Chicken Fajita Pasta Skillet

The skillet was already on the stove when my neighbor knocked, asking if I had a quick dinner idea that didn't involve multiple pots. I pulled out chicken, a few bell peppers, and some pasta, then started tossing spices together without thinking too hard about it. What came out of that pan thirty minutes later became the meal I make whenever I need something fast, colorful, and genuinely satisfying. It's not fancy, but it tastes like you spent way more effort than you did.

I made this for my brother once when he showed up unannounced with two hungry kids. They devoured it so fast I barely had time to sit down, and he texted me the next day asking for the recipe. That's when I realized this wasn't just a quick fix, it was the kind of dish people actually remember.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin before cooking ensures they stay tender and soak up the seasoning instead of drying out.
• Red, yellow, and green bell peppers: The mix of colors isn't just pretty, each one brings a slightly different sweetness that balances the spice.
• Onion: Thin slices soften into the sauce and add a subtle savory backbone without overpowering the peppers.
• Garlic: Fresh minced garlic blooms in the hot skillet and fills the kitchen with that irresistible smell you can't fake.
• Penne or rotini pasta: These shapes have ridges and nooks that catch the creamy sauce and bits of seasoning perfectly.
• Olive oil: A good quality oil helps get a light char on the chicken and vegetables without sticking.
• Low-sodium chicken broth: It cooks the pasta and becomes part of the sauce, so using low-sodium lets you control the salt level.
• Heavy cream: This is what makes the dish feel rich and comforting, coating every piece of pasta with silky goodness.
• Chili powder, cumin, smoked paprika, oregano: Together these spices create that warm, toasty fajita flavor that makes the whole dish come alive.
• Cayenne pepper: Optional, but a pinch adds just enough heat to wake up your taste buds without burning them.
• Cheddar or Monterey Jack cheese: Melts into a gooey, golden layer on top that makes everyone reach for seconds.
• Cilantro and lime wedges: Fresh cilantro brightens everything up, and a squeeze of lime at the end adds a tangy pop that ties it all together.

Instructions

Sear the Chicken:

Heat one tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken strips seasoned with half the fajita spices. Let them sizzle without moving them too much so they get a nice golden crust, about four to five minutes, then remove and set aside.

Cook the Peppers and Onion:

Add the remaining oil to the skillet and toss in the sliced peppers and onion, stirring occasionally until they soften and pick up a few charred spots. Stir in the garlic during the last minute and let it turn fragrant without burning.

Combine and Simmer:

Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream, stirring everything together. Bring it to a gentle boil, then reduce the heat to medium-low, cover, and let it simmer for twelve to fifteen minutes, stirring now and then until the pasta is tender and most of the liquid is absorbed.

Melt the Cheese:

Remove the lid and sprinkle the cheese evenly over the top, then cover again for about two minutes until it melts into a gooey layer. Garnish with fresh cilantro and serve with lime wedges on the side.

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One evening I served this with a simple green salad and some crusty bread, and my partner looked up mid-bite and said it felt like we'd gone out to eat without leaving the house. That's the magic of a dish like this, it turns an ordinary Tuesday into something a little special without any fuss.

Choosing Your Pasta Shape

Penne and rotini work beautifully because their shapes hold onto the creamy sauce and spices, but I've also used bowties and even broken spaghetti in a pinch. The key is picking something sturdy enough to simmer in the broth without turning mushy, so avoid delicate angel hair or orzo.

Adjusting the Heat Level

If you like things spicy, add the cayenne and throw in some sliced jalapeños with the peppers for an extra kick. For a milder version, skip the cayenne entirely and stick with the smoked paprika, which gives a warm, smoky flavor without any burn.

Storing and Reheating Leftovers

This keeps well in the fridge for up to three days in an airtight container, though the pasta will soak up more of the sauce as it sits. When reheating, add a splash of broth or cream to loosen it up, and warm it gently on the stovetop or in the microwave.

• Reheat on medium heat to avoid drying out the chicken or curdling the cream.
• If freezing, leave out the cream and add it fresh when reheating for the best texture.
• Leftover fajita pasta makes a surprisingly good lunch the next day, especially with a little extra lime squeezed on top.

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This recipe has become my go-to whenever I need dinner on the table fast without sacrificing flavor or satisfaction. I hope it brings the same easy comfort to your kitchen that it's brought to mine.

Recipe FAQs

→ Can I use a different pasta shape?

Absolutely. Penne, rotini, and bow-tie pasta work beautifully. Choose a shape that holds sauce well. Cooking time may vary slightly depending on pasta thickness.

→ How do I make this lighter?

Substitute heavy cream with half-and-half or evaporated milk for fewer calories. Use whole-wheat pasta for added fiber, and reduce cheese to 75g or use a lower-fat variety.

→ What can I add for more heat?

Increase cayenne pepper to ½ teaspoon or add sliced jalapeños with the bell peppers. A pinch of red pepper flakes or hot sauce stirred in at the end works too.

→ Can I make this ahead?

This dish is best enjoyed fresh. However, you can prep ingredients the night before—slice chicken, peppers, and onions, then store separately in the refrigerator.

→ What protein substitutes work well?

Shrimp, turkey, or beef strips are excellent alternatives. Maintain similar cooking times and adjust seasoning as needed. Vegetarian versions work with mushrooms or beans.

→ How do I prevent the pasta from overcooking?

Add uncooked pasta directly to the broth and stir frequently during the 12-15 minute simmer. Check doneness after 12 minutes and adjust as needed for your pasta type.