Chicken Fajita Spaghetti Recipe
Chicken Fajita Spaghetti Recipe photo by Taste of Home

Chicken Fajita Spaghetti Recipe

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This tasty dinner has been a great time-saver for me. I usually cut up the chicken, onion and peppers while our two young children are napping. Then, just before my husband gets home from work, I toss everything into the skillet while the pasta is cooking on another burner.—Heather Brown, Frisco, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 8 ounces uncooked spaghetti
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon canola oil
  • 1 small onion, sliced
  • 1 small sweet red pepper, julienned
  • 1 small sweet yellow pepper, julienned
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup water
  • 1/2 cup taco sauce
  • 1 envelope fajita seasoning mix

Nutritional Facts

1-1/4 cup: 282 calories, 5g fat (1g saturated fat), 42mg cholesterol, 722mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 21g protein Diabetic Exchanges:2 starch, 2 lean meat 1 vegetabl


  1. Cook the spaghetti according to package directions. Meanwhile, in a large skillet, cook chicken over medium heat in oil until no longer pink; remove and keep warm.
  2. In the same skillet, saute onion and peppers until tender. Add the chicken, chilies, water, taco sauce and fajita seasoning; heat through. Drain spaghetti; toss with chicken mixture. Yield: 6 servings.
Originally published as Chicken Fajita Spaghetti in Quick Cooking January/February 2006, p12

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Nov. 4, 2013

"I'm a little confused by the 4 and 5 star reviews on this one. It had no flavor other than being spicy, definitely something I would not make again. It was very easy to make so at least I didn't lose a lot of time on it."

Reviewed Oct. 29, 2013

"This was a great meal. My family loves pasta dishes and this is a good one. I added a poblano pepper along with the other peppers. I also added some fresh cilantro on top right before serving. I will definitely make this dish again."

Reviewed Oct. 28, 2013

"Absolutely delicious. I was going to double the water and taco sauce to make it creamier, but My 16 year old said to leave it as is. I did not have canned chilies so I added a handful of Hungarian hot wax peppers. Will definitely be making again!"

Reviewed Jan. 10, 2011

"This was very good. At first I found it to be a strange combination but the more I ate, the more I liked it. I did not have enough spaghetti for the leftovers so I used angel hair pasta which was very good."

Reviewed Apr. 28, 2010

"This was fantastic!!! such a burst of flavor! a new family favorite - will make it regularly for sure - it was so super simple too!! I too used the Ortega medium taco sauce and that gave enough bite to it - as i was going to add jalapenos as the suggestion if you want it hot (as my family love hot) but the medium sauce was sufficient!"

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