Chicken Fajita Pasta Skillet

The skillet was smoking when I tossed in those pepper strips, and the sizzle that filled the kitchen made my neighbor knock on the wall. I wasn't sorry. That charred-edge sweetness mixing with cumin and paprika is what sold me on this dish the very first time I threw it together on a Tuesday with whatever I had left in the crisper. It's messy, colorful, and done in one pan, which means less time scrubbing and more time eating straight from the skillet with a fork in one hand and a lime wedge in the other.

I made this for my brother and his kids on a night when everyone was cranky and hungry, and they went quiet the moment I lifted the lid to reveal that bubbling, cheesy top. One of the kids, who usually picks out every vegetable, ate three peppers without realizing it. My brother looked at me like I'd performed a miracle, but really, it was just the seasoning doing its job and the cheese working its magic.

Ingredients

• Boneless, skinless chicken breasts (450 g): Slice them thin so they cook fast and soak up the spices, and if they're uneven, just pound them a little before cutting.
• Red, yellow, and green bell peppers: The mix of colors isn't just pretty, each one adds a slightly different sweetness and the char brings out even more depth.
• Medium onion: Thin slices cook down soft and sweet, melting into the sauce and adding a savory backbone to every bite.
• Garlic (2 cloves, minced): Fresh garlic blooms in the hot oil and perfumes the whole dish, just don't let it burn or it'll turn bitter.
• Penne or rotini pasta (250 g): These shapes grab onto the creamy sauce and hold little pockets of flavor in every twist and tube.
• Olive oil (2 tablespoons): Keeps everything from sticking and helps the spices bloom when they hit the heat.
• Low-sodium chicken broth (600 ml): This is what cooks the pasta and builds the base of your sauce, so taste as you go and adjust the salt.
• Heavy cream (120 ml): Adds richness and body, turning the broth into a silky coating that clings to every piece of pasta.
• Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This spice blend is the soul of the dish, smoky and warm with just enough kick if you add the cayenne.
• Shredded cheddar or Monterey Jack cheese (100 g): Melts into a gooey, golden layer on top that makes everyone reach for seconds.
• Fresh cilantro and lime wedges: The cilantro adds a bright, herbal note and the lime cuts through the richness with a tart little punch.

Instructions

Sear the chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, toss in the chicken strips with half the fajita seasoning, and let them sizzle until browned and nearly cooked, about 4 to 5 minutes. Pull them out and set them aside so they don't overcook while the veggies get their turn.

Cook the peppers and onion:

Add the remaining oil to the same skillet and throw in the sliced peppers and onion, letting them soften and char just a little for about 5 minutes. Stir in the garlic and cook for another minute until it smells so good you want to stop right there.

Build the pasta base:

Return the chicken to the skillet and add the uncooked pasta, chicken broth, and cream, stirring everything together until it's well mixed. Bring it to a gentle boil and watch it start to bubble and thicken.

Simmer until tender:

Turn the heat down to medium-low, cover the skillet, and let it simmer for 12 to 15 minutes, stirring now and then so nothing sticks. The pasta will drink up most of the liquid and turn tender and saucy.

Melt the cheese:

Take off the lid, sprinkle the cheese all over the top, then cover again for about 2 minutes until it melts into a glossy, gooey layer.

Garnish and serve:

Scatter chopped cilantro over everything and serve it straight from the skillet with lime wedges on the side for squeezing.

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There was a night I made this after a long, frustrating day, and the act of stirring that bubbling skillet, watching the steam rise and the colors swirl together, made everything feel a little lighter. My partner walked in, grabbed a fork, and we ate right there at the stove, laughing about nothing in particular. That's when I realized this dish wasn't just dinner, it was a reset button.

Choosing Your Peppers

I used to think the color of the peppers didn't matter much, but then I made this with only green ones and it tasted fine but looked dull. The mix of red, yellow, and green isn't just Instagram bait, it actually balances sweetness and sharpness in a way that makes every forkful interesting. If you can only find two colors, that's fine, just avoid all green unless you want a slightly more bitter, vegetal bite.

Adjusting the Heat

The cayenne is optional, but I always add it because I like a little tingle on my tongue. If you're cooking for kids or anyone who shies away from spice, leave it out and let people add hot sauce at the table. You can also toss in sliced jalapeños with the peppers if you want visible heat and a pop of green that looks deliberate and delicious.

Make It Your Own

This recipe is forgiving in the best way. Swap the chicken for shrimp and cut the simmer time in half. Use half-and-half instead of cream if you want it lighter, or stir in a handful of spinach at the end for something green and wilted. Whole-wheat pasta works great if you want more fiber, and manchego or pepper jack will give you a sharper, funkier cheese pull.

• Try adding a squeeze of lime juice right before serving for extra brightness.
• Leftovers reheat beautifully with a splash of broth to loosen the sauce.
• If you love smokiness, add a pinch of chipotle powder along with the paprika.

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This skillet has become my answer to chaos, the kind of meal that makes everyone sit down at the same time and talk with their mouths half full. I hope it does the same for you.

Recipe FAQs

→ Can I prepare this ahead of time?

This dish is best enjoyed fresh from the skillet. However, you can prep ingredients the night before—slice peppers and onions, cut the chicken, and measure spices. Store everything in separate containers in the refrigerator for quick assembly.

→ What pasta alternatives work well?

Rotini, fusilli, or rigatoni work beautifully as they hold the creamy sauce well. For a lighter option, try whole-wheat pasta or chickpea pasta for added protein and fiber. Cook according to package directions for best results.

→ How do I adjust the heat level?

Start with ¼ teaspoon cayenne pepper as suggested. Increase it gradually to taste or add fresh sliced jalapeños during the vegetable-sautéing step for fresh heat. You can also finish with a dash of hot sauce at the table.

→ Can I use a different protein?

Absolutely. Shrimp cooks quickly and works wonderfully—reduce cooking time to 2–3 minutes. Diced turkey breast or pork tenderloin are excellent alternatives. Adjust cooking times based on thickness and density of your protein choice.

→ What should I serve alongside this?

Serve with lime wedges, fresh cilantro, sliced avocado, or a crisp green salad on the side. Warm tortillas or cornbread complement the Tex-Mex flavors beautifully. A cold beverage like agua fresca or limeade pairs nicely with the zesty seasoning.

→ How do I make this creamy without heavy cream?

Replace heavy cream with half-and-half, evaporated milk, or Greek yogurt stirred in at the end. Sour cream also works but add it off heat to prevent curdling. Each option creates a slightly different texture while maintaining richness.