Chicken Fajita Pasta Skillet (Printable version)

Tender chicken, colorful peppers, and pasta tossed in zesty fajita seasoning in a single skillet. Quick, flavorful weeknight dinner.

# What You’ll 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

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half of the fajita spice blend (chili powder, cumin, paprika, oregano, salt, pepper, and cayenne). Sauté for 4 to 5 minutes until chicken is browned and nearly cooked through. Remove and set aside.
02 - Add the remaining 1 tablespoon olive oil to the skillet. Add sliced peppers and onion, sautéing for about 5 minutes until softened and slightly charred. Stir in 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 the skillet, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove the lid, sprinkle cheese evenly over the top, and cover again for approximately 2 minutes until cheese melts completely.
06 - Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is faster than ordering takeout.
  • The pasta absorbs the seasoning and broth, making every bite rich and satisfying.
  • Colorful peppers and melted cheese make it look like you spent hours in the kitchen.
  • It reheats beautifully, which means lunch is already sorted for tomorrow.
02 -
  • Stir the pasta every few minutes so it does not stick to the bottom of the skillet.
  • If the liquid absorbs too quickly, add a splash more broth or water to keep the pasta cooking evenly.
  • Taste before adding extra salt, the cheese and broth already bring plenty of seasoning.
03 -
  • Use a deep skillet with a lid so the pasta has room to cook evenly without boiling over.
  • Let the peppers char a little before stirring, that smoky edge makes all the difference.
  • Squeeze fresh lime juice over each serving right before eating, it wakes up every flavor.
Go back