Save The smell of sizzling peppers always makes me think of summer nights, even when it's freezing outside. I started making this skillet on a Tuesday when the fridge was half-empty and I needed dinner fast. What I thought would be a thrown-together meal turned into something my family asked for by name. The way the pasta soaks up all that spicy, creamy broth while the chicken stays tender—it just works.
I remember serving this to friends who showed up unexpectedly, and they thought I'd been planning it all day. The colors alone make it look like you tried hard. One of them scraped the skillet clean with a piece of bread, which is the highest compliment in my book. It became my go-to when I want to look like I have my life together without actually spending hours in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the seasoning, and pounding them a bit helps them stay tender instead of rubbery.
- Red, yellow, and green bell peppers: The trio isn't just pretty, each one brings a slightly different sweetness and the mix makes every bite interesting.
- Onion: I slice mine thin so it melts into the sauce and adds a subtle sweetness without overpowering the peppers.
- Garlic: Fresh garlic makes all the difference here, the jarred stuff just doesn't give you that sharp, warm fragrance.
- Penne or rotini pasta: These shapes grab onto the sauce and hold little pockets of flavor in every twist and tube.
- Olive oil: I use it to get a good sear on the chicken and veggies, and it adds a smooth richness to the base.
- Low-sodium chicken broth: This is your cooking liquid and flavor backbone, low sodium lets you control the salt without it getting too salty as it reduces.
- Heavy cream: It turns the broth into a luscious, silky sauce that clings to the pasta, you can use half and half but the cream makes it feel indulgent.
- Chili powder, cumin, smoked paprika, oregano: This is your fajita magic, the smoked paprika especially adds a depth that reminds me of actual grill smoke.
- Salt, black pepper, cayenne: Season in layers, a little on the chicken, a little in the sauce, and the cayenne is optional but I always add it for a gentle kick.
- Cheddar or Monterey Jack cheese: Melted on top, it creates a gooey, golden layer that makes you want to dive in with a fork immediately.
- Fresh cilantro and lime wedges: The cilantro adds a bright, herbal note and the lime juice cuts through the richness right before you eat.
Instructions
- Sear the chicken:
- Heat a tablespoon of olive oil in your largest skillet over medium high heat until it shimmers. Toss the chicken strips with half the fajita seasoning, then spread them in an even layer and let them sizzle undisturbed for a couple minutes so they get a nice golden crust before stirring and cooking through, about four to five minutes total, then set them aside.
- Cook the peppers and onion:
- Add the remaining oil to the same skillet and toss in all those colorful pepper slices and the onion. Let them cook without stirring too much so they get a little char on the edges, about five minutes, then add the garlic and stir for just a minute until it smells amazing.
- Build the skillet:
- Return the chicken to the pan and pour in the uncooked pasta, chicken broth, and cream. Stir everything together and crank up the heat to bring it to a gentle boil, making sure the pasta is submerged.
- Simmer until tender:
- Lower the heat to medium low, cover the skillet, and let it simmer for twelve to fifteen minutes, stirring every few minutes to keep the pasta from sticking. The pasta will absorb most of the liquid and turn creamy and tender.
- Melt the cheese:
- Once the pasta is cooked and the sauce has thickened, take off the lid and sprinkle the shredded cheese evenly over the top. Cover again for about two minutes until the cheese melts into a gooey layer.
- Garnish and serve:
- Scatter fresh chopped cilantro over everything and serve it straight from the skillet with lime wedges on the side. Squeeze the lime over your portion right before you dig in for that bright, tangy finish.
Save I made this for my sister once after a long day, and she sat at the counter with a bowl, quiet for the first time all week. She didn't say much, just ate and smiled. Sometimes a warm skillet of something colorful and comforting is all you need to reset. It reminded me that food doesn't have to be fancy to feel like love.
Making It Your Own
I've swapped the chicken for shrimp when I wanted something lighter, and it cooks even faster. You can toss in sliced mushrooms or zucchini if you have them lying around, they soak up the seasoning beautifully. If you're feeding someone who likes it spicy, throw in sliced jalapeños with the peppers or add extra cayenne. I've also used whole wheat pasta when I wanted a heartier texture, and it worked just fine.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The pasta soaks up more liquid as it sits, so when you reheat it on the stove, add a few tablespoons of broth or water to loosen it back up. I actually think it tastes even better the next day once all the flavors have had time to meld. Just warm it gently over medium heat, stirring often, and it'll come back to life.
Serving Suggestions
This skillet is hearty enough to stand alone, but I like to serve it with a simple side salad dressed in lime vinaigrette to keep the citrus theme going. Warm tortillas or cornbread on the side turn it into a full Tex Mex feast without much extra effort. Sometimes I'll put out sour cream, extra cheese, and hot sauce so everyone can customize their bowl.
- Top with diced avocado or a dollop of sour cream for extra creaminess.
- Serve with tortilla chips on the side for a fun crunch.
- Pair it with a cold beer or a sparkling lime agua fresca.
Save This dish has pulled me through more busy weeks than I can count, and it never gets old. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a warm hug in a skillet.
Recipe Questions & Answers
- → Can I use a different pasta shape?
Yes, any pasta works well. Penne and rotini are ideal because they catch the creamy sauce, but rigatoni, fusilli, or even spaghetti work too. Cooking time may vary slightly based on pasta thickness.
- → How do I make this dish spicier?
Add more cayenne pepper to the seasoning mix, include diced jalapeños when sautéing the vegetables, or stir in hot sauce before serving. Start with small amounts and adjust to your heat preference.
- → What can I substitute for heavy cream?
Half-and-half, evaporated milk, or Greek yogurt work as lighter alternatives. For dairy-free, use coconut milk or cashew cream. The sauce will have slightly different richness, but the dish remains delicious.
- → Can I prepare this ahead of time?
You can prep ingredients in advance—slice vegetables and store them separately, and marinate chicken in the spice mixture. However, cook the dish fresh for best texture. Leftovers store well for 3 days in the refrigerator.
- → Is this gluten-free?
Regular pasta contains gluten, but you can easily make it gluten-free using gluten-free pasta and ensuring your chicken broth is labeled gluten-free. Check all seasoning blends and cream products for hidden gluten as well.
- → What proteins can replace chicken?
Shrimp, turkey, beef strips, or tofu all work well. Adjust cooking times accordingly—shrimp cooks faster while tofu benefits from pressing first. The fajita seasoning complements any of these proteins.