Chicken Fajita Pasta Skillet

Last spring, I stood in my kitchen staring at three bell peppers that were starting to wrinkle, a package of chicken breasts, and half a box of penne. My usual stir-fry felt boring, and I didn't want to order takeout again. That's when I grabbed my jar of chili powder and decided to turn everything into something that tasted like fajitas but didn't require tortillas or separate sides. The result was this one-pan wonder that my family now requests at least twice a month.

I made this for my sister's family on a Tuesday night when she was overwhelmed with work deadlines. Watching her kids fight over the last servings while she sat back with a glass of wine made me realize this dish does more than feed people. It gives you time to breathe because it doesn't demand constant attention, and it fills the house with a smell that makes everyone wander into the kitchen asking when dinner will be ready.

Ingredients

• Boneless, skinless chicken breasts (450 g): Cutting them into thin strips helps them cook quickly and soak up the seasoning, plus they stay tender when you simmer them with the pasta.
• Red, yellow, and green bell peppers: The mix of colors isn't just pretty, each one brings a slightly different sweetness that balances the spices beautifully.
• Medium onion: Slice it thin so it softens completely and almost melts into the sauce, adding a subtle sweetness you'll notice in every forkful.
• Garlic (2 cloves): Fresh garlic makes all the difference here, don't skip it or use the jarred stuff because the fragrance it releases when it hits the hot pan is half the magic.
• Penne or rotini pasta (250 g): These shapes trap the creamy sauce and bits of chicken in their ridges, which means more flavor in every bite.
• Olive oil (2 tablespoons): Use it to sear the chicken and vegetables so they get those caramelized edges that add depth to the whole dish.
• Low-sodium chicken broth (600 ml): This is what cooks the pasta and becomes the base of your sauce, so make sure it's good quality or the whole thing will taste flat.
• Heavy cream (120 ml): It turns the broth into a luscious, creamy coating that clings to the pasta without being too heavy.
• Chili powder, cumin, smoked paprika, oregano: This blend is the heart of the fajita flavor, smoky, warm, and just a little earthy.
• Salt, black pepper, cayenne pepper: Season generously, and if you like heat, don't be shy with the cayenne because it builds as the dish simmers.
• Shredded cheddar or Monterey Jack cheese (100 g): Melting it on top at the end creates a gooey, golden layer that makes everyone reach for seconds.
• Fresh cilantro and lime wedges: A handful of cilantro and a squeeze of lime right before serving brighten everything up and cut through the richness perfectly.

Instructions

Sear the Chicken:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken strips and sprinkle half the fajita seasoning over them. Let them cook without moving them too much so they get nice and browned, about 4 to 5 minutes, then remove and set aside.

Cook the Peppers and Onion:

Pour the remaining olive oil into the same skillet and toss in the sliced peppers and onion. Stir them occasionally until they soften and get a few charred spots, about 5 minutes, then add the garlic and cook for another minute until it smells incredible.

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, making sure the pasta is submerged as much as possible.

Cook the Pasta:

Lower the heat to medium-low, cover the skillet, and let it simmer for 12 to 15 minutes, stirring every few minutes. The pasta should be tender and most of the liquid absorbed, creating a creamy sauce that coats everything.

Melt the Cheese:

Remove the lid, sprinkle the shredded cheese evenly over the top, then cover again and let it sit for about 2 minutes. When you lift the lid, the cheese should be melted and gooey.

Garnish and Serve:

Scatter chopped cilantro over the top and serve with lime wedges on the side. Squeezing lime over each serving adds a bright, tangy finish that makes the flavors pop.

Pinterest

One evening, my husband walked in from work and said the house smelled like our favorite Tex-Mex place downtown. He grabbed a fork straight from the skillet before I even plated it, and we ended up eating most of it standing at the counter, talking about our day. That's when I knew this recipe had earned its spot in our regular rotation, not just because it tastes great, but because it makes ordinary nights feel a little more special.

Making It Your Own

You can swap the chicken for shrimp and cut the cooking time in half, or use black beans and skip the meat entirely if you want a vegetarian version. I've also stirred in a can of diced tomatoes with green chilies when I had one sitting in the pantry, and it added a juicy, tangy layer that everyone loved. The beauty of this dish is that it's forgiving, so if you're missing a pepper or want to use a different cheese, just go with what you have and it will still turn out delicious.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will soak up more of the sauce as it sits. When you reheat it, add a splash of chicken broth or cream and warm it gently on the stove, stirring until it loosens up again. I actually think it tastes even better the next day because the flavors have had time to meld together, and it makes for an incredibly easy lunch that doesn't taste like sad leftovers.

Serving Suggestions

This skillet is hearty enough to stand on its own, but sometimes I'll set out a bowl of sour cream, extra shredded cheese, and sliced avocado so everyone can top their servings however they like. A simple side salad with a lime vinaigrette or some warm tortilla chips and salsa rounds out the meal without requiring much effort. If you want to make it feel a little more special, pour margaritas or a cold beer and suddenly it's a weeknight fiesta.

• Serve with a crisp romaine salad tossed in cilantro-lime dressing.
• Offer warm flour tortillas on the side for anyone who wants to scoop bites into them.
• Keep extra lime wedges and hot sauce on the table for those who like things a little brighter or spicier.

Pinterest

This Chicken Fajita Pasta Skillet has become one of those recipes I turn to when I want something that feels vibrant and satisfying without spending my whole evening in the kitchen. I hope it brings as much color and comfort to your table as it does to mine.

Recipe FAQs

→ Can I prepare this dish ahead of time?

This skillet is best enjoyed fresh, but you can prep ingredients the night before. Store chopped vegetables and seasoning mix separately in the refrigerator, then cook when ready to serve.

→ What type of pasta works best?

Penne or rotini are ideal as they hold the creamy sauce well. Whole-wheat varieties work too for added fiber. Avoid thin pastas like angel hair that may overcook in the broth.

→ How do I adjust the heat level?

Add more cayenne pepper for increased spice, or omit it for a milder version. Sliced jalapeños also provide customizable heat without overwhelming other flavors.

→ Can I use a lighter cream alternative?

Yes, substitute heavy cream with half-and-half, evaporated milk, or even Greek yogurt stirred in at the end. Each option creates a slightly different texture while maintaining richness.

→ What makes the chicken stay tender?

Cutting chicken into thin strips ensures quick, even cooking. Avoid overcooking by removing it briefly after initial browning, then returning it to the skillet near the end.

→ Can I substitute the cheese?

Monterey Jack is listed as a great alternative. Pepper Jack adds extra heat, while cotija crumbled on top provides a tangy finish instead of melting into the sauce.