Chicken Fajita Pasta Skillet (Printable version)

Tender chicken, colorful peppers, and pasta in a creamy fajita-seasoned skillet. A quick, satisfying one-pan dinner.

# What You'll Need:

→ Poultry

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 and 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
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional

→ Cheese and Garnish

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

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half of the fajita spice blend (chili powder, cumin, paprika, oregano, salt, pepper, and cayenne). Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer chicken to a plate.
02 - Add remaining olive oil to the skillet. Stir in sliced peppers and onion, sautéing until softened and lightly charred, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Return chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir thoroughly to combine and bring to a gentle boil.
04 - Reduce heat to medium-low, cover with lid, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid and distribute shredded cheese evenly over the top. Cover again and cook for 2 minutes until cheese is completely melted.
06 - Garnish with chopped fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you're not stuck washing a mountain of dishes while everyone else relaxes.
  • The fajita spices coat every piece of pasta and chicken, giving you that bold Tex-Mex flavor in every single bite.
  • It's flexible enough to handle whatever peppers you have on hand or even swap in turkey if that's what's in your fridge.
  • The creamy, cheesy finish makes it feel indulgent without any complicated steps or fancy techniques.
02 -
  • Don't skip the step of letting the chicken sear undisturbed for a minute, moving it too soon means it steams instead of browning and you lose all that flavorful crust.
  • If the pasta looks dry halfway through simmering, add a splash more broth or water, different stove temperatures and skillet sizes can make the liquid evaporate faster than expected.
  • Use low-sodium broth so you control the saltiness, especially since the cheese adds its own salty punch at the end.
03 -
  • Let the skillet rest off the heat for a minute or two before serving, the sauce thickens up slightly and clings to the pasta even better.
  • Save a little pasta cooking liquid (even though you're not boiling it separately) by not letting it all absorb, that starchy liquid helps the cheese melt smoothly and keeps everything creamy.
  • If you're meal prepping, this reheats beautifully in the microwave with a splash of broth or cream stirred in to loosen it up.
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