Chicken Fajita Pasta Skillet

The skillet was already crowded with peppers when I realized I'd forgotten to buy the tortillas. Instead of panicking, I grabbed the box of penne from the pantry and decided to let the pasta soak up all that smoky, spiced goodness. What started as a mistake turned into something my family asks for by name now. The colors alone make you hungry before you even take a bite.

I made this on a Tuesday night when everyone was tired and hungry, and the kitchen filled with the smell of sizzling peppers and garlic. My daughter walked in, saw the rainbow of colors in the pan, and actually set the table without being asked. That's when I knew this recipe was a keeper.

Ingredients

• Boneless, skinless chicken breasts (450 g): Slice them thin so they cook fast and soak up the seasoning; I learned the hard way that thick chunks stay bland inside.
• Red, yellow, and green bell peppers: The trio isn't just pretty, each pepper adds a slightly different sweetness that builds layers of flavor.
• Medium onion: Thin slices char beautifully and turn sweet in the hot skillet, balancing the spice.
• Garlic (2 cloves, minced): Fresh garlic blooms in the oil and makes the whole kitchen smell like a Tex-Mex dream.
• Penne or rotini pasta (250 g): The ridges and tubes trap the creamy sauce, so every forkful is coated.
• Olive oil (2 tablespoons): A good quality oil helps the chicken brown without sticking and carries the spices into the vegetables.
• Low-sodium chicken broth (600 ml): This is your cooking liquid and flavor base, so don't skimp on quality.
• Heavy cream (120 ml): Just enough to make the sauce silky without feeling too rich or heavy.
• Chili powder, cumin, smoked paprika, oregano, salt, black pepper, cayenne: This spice blend is the soul of the dish; the smoked paprika adds a hint of campfire that makes it memorable.
• Shredded cheddar or Monterey Jack cheese (100 g): Melts into gooey pockets that cling to the pasta and chicken.
• Fresh cilantro and lime wedges: The brightness at the end wakes everything up and cuts through the richness.

Instructions

Brown the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken strips seasoned with half the fajita spices. Let them sizzle undisturbed for a minute before stirring, so they get a nice golden crust, then cook until nearly done and set aside.

Char the Peppers and Onion:

Add the remaining oil and toss in the sliced peppers and onion, stirring occasionally until they soften and develop dark, caramelized edges. Stir in the garlic and cook just until fragrant, about a minute.

Combine and Simmer:

Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream, stirring everything together. Bring it to a gentle boil, then reduce the heat to medium-low, cover, and let it simmer for 12 to 15 minutes, stirring now and then, until the pasta is tender and has soaked up most of the liquid.

Melt the Cheese:

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

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The first time I served this, my husband squeezed lime over his plate and looked up with surprise, saying it tasted like our favorite restaurant but better. We sat there scraping our plates clean, and I realized some of the best meals don't need fancy techniques, just bold flavors and a little bit of hunger.

Make It Your Own

I've swapped in whole-wheat pasta when I want a nuttier texture and a bit more fiber, and it holds up beautifully to the sauce. If you're watching calories, half-and-half or even evaporated milk works in place of the heavy cream without losing too much richness. For heat lovers, toss in sliced jalapeños with the peppers or bump up the cayenne, just warn your guests first.

Storage and Leftovers

This keeps well in the fridge for up to three days in an airtight container, and honestly, the flavors get even better as they sit. Reheat gently on the stovetop with a splash of broth or cream to loosen it up, because the pasta will soak up more liquid as it rests. I've even packed it for lunch and reheated it in the microwave, though it's never quite as good as fresh from the skillet.

Serving Suggestions

I like to serve this straight from the skillet with a simple side salad or some tortilla chips for scooping. A cold beer or a tangy margarita on the side makes it feel like a fiesta even on a weeknight. Sometimes I'll set out sour cream, extra cheese, and hot sauce so everyone can customize their plate.

• Pair it with a crisp green salad dressed in lime vinaigrette to balance the richness.
• Serve with warm flour tortillas on the side if you want to wrap up bites like a fajita.
• Top with avocado slices or a dollop of sour cream for extra creaminess.

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This dish has become my go-to when I need dinner to feel special without the stress. Once you taste how the pasta soaks up that smoky, creamy sauce, you'll understand why one skillet can hold so much joy.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and stay more moist. They may require slightly longer cooking time, around 6-7 minutes until cooked through.

→ What type of pasta works best?

Penne and rotini are ideal because they hold the creamy sauce well. You can also use fettuccine or any short pasta you prefer.

→ How do I make this spicier?

Add more cayenne pepper, include sliced jalapeños, or a pinch of hot sauce. Start with small amounts and adjust to your heat preference.

→ Can I make this ahead of time?

This dish is best served fresh, but you can prep ingredients the night before. Cook the full dish just before serving for optimal texture and flavor.

→ What should I serve alongside this?

Serve with lime wedges, a fresh green salad, or warm cornbread. A crisp white wine or Mexican beer pairs nicely.

→ Is there a dairy-free alternative?

Substitute the heavy cream with coconut milk or cashew cream, and use dairy-free cheese. The flavor profile changes slightly but remains delicious.