Chicken Fajita Pasta Bake

Chicken Fajita Pasta Bake is an easy and delicious low-point meal that the whole family will love. This pasta bake is full of flavor yet nice and low on Weight Watchers points. It’s packed full of veggies and high-fiber pasta so that you leave dinner nice and full! A low-point but filling meal is perfect when you’re on a diet because being hungry is one of the hardest things to overcome. With this chicken fajita pasta bake, you can enjoy a delicious dinner knowing that it will satisfy you all night. 

High-fiber pasta is key for this dish. Fiber is an essential nutrient that tells your brain that you’re full. It’s also imperative for your gut health. Fiber stabilizes blood sugar so you don’t feel an energy crash after eating carbs like pasta. It’s a magic nutrient that is much needed when the aim is to have a healthy lifestyle. Let’s dig into this high-fiber pasta recipe! 

Three reasons why you need to make this recipe!

It’s filling and tasty. 

Not only is this pasta bake good for you, it tastes amazing as well. It’s an easy one to add to the weekly menu, and know that the whole family will enjoy it. 

Chicken Fajita Pasta Bake is very healthy. 

One serving of this pasta bake will give you about 250 calories, 23 grams of filling protein, and 5 whole grams of fiber. It’s health packed into each bite! You’re also getting healthy vitamins and minerals from the veggies added. 

It’s basically a one-pot meal. 

You just have to cook the pasta, then throw all the ingredients together and let it bake in the oven. It doesn’t get much easier than that! 

Ingredients you need to make Chicken Fajita Pasta Bake: 

• 1 red pepper
• 1 green pepper
• 1 onion
• 1 teaspoon olive oil
• 2 cups high-fiber pasta, measured dry (I used penne) 
• 8 oz (about 2 cups) cooked, shredded chicken
• 2 teaspoons fajita seasoning
• ½ cup chicken broth
• ½ cup salsa
• ¼ cup fat-free sour cream
• 1 cup reduced-fat shredded cheese

How to make Chicken Fajita Pasta Bake (step by step): 

1. Cook the pasta in boiling water on the stove, according to the package directions.
2. Preheat the oven to 350F, spray a 9×13 casserole dish with nonstick cooking spray, and set aside.
3. Chop up the onion and peppers and saute them in a frying pan with oil for about 10 minutes. I suggest doing this while the pasta is cooking. 
4. Mix all of the ingredients together in a big bowl except for ½ cup of the cheese.
5. Spread the mixture into the casserole dish and top with the remaining ½ cup of cheese.
6. Bake the casserole in the oven for 20 minutes. Let it cool for 5 minutes before serving. Enjoy! 

Makes 6 servings. Nutrition info for 1 serving: Calories 265,  Fat 8 g, Saturated fat 2.46 g,  Carbs 31 g,  Fiber 5 g, Sugars 5.29 g, Sodium 599 mg, Protein 23 g. 

WW Points 

• Red pepper 0 points
• Green pepper 0 points
• Onion 0 points
• Olive oil 1 point
• High fiber pasta 15 points
• Cooked shredded chicken 0 points
• Fajita seasoning 0 points
• Chicken broth 0 points
• Salsa 0 points
• Fat-free sour cream 1 point
• Reduced fat shredded cheese 14 points

5 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

2-6PP, 5SP blue, 6SP green, 2SP purple

Different ways to change up this recipe: 

• You can easily swap the chicken for another meat if you prefer. Ground turkey would work well in this dish. Extra lean ground beef would taste fantastic but adds some Weight Watchers points. 
• Use any kind of cheese you like! 
• If you like spicy dishes, feel free to add some hot salsa, red pepper flakes, or hot sauce. 
• This makes a great meal prep lunch. Bake it on a Sunday, and you have a serving for each lunch of the week. 

Tips and Tricks for Making Chicken Fajita Pasta Bake: 

• Store casserole leftovers in the fridge for up to 7 days. It will freeze well once it’s baked. 
• Banza pasta is a great brand for high-fiber pasta. However, now that chickpea pasta is popular, other brands are making gluten-free high-fiber pasta, so it’s very easy to find. 
• To reduce pots and pans used, and to save some time, you can use a bag of frozen peppers and onions and just mix it in with the chicken mixture, rather than cook fresh. You can also use pre-cooked pasta if you don’t have the time to boil dry pasta. 

Similar recipes you’ll enjoy: 

• Slow Cooker Beef and Barley Soup
• Slow Cooker Cabbage Roll Soup
• Chicken Bacon Ranch Bubble Up