Chicken Fajita Pasta Skillet (Print version)

A vibrant one-pan dish with tender chicken, colorful peppers, onions, and pasta tossed in zesty fajita seasoning.

# 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

# 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 seasoning blend. Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer chicken to a plate and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion, sautéing until softened and lightly 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 the skillet, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove the lid, sprinkle cheese over the top, and cover again until cheese melts completely, approximately 2 minutes.
06 - Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking itself.
  • The pasta absorbs all the fajita flavors directly from the broth and spices, making every bite deeply seasoned.
  • Bright peppers and melted cheese make it look like you spent an hour on dinner when it took half that time.
  • It satisfies both the craving for Tex-Mex and the comfort of creamy pasta in one dish.
02 -
  • Don't skip the step of removing the chicken before cooking the vegetables; overcrowding the pan steams instead of sears.
  • Stir the pasta occasionally during simmering or the bottom pieces will stick and clump together.
  • If the liquid absorbs too quickly and the pasta isn't tender yet, add a splash more broth or water and cover again.
  • Let the skillet rest off the heat for a minute before serving so the sauce thickens slightly and clings to the pasta.
03 -
  • Use a deep skillet with a lid so the pasta has room to cook evenly without spilling over.
  • Taste the dish before adding the cheese; you may want a pinch more salt or a extra squeeze of lime to balance the richness.
  • Let the vegetables get a little charred in step two; those caramelized edges add a subtle smokiness that makes the dish unforgettable.
  • If you love heat, toss in sliced jalapeños with the peppers or drizzle hot sauce over individual servings.
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