Chicken Fajita Pasta Skillet (Print View)

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

# Ingredient List:

→ 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 and 1/2 cups low-sodium chicken broth
10 - 1/2 cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 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

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half of the fajita seasoning blend. Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer to a plate and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion, sautéing until softened and lightly charred, about 5 minutes. Stir in minced garlic and cook 1 minute until fragrant.
03 - Return cooked chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir 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 is tender and most liquid is absorbed.
05 - Remove lid and sprinkle cheese evenly over the top. Cover again and cook approximately 2 minutes until cheese is completely melted.
06 - Garnish with fresh chopped cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup takes about three minutes and you still feel like a genius.
  • The peppers get this sweet, smoky edge that makes the whole dish taste like it came from a restaurant.
  • It uses pantry staples you probably already have, no special trip to the store required.
  • Leftovers taste even better the next day when the flavors have had time to marry.
02 -
  • Do not skip the sear on the chicken or it will steam instead of getting that golden edge that adds flavor.
  • Stir the pasta a few times while it simmers or the bottom can stick and burn.
  • If the skillet looks too dry before the pasta is done, add a splash more broth or water.
  • Let the cheese melt with the lid on so it gets creamy, not greasy.
03 -
  • Use a deep skillet with a lid so the pasta has room to cook evenly without spilling over.
  • Season the chicken generously because that first layer of flavor carries through the whole dish.
  • Taste the pasta before you add the cheese and adjust the salt, it makes all the difference.
  • Fresh lime juice at the end is not optional, it wakes everything up and makes the flavors sing.
Go Back