Chicken Fajita Pasta Skillet

The first spoonful of this skillet surprised me with how bright everything tasted together. I'd been making fajitas for years, tossing tortillas on the counter and assembling each one by hand, but one evening I had leftover peppers, some pasta, and zero patience for wrapping. I threw it all into one pan, and by the time the cheese melted, I realized I'd stumbled onto something that felt both familiar and completely new. My youngest kept asking for seconds, and I knew I'd be making this again.

I made this for a friend who'd just moved into a new apartment with a tiny kitchen and only one decent pan. She stood next to me, chopping peppers while I browned the chicken, and we talked about nothing important while the smell of cumin filled the room. When we sat down to eat, she said it tasted like celebration food, even though it was just a regular Wednesday. That's the thing about this dish, it doesn't need an occasion to feel like one.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and soak up the seasoning; I sometimes pound them a bit first if they're uneven.
• Red, yellow, and green bell peppers: The trio gives you that classic fajita look and a mix of sweet and slightly bitter notes that balance the spice.
• Medium onion: Thin slices soften quickly and caramelize just enough to add a hint of sweetness without going mushy.
• Garlic: Two cloves might seem modest, but they bloom in the hot oil and perfume the whole skillet without overwhelming the other flavors.
• Penne or rotini pasta: The ridges and shapes catch the creamy sauce and bits of pepper; I've used both and they work equally well.
• Olive oil: A tablespoon at a time keeps things from sticking and adds a subtle richness that doesn't compete with the spices.
• Low-sodium chicken broth: This is your cooking liquid and flavor base; low-sodium lets you control the salt without ending up with a salty puddle.
• Heavy cream: Just half a cup makes the sauce silky and ties everything together without turning it into a heavy casserole.
• Chili powder, cumin, smoked paprika, oregano: This spice blend is what makes it taste like fajitas; the smoked paprika adds a subtle campfire note.
• Salt, black pepper, cayenne: Season to your heat tolerance; I skip the cayenne when I'm feeding kids and add it to my own bowl.
• Shredded cheddar or Monterey Jack: Melts into gooey pockets across the top and adds a creamy, tangy finish.
• Fresh cilantro and lime wedges: The cilantro brightens everything, and a squeeze of lime at the end wakes up the whole dish.

Instructions

Brown the chicken:

Heat a tablespoon of olive oil in your skillet over medium-high heat, add the chicken strips, and sprinkle half the spice mix over them. Sauté until they're golden and nearly cooked through, about four to five minutes, then pull them out and set them aside.

Sauté the vegetables:

Add the remaining oil to the same skillet and toss in the sliced peppers and onion. Let them soften and char slightly for about five minutes, then stir in the garlic and cook for one more minute until it smells incredible.

Combine and simmer:

Return the chicken to the skillet, pour in the uncooked pasta, chicken broth, and cream, and stir everything together. Bring it to a gentle boil, then reduce the heat to medium-low, cover, and let it simmer for twelve to fifteen minutes, stirring now and then, until the pasta is tender and most of the liquid is absorbed.

Melt the cheese:

Remove the lid, sprinkle the shredded cheese evenly over the top, and cover again for about two minutes until it melts into a gooey layer. Garnish with chopped cilantro and serve with lime wedges on the side.

Save

One night, I made this after a long day and sat down to eat it straight from the skillet, too tired to bother with plates. My partner grabbed a fork and joined me, and we ate in comfortable silence, passing the lime wedges back and forth. It wasn't fancy, but it felt like the kind of meal that holds a moment together, the kind you remember not for what it looked like but for how it made you feel.

Adjusting the Heat

I've made this for spice lovers and for people who think black pepper is bold, and the beauty is how easily it adapts. If you like heat, add the cayenne and toss in some sliced jalapeños with the peppers. If you're cooking for a mixed crowd, keep it mild and put hot sauce on the table. I've learned that a little sweetness from the peppers and onions tames the spice just enough to keep it friendly.

Making It Lighter

The original version uses heavy cream, but I've swapped it for half-and-half or even evaporated milk when I wanted something less rich. The sauce won't be quite as thick, but it still coats the pasta beautifully and lets the fajita flavors shine through. If you want to go even further, whole-wheat pasta adds a nutty bite and a bit more fiber without changing the cooking time.

Storing and Reheating

This keeps well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When I reheat it, I add a splash of broth or water to loosen it up and warm it gently on the stovetop, stirring often so it doesn't dry out. It's one of those dishes that tastes almost as good the next day, especially with a fresh squeeze of lime.

• Store in an airtight container in the fridge and eat within three days.
• Reheat on the stovetop with a splash of liquid to bring back the creamy texture.
• Freeze individual portions if you want to stash some for later, though the pasta texture may soften a bit.

Save

This skillet has become one of those recipes I turn to when I need something reliable that still feels a little exciting. It's the kind of meal that works whether you're feeding a crowd or just yourself, and it never fails to fill the kitchen with the kind of smell that makes people wander in asking what's for dinner.

Recipe FAQs

→ Can I prepare this dish ahead of time?

It's best served fresh, but you can prep ingredients in advance. Cook the chicken and vegetables separately, then combine with pasta and broth just before serving for optimal texture.

→ What type of pasta works best?

Penne or rotini are ideal because their shapes catch the creamy sauce. You can also use whole-wheat pasta for added fiber, or gluten-free varieties if needed.

→ How can I adjust the heat level?

Start with no cayenne pepper and add it gradually to taste. You can also include sliced jalapeños for more heat, or reduce the chili powder and paprika for a milder version.

→ Can I make this lighter?

Substitute half-and-half or evaporated milk for the heavy cream to reduce calories. Use chicken broth with reduced sodium and lean chicken breasts for a lighter option.

→ What can I substitute for cheddar cheese?

Monterey Jack is a great alternative with similar melting qualities. You can also use Tex-Mex cheese blends or quesadilla cheese for authentic flavor.

→ Is this dish freezer-friendly?

The creamy sauce doesn't freeze well, as it may separate. Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth.