Fajita Chicken Pasta Skillet

The first time I made this skillet dish was on a Tuesday evening when I had half a bell pepper left from weekend meal prep and some chicken that needed to be used. My kitchen smelled incredible while the spices hit the hot pan and something magical happened between Tex-Mex flavors and creamy pasta.

I served this to my brother who claims to hate pasta dishes and he went back for seconds. That moment when he asked for the recipe while scraping his plate clean pretty much sealed it as a permanent rotation in my house.

Ingredients

• Chicken breasts: Cutting them into thin strips helps them cook faster and absorb all that fajita seasoning
• Chili powder and cumin: These are the backbone of classic fajita flavor so do not skimp here
• Bell peppers: Using three different colors makes the dish look gorgeous and adds slight sweetness variations
• Red onion: Sweeter than white onion and it mellows beautifully as it cooks down
• Pasta: Penne or rotini catches the creamy sauce in all those little crevices and ridges
• Chicken broth: Creates the base for the sauce and adds depth without overwhelming the dish
• Heavy cream: This is what transforms everything into that velvety restaurant style consistency
• Cheddar and mozzarella: Cheddar brings sharpness while mozzarella contributes that incredible melted stretch

Instructions

Marinate the chicken:

Toss the chicken strips with olive oil and all those spices then let them hang out for about 10 minutes. The lime juice adds brightness and starts breaking down the proteins for tenderness.

Get your pasta going:

Boil the pasta in salted water until it is just shy of al dente since it will cook more in the sauce later. Drain and set it aside but do not rinse it.

Sear the chicken:

Heat that large skillet over medium-high heat and cook the chicken until it is browned on the outside and cooked through. Remove it to a plate so it does not overcook while you prep everything else.

Cook the vegetables:

Throw the bell peppers and onion into the same skillet and let them soften until they have some nice charred edges. Add the garlic for just a minute so it does not burn.

Bring it all together:

Pour in the chicken broth and heavy cream then add the pasta back in along with the chicken. Let everything simmer together until the sauce starts to thicken.

Melt in the cheese:

Turn the heat down low and stir in both cheeses until you have a creamy coating that clings to every piece of pasta and chicken.

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This dish has become my go-to for nights when friends drop by unexpectedly because it looks impressive but comes together so fast. Last week my neighbor smelled it cooking through the open window and showed up with forks.

Make It Your Own

Sometimes I swap in chicken thighs instead of breasts because the extra fat keeps everything incredibly juicy. You can also throw in some corn kernels or black beans if you want to stretch it further.

Heat Management

The spice level here is family friendly but you can easily crank it up with some cayenne or diced jalapeños. I keep hot sauce on the table so everyone can customize their own bowl.

Leftover Magic

This actually reheats beautifully and the flavors seem to get even better overnight. Add a splash of chicken broth when warming it up to bring the sauce back to life.

• Cover the skillet tightly with foil if storing in the fridge
• The pasta might need another minute of heat to loosen up again
• A fresh squeeze of lime right before serving wakes everything back up

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Grab a fork and dig in while it is still steaming hot. This is the kind of comfort food that makes everyone around the table happy.

Recipe FAQs

→ Can I use different pasta shapes?

Absolutely. While penne and rotini work beautifully to hold the creamy sauce, you can use macaroni, shells, or even fettuccine. Just adjust the cooking time accordingly and ensure there's enough liquid to properly cook your chosen pasta.

→ How can I make this dish spicier?

Add cayenne pepper to the chicken marinade, incorporate sliced jalapeños with the bell peppers, or serve with your favorite hot sauce. You can also use pepper jack cheese in place of some cheddar for an extra kick.

→ Can I make this ahead of time?

You can prepare the components in advance—marinate the chicken, slice the vegetables, and cook the pasta. However, for the best texture and creaminess, assemble and cook everything together just before serving.

→ What vegetables work well in this dish?

Beyond the classic bell peppers and onions, try adding zucchini, corn kernels, or poblano peppers. Mushrooms also complement the creamy sauce and Tex-Mex flavors beautifully.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work excellently and often stay juicier. Just adjust the cooking time slightly—thighs may need an extra minute or two to cook through completely.