Pin it My sister called me one Wednesday night, exhausted from work, asking what she could throw together in one pan. I talked her through this fajita pasta while folding laundry, and by the time we hung up, she had dinner on the table and a new weeknight staple. The genius is in letting the pasta cook right in the broth with all those spices, soaking up every bit of smoky, zesty flavor. No draining, no extra pots, just layers of color and taste building in one skillet. It's become my go-to answer for anyone who thinks quick meals can't be exciting.
I made this on a rainy spring evening when my neighbor dropped by unexpectedly with her kids. The skillet was still bubbling on the stove, and the smell of cumin and paprika had filled the whole kitchen. We squeezed lime over steaming bowls, and her youngest declared it better than restaurant fajitas. That night it became more than dinner; it became proof that hospitality doesn't require hours of prep, just a generous pan and a little spontaneity.
Ingredients
- Boneless, skinless chicken breasts (450 g): Slicing them thin ensures they cook quickly and evenly, picking up seasoning on every surface.
- Red, yellow, and green bell peppers: The trio brings sweetness, color, and a slight char that makes the dish look and taste vibrant.
- Medium onion: Thinly sliced onion softens into the sauce, adding a mellow sweetness that balances the spice.
- Garlic (2 cloves): Minced garlic blooms in the hot oil, releasing that irresistible aroma that makes everyone gather in the kitchen.
- Penne or rotini pasta (250 g): These shapes catch the creamy sauce and bits of pepper in their ridges and curves.
- Olive oil (2 tablespoons): Used in two stages, it coats the chicken first, then helps the vegetables caramelize.
- Low-sodium chicken broth (600 ml): This is what cooks the pasta and becomes the base of your sauce, so quality matters.
- Heavy cream (120 ml): Just enough to make the sauce silky and rich without overwhelming the fajita flavors.
- Chili powder, cumin, smoked paprika, oregano: This quartet is the soul of the dish, delivering warmth, earthiness, and a hint of smoke.
- Salt, black pepper, cayenne: Season in layers; cayenne is optional but adds a gentle kick that wakes up the palate.
- Shredded cheddar or Monterey Jack (100 g): Melts into a gooey blanket over the pasta, turning the skillet into something irresistible.
- Fresh cilantro and lime wedges: The brightness of lime and herbal punch of cilantro are the final flourishes that make each bite pop.
Instructions
- Sear the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken strips and half the fajita seasoning. Let them sizzle and brown for 4 to 5 minutes, then remove and set aside.
- Cook the Vegetables:
- Pour in the remaining olive oil and toss in the sliced peppers and onion, stirring occasionally until they soften and develop a few charred edges, about 5 minutes. Add the garlic and stir for 1 minute until fragrant.
- Combine and Simmer:
- Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream. Stir everything together and bring it to a gentle boil.
- Let It All Meld:
- Lower the heat to medium-low, cover the skillet, and let it simmer for 12 to 15 minutes, stirring now and then. The pasta will cook in the liquid, soaking up all those spices.
- Melt the Cheese:
- Remove the lid, sprinkle the shredded cheese over the top, then cover again for about 2 minutes until it melts into a creamy layer.
- Garnish and Serve:
- Scatter fresh cilantro over the skillet and serve with lime wedges on the side for squeezing. The lime juice brightens everything just before you dig in.
Pin it One evening I made this for a small dinner party, and instead of plating it, I just brought the whole skillet to the table with a trivet. Everyone served themselves straight from the pan, passing lime wedges and cilantro around like we were gathered at a street taco stand. The informality made the meal feel warmer, more connected, and I've never gone back to fussy plating for this dish. It's meant to be shared simply, with everyone reaching in and helping themselves.
Customizing Your Skillet
This recipe is forgiving and adaptable to what's in your fridge or your family's preferences. Swap the chicken for shrimp and reduce the cook time, or use turkey strips if that's what you have. If you're vegetarian, leave out the meat entirely and add black beans or chickpeas for protein. You can also play with the peppers; all red works beautifully, or try adding a poblano for a deeper, earthier flavor. The key is keeping the ratio of liquid to pasta consistent so everything cooks through without drying out.
Make-Ahead and Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will absorb more liquid as it sits. When reheating, add a splash of broth or water and warm gently on the stovetop or in the microwave, stirring halfway through. I don't recommend freezing this dish because the cream and pasta texture suffer, but if you plan to make it ahead, you can prep all your ingredients in the morning and store them in the fridge. Then it's just a matter of tossing everything in the skillet when dinnertime rolls around.
Serving Suggestions and Sides
This skillet is hearty enough to stand alone, but a simple side salad with lime vinaigrette or a handful of tortilla chips and salsa makes it feel like a full Tex-Mex spread. I've also served it with warm flour tortillas on the side for anyone who wants to scoop bites into a soft wrap. A cold beer or a pitcher of icy agua fresca complements the smoky, creamy flavors perfectly.
- Top with sliced avocado or a dollop of sour cream for extra richness.
- Serve alongside Mexican street corn or roasted sweet potato wedges for a colorful plate.
- For a crowd, double the recipe and use your largest skillet or a wide, shallow pot.
Pin it This dish has become my answer to the question of what to make when time is short but expectations are high. It's proof that bold flavor and easy cleanup can happen in the same skillet, and that a weeknight meal can feel just as special as anything you'd plan for the weekend.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. Rotini, farfalle, or any medium pasta works well. Just ensure it has a similar cooking time to penne so it finishes at the same time as the sauce.
- → How do I prevent the pasta from becoming mushy?
Use uncooked pasta and monitor the liquid carefully. Stir occasionally and check for doneness around 12 minutes. The pasta should be al dente when most of the liquid is absorbed.
- → Can I make this ahead of time?
This dish is best served fresh, but you can prepare the ingredients in advance. Cook just before serving to maintain the texture of the pasta and vegetables.
- → What can I substitute for heavy cream?
Use half-and-half, evaporated milk, or even Greek yogurt for a lighter version. These alternatives maintain creaminess while reducing overall fat content.
- → How do I adjust the spice level?
Add or reduce the cayenne pepper to your preference. For milder heat, omit it entirely. For extra spice, include sliced jalapeños or increase the chili powder by half a teaspoon.
- → Is this suitable for meal prep?
While best enjoyed fresh, leftovers store well in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore the sauce consistency.