Chicken Fajita Pasta Skillet

The skillet was still warm from breakfast when I decided to throw this together on a random Tuesday. I had chicken thawed, a bag of peppers about to go soft, and zero interest in doing dishes. Everything cooked in one pan, the steam fogging up my kitchen window while the spices turned the whole house into a taco shop. By the time I stirred in the pasta, I knew this was going to be one of those accidental wins that ends up in heavy rotation.

I made this for my neighbor after she had surgery, and she texted me two hours later asking for the recipe. She said her husband ate three helpings and kept asking why their dinners never tasted like this. I laughed because it is not fancy, just peppers, chicken, and a good spice blend doing all the talking. Sometimes the simplest meals are the ones people remember.

Ingredients

• Boneless, skinless chicken breasts (450 g): Slice them thin so they cook fast and stay tender, and do not skip browning them first because that is where the flavor starts.
• Red, yellow, and green bell peppers: The trio gives you color and a slight sweetness that balances the spice, plus they char up beautifully in the skillet.
• Medium onion: Slice it thin so it softens quickly and blends into the sauce without crunching.
• Garlic (2 cloves, minced): Add it after the peppers so it does not burn, and let it bloom for just a minute to release that fragrance.
• Penne or rotini pasta (250 g): These shapes hold onto the creamy sauce and fajita seasoning better than smooth noodles.
• Olive oil (2 tablespoons): Keeps the chicken and vegetables from sticking and adds a subtle richness to the base.
• Low-sodium chicken broth (600 ml): This is what cooks the pasta and builds the sauce, so use good broth if you have it.
• Heavy cream (120 ml): Makes the sauce luscious and ties everything together without feeling too heavy.
• Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This is your fajita blend, and the smoked paprika is the secret player that adds depth.
• Shredded cheddar or Monterey Jack (100 g): Melts right into the pasta and creates those stretchy, cheesy moments everyone loves.
• Fresh cilantro and lime wedges: The brightness at the end wakes up every other flavor and makes the dish feel complete.

Instructions

Sear the chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, toss in the chicken strips with half the fajita seasoning, and cook for 4 to 5 minutes until browned and nearly done. Remove the chicken and set it aside so it does not overcook while the vegetables sauté.

Cook the peppers and onion:

Add the remaining oil to the same skillet, then toss in the sliced peppers and onion, letting them soften and char for about 5 minutes. Stir in the garlic and cook for 1 minute until it smells amazing.

Combine and simmer:

Return the chicken to the skillet, add the uncooked pasta, chicken broth, and cream, then stir everything together and bring it to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Melt the cheese:

Remove the lid, sprinkle the shredded cheese over the top, cover again for about 2 minutes until it melts into the pasta. Garnish with chopped cilantro and serve with lime wedges on the side.

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My kids started requesting this on Sundays, which is wild because they used to pick out every piece of pepper they could find. Now they fight over who gets the last scoop with the most cheese. I think it is because everything tastes like one thing instead of separate parts, and the lime juice at the end makes them feel like they are eating something special. It became our comfort meal without me even trying.

Swaps and Variations

You can use whole-wheat pasta if you want extra fiber, though it will take a minute or two longer to cook through. Half-and-half or evaporated milk works if you do not have heavy cream, and the sauce will still be creamy enough. If you like heat, toss in sliced jalapeños with the peppers, or increase the cayenne to half a teaspoon. I have also made this with turkey cutlets and pepper jack cheese when I wanted to switch things up, and it was just as good.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they actually taste even better the next day once the flavors have had time to marry. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring in between. The pasta will soak up more liquid as it sits, so do not be surprised if you need to add a little moisture back in. I have never tried freezing this because it disappears too fast, but I imagine the cream might separate a bit if you do.

Serving Suggestions

This skillet is hearty enough to stand alone, but I like serving it with a simple side salad or tortilla chips and salsa if I am feeling extra. A dollop of sour cream or a sprinkle of cotija cheese on top takes it up a notch without any real effort. If you are feeding a crowd, double the recipe and use your biggest skillet or split it between two pans.

• Serve with a crisp green salad dressed in lime vinaigrette to balance the richness.
• Offer sour cream, sliced avocado, or pico de gallo on the side for everyone to customize their bowl.
• Pair with a cold beer or sparkling water with lime to keep the Tex-Mex vibe going.

Save

This is the kind of dinner that makes weeknights feel manageable, even when everything else is chaos. One pan, bold flavors, and a table full of people reaching for seconds is all you really need.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, you can prep all ingredients in advance and store them separately in containers. Cook the dish fresh when ready to serve for the best texture and flavor, as the pasta absorbs the broth quickly.

→ What pasta shapes work best?

Penne and rotini are ideal choices as they hold the creamy sauce and seasonings well. You can also use rigatoni or farfalle. Avoid long, thin pasta like spaghetti as it tends to break during the one-pan cooking process.

→ How do I adjust the spice level?

Start with the base seasonings and add cayenne pepper to taste for heat. Fresh jalapeños sliced into the peppers add authentic kick. Alternatively, reduce the chili powder and paprika for a milder version.

→ Can I use rotisserie chicken instead?

Absolutely. Shred 2 cups of rotisserie chicken and add it during step 3 instead of cooking fresh chicken. This saves time and still delivers rich, tender chicken throughout the dish.

→ What are good substitutions for heavy cream?

Half-and-half, evaporated milk, or even Greek yogurt work well for a lighter version. For dairy-free cooking, use cashew cream or coconut milk. Adjust quantities based on desired creaminess.

→ Why is my pasta mushy?

Cook the pasta until just al dente since it continues absorbing liquid in the skillet. Start checking at 12 minutes and adjust based on your pasta brand. Stir occasionally to prevent sticking.