Chicken Fajita Pasta Skillet (Print Version)

Vibrant one-pan Tex-Mex dish with tender chicken, colorful peppers, onions, and pasta tossed in zesty fajita seasoning. Quick weeknight dinner.

# 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 - 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
16 - ¼ teaspoon black pepper
17 - ¼ 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

# Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half of the fajita seasoning blend. Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer chicken to a plate and reserve.
02 - Add remaining tablespoon of olive oil to the skillet. Add sliced bell peppers and onion, sautéing until softened and lightly charred, approximately 5 minutes. Add 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 thoroughly 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 is tender and most liquid is absorbed.
05 - Remove lid and sprinkle shredded cheese evenly over the surface. Replace lid and allow 2 minutes for cheese to melt completely.
06 - Garnish with fresh cilantro and serve with lime wedges for brightness and flavor enhancement.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you can actually relax after dinner.
  • The creamy sauce clings to every noodle and soaks into the chicken, making each bite intensely flavorful.
  • You get all the smoky, spicy punch of fajitas without folding a single tortilla.
  • It's flexible enough to handle whatever peppers or cheese you have on hand.
02 -
  • Don't skip the step of browning the chicken first, that caramelization adds depth you can't get by just simmering everything together.
  • Stir the pasta occasionally while it simmers or it will stick to the bottom and scorch, I learned this the smoky way.
  • If the liquid absorbs too quickly and the pasta isn't tender yet, add a splash more broth and keep cooking.
  • Let the cheese melt off the heat so it stays creamy instead of turning greasy.
03 -
  • Let the skillet rest for 3 to 4 minutes after you take it off the heat, the pasta will finish absorbing liquid and the flavors will settle beautifully.
  • Use a deep skillet with a lid, a shallow pan will cause the liquid to evaporate too fast and leave you with undercooked pasta.
  • Prep all your ingredients before you start cooking, this recipe moves quickly and you don't want to scramble for garlic while your chicken burns.
  • Squeeze lime juice over the finished dish, not into the pan while cooking, so the brightness stays fresh and vibrant.
Go Back