Chicken Fajita Pasta Skillet (Printer View)

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

# Components:

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

→ Spices & 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 & Garnish

18 - 1 cup shredded cheddar or Monterey Jack cheese
19 - Fresh cilantro, chopped for garnish
20 - Lime wedges for serving

# Method steps:

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 mixture. Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer chicken to a plate.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté until softened with slight char marks, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Return 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 is tender and most liquid is absorbed.
05 - Remove lid and sprinkle cheese evenly over the top. Cover again and cook for about 2 minutes until cheese is completely melted.
06 - Garnish with chopped cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so there's barely any cleanup and the pasta absorbs every bit of that smoky, spiced flavor.
  • It feels like a restaurant dish but comes together in under 40 minutes, even on the busiest weeknights.
  • The colors alone make it exciting to eat, and kids actually get excited about all those peppers.
02 -
  • Stir the pasta occasionally while it simmers or it will stick to the bottom of the skillet and burn.
  • If the liquid absorbs too quickly and the pasta isn't quite done, add a splash more broth or water and keep cooking.
  • Let the chicken rest for a minute after browning; it finishes cooking when you add it back, so don't overcook it at the start.
03 -
  • Use a skillet with a tight-fitting lid so the pasta steams evenly and doesn't dry out.
  • Don't skip the lime wedges; that bright citrus squeeze right before eating makes every bite pop.
  • If your skillet isn't big enough, use a large, deep sauté pan or even a wide pot with a lid.
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