Chicken Fajita Pasta Skillet (Printable)

Vibrant one-pan dish with tender chicken, colorful peppers, onions, and pasta 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 & 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 heat

→ Cheese & Garnish

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

# Step-by-Step Guide:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with half the fajita seasoning blend and sauté for 4 to 5 minutes until browned and nearly cooked through. Transfer to a plate and set aside.
02 - Add remaining olive oil to the skillet. Sauté sliced peppers and onion for about 5 minutes until softened and lightly charred. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return seared chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir well to combine and bring mixture to a gentle boil.
04 - Reduce heat to medium-low, cover skillet, and simmer for 12 to 15 minutes, stirring occasionally, until pasta reaches tender texture and liquid is mostly absorbed.
05 - Remove cover, sprinkle shredded cheese evenly over the pasta mixture, cover again, and cook for 2 minutes until cheese melts completely.
06 - Remove from heat, garnish with fresh chopped cilantro, and serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is almost nonexistent and you can actually relax after dinner.
  • The peppers get those charred edges that taste like summer grilling, even in the middle of winter.
  • It's flexible enough to handle whatever peppers or pasta shapes you have in the pantry without losing its charm.
02 -
  • Don't skip the step of browning the chicken first, that caramelization adds a depth of flavor you can't get if everything cooks together from the start.
  • Stir the pasta occasionally while it simmers or the bottom pieces will stick and clump together, which happened to me the first time I got distracted.
  • If the liquid absorbs too quickly and the pasta isn't quite done, add a splash more broth or water and keep simmering.
03 -
  • Use a deep skillet with a lid so everything fits comfortably and simmers evenly without boiling over.
  • For a lighter version, swap the heavy cream for half-and-half or evaporated milk, though the sauce won't be quite as rich.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher every time.
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