Chicken Fajita Pasta Skillet (Print version)

Tender chicken, colorful peppers, and penne in a savory fajita-spiced cream sauce. Ready in 40 minutes.

# 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 - 2.5 cups low-sodium chicken broth
10 - 0.5 cup heavy cream

→ Spices & Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon salt, or to taste
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional for heat

→ Cheese & 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 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half of the fajita seasoning mixture (chili powder, cumin, paprika, oregano, salt, pepper, and cayenne). 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 minced garlic and cook for 1 minute until fragrant.
03 - Return cooked chicken to the skillet. Add uncooked pasta, chicken broth, and heavy 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 pasta is tender and most liquid is absorbed.
05 - Remove lid, sprinkle shredded cheese over the top, and cover again until cheese is melted, approximately 2 minutes.
06 - Garnish with chopped fresh cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The pasta absorbs the fajita seasoning and creamy broth, making every bite ridiculously flavorful.
  • It looks like you spent an hour cooking, but you're done in less time than it takes to watch a sitcom.
  • Leftovers taste even better the next day when the flavors have had time to meld.
02 -
  • Stir the pasta occasionally while it simmers or the bottom layer will stick and burn, trust me on this one.
  • If the liquid evaporates too fast and the pasta isn't tender yet, add a splash more broth or water and keep cooking.
  • Don't skip the lime wedges, that bright citrus squeeze at the end transforms the whole dish from good to unforgettable.
03 -
  • Use a deep skillet with a lid so the pasta has room to cook evenly without bubbling over the edges.
  • Slice the chicken and vegetables to similar thicknesses so everything cooks at the same rate and no one bites into a raw chunk.
  • Taste the dish before serving and adjust the salt, because the broth and cheese add their own saltiness and you might not need much extra.
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