Save The smell of peppers sizzling in olive oil always takes me straight back to that Tuesday evening when I stood at the stove, ravenous and uninspired, staring at a half-empty fridge. I had chicken, pasta, and a jumble of bell peppers that were on their last day of glory. What started as pantry roulette turned into this glorious skillet of smoky, creamy, spice-kissed comfort. One pan, zero regrets, and a table full of happy faces who had no idea I was improvising the whole thing.
I made this the first time my neighbor dropped by unannounced, and I watched her take three helpings while telling me about her week. She kept saying it tasted like something from a restaurant, which made me laugh because I was still in my paint-stained sweatshirt. That night taught me that good food doesnt need to be fussy. It just needs to smell incredible and taste like you meant it.
Ingredients
- Boneless, skinless chicken breasts (450 g): Slicing them thin ensures they cook fast and soak up the seasoning; if theyre uneven, pound them gently first.
- Red, yellow, and green bell peppers: The trio brings sweetness, color, and a slight char that makes every forkful feel vibrant and alive.
- Medium onion: Thinly sliced onion goes soft and almost melts into the sauce, adding a subtle backbone of flavor.
- Garlic (2 cloves, minced): Fresh garlic blooms in the hot oil and perfumes the whole dish; jarred garlic just wont hit the same.
- Penne or rotini pasta (250 g): The ridges and tubes trap the creamy sauce beautifully, making every bite satisfying.
- Olive oil (2 tablespoons): This is your flavor foundation; it carries the spices and keeps everything from sticking.
- Low-sodium chicken broth (600 ml): It cooks the pasta and becomes part of the sauce, so quality matters here.
- Heavy cream (120 ml): Just enough to make the sauce luscious without feeling heavy or cloying.
- Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This spice blend is the heart of the dish; toasting it briefly in the oil wakes up every note.
- Shredded cheddar or Monterey Jack (100 g): Melts into creamy pockets and adds a sharp, tangy finish.
- Fresh cilantro and lime wedges: The brightness cuts through the richness and makes the whole skillet sing.
Instructions
- Sear the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken strips and half the fajita seasoning. Sauté until the edges are golden and the chicken is nearly cooked through, about 4 to 5 minutes, then remove and set aside.
- Cook the Peppers and Onion:
- Add the remaining oil to the same skillet and toss in the sliced peppers and onion. Let them sizzle and char slightly, stirring occasionally, until softened and fragrant, about 5 minutes, then stir in the garlic for 1 minute.
- Combine and Simmer:
- Return the chicken to the skillet along with the uncooked pasta, chicken broth, and cream. Stir everything together and bring to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Melt the Cheese:
- Remove the lid, sprinkle the shredded cheese evenly over the top, then cover again for about 2 minutes until the cheese melts into gooey pools. Garnish with chopped cilantro and serve with lime wedges on the side.
Save One evening, my brother sat at the counter and watched me make this while we talked about nothing in particular. He scraped his bowl clean, then asked if I could teach him how to make it for his girlfriend. That moment made me realize that recipes like this do more than feed people. They become the backdrop for the conversations we remember, the ones that happen while the cheese is still melting and the kitchen smells like cumin and lime.
Making It Your Own
If you want to dial up the heat, toss in sliced jalapeños with the peppers or stir in a spoonful of adobo sauce from a can of chipotles. For a lighter version, swap the heavy cream for half-and-half or even evaporated milk, which still gives you richness without the heaviness. Whole-wheat pasta works beautifully here if youre looking for extra fiber, and you can even add black beans or corn for a heartier, more filling skillet.
Serving and Storage
This skillet is best served straight from the pan, still steaming and fragrant, with a big squeeze of lime over the top. Leftovers keep well in the fridge for up to three days, though the pasta will soak up more sauce as it sits. Reheat gently on the stovetop with a splash of broth or cream to loosen things up, and it tastes almost as good as the first night.
What to Serve Alongside
A simple green salad with lime vinaigrette balances the richness of the pasta, and warm tortillas on the side never hurt anyone. If youre feeding a crowd, set out bowls of sour cream, salsa, and extra cheese so everyone can customize their plate. A cold beer or a tangy margarita makes the whole meal feel like a celebration, even if its just a regular weeknight.
- Tortilla chips and guacamole add crunch and freshness without any extra cooking.
- Roasted corn on the cob with chili-lime butter echoes the Tex-Mex vibe perfectly.
- A pitcher of agua fresca or iced hibiscus tea keeps things light and refreshing.
Save This skillet has become my go-to for nights when I want something cozy, colorful, and fast, without feeling like Im cutting corners. Its proof that one pan and a little bit of spice can turn ordinary ingredients into something everyone asks for again.
Common Recipe Questions
- → Can I use a different pasta shape?
Yes, any pasta works well. Penne, rotini, or even linguine will absorb the creamy fajita sauce beautifully. Choose based on your preference.
- → How do I make this less creamy?
Reduce the heavy cream to 1/4 cup or substitute with half-and-half or evaporated milk for a lighter version while maintaining richness.
- → Can I prepare this ahead?
Cook the chicken and vegetables ahead, then combine with pasta and liquids when ready to serve. This helps preserve the pasta's texture.
- → What cheese works best?
Monterey Jack or sharp cheddar are ideal for their melting quality and mild flavor. Cotija cheese can also add an authentic Tex-Mex touch.
- → How can I adjust the spice level?
Increase cayenne pepper and add jalapeños for more heat, or reduce chili powder and paprika for a milder version. Lime juice also balances spice nicely.
- → Is there a dairy-free alternative?
Substitute heavy cream with coconut milk or cashew cream, and use dairy-free cheese or omit it entirely for a simpler sauce.