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Creamy Chicken and Cotija Fajita Pasta

Serves: 4
This is all the things you love about fajitas transformed into the creamiest and tastiest pasta.


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  • 1 lb chicken, cut into cubes
  • Salt and pepper, to taste
  • 1 tbsp neutral oil, such as avocado
  • 1 green bell pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 2 tsp minced garlic
  • 2 cups half and half
  • 4 oz cream cheese
  • ⅓ cup Rizo Bros grated cotija, plus more for serving
  • 1 tsp taco seasoning 
  • 1 lb pasta
  • Cilantro, for garnish


  1. Heat a large, deep skillet over medium high heat. Add the chicken and a pinch of salt and pepper. Cook for about 5-7 minutes or until the chicken is cooked through. Remove from the pan. 
  2. Add the oil to the pan followed by the bell pepper and onion. Saute for about 2-3 minutes and add the garlic. Cook for another minute. 
  3. Pour in the half and half and the cream cheese. Bring to a simmer and whisk in the cotija, taco seasoning. Let simmer to thicken for about 2-3 minutes. Taste and add more salt if desired.
  4. Cook the pasta to al dente according to package directions. Save about ¼ – ½ cup of the pasta water before draining. 
  5. Add the drained pasta to the skillet with the sauce and about ¼ cup pasta water. Cook for about 2 minutes until the sauce has thickened. If you want a thinner sauce, add more pasta water. 
  6. Garnish with more cotija and cilantro. Serve immediately.