Save The smell of sizzling peppers hit me before I even walked into my neighbor's kitchen that evening. She was stirring something in a big skillet, and when she lifted the lid, steam billowed up with this incredible mix of cumin and paprika. That's when she told me about her fajita pasta trick: all the bold flavors of fajitas, but everything cooks together in one pan with the pasta soaking up all that seasoned broth. I went home that night and made my own version, and it's been my go-to ever since.
I made this for my family on a Tuesday when everyone was tired and grumpy. My son, who usually picks out every vegetable, ate two helpings without complaint. My husband kept saying it tasted like something we'd order out for, but better because the pasta was perfectly creamy. That night, it wasn't just dinner; it was the thing that pulled us all back together after a long day.
Ingredients
- Boneless, skinless chicken breasts (450 g): Slice them thin so they cook fast and get a nice sear, and don't skip the browning step because that's where the flavor starts.
- Red, yellow, and green bell peppers: The mix of colors isn't just pretty; each pepper adds a slightly different sweetness and the charred edges bring a smoky depth.
- Medium onion: Slice it thin so it softens into the sauce and adds a subtle sweetness that balances the spice.
- Garlic (2 cloves): Mince it fine and add it near the end of sautéing the veggies so it gets fragrant without burning.
- Penne or rotini pasta (250 g): These shapes grip the sauce beautifully, and cooking them right in the skillet means they soak up all that fajita goodness.
- Olive oil (2 tablespoons): Use it to sear the chicken and sauté the vegetables; it adds richness and helps everything brown nicely.
- Low-sodium chicken broth (600 ml): This is the cooking liquid for the pasta, so low-sodium is key because the fajita seasoning already adds plenty of salt.
- Heavy cream (120 ml): It makes the sauce creamy and luscious without being too heavy, and it mellows out the spice just enough.
- Chili powder, cumin, smoked paprika, oregano: This is your fajita blend, and the smoked paprika is the secret star that makes everything taste a little campfire-kissed.
- Salt, black pepper, and cayenne: Season to your taste, and add the cayenne only if you want a real kick.
- Shredded cheddar or Monterey Jack (100 g): Melts into gooey pockets on top and adds a salty, creamy finish.
- Fresh cilantro and lime wedges: The cilantro brings freshness, and a squeeze of lime brightens the whole dish right before you dig in.
Instructions
- Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken strips and sprinkle with half the fajita seasoning. Let them sizzle undisturbed for a minute before stirring, so they get those golden-brown edges, then cook until nearly done and set them aside.
- Sauté the peppers and onion:
- Add the remaining oil to the same skillet and toss in the sliced peppers and onion, stirring occasionally until they soften and char slightly, about 5 minutes. Stir in the minced garlic and let it cook for just a minute until your kitchen smells amazing.
- Combine and simmer:
- Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream, stirring everything together. Bring it to a gentle boil, then reduce the heat to medium-low, cover, and let it simmer for 12 to 15 minutes, stirring now and then, until the pasta is tender and has soaked up most of the liquid.
- Melt the cheese:
- Remove the lid, sprinkle the shredded cheese all over the top, then cover again for about 2 minutes until it melts into gooey perfection.
- Garnish and serve:
- Finish with a handful of chopped cilantro and serve with lime wedges on the side so everyone can squeeze a little brightness over their plate.
Save One evening, I made this for a friend who'd just moved into a new apartment and didn't have much in her kitchen yet. We ate it straight from the skillet with forks, sitting on her empty living room floor, and she said it felt like a celebration. Sometimes the simplest meals in the strangest places become the ones you remember forever.
Making It Your Own
You can swap the chicken for shrimp or even cubed tofu if that's what you have on hand. I've also used whole-wheat pasta when I'm trying to sneak in more fiber, and it works just as well. If you like things spicy, throw in some sliced jalapeños with the peppers, or if you want it milder, skip the cayenne and go easy on the chili powder.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of broth or cream to loosen it up because the pasta will have absorbed more liquid overnight. I usually reheat it gently on the stove, stirring often, but the microwave works too if you're in a rush.
Serving Suggestions
This dish is hearty enough to stand alone, but I like to serve it with a simple side salad or some tortilla chips and salsa on the side for scooping. If you're feeding a crowd, double the recipe and use your biggest skillet or a wide, deep sauté pan.
- Top with sour cream or Greek yogurt for extra creaminess.
- Serve with warm flour tortillas if you want to turn it into a wrap situation.
- Sprinkle with crumbled queso fresco instead of cheddar for a tangy twist.
Save This is the kind of meal that feels like a hug after a long day. It's messy, colorful, and full of life, just like the best dinners should be.
Kitchen Help
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this dish. They're more forgiving and stay moist during cooking. Cut them into similar-sized pieces and increase the initial cooking time by 2-3 minutes to ensure they're fully cooked through.
- → What pasta shapes work best?
Penne and rotini are ideal choices as they capture the creamy sauce well. Rigatoni, fusilli, and farfalle also work nicely. Avoid delicate pasta like angel hair, which can overcook in the broth.
- → How do I make this dish lighter?
Substitute heavy cream with half-and-half or evaporated milk for a lighter version. You can also use a lower-sodium broth and reduce the cheese topping. Consider using whole-wheat pasta for added fiber and nutrition.
- → Can I prep ingredients ahead of time?
Absolutely. Slice the chicken and vegetables up to 4 hours ahead and store them in separate containers in the refrigerator. Mix your spices together in a small bowl. This makes cooking much faster on busy weeknights.
- → What should I serve with this skillet?
Serve with lime wedges for brightness, fresh cilantro garnish, and warm tortillas or cornbread on the side. A simple green salad or Mexican street corn would complement the flavors beautifully.
- → Can I make this ahead or reheat it?
Yes, leftovers keep well for 3-4 days in an airtight container. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened. The pasta may absorb more liquid as it sits, which is normal.