Pin My neighbor knocked on my door one Tuesday holding three bell peppers from her garden, and I had a pound of chicken thawing with no plan in sight. I tossed everything into my biggest skillet with some pasta and whatever Tex-Mex spices I could find, and twenty minutes later my kitchen smelled like a street fair. That scrappy dinner turned into the recipe I make whenever I need something fast, colorful, and impossible to mess up. Now I keep bell peppers on hand just in case inspiration (or a generous neighbor) strikes again.
I made this for my brother the night he helped me move furniture, and he ate two servings standing at the counter before I even plated mine. He kept saying it tasted like something from a restaurant, which made me laugh because I'd been stirring it in yoga pants with my hair in a bun. That compliment stuck with me, though, because it proved that a little char on the peppers and a good spice blend can turn a weeknight skillet into something that feels special without any extra effort.
Ingredients
- Boneless, skinless chicken breasts (about 450 g): Slicing them thin helps them cook fast and soak up the seasoning; I sometimes pound them a bit first if they are thick.
- Red, yellow, and green bell peppers: The mix of colors is not just pretty, each one has a slightly different sweetness that builds flavor as they char in the pan.
- Medium onion: I slice mine thin so it softens into the sauce rather than staying crunchy, and it adds a subtle sweetness that balances the spice.
- Garlic cloves (2): Fresh minced garlic blooms in the hot oil and makes the whole kitchen smell like you have been cooking all day.
- Penne or rotini pasta (250 g): The ridges and tubes catch the creamy sauce and bits of pepper, so every forkful is loaded with flavor.
- Olive oil (2 tablespoons): I use it to brown the chicken and then again for the veggies, which layers a light richness into the base of the dish.
- Low-sodium chicken broth (600 ml): This is what the pasta cooks in, so it soaks up all that savory liquid instead of plain water.
- Heavy cream (120 ml): Just half a cup turns the broth silky and helps the cheese melt into a cohesive sauce instead of clumping.
- Chili powder, cumin, smoked paprika, oregano, salt, black pepper, cayenne: This spice blend is the fajita magic; I mix it all in a small bowl first so I can sprinkle it evenly and taste as I go.
- Shredded cheddar or Monterey Jack cheese (100 g): It melts right into the hot pasta and creates creamy pockets that cling to the chicken and peppers.
- Fresh cilantro and lime wedges: A handful of chopped cilantro and a squeeze of lime at the end brighten everything and cut through the richness like a little burst of summer.
Instructions
- Brown the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the chicken strips, and sprinkle with half the fajita seasoning. Sauté until the edges are golden and the chicken is nearly cooked through, about 4 to 5 minutes, then remove and set aside.
- Char the Peppers and Onion:
- Add the remaining olive oil to the same skillet, toss in the sliced peppers and onion, and let them sizzle until they soften and pick up a few charred spots, about 5 minutes. Stir in the minced garlic and cook for 1 minute until it smells toasty and fragrant.
- Combine and Simmer:
- Return the chicken to the skillet, pour in the uncooked pasta, chicken broth, and cream, and stir everything together. Bring it to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Melt the Cheese:
- Remove the lid, sprinkle the shredded cheese evenly over the top, and cover again for about 2 minutes until the cheese is melted and gooey. Give it a gentle stir to swirl the cheese into the sauce.
- Garnish and Serve:
- Scatter chopped cilantro over the skillet and serve with lime wedges on the side for squeezing. The lime juice wakes up all the spices and adds a bright, tangy finish.
Pin 
The first time I brought this to a potluck, someone asked if I had catered it, and I had to laugh because I had made it in my pajamas that morning and reheated it in a borrowed slow cooker. That moment reminded me that food does not have to be complicated to feel generous. Sometimes the best dishes are the ones that come together fast, taste like you fussed, and leave you with enough energy to actually enjoy the people you are feeding.
Making It Your Own
I have swapped in whole-wheat pasta when I wanted a nuttier texture and a little more fiber, and it held up perfectly in the creamy sauce. If you are not a fan of heavy cream, half-and-half or even evaporated milk will still give you a silky consistency without feeling too rich. For extra heat, I slice a jalapeño into thin rounds and toss it in with the peppers; it adds a fresh, bright kick that plays well with the smokiness of the paprika.
Timing and Leftovers
This skillet reheats beautifully, which is rare for a creamy pasta dish. I store leftovers in a sealed container in the fridge and warm them gently on the stove with a splash of broth to loosen the sauce. The flavors deepen overnight, so day-two lunch often tastes even better than the original dinner. If you are meal prepping, make a double batch and portion it into containers with a lime wedge and a pinch of cilantro on the side.
Serving Suggestions
I like to serve this with a simple side salad dressed in lime vinaigrette, or sometimes just tortilla chips and guacamole if I am feeling lazy. A cold beer or a sparkling water with lime fits the Tex-Mex vibe without stealing the spotlight from the skillet. If you want to stretch it further for a crowd, warm some flour tortillas and let people scoop the pasta into them like a fajita burrito.
- Top with a dollop of sour cream or Greek yogurt for extra tang and creaminess.
- Sprinkle sliced green onions or diced tomatoes over each serving for a fresh, crunchy contrast.
- If you have leftover rotisserie chicken, shred it and use it instead of raw chicken to cut your prep time in half.
Pin This skillet has saved me on rushed weeknights, impressed guests who dropped by unexpectedly, and turned my leftover peppers into something I actually looked forward to eating. I hope it does the same for you.
Recipe Questions & Answers
- → Can I use a different pasta shape?
Yes, any pasta shape works well. Penne, rotini, farfalle, or even linguine will absorb the fajita-seasoned broth beautifully. Choose based on your preference or what you have on hand.
- → What can I substitute for heavy cream?
Half-and-half, evaporated milk, or Greek yogurt work as lighter alternatives. Sour cream can also add tanginess. Use the same amount and stir in gently at the end to prevent curdling.
- → How do I make this dish spicier?
Increase cayenne pepper to taste, add sliced jalapeños during the vegetable sauté, or include red pepper flakes. You can also use hot sauce as a garnish for individual heat control.
- → Can I prepare this in advance?
Chop all vegetables and season the chicken the night before. Cook the dish just before serving for best texture. This one-pan approach is designed for quick weeknight preparation.
- → What cheese works best?
Monterey Jack or sharp cheddar are traditional choices that melt smoothly. Pepper jack adds extra heat, while queso blanco provides mild flavor. Any melting cheese complements the fajita seasonings well.
- → Is this gluten-free?
Use gluten-free pasta and low-sodium chicken broth to make this dish gluten-free. Check all seasoning blends and cheese labels for hidden gluten. The cooking method remains the same.