Chicken Fajita Pasta Skillet

The skillet was still sizzling when my neighbor knocked on the door, drawn in by the smell of cumin and charred peppers drifting through the open window. I'd been experimenting with ways to skip the tortilla step on fajita night without losing any of the flavor, and this pasta version had become my answer to those evenings when I wanted everything bold and satisfying in one pan. The chicken had just the right amount of spice, the peppers were sweet and smoky, and the pasta soaked up every bit of that creamy, seasoned broth. She ended up staying for dinner, and by the time we finished, she'd already texted herself the ingredient list.

I started making this on repeat after a particularly chaotic week when my usual meal plan fell apart. I had chicken thawed, a bag of peppers in the crisper, and a box of pasta in the pantry. Instead of making fajitas and rice separately, I thought about how much I loved the way pasta soaks up sauce, and wondered if it could work with fajita flavors. The first attempt was a little soupy, but after adjusting the liquid and letting it simmer just long enough, it turned into something my family requested again the very next week.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin ensures they cook quickly and stay tender, and they pick up the seasoning beautifully when seared in a hot pan.
• Red, yellow, and green bell peppers: The mix of colors isn't just for looks; each one has a slightly different sweetness and they all char differently, adding layers of flavor.
• Onion: Thinly sliced onion softens into sweet, caramelized ribbons that melt into the sauce and complement the peppers perfectly.
• Garlic: Fresh minced garlic adds a sharp, aromatic punch that ties the spices and vegetables together in the final minute of sautéing.
• Penne or rotini pasta: These shapes have ridges and curves that catch the creamy sauce and bits of pepper, making every forkful satisfying.
• Olive oil: A good quality olive oil helps the chicken brown without sticking and gives the vegetables a slight richness as they sauté.
• Low-sodium chicken broth: This is the base of the sauce, and using low-sodium lets you control the saltiness, especially once the cheese melts in.
• Heavy cream: It creates a luscious, silky texture that balances the heat and spice, turning the broth into a coating that clings to the pasta.
• Chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne: This blend is the heart of fajita flavor, smoky and warm with just enough heat to keep things interesting.
• Shredded cheddar or Monterey Jack cheese: Melted over the top, it adds a creamy, tangy finish that pulls everything together and makes the dish feel indulgent.
• Fresh cilantro and lime wedges: A handful of chopped cilantro and a squeeze of lime brighten the whole dish at the end, cutting through the richness with fresh, zesty notes.

Instructions

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Sear the chicken:

Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken strips and sprinkle them with half the fajita seasoning. Let them sizzle undisturbed for a minute or two so they get a nice golden crust, then toss and cook until just done, about 4 to 5 minutes total, then set them aside.

Cook the peppers and onion:

Add the remaining olive oil to the same skillet, toss in the sliced peppers and onion, and let them cook until they soften and develop some charred edges, about 5 minutes. Stir in the minced garlic and let it cook for just a minute until it smells amazing and fills the kitchen.

Combine and simmer:

Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream, stirring everything together. Bring it to a gentle boil, then lower the heat to medium-low, cover the skillet, and let it simmer for 12 to 15 minutes, stirring occasionally so the pasta cooks evenly and absorbs the flavorful liquid.

Melt the cheese:

Once the pasta is tender and most of the liquid has been absorbed, remove the lid and sprinkle the shredded cheese evenly over the top. Cover again for about 2 minutes until the cheese melts into a gooey, golden layer.

Garnish and serve:

Finish with a generous handful of chopped cilantro and serve with lime wedges on the side so everyone can squeeze a little brightness over their plate.

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One evening, I made this for a friend who swore she didn't like one-pan meals because they always turned out mushy or bland. She took one bite, paused, and said it tasted like fajita night and creamy pasta night had a baby, and she meant it as the highest compliment. By the end of the meal, she'd scraped her plate clean and asked if she could take the leftovers home. That's when I knew this wasn't just a convenient dinner, it was the kind of dish that changes minds and fills people up in the best way.

Adjusting the Heat Level

The first time I made this, I added the full quarter teaspoon of cayenne and a handful of sliced jalapeños because I love spice, but my kids took one bite and reached for their water cups. Now I leave the cayenne optional and put hot sauce on the table so everyone can adjust their own heat. If you're serving a crowd with mixed spice tolerances, keep the base mild and let people add lime, cilantro, or a drizzle of hot sauce to their own plates. It's a small shift that makes the dish work for everyone without losing any of the bold fajita flavor.

Swapping Ingredients

I've made this with turkey instead of chicken, swapped the cream for half-and-half when I was out, and even used whole-wheat pasta when I wanted something a little heartier. Each version turned out slightly different but still delicious, which is one of the reasons I keep coming back to this recipe. If you don't have all three colors of peppers, two will work just fine, and if you're out of fresh garlic, a teaspoon of garlic powder stirred in with the spices will do the job. The beauty of a one-pan meal like this is that it's forgiving and flexible, so don't stress if your pantry isn't perfectly stocked.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, and they actually taste even better the next day once the pasta has had time to soak up more of the seasoning. I reheat portions in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring gently until everything is warmed through. You can also microwave individual servings, but adding a little liquid and covering the dish helps keep the pasta from drying out.

• Store in an airtight container and refrigerate within two hours of cooking.
• Reheat gently to prevent the cream from separating or the pasta from turning mushy.
• Freeze portions in freezer-safe containers for up to two months, then thaw overnight in the fridge before reheating.

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This dish has become my go-to for nights when I want something that feels special without spending an hour in the kitchen. It's colorful, comforting, and always disappears fast, leaving just enough for one lucky person to claim the leftovers the next day.

Recipe FAQs

→ Can I use a different pasta shape?

Absolutely. While penne and rotini work best due to their ability to hold sauce, you can use any pasta you prefer. Shorter shapes tend to work better than long noodles in one-pan dishes.

→ How do I make this dish less creamy?

Simply reduce the heavy cream amount or substitute it with half-and-half or milk. You can also increase the chicken broth slightly for a brothier consistency while maintaining flavor.

→ What can I substitute for the bell peppers?

Try zucchini, mushrooms, or spinach as alternatives. You can also add corn or black beans for extra texture and nutrition without changing the cooking time significantly.

→ Is this suitable for meal prep?

Yes, this stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore the sauce consistency. Avoid freezing due to the cream base.

→ How do I add more spice?

Increase the cayenne pepper, add sliced jalapeños during cooking, or stir in a dash of hot sauce at the end. You can also use chipotle powder instead of regular chili powder for deeper heat.

→ Can I make this with chicken thighs instead?

Yes, chicken thighs work wonderfully and stay juicier than breast meat. Cut them into similar-sized strips and follow the same cooking instructions, adjusting time if needed for thickness.