Chicken Fajita Pasta Skillet (Printable Version)

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

# What You'll Need:

→ Meats

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 - 2.5 cups low-sodium chicken broth
10 - 0.5 cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional

→ 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 - In a large skillet, heat 1 tablespoon olive oil 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 until browned and nearly cooked through, approximately 4 to 5 minutes. Transfer chicken to a plate and set aside.
02 - Add the remaining 1 tablespoon olive oil to the skillet. Add sliced peppers and onion; sauté until tender and lightly charred, about 5 minutes. 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 thoroughly to combine and bring to a gentle boil.
04 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta reaches al dente and the majority of liquid is absorbed.
05 - Remove lid, sprinkle shredded cheese evenly over the top, and cover again until cheese is fully melted, approximately 2 minutes.
06 - Garnish with chopped fresh cilantro and serve immediately with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking.
  • The pasta soaks up all that smoky, creamy fajita flavor while it simmers.
  • It's flexible enough to handle whatever peppers or cheese you have on hand.
  • You get restaurant vibes without leaving your kitchen or spending an hour prepping.
02 -
  • Don't skip removing the chicken before adding the veggies, or it'll turn rubbery while the peppers cook down.
  • Stir the pasta every few minutes during simmering so it doesn't clump or stick to the bottom of the pan.
  • Use low-sodium broth and taste before adding extra salt, because the cheese and seasoning already bring plenty.
  • If the liquid absorbs too fast and the pasta isn't done, splash in a little more broth or water and keep simmering.
03 -
  • Let the peppers char a little in the skillet, those dark edges add a sweet, smoky depth you can't get any other way.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and doesn't have any anti-caking agents getting in the way.
  • Keep the lid on during the simmer or your liquid will evaporate too fast and leave you with crunchy pasta.
  • Taste the pasta a minute or two before the timer goes off, everyone's stove is different and you want it tender, not mushy.
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