Chicken Fajita Pasta Skillet

My neighbor knocked on the door one Thursday holding three bell peppers from her garden, all slightly misshapen but brilliantly colored. I had chicken thawing and pasta in the pantry, and suddenly this skillet came together with whatever fajita spices I could scrounge from the back of the cupboard. The kitchen smelled like a street taco stand within minutes, and my family circled the stove like moths to a flame. It's been our Thursday tradition ever since, though now I buy the peppers myself.

I served this to my brother who swore he didn't like one-pot pastas because they always turned out mushy. He went back for thirds and texted me the next morning asking for the recipe. Watching someone who's usually picky scrape the bottom of the skillet with a spatula is one of those quiet cooking victories you don't forget. Now he makes it for his own kids and claims he invented it, which I allow because imitation is flattery.

Ingredients

• Boneless, skinless chicken breasts (450 g): Slicing them thin ensures they cook quickly and stay tender, plus every strip gets coated in seasoning instead of just the outside.
• Red, yellow, and green bell peppers: The trio isn't just pretty, each color has a slightly different sweetness that builds layers of flavor as they char.
• Medium onion: Thin slices soften into sweet, caramelized ribbons that weave through the pasta like little flavor surprises.
• Garlic (2 cloves): Minced fine and added at the end of the vegetable sauté so it perfumes everything without burning.
• Penne or rotini pasta (250 g): The ridges and hollows trap the creamy sauce and bits of seasoning, making every forkful satisfying.
• Olive oil (2 tablespoons): Just enough to get a good sear on the chicken and vegetables without making the dish heavy.
• Low sodium chicken broth (600 ml): This is what cooks the pasta and creates the base of the sauce, so good quality broth makes a noticeable difference.
• Heavy cream (120 ml): A small pour turns the broth silky and rich, clinging to the pasta like a hug.
• Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This spice blend is the soul of the dish, bringing smoky warmth and just enough kick to keep things interesting.
• Shredded cheddar or Monterey Jack (100 g): Melts into gooey pockets across the top and adds a creamy, salty finish that ties everything together.
• Fresh cilantro and lime wedges: The brightness of lime and the herbal pop of cilantro cut through the richness and wake up every bite.

Instructions

Sear the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium high heat until it shimmers. Add the chicken strips and half the fajita seasoning, letting them sizzle and brown for 4 to 5 minutes, then set aside on a plate.

Cook the Vegetables:

Pour in the remaining oil and toss in the peppers and onion, stirring occasionally until they soften and char at the edges, about 5 minutes. Stir in the garlic and let it bloom for 1 minute until fragrant.

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.

Cook the Pasta:

Cover the skillet and let it simmer for 12 to 15 minutes, stirring every few minutes to prevent sticking. The pasta should be tender and most of the liquid absorbed, leaving a creamy sauce.

Melt the Cheese:

Remove the lid and sprinkle cheese evenly over the top, then cover again for about 2 minutes until it melts into gooey pools. Garnish with cilantro and serve with lime wedges on the side.

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One evening my daughter set the table without being asked, and we ate this straight from the skillet because no one wanted to dirty more dishes. We squeezed lime over our portions and talked about our day while the cheese was still stretching between bites. It wasn't fancy, but it felt like the kind of meal that makes a house feel like home.

How to Store and Reheat

Let the skillet cool completely before transferring leftovers to an airtight container, where they'll keep in the fridge for up to three days. Reheat individual portions in the microwave with a splash of broth or cream to loosen the sauce, or warm the whole batch gently on the stovetop, stirring often. The flavors deepen overnight, so leftovers often taste even better than the first round.

Swaps and Substitutions

If you want to lighten it up, swap the heavy cream for half and half or even evaporated milk, which still gives a creamy texture without as much richness. Whole wheat pasta works beautifully here and adds a nutty depth, though it may need an extra minute or two to cook through. For a spicier kick, toss in sliced jalapeños with the peppers or bump up the cayenne, and if dairy is an issue, use a plant based cream and skip the cheese or use a dairy free shred.

Serving Suggestions

This skillet is hearty enough to stand alone, but a simple side salad with a tangy vinaigrette or a basket of warm tortillas turns it into a full spread. I like to put out extra lime wedges, sour cream, and hot sauce so everyone can customize their plate. Sometimes I'll add a handful of black beans or corn during the simmer for extra texture and color.

• Serve with a crisp romaine salad tossed in lime vinaigrette to balance the richness.
• Offer warm flour tortillas on the side for scooping or wrapping up bites.
• Set out bowls of sour cream, sliced avocado, and pickled jalapeños for topping.

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This skillet has become my answer to busy nights when I want something that feels special without the fuss. It's the kind of recipe that makes you look like you tried harder than you did, and honestly, that's the best kind.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, any short pasta works well. Penne, rotini, farfalle, or rigatoni all hold the creamy sauce nicely. Avoid long pasta like spaghetti, which can be difficult to manage in a skillet.

→ How do I make this dish spicier?

Add more cayenne pepper, include sliced jalapeños, or stir in a splash of hot sauce at the end. You can also increase the chili powder and smoked paprika to intensify the fajita flavors.

→ What can I substitute for heavy cream?

Use half-and-half, evaporated milk, or sour cream thinned with a little broth for a lighter version. Greek yogurt also works if added after cooking to avoid curdling.

→ Can I prepare this ahead of time?

Prep vegetables and chicken the day before, storing them separately in the refrigerator. Cook the skillet fresh when ready to eat for best texture. Leftovers keep refrigerated for up to three days.

→ Is this gluten-free?

Use gluten-free pasta and ensure your chicken broth is gluten-free certified. Check all seasoning blends for hidden gluten. With these substitutions, the dish becomes naturally gluten-free.

→ Can I double this for more servings?

Absolutely. Double all ingredients and use a larger skillet or Dutch oven. You may need to add a few extra minutes to cooking time to ensure pasta cooks through completely.