Chicken Fajita Pasta Skillet (Printable)

Tender chicken, vibrant peppers, and pasta tossed in zesty fajita seasoning. Quick, flavorful weeknight comfort in one skillet.

# What You 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
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional

→ Cheese & Garnish

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

# How-To:

01 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken strips and season with half of the fajita seasoning mixture. Sauté until browned and nearly cooked through, 4 to 5 minutes. Remove chicken and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté until softened and slightly charred, approximately 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 and sprinkle cheese over the top. Cover again and allow cheese to melt completely, approximately 2 minutes.
06 - Garnish with fresh chopped cilantro and serve with lime wedges on the side.

# Expert Hacks:

01 -
  • Everything cooks in one skillet, so you're not stuck doing dishes for an hour afterward.
  • The pasta absorbs all the smoky, zesty flavors as it simmers, making every bite taste like it's been marinating for hours.
  • It's flexible enough to handle whatever peppers or cheese you have on hand, and it still turns out delicious.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom layer will stick to the pan and you'll end up scraping burnt bits instead of enjoying dinner.
  • If the liquid evaporates too quickly and the pasta isn't tender yet, add a splash more broth or water and cover again, it happens sometimes depending on your stove.
  • Don't skip removing the chicken before cooking the vegetables, if you leave it in the whole time it will overcook and turn rubbery.
03 -
  • Use a deep skillet with a tight-fitting lid so the steam stays trapped and cooks the pasta evenly without drying out.
  • Toast your cumin and chili powder in the pan for 30 seconds before adding the chicken, it wakes up the spices and makes the whole dish smell amazing.
  • Taste the sauce before you add the cheese and adjust the salt or lime juice, because once the cheese melts in it's harder to fix the seasoning.
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