Fajita Chicken Pasta Skillet

The first time I made this skillet, it was supposed to be a Tuesday night rescue mission for dinner. My kids had declared they were bored with everything Id been cooking lately, and the colorful peppers sizzling in the pan caught their attention immediately. Within minutes, the whole kitchen smelled like our favorite neighborhood Tex-Mex spot, and suddenly Tuesday night felt like a tiny celebration. Now it is the one dinner that disappears faster than I can serve it.

Last summer, my neighbor Sarah came over just as the cheese was melting into the sauce. She stood in my doorway sniffing the air like a cartoon character and asked what on earth I was making. We ended up eating on the back porch with paper plates, and she texted me the next day saying her husband kept asking when I was going to make it again. Sometimes the best recipes are the ones you share unexpectedly.

Ingredients

• Chicken breasts: Cutting them into thin strips means they absorb all that marinade quickly and cook evenly in minutes
• Chili powder and cumin: This classic duo gives you that authentic fajita flavor without needing a store-bought seasoning packet
• Smoked paprika: The secret ingredient that adds a subtle smoky depth like the dish came off a restaurant grill
• Bell peppers: Using all three colors makes this visually stunning and each variety brings its own sweetness to the party
• Penne or rotini pasta: These shapes catch the creamy sauce in their ridges and curves so every bite is loaded
• Heavy cream and chicken broth: This combination creates a silky sauce that is rich without being heavy
• Cheddar and mozzarella: Sharp cheddar brings flavor while mozzarella delivers that perfect melt
• Fresh lime juice: Brightens the whole dish and cuts through the creaminess beautifully

Instructions

Marinate the chicken:

Toss the chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper and lime juice. Let it sit for 10 minutes while you prep everything else.

Boil the pasta:

Cook pasta in salted water until al dente, then drain and set aside. Do not rinse it because the starch helps the sauce stick later.

Sear the chicken:

Heat your large deep skillet over medium-high heat and cook the marinated chicken for 4 to 5 minutes until browned and cooked through. Remove it to a plate and resist the urge to snack on it.

Caramelize the vegetables:

In the same skillet, sauté the bell peppers and onion for 4 to 5 minutes until they soften and start to get some color. Add the garlic for just 1 minute more so it does not burn.

Bring it together:

Return the chicken to the skillet with the vegetables. Add the cooked pasta, chicken broth and heavy cream. Stir everything together and let it come to a gentle simmer.

Melt in the cheese:

Reduce heat to low and stir in the cheddar and mozzarella until melted and the sauce coats the pasta beautifully. Taste and adjust the seasoning if needed.

Finish and serve:

Serve hot while the cheese is still melty and gooey. Top with fresh cilantro, lime wedges or sliced jalapeños if you want to kick up the heat.

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This recipe has become my go-to for potlucks because it travels well and feeds a crowd without much effort. My niece now requests it for every family birthday, and honestly I am happy to oblige since it comes together so easily.

Making It Your Own

I have swapped in chicken thighs when that was what I had on hand and they stay incredibly juicy through the cooking process. The extra fat from thighs also adds a richness that works beautifully with the creamy sauce.

Heat Level Hacks

Sometimes I add half a teaspoon of cayenne pepper to the marinade when we are craving something with a real kick. Other times I keep it mild and pass around hot sauce at the table so everyone can customize their own bowl.

What To Serve With Fajita Chicken Pasta

A crisp green salad with a lime vinaigrette cuts through the creaminess perfectly. I also like to put out tortilla chips for scooping up any sauce left in the bowl because wasting even a drop seems wrong.

• Warm crusty bread for soaking up extra sauce
• A simple side of refried beans
• Fresh guacamole and tortilla chips

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This skillet has saved more weeknights than I can count, and somehow it still feels special every single time.

Recipe FAQs

→ Can I use different pasta shapes?

Absolutely. While penne and rotini work beautifully for catching sauce, you can substitute with fusilli, macaroni, or even shell pasta. Just adjust cooking time according to package directions.

→ How spicy is this dish?

The seasoning blend provides mild to medium heat. For more spice, add cayenne pepper to the marinade or serve with sliced jalapeños. You can also reduce the chili powder for a milder version.

→ Can I make this ahead?

You can marinate the chicken up to 24 hours in advance. The dish is best served fresh, but leftovers reheat well in the microwave or on the stovetop with a splash of cream or broth to loosen the sauce.

→ What can I substitute for heavy cream?

Half-and-half works for a lighter sauce, though it will be less rich. For dairy-free options, try full-fat coconut milk or cashew cream, noting the flavor profile will change slightly.

→ Is it necessary to cook pasta separately?

No, you can cook the pasta directly in the skillet with the broth and cream. This method infuses more flavor into the pasta and creates a starch-thickened sauce. Just add 2-3 minutes to the simmering time.

→ Can I use chicken thighs instead?

Yes, boneless skinless chicken thighs work wonderfully and stay juicy during cooking. Slice them into strips and follow the same cooking method, adding an extra 1-2 minutes to ensure they cook through.