Chicken Fajita Pasta Skillet (Printable View)

One-pan Tex-Mex pasta with tender chicken, vibrant peppers, and fajita seasonings. Complete in 40 minutes.

# What You Need:

→ Poultry

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 - 2.5 cups low-sodium chicken broth
10 - 0.5 cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon salt, or to taste
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional

→ Cheese and Garnish

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

# How To Make It:

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. Sauté until browned and nearly cooked through, 4 to 5 minutes. Remove chicken and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté until softened and lightly charred, about 5 minutes. Stir in 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 to a gentle boil.
04 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid and sprinkle cheese over the entire surface. Cover again and let stand for approximately 2 minutes until cheese is completely melted.
06 - Garnish with fresh chopped cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is ridiculously fast even on your busiest nights.
  • The pasta absorbs all the fajita flavors as it cooks, making every bite taste richer than anything from a box.
  • It looks impressive enough for company but easy enough to make while helping with homework.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Don't skip the step of browning the chicken first, those caramelized bits add so much flavor to the final dish.
  • Stir the pasta occasionally while it simmers or it might stick to the bottom of the skillet.
  • If the liquid absorbs too quickly and your pasta isn't tender yet, add a splash more broth or water and keep cooking.
  • Let it rest for a minute or two after cooking so the sauce thickens up just a bit more.
03 -
  • Use a deep skillet with a lid, a shallow pan will overflow and make a mess when the pasta bubbles.
  • Cut your chicken and vegetables into similar-sized pieces so everything cooks evenly.
  • Taste the sauce before serving and adjust the salt, sometimes the broth and cheese add enough and sometimes it needs a pinch more.
  • If you want a thicker sauce, let it simmer uncovered for an extra minute or two after the pasta is done.
Return