Save My neighbor knocked on my door one Wednesday evening holding an armful of bell peppers from her garden, insisting I take them all. I had chicken thawing and a box of penne in the pantry, so I threw everything into my biggest skillet with some fajita spices leftover from taco night. What came out was this ridiculously colorful, creamy pasta that my kids devoured without a single complaint. I've been making it ever since, and it never fails to clear the pan.
I made this for my book club on a rainy April night when I was too tired to fuss. I set the skillet right on the table with a stack of bowls and a handful of lime wedges, and everyone went quiet for a solid five minutes. One friend asked if I'd ordered it from somewhere, and I just laughed and pointed at my messy counter. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts (450 g): Slice them thin so they cook fast and soak up all the spice, and if they are uneven, pound them a bit first.
- Red, yellow, and green bell peppers: The rainbow of peppers is not just pretty, each color adds a slightly different sweetness and the mix makes the dish come alive.
- Medium onion: Slice it thin so it softens and nearly melts into the sauce, adding a subtle backbone of flavor.
- Garlic (2 cloves, minced): Fresh garlic is essential here, it blooms in the hot oil and perfumes the whole skillet.
- Penne or rotini pasta (250 g): These shapes grab onto the creamy sauce and hold bits of pepper in every bite.
- Olive oil (2 tablespoons): Use a good quality oil, it helps the chicken brown and keeps the veggies from sticking.
- Low sodium chicken broth (600 ml): This is the cooking liquid for the pasta, so taste it first to make sure it is flavorful but not too salty.
- Heavy cream (120 ml): A small amount goes a long way, turning the broth into a silky sauce that clings to everything.
- Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This spice blend is the soul of the dish, toasting it with the chicken and veggies builds layers of smoky, earthy warmth.
- Shredded cheddar or Monterey Jack cheese (100 g): Melts into gooey pockets on top, adding richness and a little tang.
- Fresh cilantro and lime wedges: The brightness of lime and the herbal pop of cilantro wake up every single bite right before serving.
Instructions
- Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium high heat, then add the chicken strips and half the spice mix, stirring until the edges turn golden and the meat is nearly cooked through, about 4 to 5 minutes. Remove the chicken and set it aside so it does not overcook.
- Cook the peppers and onion:
- Add the remaining oil to the same skillet and toss in the sliced peppers and onion, letting them sizzle and char slightly until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until the smell fills your kitchen.
- Combine and simmer:
- Return the chicken to the skillet, then pour in 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 most of the liquid has been absorbed.
- Melt the cheese:
- Remove the lid and sprinkle the shredded cheese evenly over the top, then cover again and let it sit for about 2 minutes until the cheese melts into glossy pools. Garnish with chopped cilantro and serve with lime wedges on the side.
Save My youngest used to pick out every vegetable from her dinner, but with this dish she ate the peppers without realizing it because they were tangled up in cheesy pasta. I caught her sneaking seconds straight from the skillet later that night, and I did not say a word. Sometimes a recipe wins not because it is fancy, but because it quietly gets everyone to the table and keeps them there.
Make It Your Own
Once you have made this a few times, you will start to see how flexible it is. Swap the chicken for shrimp and cut the cook time in half, or use sliced steak if you want something heartier. I have thrown in zucchini, cherry tomatoes, even leftover roasted corn, and it always works. If you like it spicier, add sliced jalapeños with the peppers or stir in a spoonful of hot sauce at the end.
Serving Suggestions
This skillet is a full meal on its own, but sometimes I set out a bowl of sour cream, extra shredded cheese, and sliced avocado so everyone can build their plate the way they like it. A simple side salad with lime vinaigrette or warm tortillas on the side rounds it out without adding much work. I have also served it straight from the skillet at potlucks, and it always disappears first.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully on the stovetop with a splash of broth or cream to loosen things up. I do not recommend freezing this because the pasta can get mushy, but honestly it never lasts long enough in my house to worry about that. If the sauce thickens up too much in the fridge, just stir in a little milk or water when you reheat it.
- Reheat gently over medium heat, stirring often to keep the cream from separating.
- Add a handful of fresh cilantro and a squeeze of lime right before serving leftovers to brighten them up.
- If you are meal prepping, slightly undercook the pasta so it does not turn to mush when reheated.
Save This skillet has become my answer to crazy weeknights when everyone is hungry and I am out of ideas. It feels like a hug in a pan, colorful and comforting, and it never lets me down.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, you can prep the chicken and vegetables 1-2 hours ahead and store them in the refrigerator. Cook the skillet fresh when ready to serve for best texture and flavor.
- → What pasta works best for this skillet?
Penne or rotini are ideal as they hold the creamy sauce well. You can also use fettuccine or bow tie pasta. For a lighter option, whole-wheat or legume-based pasta adds extra nutrition.
- → How do I make this spicier?
Increase the cayenne pepper to taste, add diced jalapeños during cooking, or stir in a dash of hot sauce at the end. Start with small amounts and adjust to your preference.
- → Can I use a different protein instead of chicken?
Absolutely. Shrimp, turkey breast, or sliced steak work wonderfully. Adjust cooking times accordingly—shrimp cooks faster while beef may need a few extra minutes.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth to restore creaminess.
- → Can I make this dairy-free?
Yes, substitute heavy cream with coconut milk or cashew cream, and use dairy-free cheese or omit it entirely. The dish will still be flavorful and satisfying.