Chicken Fajita Pasta Skillet (Printable)

Vibrant one-pan dish with tender chicken, peppers, and pasta in zesty fajita seasoning. Ready in 40 minutes.

# What You'll Need:

→ Meats

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 & 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 & Garnish

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

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half of the fajita spice blend (chili powder, cumin, paprika, oregano, salt, pepper, and cayenne). Sauté for 4 to 5 minutes until browned and nearly cooked through. Transfer chicken to a plate.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion, sautéing for about 5 minutes until softened and lightly charred. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return seared chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir thoroughly and bring to a gentle boil.
04 - Reduce heat to medium-low. Cover the skillet and simmer for 12 to 15 minutes, stirring occasionally, until pasta reaches al dente texture and liquid is mostly absorbed.
05 - Remove the lid and sprinkle cheese evenly over the top. Cover again for about 2 minutes until cheese is fully melted.
06 - Garnish with fresh chopped cilantro and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is done before you even sit down to eat.
  • The peppers get soft and slightly charred, adding a smoky sweetness that balances the spice perfectly.
  • It tastes like restaurant fajitas but with the comfort of creamy pasta.
  • You can have it on the table in under an hour, even on your busiest nights.
02 -
  • Stir the pasta every few minutes while it simmers or it will stick to the bottom and burn, I learned this the hard way.
  • If the liquid absorbs too quickly and the pasta isn't done, add a splash more broth or even water and keep cooking.
  • Don't skip the sear on the chicken, that browned crust adds so much flavor to the whole dish.
  • Use a deep skillet with a lid, a shallow pan will overflow and make a mess.
03 -
  • Taste the sauce before adding the cheese and adjust the salt, lime, or spice level so it's exactly how you like it.
  • Let the skillet rest off the heat for a minute before serving, the sauce will thicken up just a bit more and cling to everything perfectly.
  • If you want a little smokiness without a grill, char the peppers under the broiler for a few minutes before slicing them.
Go Back