Chicken Fajita Pasta Skillet (Print)

Tender chicken, colorful peppers, and pasta tossed in zesty fajita seasoning. A quick, flavorful one-pan weeknight dinner.

# Components:

→ Poultry

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 and 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, or to taste
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional

→ Cheese and Garnish

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

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half 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 to a plate.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté for 5 minutes until softened and lightly charred. Stir in minced garlic and cook 1 minute until fragrant.
03 - Return cooked chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir to combine and bring to a gentle boil.
04 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta reaches al dente and most liquid is absorbed.
05 - Remove lid and sprinkle shredded cheese evenly over the skillet. Cover again for 2 minutes until cheese melts completely.
06 - Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you skip the pot of boiling water and the pile of dishes that usually comes with pasta night.
  • The pasta absorbs all the creamy, spiced broth as it cooks, which means every bite tastes like fajita seasoning instead of plain noodles with sauce on top.
  • You can use whatever color peppers you find on sale or lurking in your crisper drawer, and it still looks like you planned a magazine-worthy dinner.
02 -
  • Do not skip the step of charring the peppers and onion; that little bit of caramelization is what makes this taste like real fajitas instead of plain boiled vegetables.
  • Stir the pasta every few minutes while it simmers so it does not stick to the bottom of the skillet, especially if your pan runs hot.
  • If the pasta looks dry before it is tender, add a splash more broth or water and cover again; different pastas absorb liquid at different rates.
03 -
  • Use a deep skillet with a tight-fitting lid so the steam stays trapped and cooks the pasta evenly; a shallow pan will dry out too fast.
  • Taste the sauce before you add the cheese and adjust the salt and spice; once the cheese melts in, it is harder to fix the seasoning.
  • Let the skillet rest off the heat for a minute or two before serving so the sauce thickens slightly and clings to the pasta instead of pooling at the bottom.
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