Bright, smoky fajita spices meet creamy, cheesy macaroni in one comforting skillet.
This mash-up turns two weeknight favorites into a single, craveable meal.
Ready in about 30–40 minutes, it’s great for busy families and dinner parties alike.
If you love hearty twists on mac and cheese, you might also enjoy a high-protein spin like the high-protein honey garlic butter chicken with mac & cheese for another protein-forward comfort option.
Why You’ll Love This Fajita Chicken Macaroni and Cheese
– Bold fajita flavors with a creamy cheese base.
– Uses shredded cooked chicken for fast assembly.
– Ready in one pot for easy cleanup.
– Spicy bite from diced chiles balances rich cheese.
– Family-friendly and easily customizable.
– Great for meal prep and reheats well.
This dish delivers smoky, savory fajita seasoning layered over tender chicken and al dente macaroni, all wrapped in a silky blend of cheddar and Monterey Jack. Texture plays between creamy sauce and slightly crisped edges if you choose to broil briefly, while the tomatoes with green chiles add bright acidity and a gentle kick.
"Five stars — I made this on a weeknight and everyone went back for seconds. The fajita seasoning made it so flavorful without extra effort!" — A delighted reader
Key Ingredients for Fajita Chicken Macaroni and Cheese
Chicken breast (cooked and shredded): Chicken brings protein and a neutral canvas for the fajita seasoning to shine. Buy boneless, skinless breasts for ease; rotisserie or poached chicken work well and save time. If you swap for rotisserie or leftover chicken thighs, you’ll get more flavor—dark meat is juicier but adds a bit more fat.
Fajita seasoning: This blend is the backbone of the recipe’s southwestern profile—smoky, slightly spicy, and aromatic. Use a high-quality packet or make your own with chili powder, cumin, garlic powder, and smoked paprika. If you substitute taco seasoning, expect a slightly different balance (taco blends can be saltier and sweeter).
Cheddar and Monterey Jack cheeses: Cheddar gives sharp, savory depth while Monterey Jack melts into an ultra-creamy texture with a mild flavor. Choose block cheeses and shred them yourself for better melting and fewer anti-caking agents. If you swap cheddar for Colby or Pepper Jack, you’ll end up with a milder or spicier finish respectively.
Elbow macaroni: The classic short pasta captures sauce in its curves and cooks quickly. Choose a quality durum semolina pasta and cook to just shy of al dente since it will finish cooking in the sauce. If you use shells or cavatappi, the texture will change slightly—both work well but may hold more sauce and require a touch more liquid.
Full Ingredient List for Fajita Chicken Macaroni and Cheese
– 2 cups elbow macaroni
– 1 lb chicken breast, cooked and shredded
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 can diced tomatoes with green chilies
– 1 packet fajita seasoning
– 2 cups chicken broth
– 1 cup cream or milk
– Salt and pepper to taste
– 1 tablespoon olive oil
– Optional toppings: cilantro, jalapeños, sour cream
Step-by-Step Instructions for Fajita Chicken Macaroni and Cheese
Step 1: Cook the elbow macaroni according to package instructions, then drain and set aside.
Bring a large pot of salted water to a boil and cook the elbow macaroni until just before fully tender. Drain and toss briefly with a drop of oil if you won’t combine immediately to avoid sticking.
Pro Tip: The pasta should be slightly firm to the bite and not swollen; it will finish in the sauce and absorb flavors.
Step 2: In a large pot, heat olive oil over medium heat. Add the cooked chicken and fajita seasoning, stirring for a few minutes until heated through.
Warm the oil, then add shredded chicken and sprinkle the fajita seasoning evenly so every shred is coated. Stir until fragrant and the chicken warms—about 2–3 minutes; this wakes up the spices and slightly toasts them.
Pro Tip: You should smell smoky, toasted spices and see the chicken edges take on a tiny bit of color.
Step 3: Add the diced tomatoes, chicken broth, and cream to the pot, stirring to combine.
Pour in the tomatoes with their juices, then add chicken broth and cream or milk. Stir to scrape up any browned bits from the bottom for extra flavor. Heat until the mixture simmers and the liquid reduces slightly, which concentrates the taste.
Pro Tip: The sauce should look slightly glossy and begin to thicken at the edges; you’ll see tiny bubbles around the pot.
Step 4: Mix in the cooked macaroni until well combined.
Fold the drained macaroni into the simmering chicken and sauce so every noodle is coated. If the sauce seems thin, simmer a minute or two to reduce; if too thick, add a splash more broth or milk.
Pro Tip: The pasta should glisten and move freely in the sauce, not clump together.
Step 5: Stir in the cheddar and Monterey Jack cheeses until melted and creamy.
Lower the heat and add cheeses in small handfuls, stirring constantly to create a smooth, unified sauce. Avoid high heat to prevent the dairy from breaking or becoming grainy.
Pro Tip: The sauce should be silky and flow like heavy cream—no oily separation or gritty texture.
Step 6: Season with salt and pepper to taste.
Taste and adjust seasoning carefully; the fajita packet may already add salt. Add pepper for a little bite and keep tasting until balanced.
Pro Tip: The finished dish should taste bright, cheesy, and slightly smoky with no single spice overpowering the rest.
Step 7: Serve hot and garnish with optional toppings like cilantro, jalapeños, or a dollop of sour cream.
Spoon into bowls and finish with fresh cilantro, sliced jalapeños for heat, or a cooling dollop of sour cream. Serve immediately for best texture.
Pro Tip: The top should glisten with sauce and the garnishes add color contrast—fresh cilantro looks bright and green.
Expert Tips for Fajita Chicken Macaroni and Cheese
– Temperature tip: Always finish melting the cheese over low heat to prevent grainy sauce caused by overheating.
– Texture troubleshooting: If the sauce breaks, whisk in a splash of warm milk off heat to bring it back together.
– Equipment tip: Use a heavy-bottomed pot to avoid hot spots and burnt bits while you simmer the sauce.
– Common mistake: Adding cheese to a rolling boil causes separation; remove from direct heat before adding.
– Timing tip: Slightly undercook pasta in boiling water to maintain bite after it absorbs sauce while resting.
– Flavor layering: Toast the fajita seasoning briefly in oil with the chicken to bloom spices and intensify aroma.
– Make-ahead tip: Hold the sauce separately from pasta if reheating for meal prep, then combine gently to maintain texture.
– Creative swap tip: For a pull-apart edge, transfer to a baking dish, top with extra cheese, and broil until golden; try this after reading a hearty sandwich technique in the chicken cheese steak sandwich guide for inspiration.
Storage & Freezing for Fajita Chicken Macaroni and Cheese
Refrigerator: Store in an airtight container for up to 3–4 days. Use shallow containers for faster cooling and safer storage.
Freezer: Freeze in a freezer-safe container for up to 2 months. Leave a little headspace for expansion and label with date.
Thawing: Thaw overnight in the fridge for best texture. If short on time, reheat from frozen over low heat, covered, stirring occasionally.
Reheating: Reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce; microwave in short bursts, stirring between intervals. Use an oven at 350°F covered with foil for 15–20 minutes for larger portions.
Variations & Substitutions for Fajita Chicken Macaroni and Cheese
Chicken-free version: Replace shredded chicken with black beans and roasted bell peppers for a vegetarian fajita mac that still delivers protein and texture. The beans add creaminess and a hearty bite; increase spices slightly to boost flavor.
Spicy jalapeño cheddar: Stir in chopped pickled jalapeños and use pepper jack in place of Monterey Jack for a spicier, tangy profile. This gives more heat and a sharper cheese flavor that stands up to the chiles.
Creamy ranch twist: Add a tablespoon of ranch seasoning or a spoonful of sour cream into the sauce to create a tangy, herby variation that pairs well with cilantro and crisp taco-style toppings. Expect a tangier finish and a more pronounced herb aroma.
Cottage cheese uplift: For added creaminess and protein, fold in a cup of well-blended cottage cheese before adding shredded cheeses; this creates a silky body and lighter mouthfeel, similar to the texture approaches used in recipes like the cottage cheese chicken parmesan bowl. The result is richer yet slightly lighter on fat.
Frequently Asked Questions About Fajita Chicken Macaroni and Cheese
Q: Can I make Fajita Chicken Macaroni and Cheese ahead of time?
A: Yes. Prepare the components separately—cook the pasta and chill, and cool the chicken-sauce mixture—then store in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to refresh the sauce and combine just before serving for best texture.
Q: What’s the best cheese ratio for a creamy result?
A: A 50:50 blend of a sharp melting cheese (cheddar) and a mild, ultra-melting cheese (Monterey Jack) gives both flavor and a silky texture. If you only have one type, choose a cheese that melts smoothly and consider adding a little cream or cream cheese to prevent graininess.
Q: Can I use raw chicken instead of pre-cooked shredded chicken?
A: Yes, but adjust method: dice or slice raw chicken and sauté with oil and fajita seasoning until cooked through before adding liquids. This adds a few extra minutes but fresh-cooked chicken can offer juicier results.
Q: How can I adjust the spice level for kids or sensitive eaters?
A: Use mild diced tomatoes (omit green chiles) or reduce the packet of fajita seasoning by half. Add toppings like sour cream and chopped cilantro to mellow heat and add familiar flavors kids enjoy.
Q: Is it possible to make this gluten-free?
A: Absolutely. Substitute gluten-free elbow pasta made from rice, corn, or a blend, and confirm your fajita seasoning and broth are gluten-free. Cooking times may vary slightly, so follow the pasta package for doneness.
Final Thoughts on Fajita Chicken Macaroni and Cheese
This recipe is a quick, bold way to elevate weeknight mac and cheese into a full-meal favorite.
If you made it, please leave a star rating in the recipe card below and pin this to Pinterest to save it for later.
Fajita Chicken Macaroni and Cheese
Ingredients
Pasta and Chicken
- 2 cups elbow macaroni Cook to just shy of al dente.
- 1 lb chicken breast, cooked and shredded Use rotisserie or poached chicken for convenience.
Cheeses
- 1 cup shredded cheddar cheese Sharp cheddar recommended.
- 1 cup shredded Monterey Jack cheese For ultra-creamy texture.
Liquids and Seasoning
- 1 can diced tomatoes with green chiles
- 1 packet fajita seasoning High-quality recommended.
- 2 cups chicken broth
- 1 cup cream or milk
- 1 tbsp olive oil
- Salt and pepper to taste
Optional Toppings
- cilantro For garnish.
- jalapeños Sliced, for garnish.
- sour cream For garnish.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions, then drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the cooked chicken and fajita seasoning, stirring for a few minutes until heated through.
- Add the diced tomatoes, chicken broth, and cream to the pot, stirring to combine.
- Mix in the cooked macaroni until well combined.
- Stir in the cheddar and Monterey Jack cheeses until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot and garnish with optional toppings like cilantro, jalapeños, or sour cream.
