Creamy Hippy Fajita Chicken Pasta Bake
- Amy
- Apr 9
- 2 min read
This one-pan wonder is one of those easy, no-fuss meals that delivers big fajita flavor with minimal effort that the whole family will love — perfect for busy weeknights or when you want Taco Tuesday vibes, simplified.
Tender chicken, protein-packed pasta, and fajita veggies are baked in a creamy, cheesy sauce made with cream cheese and cottage cheese for a high-protein twist. Everything comes together in one dish, making it as low-maintenance as it is delicious.
It’s also super flexible—easy to customize with what you have on hand, great for meal prep, and honestly even better the next day once all the flavors have had time to settle in.
INGREDIENTS
3 chicken breasts, cubed
8 oz protein pasta (or pasta of your choice, preferably protein or chickpea; we like Brami)
2 cloves garlic, minced
1 onion, chopped
1 green onion, chopped
2 cans diced tomatoes (or diced tomatoes with chilies, like Rotel)
4 oz cream cheese
1 cup 2% low fat cottage cheese
3 tbsp fajita seasoning (or one envelope packet)
1 tbsp Hippy All-Purpose Seasoning
2 cups mozzarella cheese, shredded
1 can (from tomatoes) of water
Optional ingredients: corn, black beans, pinto beans
DIRECTIONS
In a large casserole dish, add the uncooked pasta, cubed chicken, onion, bell pepper, garlic, diced tomatoes, cream cheese, cottage cheese, half the shredded mozzarella cheese, seasonings, and one can of water. Mix everything well until all is combined.
Top with the rest of the shredded mozzarella cheese, evenly spreading out.
Cover with foil and bake for 45 minutes. Remove the foil and bake for another 5 minutes until the cheese is bubbly and golden.
Let rest for at least 5 minutes before serving — this helps the sauce thicken, and the pasta absorb all the flavors.
TIPS:
Swap in quartered grape tomatoes instead of canned if you prefer a fresher taste.
Add black beans for added fiber, or corn
Want more heat? Add diced jalapeños or a few dashes of red pepper flakes.
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