Chicken Fajita Pasta Skillet (Printable Version)

Vibrant one-pan dish with tender chicken, colorful peppers, onions, and pasta in zesty fajita seasoning. Quick and flavorful.

# 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 - 2½ cups low-sodium chicken broth
10 - ½ cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
17 - ¼ teaspoon cayenne pepper, optional for heat

→ Cheese and Garnish

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

# Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with half the fajita seasoning and sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer to a plate.
02 - Add remaining olive oil to the skillet. Sauté sliced peppers and onion until softened and slightly charred, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Return chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir well 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 evenly over the top. Cover again until cheese melts completely, about 2 minutes.
06 - Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to sit down and actually enjoy dinner.
  • The fajita spices bloom in the oil and coat every ribbon of pasta, making each bite taste intentional and bold.
  • Its flexible enough to handle whatever peppers or cheese you have on hand, so youre never stuck making a grocery run.
  • The creamy broth soaks into the pasta as it cooks, creating a sauce that clings instead of pooling at the bottom.
02 -
  • Dont skip the step of cooking the chicken separately first; it prevents overcooking and keeps the pieces tender instead of rubbery.
  • Stir the pasta occasionally during the simmer to keep it from sticking to the bottom, especially in the last few minutes when the liquid thickens.
  • If the mixture looks too dry before the pasta is done, add a splash more broth or water to keep it saucy.
03 -
  • Use a deep skillet with a lid so the pasta has room to cook evenly without boiling over.
  • Toast your spices in the oil for just 30 seconds before adding the chicken; it deepens the flavor and makes the whole dish smell incredible.
  • Taste the sauce before adding the cheese and adjust the salt or spice level, because once the cheese melts in, its harder to fix.
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