Save to Pinterest There was a Tuesday last fall when I had exactly one skillet clean and a fridge full of peppers that needed saving. I grabbed some chicken, dug out my fajita spices, and threw in pasta because rice felt like too much work. What came out of that pan was smoky, creamy, and gone in minutes. My husband looked up mid-bite and said, this is the kind of dinner that makes Tuesdays better. I've been making it ever since.
The first time I served this to friends, I wasn't sure if pasta and fajita seasoning would feel like a weird mashup. But the moment I lifted the lid and the smell of cumin and paprika hit the air, everyone leaned in. We ate straight from the skillet with lime wedges on the side, and someone said it tasted like comfort food took a trip to Texas. That's exactly what it is.
Ingredients
- Boneless, skinless chicken breasts (450 g): Slicing them thin helps them cook fast and soak up the seasoning, I learned the hard way that thick chunks stay bland in the center.
- Red, yellow, and green bell peppers: The mix of colors isn't just pretty, each one adds a slightly different sweetness that balances the spice.
- Medium onion: Thin slices soften into the sauce and add that essential fajita backbone.
- Garlic (2 cloves): Minced fine so it melts into the oil and coats everything with warmth.
- Penne or rotini pasta (250 g): These shapes trap the creamy sauce in their ridges, far better than smooth noodles.
- Olive oil (2 tablespoons): Keeps the chicken and veggies from sticking and adds a subtle richness.
- Low-sodium chicken broth (600 ml): This is what cooks the pasta and builds the sauce, low sodium lets you control the salt.
- Heavy cream (120 ml): Just enough to make the sauce silky without drowning the fajita flavors.
- Chili powder, cumin, smoked paprika, oregano: This quartet is what makes it taste like fajitas, not just pasta with peppers.
- Salt, black pepper, cayenne: Season to your heat tolerance, I skip cayenne when my kids eat with us.
- Shredded cheddar or Monterey Jack (100 g): Melts right into the top and makes every forkful feel indulgent.
- Fresh cilantro and lime wedges: The brightness cuts through the richness and wakes up every bite.
Instructions
- Sear the chicken:
- Heat a tablespoon of olive oil in your skillet over medium-high, then add the chicken strips with half the fajita seasoning. Let them sizzle without moving them too much so they get golden edges, about 4 to 5 minutes, then pull them out and set aside.
- Cook the peppers and onion:
- Add the second tablespoon of oil, toss in the sliced peppers and onion, and let them char a little around the edges for about 5 minutes. Stir in the garlic and cook just until it smells toasty, maybe a minute.
- Combine and simmer:
- Return the chicken to the skillet, pour in the uncooked pasta, chicken broth, and cream, then stir it all together. Bring it to a gentle boil, then lower the heat, cover, and let it simmer for 12 to 15 minutes, stirring now and then so nothing sticks.
- Melt the cheese:
- Once the pasta is tender and the liquid is mostly absorbed, pull off the lid and sprinkle the cheese over the top. Cover again for a couple minutes until it melts into gooey pools.
- Garnish and serve:
- Scatter fresh cilantro over everything and serve it straight from the skillet with lime wedges on the side. Squeeze that lime over your plate, it makes all the difference.
Save to Pinterest One night my neighbor dropped by just as I was plating this, and I offered her a bowl without thinking. She stood in my kitchen eating it, then asked for the recipe before she even finished. That's when I knew this wasn't just dinner, it was the kind of thing people remember and want to make themselves.
Making It Your Own
I've swapped the chicken for shrimp when I'm craving seafood, and it works beautifully with just a shorter cook time. You can also use whole-wheat pasta if you want more fiber, though it soaks up liquid faster so keep an eye on it. For a lighter version, I've used half-and-half instead of cream and honestly couldn't tell much difference. If you like heat, toss in sliced jalapeños with the peppers or bump up the cayenne.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will soak up more sauce as it sits. When I reheat it, I add a splash of broth or cream to loosen it back up and warm it gently on the stove. The flavors actually deepen overnight, so day-two lunch can be even better than the original dinner.
Serving Suggestions
This skillet is hearty enough to stand alone, but sometimes I'll serve it with a simple side salad dressed in lime and olive oil. Tortilla chips and salsa on the side turn it into a full Tex-Mex spread without much extra effort. If you're feeding a crowd, double the recipe and use your biggest skillet, it scales up beautifully.
- Top with sour cream or Greek yogurt for extra tang.
- Serve with warm flour tortillas if you want to scoop bites like a fajita.
- Crumble cotija cheese over the top instead of cheddar for a sharper, saltier finish.
Save to Pinterest This is the kind of dinner that feels like a hug after a long day, bold and comforting without asking much of you. I hope it becomes one of those recipes you reach for when you need something good, fast, and entirely satisfying.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, penne and rotini work best due to their ability to hold the sauce, but you can also use farfalle, fusilli, or rigatoni. Avoid delicate shapes like angel hair that may break down during simmering.
- → What can I substitute for heavy cream?
Half-and-half, evaporated milk, or even Greek yogurt work well for lighter versions. For dairy-free options, use coconut cream or cashew cream for a similar creamy texture and richness.
- → How do I make this dish spicier?
Add sliced jalapeños during the vegetable sauté, increase cayenne pepper to ½ teaspoon or more, or stir in a dash of hot sauce at the end. Adjust heat gradually to your preference.
- → Can I prep ingredients ahead of time?
Absolutely. Slice peppers, onions, and chicken up to 24 hours ahead and store in the refrigerator. Mix dry seasonings in a small bowl. This makes cooking night much faster.
- → What type of chicken broth should I use?
Low-sodium broth works best as specified, but regular broth is fine if you adjust salt to taste. For gluten-free needs, verify your broth label or make homemade broth to ensure no hidden gluten.
- → Can I freeze leftovers?
Yes, store cooled leftovers in an airtight container for up to 3 months. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much.