Chicken Fajita Pasta Skillet

My daughter wandered into the kitchen one Tuesday evening asking if we could have fajitas and pasta at the same time. I laughed, but then I thought, why not? What started as a silly question turned into this skillet that's now in our weekly rotation. The house smells like a Tex-Mex restaurant within minutes, and there's only one pan to wash. Sometimes the best recipes come from kids who haven't learned that certain foods aren't supposed to go together.

I made this for my book club last spring when I volunteered to host at the last minute. Everyone showed up expecting cheese and crackers, and instead I served this straight from the skillet with lime wedges on the side. Three people asked for the recipe before we even started discussing the book. One friend texted me two days later saying her husband requested it for his birthday dinner. That's when I knew this wasn't just a weeknight shortcut, it was something people actually crave.

Ingredients

• Boneless, skinless chicken breasts (450 g): Slice them thin so they cook quickly and stay tender, and don't worry if the strips aren't perfect, uneven pieces still taste great.
• 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.
• Medium onion: Thin slices soften into the sauce and add a subtle sweetness that rounds out the fajita flavors.
• Garlic (2 cloves): Fresh minced garlic makes all the difference, the jarred stuff just doesn't have the same punch.
• Penne or rotini pasta (250 g): The ridges and shapes catch the creamy sauce better than smooth noodles.
• Olive oil (2 tablespoons): Use it to sear the chicken and vegetables so they get those nice browned edges.
• Low-sodium chicken broth (600 ml): This is what cooks the pasta and creates the base of your sauce, so good quality broth matters.
• Heavy cream (120 ml): It turns the broth into a luscious sauce that clings to every piece of pasta.
• Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This spice blend is the heart of the fajita flavor, and the smoked paprika adds a depth you'll notice.
• Shredded cheddar or Monterey Jack cheese (100 g): It melts into gooey pockets throughout the skillet and makes everything taste cozy.
• Fresh cilantro and lime wedges: These aren't optional in my kitchen, the brightness they add at the end wakes up the whole dish.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Sear the chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add your chicken strips seasoned with half the spice mix. Let them sizzle without moving them too much so they get golden edges, about 4 to 5 minutes, then set them aside.

Char the vegetables:

Add the remaining oil and toss in your sliced peppers and onion, stirring occasionally until they soften and get a little charred in spots, about 5 minutes. Stir in the garlic and cook just until you can smell it, about 1 minute.

Combine and simmer:

Return the chicken to the skillet and add the uncooked pasta, 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 12 to 15 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 shredded cheese evenly over the top. Cover again for about 2 minutes until the cheese melts into the pasta.

Garnish and serve:

Sprinkle chopped cilantro over everything and serve with lime wedges on the side for squeezing. The lime juice really ties it all together.

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My husband isn't much of a cook, but he can make this skillet without even looking at the recipe anymore. Last month when I had the flu, he made it three times in one week for the kids. When I finally came downstairs, my youngest looked up and said, Dad's fajita pasta is almost as good as yours. Almost. We all laughed, and honestly, I think his version might be a little better because he's not afraid to add extra cheese.

Adjusting the Heat Level

The first time I made this, I added the full amount of cayenne and my kids took one bite and reached for their water glasses. Now I leave it out entirely and put hot sauce on the table for anyone who wants it. If you like things spicy, go ahead and add sliced jalapeños with the peppers, or stir in a spoonful of your favorite salsa. The creamy sauce balances heat really well, so don't be afraid to experiment. I've learned that it's easier to add spice at the table than to cool down a skillet that's already too fiery.

Making It Lighter

When I'm trying to keep things a little healthier, I swap the heavy cream for half-and-half or even evaporated milk. The sauce won't be quite as rich, but it still tastes creamy and comforting. Whole-wheat pasta adds a nice nutty flavor and extra fiber, though it takes a minute or two longer to cook. You can also use less cheese or skip it entirely and just finish with a sprinkle of cotija. It's one of those recipes that's forgiving enough to adapt without losing what makes it special.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. I reheat individual portions in the microwave with a splash of broth or water to loosen the sauce, and it comes back to life beautifully. Sometimes I'll crack an egg on top of the leftovers and bake it for a fun breakfast twist. The flavors meld together overnight, so day-two fajita pasta often tastes even more cohesive than the first time around.

• Add a squeeze of fresh lime juice after reheating to brighten everything up again.
• Sprinkle a little fresh cilantro on top to make leftovers feel less like leftovers.
• If it seems dry, stir in a tablespoon of cream or broth before warming.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This skillet has become my go-to answer when someone asks what's for dinner and I haven't planned a thing. It feels like a hug in a pan, warm and satisfying without any fuss. I hope it finds a spot in your weekly routine too.

Ask About This Recipe

→ Can I prepare this dish ahead of time?

You can prep all ingredients (chop vegetables, cut chicken, measure spices) up to 4 hours ahead. Store components separately in the refrigerator. Cook the skillet meal fresh when ready to serve for best texture and flavor, as the pasta texture is optimal when freshly prepared.

→ What pasta shapes work best for this dish?

Penne, rotini, and farfalle are ideal choices as their shapes capture the creamy sauce well. Short pasta varieties work better than long noodles for even coating and easier one-pan cooking. You can also use whole-wheat or gluten-free versions if needed.

→ How do I prevent the pasta from becoming mushy?

Use uncooked pasta and stir occasionally while simmering so it cooks evenly. The cooking time of 12-15 minutes is calibrated for the liquid to be mostly absorbed when pasta reaches al dente. Check at 12 minutes and adjust if needed based on your stove and pasta thickness.

→ Can I substitute the cream for a lighter option?

Yes, half-and-half, evaporated milk, or even Greek yogurt work well as lighter alternatives. Add Greek yogurt after cooking to prevent curdling. The sauce will be slightly less rich but still creamy and delicious. Adjust seasoning as needed.

→ What vegetables can I add or substitute?

Zucchini, mushrooms, corn, black beans, and jalapeños are excellent additions. For heat lovers, fresh jalapeños add authentic fajita character. Add heartier vegetables like zucchini with the peppers, and quick-cooking items like corn near the end to maintain texture.

→ Is this dish suitable for meal prep?

This skillet is best enjoyed fresh, though leftovers keep refrigerated for 2-3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess. The pasta texture may soften slightly upon reheating, so consume within a day for optimal quality.