Chicken Fajita Pasta Skillet (Printable)

Tender chicken, colorful peppers, and pasta combined in a zesty, creamy one-pan skillet. Weeknight dinner made easy.

# What You Need:

→ Poultry

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 - 2.5 cups low-sodium chicken broth
10 - 0.5 cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional

→ Cheese and Garnish

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

# How-To:

01 - In a large skillet, heat 1 tablespoon olive oil 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. Remove chicken and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté until softened and slightly charred, approximately 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return cooked chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir well to combine and bring mixture 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 shredded cheese evenly over the top. Cover again and let rest until cheese is fully melted, approximately 2 minutes.
06 - Garnish with fresh chopped cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you only have one pan to wash at the end of a long day.
  • The peppers get a little charred and sweet, which plays perfectly against the smoky cumin and paprika.
  • It comes together in under an hour, but tastes like you spent way more time on it.
  • Leftovers reheat beautifully and sometimes taste even better the next day.
02 -
  • Do not skip removing the chicken after browning, or it will turn rubbery and dry while the pasta cooks.
  • Stir the pasta occasionally during simmering so it does not stick to the bottom of the skillet and scorch.
  • If the liquid absorbs too fast and the pasta is still firm, add a splash more broth or water and cover again for a few minutes.
  • Taste before serving and adjust salt, a squeeze of lime, or a pinch more cayenne can make all the difference.
03 -
  • Use a deep skillet with a lid, a shallow pan will not hold all the pasta and liquid without bubbling over.
  • Let the chicken rest for a minute after browning so the juices redistribute, it stays more tender that way.
  • Grate your own cheese instead of buying pre shredded, it melts smoother and tastes fresher.
  • Toast the spices in the hot oil for just a few seconds before adding the chicken, it wakes up their flavor in a way that makes the whole dish sing.
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