Chicken Fajita Pasta Skillet (Printable Version)

Tender chicken, peppers, and pasta tossed in zesty fajita seasoning. A vibrant, flavorful one-pan Tex-Mex dinner.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1 pound), cut into thin strips

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 medium onion, thinly sliced
06 - 2 cloves garlic, minced

→ Pasta

07 - 8 ounces penne or rotini pasta

→ Liquids

08 - 2 tablespoons olive oil
09 - 2½ cups low-sodium chicken broth
10 - ½ cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
17 - ¼ teaspoon cayenne pepper, optional for additional heat

→ Cheese and Garnish

18 - 1 cup shredded cheddar or Monterey Jack cheese
19 - Fresh cilantro, chopped for garnish
20 - Lime wedges for serving

# How To Make It:

01 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken strips and season with half of the fajita seasoning combination. Sauté until chicken is browned and nearly cooked through, 4 to 5 minutes. Remove chicken and set aside.
02 - Add remaining olive oil to the same skillet. Add sliced peppers and onion; sauté until softened and slightly charred, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Return the chicken to the skillet. Add uncooked pasta, chicken broth, and cream. Stir to combine and bring to a gentle boil.
04 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
05 - Remove lid, sprinkle cheese over the top, and cover again until cheese is melted, about 2 minutes.
06 - Garnish with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you are not stuck at the sink after dinner.
  • The pasta soaks up all the seasoned broth and cream, giving every bite that bold fajita flavor without any extra work.
  • It is flexible enough to handle whatever peppers or cheese you have on hand, and it still turns out delicious.
  • You get dinner on the table in under 45 minutes, even on nights when you are running on fumes.
02 -
  • Do not skip removing the chicken after browning, or it will turn rubbery while the pasta cooks.
  • Stir the pasta a few times during simmering to keep it from sticking to the bottom of the skillet.
  • If the liquid absorbs too fast and the pasta is not done, add a splash more broth or water and cover again.
  • Use low-sodium broth so you can control the salt, especially since the cheese adds more at the end.
03 -
  • Cut your chicken and vegetables into similar-sized pieces so everything cooks evenly and you do not end up with burnt peppers and raw chicken.
  • Let the cheese melt with the lid on instead of stirring it in, so it stays creamy and does not clump up.
  • Squeeze the lime juice right before serving, not during cooking, so the brightness does not cook off.
  • If you want a thicker sauce, uncover the skillet for the last few minutes and let some of the liquid evaporate.
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