Chicken Fajita Pasta Skillet (Printable Version)

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

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1 lb), 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 oz 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

# How to Make:

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 4-5 minutes until chicken is browned and nearly cooked through. Remove and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion, sautéing for 5 minutes until softened and slightly charred. Stir in 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 to combine and bring to a gentle boil.
04 - Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid, sprinkle cheese evenly over the top, cover again, and let sit for 2 minutes until cheese is melted.
06 - Garnish with chopped cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so you can actually sit down and eat instead of doing dishes while dinner gets cold.
  • The pasta absorbs all the seasoning and broth, turning each bite into a flavor bomb without any extra effort.
  • Leftovers reheat beautifully and somehow taste even better the next day when the spices have mingled overnight.
02 -
  • Use low sodium broth or the dish can turn out too salty, especially once the cheese melts in and the liquid reduces.
  • Stir the pasta every few minutes during simmering or the bottom will stick and scorch, leaving you with a mess and uneven cooking.
  • Don't skip the lime wedges, that bright acidity is what balances the richness and makes each bite feel fresh instead of heavy.
03 -
  • Cut the chicken into uniform thin strips so they cook evenly and stay tender instead of drying out in spots.
  • Let the peppers char a little in the skillet, those dark edges add a smoky sweetness that plain sautéed vegetables just can't match.
  • Taste the dish before serving and adjust the seasoning, sometimes it needs an extra pinch of salt or a squeeze of lime to really sing.
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