Macaroni Fajita Bake
Get ready to elevate your weeknight dinner game with this irresistible Macaroni Fajita Bake—a flavor-packed fusion of Tex-Mex flair and classic comfort food. Tender macaroni pasta is tossed with juicy, fajita-seasoned chicken, sautéed bell peppers, onions, and garlic, all simmered in a zesty mix of diced tomatoes and chicken broth. This hearty mixture is topped with a generous layer of melted Mexican blend cheese for the ultimate crowd-pleaser. With just 20 minutes of prep time and a quick bake in the oven, this one-pan dish delivers bold flavors and gooey, cheesy perfection in every bite. Garnished with fresh cilantro and perfect for serving straight from the casserole dish, it’s an easy, delicious option for family dinners or potlucks. Ideal for those craving quick and satisfying Tex-Mex pasta bakes!
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Recipe Information
Ingredients
- 2 cups Macaroni pasta
- 2 tablespoons Olive oil
- 1 pound Chicken breast
- 2 tablespoons Fajita seasoning
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 2 cloves Garlic
- 1 14.5-ounce can Canned diced tomatoes
- 1 cup Chicken broth
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the macaroni pasta according to package instructions, drain, and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Dice the chicken breast into bite-sized pieces and season with 1 tablespoon of fajita seasoning.
Add the chicken to the skillet and cook for 5-7 minutes, or until fully cooked and lightly browned. Remove from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil.
Thinly slice the red bell pepper, green bell pepper, and yellow onion. Mince the garlic.
Add the sliced vegetables and garlic to the skillet and sauté for 5 minutes, or until softened. Stir in the remaining 1 tablespoon of fajita seasoning.
Add the canned diced tomatoes (with their juices) and chicken broth to the skillet. Stir well and bring the mixture to a simmer.
Reduce the heat to low, then stir in the cooked macaroni and the cooked chicken. Mix until everything is evenly combined.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
Sprinkle the shredded Mexican blend cheese over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let cool for 5 minutes. Finely chop the cilantro and sprinkle it over the top.
Serve warm and enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 328 mg | 25% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
