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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the macaroni pasta according to package instructions, drain, and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 4

Dice the chicken breast into bite-sized pieces and season with 1 tablespoon of fajita seasoning.

Step 5

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.

Step 6

In the same skillet, heat the remaining tablespoon of olive oil.

Step 7

Thinly slice the red bell pepper, green bell pepper, and yellow onion. Mince the garlic.

Step 8

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.

Step 9

Add the canned diced tomatoes (with their juices) and chicken broth to the skillet. Stir well and bring the mixture to a simmer.

Step 10

Reduce the heat to low, then stir in the cooked macaroni and the cooked chicken. Mix until everything is evenly combined.

Step 11

Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.

Step 12

Sprinkle the shredded Mexican blend cheese over the top.

Step 13

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 14

Remove the dish from the oven and let cool for 5 minutes. Finely chop the cilantro and sprinkle it over the top.

Step 15

Serve warm and enjoy!

Nutrition Facts

Serving size	2006.8 grams (2006.8g)

Amount per serving	% Daily Value*
Calories	2781

Total Fat 124.70g	160%
Saturated Fat 52.00g	260%
Polyunsaturated Fat 8.50g
Cholesterol 598mg	199%
Sodium 6768mg	294%
Total Carbohydrate 208.70g	76%
Dietary Fiber 22.50g	80%
Total Sugars 32.60g
Protein 212.50g	425%

Vitamin D 0IU	0%
Calcium 1905mg	147%
Iron 12mg	64%
Potassium 3756mg	80%

*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.

Source of Calories

Fat: 40.0%

Protein: 30.3%

Carbs: 29.7%