

(If we could have had this with sour cream, I would have totally added some.) (But it certainly didn’t need it!)

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Grilled Chicken Fajita Pasta

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 25 minutes


  • 3 chicken breasts ($2.44)
  • 1 box bowtie pasta noodles ($.50)
  • 2 Tbsp canola oil ($.05)
  • 1 bag frozen peppers and onion blend ($.88)
  • 1 Tbsp lime juice, for veggies ($.01)
  • Dashes ground cumin, for veggies ($.02)
  • Salt and pepper
  • 1/4 cup lime juice, for marinade ($.10)
  • Dashes ground cumin, for marinade ($.02)
  • Salt and pepper
  • Avocado, sliced ($1)


  • Place the lime juice and ground cumin for the marinade in the bottom of the dish you’ll use to marinate the chicken.

  • Sprinkle a little more of the ground cumin and a few drops of lime juice on top. Season with some salt and pepper.

  • Grill until cooked through, then dice.

  • Meanwhile cook the pasta.
  • And saute the frozen veggies. (No need to let them thaw.)

  • Toss in the fresh cilantro, as well as the ground cumin and lime juice.

  • Saute for a few minutes, stirring often.

  • When you start to see this, the veggies are done.

  • Add veggies in with the cooked pasta. (If you want to add sour cream…add 1/2-1 cup here.)

  • Toss in the grilled and diced chicken.

  • Toss. Toss. Toss.
  • Serve Grilled Chicken Fajita Pasta with avocado slices.

Cost $5.02

(with lunch leftovers too!)

{ 13 comments… read them below or add one }

Kelli June 1, 2010 at 7:25 pm

Perfect timing! I’m trying to clean out the fridge/pantry and was wondering what I could do with 3 chicken breasts and the pasta I had left over!

Thank you!!

~Kelli @ Smidgens


Lori June 1, 2010 at 8:18 pm

I love this!! I am from South Texas (Houston, actually) where are you from?


Erin, The $5 Dinner Mom June 3, 2010 at 8:09 am


I grew up in San Antonio and went to college in FW!


Barb Dawson June 1, 2010 at 8:29 pm

Looks like a good recipe and that it would be good as left overs-if there were any!
I would like 2 win # 8 necklace! THANKS!


bethany June 1, 2010 at 9:18 pm

I think this would be fab if you added a jar of alfredo (or homemade) instead of the sour cream!


Julie June 1, 2010 at 9:23 pm

My super picky family would never eat this but I SOOO WOULD!!!! I might have to make some just for me :-) Thank you for sharing!


Amanda June 2, 2010 at 9:42 am

I’m making this during the week since I have most of these items. Great idea!


FoodontheTable June 2, 2010 at 10:53 am

This looks so delicious and summery! A great twist on the fajitas we have in Texas!


marisa June 2, 2010 at 11:27 am

Yummy! Thanks for the recipe. We don’t make alot of pasta dishes, except spaghetti because alot of recipes call for dairy which some of us cannot have. This will be good for us to try!


Shonda June 2, 2010 at 3:39 pm

Oh, yum…..I was just trying to decide what to make for dinner – we have some leftover BBQ chicken and corn – so guess what I’m making tonight and I have veggies and sour cream that need to be used up! Perfect timing for reading your blog today!


Kelsey June 2, 2010 at 8:46 pm

I turn everything into pasta form!


Nickie June 6, 2011 at 8:48 am

Can’t wait to try this tonight!


JoAnn June 6, 2011 at 9:41 am

I have a question, do you use any type of liquid to help bind everything together? Or any cheese? This looks great.


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