Chicken Fajita Pasta Skillet (Print page)

Vibrant one-pan dish combining tender chicken, peppers, and pasta in zesty fajita seasoning. Quick and flavorful.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1 lb), 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 oz 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 & 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 for heat

→ Cheese & Garnish

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

# Directions:

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 including chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Sauté for 4 to 5 minutes until browned and nearly cooked through. Transfer to a plate and set aside.
02 - Add remaining olive oil to the skillet. Place sliced peppers and onion in the pan and sauté for 5 minutes until softened with slight char marks. Add minced garlic and cook for 1 minute until fragrant.
03 - Return the seared chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir thoroughly to combine and bring mixture to a gentle boil.
04 - Reduce heat to medium-low, cover the skillet, and simmer for 12 to 15 minutes, stirring occasionally. Continue cooking until pasta reaches tender consistency and majority of liquid is absorbed.
05 - Remove lid and sprinkle shredded cheese evenly over the pasta mixture. Cover again and let sit for approximately 2 minutes until cheese is completely melted.
06 - Garnish with fresh chopped cilantro and serve in bowls with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you skip the pile of dishes and the juggling act of multiple pots.
  • The fajita spices soak right into the pasta as it simmers, giving every bite that smoky, zesty kick without extra steps.
  • It's colorful enough to feel special but easy enough to pull off on a Tuesday when you're running on fumes.
02 -
  • Don't skip the step of removing the chicken before you cook the vegetables; I tried doing it all at once and the chicken turned rubbery while the peppers were still crunchy.
  • Stir the pasta a few times during simmering or it will stick to the bottom and scorch, learned that one the hard way on a distracted evening.
  • If the liquid absorbs too quickly and the pasta isn't quite done, add a splash more broth or water and give it another minute or two covered.
03 -
  • Use a deep skillet with a lid, not a shallow pan, or you'll have trouble fitting everything and the liquid will evaporate too fast.
  • Cut the chicken and vegetables to roughly the same thickness so they cook evenly and you don't end up with raw onions and overdone peppers.
  • Taste the dish before serving and adjust the salt and lime; a little squeeze of citrus at the end can pull all the flavors into focus.
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