Chicken Fajita Pasta Skillet (Printer-friendly)

A vibrant one-pan meal combining tender chicken, colorful peppers, and pasta in zesty fajita seasoning for quick weeknight dinners.

# Ingredient List:

→ 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 - 2½ cups low-sodium chicken broth
10 - ½ cup heavy cream

→ Spices & Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
17 - ¼ 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

# 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. Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer chicken to a plate.
02 - Add remaining olive oil to the skillet. Stir in sliced peppers and onion; cook until softened and lightly charred, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Return chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir well and bring to a gentle boil.
04 - Reduce heat to medium-low, cover with lid, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid and sprinkle cheese over the mixture. Cover again and let sit for 2 minutes until cheese melts completely.
06 - Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The pasta soaks up all that creamy fajita flavor while it simmers, no draining needed.
  • It's colorful enough to feel special but fast enough for a weeknight scramble.
  • You can tweak the heat and toppings to fit anyone at the table.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom layer will stick and scorch.
  • If the liquid evaporates too fast and the pasta isn't done, add a splash more broth or water and keep cooking.
  • Don't skip the lime, it brightens the whole dish and balances the cream.
03 -
  • Use a deep skillet with a lid, shallow pans let too much liquid evaporate and the pasta won't cook evenly.
  • Season the chicken well in the first step, it sets the flavor foundation for the whole dish.
  • Let the peppers char a little, that slight bitterness balances the cream and sweetness.
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