Save to Pinterest My sister called me one Tuesday evening, exhausted from work and staring into an empty fridge. She had chicken, some peppers going soft, and a box of pasta. I walked her through this skillet over the phone, and by the time we hung up, she was laughing because her kids had scraped their plates clean. That's when I knew this recipe was a keeper—not fancy, not fussy, just deeply satisfying in the way only a one-pan dinner can be.
I made this for a friend who swore she hated anything Tex-Mex because it was always too spicy. I dialed back the cayenne, let the paprika and cumin do the talking, and watched her go back for seconds. She texted me the next morning asking for the recipe, and now she makes it every other week. It taught me that good food doesn't have to shout to get your attention.
Ingredients
- Boneless, skinless chicken breasts (450 g): Slice these thin so they cook fast and soak up all the spices without drying out.
- Red, yellow, and green bell peppers: The trio brings color and a natural sweetness that balances the heat, plus they char beautifully in a hot skillet.
- Medium onion: Slice it thin so it melts into the sauce and adds that savory backbone every good skillet needs.
- Garlic (2 cloves): Fresh garlic blooms in the oil and makes your kitchen smell like a reason to stay home.
- Penne or rotini pasta (250 g): These shapes grab onto the creamy sauce and bits of chicken, making every bite complete.
- Olive oil (2 tablespoons): Use this to get a good sear on the chicken and vegetables without any sticking.
- Low-sodium chicken broth (600 ml): This cooks the pasta and builds the sauce, so go for quality if you can.
- Heavy cream (120 ml): A little richness goes a long way, turning broth into something luscious and crave-worthy.
- Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This blend is the soul of the dish, smoky and warm without being aggressive.
- Shredded cheddar or Monterey Jack (100 g): Melts into a blanket of comfort and ties everything together.
- Fresh cilantro and lime wedges: The brightness at the end that makes you want to eat it all over again.
Instructions
- Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the chicken strips seasoned with half the spice mix. Let them sizzle and brown for 4 to 5 minutes, then remove and set aside.
- Cook the peppers and onion:
- Add the remaining oil to the skillet and toss in the sliced peppers and onion, stirring occasionally until they soften and get a little charred, about 5 minutes. Stir in the garlic and let it cook for 1 minute until it smells amazing.
- Combine and simmer:
- Return the chicken to the skillet along with the uncooked pasta, chicken broth, and cream. Stir everything together and bring it to a gentle boil.
- Cook the pasta:
- Lower the heat to medium-low, cover the skillet, and let it simmer for 12 to 15 minutes, stirring now and then. The pasta will cook in the liquid and absorb all those flavors.
- Melt the cheese:
- Once the pasta is tender and most of the liquid is gone, remove the lid and sprinkle the cheese over the top. Cover again for about 2 minutes until the cheese melts into a gooey layer.
- Garnish and serve:
- Scatter fresh cilantro over the skillet and serve with lime wedges on the side. Squeeze that lime right before you dig in.
Save to Pinterest My neighbor brought over her teenage son one evening, the kind of kid who claimed he only ate pizza and chicken nuggets. He sat at my counter, skeptical, arms crossed. Then he took one bite of this pasta and asked if he could have the rest in a container to take home. His mom just smiled and mouthed thank you. Food has a way of breaking through the walls we build.
What to Serve with This Skillet
This dish is filling on its own, but a simple side salad with lime vinaigrette cuts through the richness and adds a crisp contrast. I also love serving it with warm flour tortillas on the side for anyone who wants to scoop and wrap. A cold beer or sparkling water with lime feels just right alongside it, and if you want something sweet after, a scoop of vanilla ice cream with a drizzle of honey does the trick without overwhelming your palate.
How to Store and Reheat
Let the skillet cool completely, then transfer leftovers to an airtight container and refrigerate for up to three days. The pasta will soak up more sauce as it sits, so when you reheat, add a splash of chicken broth or cream to loosen it up. I usually reheat it in a covered skillet over medium-low heat, stirring gently, but the microwave works too if you cover it with a damp paper towel to keep it from drying out.
Ways to Make It Your Own
This recipe is flexible and welcomes your instincts. Swap the chicken for shrimp and cut the cooking time in half, or go vegetarian by loading up on extra peppers, zucchini, and black beans. If you want more heat, add sliced jalapeños with the peppers or a dash of hot sauce at the end. Whole-wheat or gluten-free pasta works just as well, and you can use half-and-half instead of cream if that's what you have.
- Try adding a can of diced tomatoes with the broth for a saucier, slightly tangy version.
- Toss in a handful of spinach at the end for extra greens that wilt right into the pasta.
- Top with sliced avocado and a dollop of sour cream if you want it to feel more like a true fajita feast.
Save to Pinterest This skillet has saved more weeknights than I can count, and it never feels like a compromise. Make it once and it will become the recipe you turn to when you want something warm, bright, and real.
Recipe Q&A
- → Can I use a different pasta shape?
Yes, any medium-sized pasta works well. Penne, rotini, or even fettuccine absorb the creamy sauce beautifully. Avoid very thin pasta like angel hair, as it may overcook.
- → How do I prevent the pasta from becoming mushy?
Use uncooked pasta and stir occasionally as it simmers. The pasta cooks directly in the broth, absorbing flavor while maintaining texture. Check doneness around 12 minutes and adjust cooking time as needed.
- → What can I substitute for heavy cream?
Use half-and-half, evaporated milk, or even sour cream thinned with a bit of broth. Coconut cream adds a unique twist. For lighter versions, reduce the amount and add more broth instead.
- → Can I make this with chicken thighs instead?
Absolutely. Boneless, skinless chicken thighs are flavorful and forgiving. They may need an extra minute or two to cook through. Adjust heat to prevent charring if using higher fat content.
- → How do I add more heat to this dish?
Increase cayenne pepper, add diced jalapeños, or include red pepper flakes. For smoky heat, boost the smoked paprika. Serve with hot sauce or sriracha on the side for individual adjustments.
- → Is this dish freezer-friendly?
Yes, cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.