Chicken Fajita Pasta Skillet (Printable Version)

Tender chicken, colorful peppers, and pasta tossed in zesty fajita seasoning in one skillet. A quick, flavorful weeknight dinner.

# 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 1/2 cups low-sodium chicken broth
10 - 1/2 cup heavy cream

→ Spices & Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon cayenne pepper, optional for heat

→ Cheese & 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 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken strips and season with half of the fajita seasoning mixture consisting of chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Sauté until chicken is browned and nearly cooked through, 4 to 5 minutes. Transfer to a plate and set aside.
02 - Add the remaining olive oil to the same skillet. Add sliced peppers and onion; sauté until softened and slightly charred, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Return the cooked chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir 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 the pasta is tender and most of the liquid is absorbed.
05 - Remove lid, sprinkle shredded cheese over the top, and cover again until cheese is completely melted, about 2 minutes.
06 - Garnish with chopped fresh cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking itself.
  • The pasta absorbs the fajita seasoning and broth, making every bite deeply flavorful instead of just sauced on top.
  • It comes together in under 45 minutes, which makes it perfect for those nights when takeout feels tempting but homemade sounds better.
  • The colorful peppers and melted cheese make it look impressive enough for guests, even though it requires almost no effort.
02 -
  • Don't skip the step of removing the chicken before cooking the peppers, or it will overcook and turn rubbery while the vegetables soften.
  • Stir the pasta occasionally during the simmer, especially in the last few minutes, to prevent it from sticking to the bottom of the skillet.
  • If the mixture looks too dry before the pasta is fully cooked, add a splash more broth or water and cover again until tender.
  • Use low-sodium broth so the dish doesn't become too salty once the cheese melts in and concentrates the flavors.
03 -
  • Let the chicken rest for a minute after removing it from the skillet so it stays juicy when you stir it back in later.
  • Use a deep skillet with a lid, or the liquid will evaporate too quickly and the pasta won't cook through properly.
  • Taste the sauce before adding the cheese and adjust the salt, spice, or lime juice so the final dish is balanced exactly how you like it.
  • For a restaurant-style finish, broil the skillet for a minute after adding the cheese to get a bubbly, golden top.
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