Chicken Fajita Pasta Skillet

The sizzle of chicken hitting a hot skillet always reminds me of those chaotic Tuesday nights when I needed something satisfying but didn't have the energy for multiple pots and pans. This pasta skillet came about during one of those evenings when I stared at leftover fajita fixings and a box of penne, wondering if I could marry them into something my family would actually cheer for. The peppers charred just right, the pasta soaked up all that spice, and by the time the cheese melted on top, I knew I'd stumbled onto something special. It's become my go-to when I want Tex-Mex comfort without the fuss of tortillas and assembly lines. One pan, big flavors, and everyone goes back for seconds.

I made this for my neighbor after she had surgery, and she called me the next day asking for the recipe before she'd even finished the leftovers. She said it tasted like something from a restaurant but felt like a hug from a friend. That's when I realized this dish has a way of making people feel cared for, maybe because it's vibrant and hearty without being heavy. I've since brought it to potlucks, served it to picky eaters, and even reheated it at midnight when I needed comfort. It never disappoints, and it always sparks conversation.

Ingredients

• Boneless, skinless chicken breasts (450 g): Slice them thin so they cook fast and soak up the seasoning, I learned the hard way that thick chunks stay bland inside.
• Red, yellow, and green bell peppers: The trio gives you sweetness, color, and a slight char that mimics fajita night at your favorite spot.
• Medium onion: Thinly sliced onions turn soft and jammy in the pan, adding a subtle sweetness that balances the spice.
• Garlic (2 cloves): Minced garlic blooms in the oil and coats everything with that irresistible aroma.
• Penne or rotini pasta (250 g): These shapes grab onto the creamy sauce and hold bits of pepper in every forkful.
• Olive oil (2 tablespoons): Use it to brown the chicken and soften the veggies, it builds flavor from the very first step.
• Low-sodium chicken broth (600 ml): This is your cooking liquid and flavor base, low-sodium lets you control the salt level.
• Heavy cream (120 ml): It turns the broth silky and rich, clinging to the pasta like a dream.
• Chili powder, cumin, smoked paprika, oregano, salt, black pepper, cayenne: This spice blend is the heart of fajita flavor, smoky, warm, and just spicy enough.
• Shredded cheddar or Monterey Jack cheese (100 g): Melts into gooey pockets of comfort and ties everything together.
• Fresh cilantro and lime wedges: A squeeze of lime and a sprinkle of cilantro brighten the whole dish right before serving.

Instructions

Sear the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the chicken strips, and season with half your fajita spice mix. Sauté until browned and nearly cooked through, about 4 to 5 minutes, then remove and set aside.

Cook the Peppers and Onion:

Add the remaining oil to the skillet, toss in the sliced peppers and onion, and sauté until they soften and char slightly, about 5 minutes. Stir in the garlic and cook for 1 minute until it smells amazing.

Combine and Simmer:

Return the chicken to the skillet, add the uncooked pasta, chicken broth, and cream, then stir everything together and bring it to a gentle boil. Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Melt the Cheese:

Remove the lid, sprinkle the shredded cheese over the top, cover again, and let it sit for about 2 minutes until the cheese melts into a gooey layer. Garnish with chopped cilantro and serve with lime wedges on the side.

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One evening, my youngest asked if we could eat fajitas but didn't want to build them herself, and this skillet became our compromise. She piled her bowl high, squeezed lime all over it, and declared it better than the original because she didn't have to share the tortillas with her brother. It's funny how a dish can solve dinnertime debates and become a family favorite just by meeting everyone halfway. Now it's requested at least twice a month, and I don't mind one bit.

Choosing Your Pasta Shape

Penne and rotini are my top picks because their ridges and hollows catch the creamy sauce and trap bits of pepper and onion. I've tried this with spaghetti once, and while it tasted fine, the experience wasn't the same because the sauce just slid off. Short pasta shapes also cook more evenly when simmered in broth, so you won't end up with mushy ends and crunchy middles. If you're gluten-free, use a sturdy rice or chickpea pasta and check it a few minutes early since they can turn soft faster. Stick with shapes that have texture, and you'll thank yourself with every bite.

Adjusting the Heat Level

The cayenne pepper in the spice blend is optional, and I usually skip it when I'm cooking for my kids or friends who prefer mild flavors. If you want more kick, add sliced jalapeños along with the peppers or stir in a pinch of red pepper flakes at the end. I've also drizzled hot sauce over individual servings so everyone can customize their heat without compromising the whole pan. Smoked paprika gives you warmth and depth without burning your tongue, so don't be afraid to lean into that if you want smokiness over spice. Taste as you go, and remember you can always add heat but you can't take it away.

Making It Lighter or Richer

Heavy cream makes this dish indulgent, but I've swapped in half-and-half or even evaporated milk when I wanted something less rich and it still turned out creamy and satisfying. Whole-wheat pasta adds a nutty flavor and extra fiber, though it takes a minute or two longer to cook through. If you're feeling decadent, stir in an extra handful of cheese or a dollop of sour cream right before serving. For a dairy-free version, use coconut cream and nutritional yeast, though I'll admit the flavor shifts toward something earthier and less traditional. The beauty of this recipe is that it adapts to whatever your body or mood is asking for.

• Try Greek yogurt stirred in at the end for tanginess and protein.
• Use zucchini noodles for half the pasta if you want more veggies and fewer carbs.
• Top with avocado slices or a dollop of salsa for extra freshness and texture.

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This skillet has saved me on countless weeknights and impressed guests who thought I spent hours in the kitchen. It's proof that one pan, good seasoning, and a little intention can turn simple ingredients into something everyone remembers.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, any pasta shape works well. Penne and rotini are ideal for holding the sauce, but you can also use fettuccine, bow ties, or shells. Adjust cooking time slightly based on your pasta choice.

→ How do I make this dish less creamy?

Replace heavy cream with half-and-half or evaporated milk for a lighter version. You can also use more broth and less cream, or skip the cream entirely and add a splash of lime juice for brightness.

→ What can I substitute for chicken?

Sliced beef strips, shrimp, or firm tofu work wonderfully. Adjust cooking times accordingly—shrimp cooks faster, while beef may need slightly longer than chicken.

→ Can I prepare this ahead of time?

You can prep ingredients in advance and store them separately. However, this dish is best served fresh. If you have leftovers, store them refrigerated in an airtight container for up to 3 days and reheat gently with a splash of broth.

→ How do I make it spicier?

Add diced jalapeños during cooking, increase cayenne pepper, or drizzle hot sauce before serving. You can also use pepper jack cheese instead of cheddar for added heat.

→ Is this gluten-free?

Use gluten-free pasta and ensure your chicken broth is certified gluten-free to make this dish safe for gluten-sensitive diets. Always check ingredient labels for cross-contamination warnings.