Overnight Chicken Fajita Pasta

Overnight Chicken Fajita Pasta – a new family favorite. Cheesy chicken pasta loaded with veggies and Mexican spices. Just dump everything in the baking dish and refrigerate overnight. No boiling the noodles ahead of time! Chicken, cream of chicken, cream of mushroom, milk, chicken broth, onion, peppers, uncooked elbow macaroni, fajita seasoning, and cheddar cheese. Taco Tuesday never tasted so good!

scooping chicken fajita pasta from baking dish with text overlay

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One Pot Chicken Fajita Pasta

This Overnight Chicken Fajita Pasta is a new favorite. It has all the flavors of chicken fajitas in pasta form. Cheesy chicken pasta loaded with fresh veggies and a wonderfully delicious creamy Mexican flavored sauce. We LOVED all the flavors in this casserole.  The best part about this recipe is that you don’t have to boil the pasta before making it! Perfect for busy weeknights. Add this to your menu ASAP!

baking dish of chicken fajita pasta

How to Make Overnight Chicken Fajita Pasta

This casserole is very easy to make with only a few simple ingredients. In a large bowl, whisk together chicken broth, milk, cream of chicken soup, and cream of mushroom soup. Stir in cooked chopped chicken, fajita seasoning, chopped onions, chopped bell peppers, and uncooked pasta. Pour the mixture into a lightly greased baking dish. Cover this dish with plastic wrap or aluminum foil and refrigerate overnight. 

When ready to bake the pasta, remove the dish from the refrigerator and uncover the casserole dish. Preheat the oven. Sprinkle shredded cheese over the top of the casserole and bake until bubbly. Garnish the baked pasta with parsley or cilantro.

Helpful Tips & Frequently Asked Questions

  • DO NOT cook the pasta before assembling the casserole. Use the pasta dry – straight from the box.
  • I use rotisserie chicken in this dish. You can use any cooked chicken you have on hand. 
    • Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenderloins all work great.
    • Can substitute leftover turkey.
  • You can use any combination of cream of soups in this casserole. Cream of chicken, mushroom, or celery are all good.
  • I use a combination of green bell peppers, yellow bell peppers, and red bell peppers. Feel free to use one type of pepper if you don’t want to spend the extra money.
  • Do I need to cook the peppers and onion before adding them to the casserole? I did not cook the veggies before adding them to the pasta mixture. I think they cook fine along with the pasta.
    • Feel free to sauté the onions and peppers in some olive oil over medium-high heat before adding them to the casserole.
  • You can use any shredded cheese that you enjoy. I usually use cheddar cheese. A Mexican cheese blend is equally delicious.
  • Is Chicken Fajita Pasta spicy? No. This is not a spicy dish. If you want a spicier dish, add a can of Rotel diced tomatoes and green chiles and/or a dash of cayenne pepper to the casserole.
  • Can substitute taco seasoning for the packet of fajita seasoning.
  • I use elbow macaroni. You can use any short pasta that you have on hand. Penne , farfalle, or rigatoni pasta work good.
  • Store leftovers in an airtight container in the refrigerator.
scooping chicken fajita pasta from baking dish

What to Serve with Baked Chicken Pasta

This cheesy pasta was a HUGE hit at our house. We had this for dinner and ate the leftovers for lunch during the week. This makes a lot of food. It is great for a potluck or a crowd. 

We like to serve this with our favorite Mexican chopped salad. This is equally delicious with some spicy black beans and crusty bread. YUM!

Need more side dish ideas? Here are a few of our favorite recipes from the blog that go great with this baked chicken pasta:

Southwestern Green Beans

Southwestern Green Beans with Rotel- only 4 ingredients and ready in about 20 minutes! Oven-roasted green beans, Mexican Rotel tomatoes,…

Superior Grill Salsa

Superior Grill Salsa – the salsa recipe from my favorite Mexican restaurant. So easy & tastes great. Tomatoes, pickled jalapenos,…

Mexican Chopped Salad

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…

scooping chicken fajita pasta from baking dish with text overlay

Overnight Chicken Fajita Pasta

Yield: 8 people
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Overnight Chicken Fajita Pasta – a new family favorite. Cheesy chicken pasta loaded with veggies and Mexican spices. Just dump everything in the baking dish and refrigerate overnight. No boiling the noodles ahead of time! Chicken, cream of chicken, cream of mushroom, milk, chicken broth, onion, peppers, uncooked elbow macaroni, fajita seasoning, and cheddar cheese. Taco Tuesday never tasted so good!

Ingredients:

  • 4 cups chopped cooked chicken
  • 1 (10.5-oz) can Condensed Cream of Chicken Soup
  • 1 (10.5-oz) can Condensed Cream of Mushroom Soup
  • cup milk
  • cup chicken broth
  • 1 small onion, chopped
  • 2 bell peppers, chopped
  • 1 (1.25-oz) packet fajita seasoning
  • 8-oz elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese

Instructions:

  • Spray a 9×13-inch pan with cooking spray.
  • In a large bowl combine cooked chicken, cream of chicken soup, cream of mushroom soup, milk, chicken broth, onions, pepper, and fajita seasoning. Stir in uncooked pasta.
  • Pour pasta mixture into prepared pan. Cover and refrigerate overnight.
  • Remove casserole from refrigerator and uncover.
  • Preheat oven to 350ºF.
  • Top casserole with shredded cheese.
  • Bake, uncovered, for 1 hour.

Notes:

  • DO NOT cook the pasta before assembling the casserole. Use the pasta dry – straight from the box.
  • I use whole rotisserie chicken in this dish. You can use any cooked chicken you have on hand. 
  • You can use any combination of cream of soups in this casserole. Cream of chicken, mushroom, or celery are all good.
  • I use a combination of green bell peppers, yellow bell peppers, and red bell peppers. Feel free to use one type of pepper if you don’t want to spend the extra money.
  • Do I need to cook the peppers and onion before adding them to the casserole? I did not cook the veggies before adding them to the pasta mixture. I think they cook fine along with the pasta.
    • Feel free to sauté the onions and peppers in some olive oil over medium-high heat before adding them to the casserole.
  • You can use any shredded cheese that you enjoy. I usually use cheddar cheese. A Mexican cheese blend is equally delicious.
  • Can substitute taco seasoning for the packet of fajita seasoning.
  • I use elbow macaroni. You can use any short pasta that you have on hand. Penne , farfalle, or rigatoni pasta work good.

Steph

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baking dish of chicken fajita pasta with text overlay

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Comments

  1. We use a no-boil, overnight recipe for lasagna that works very well and we like the concept so will have to give this tasty sounding Mexican dish a try.

    1. I haven’t tried that, so I can not say. Letting the pasta sit overnight in the liquid softens it.
      If you try it, let us know how it turns out.

  2. This recipe sounds wonderful! I probably would add a can of Ro-Tel to give it a kick. Do you think it needs to be drained? Thanks!

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