Chicken Fajita Pasta Skillet

The skillet was already crackling when my neighbor knocked on the door, drawn by the smell of cumin and paprika drifting through the hallway. I was testing this chicken fajita pasta for the third time that week, tweaking the spice balance until it felt just right. She ended up staying for dinner, and we ate straight from the pan with forks, laughing about how some of the best meals happen when you stop overthinking. That night taught me that one-pan dishes aren't just about convenience, they're about creating space for spontaneity. This recipe has been my weeknight anchor ever since.

I made this for my brother's family on a Tuesday night when they dropped by unexpectedly. The kids were skeptical about the peppers until they saw the melted cheese bubbling on top. By the time I brought the skillet to the table, they were fighting over who got the first scoop. My brother looked at me and said it tasted like the fajitas we used to get at that Tex-Mex place near campus, but better because the pasta soaked up all the good stuff. That's when I realized this dish bridges the gap between comfort and excitement, and it does it without any fuss.

Ingredients

• Boneless, skinless chicken breasts (450 g): Slicing them thin ensures they cook quickly and stay tender, plus they pick up the seasoning better than thick chunks.
• Red, yellow, and green bell peppers: The trio gives you that classic fajita look and a mix of sweet and slightly bitter flavors that balance the spice.
• Medium onion: Thinly sliced onions soften and caramelize just enough to add a sweet, savory backbone to the dish.
• Garlic (2 cloves): Fresh garlic blooms in the hot oil and perfumes the entire skillet, don't skip this step or use jarred.
• Penne or rotini pasta (250 g): These shapes grab onto the sauce and seasoning, making every forkful more flavorful than plain spaghetti ever could.
• Olive oil (2 tablespoons): It helps the chicken get a nice sear and keeps the vegetables from sticking to the pan.
• Low-sodium chicken broth (600 ml): This is what cooks the pasta and carries the spices through every bite, use low-sodium so you control the salt level.
• Heavy cream (120 ml): It adds richness and helps the sauce cling to the pasta, turning this into a creamy, cohesive dish instead of a dry mix.
• Chili powder, cumin, smoked paprika, oregano: This is your fajita seasoning base, toasting them with the chicken unlocks their full aroma and depth.
• Salt, black pepper, cayenne (optional): Season to taste, and add cayenne only if you like a little heat sneaking up on you.
• Shredded cheddar or Monterey Jack (100 g): Melted cheese on top is non-negotiable, it pulls everything together and makes the dish feel indulgent.
• Fresh cilantro and lime wedges: A squeeze of lime and a sprinkle of cilantro brighten the whole skillet and wake up your taste buds at the end.

Instructions

Sear the chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken strips and half the fajita seasoning. Cook for 4 to 5 minutes until browned and nearly done, then remove and set aside.

Cook the vegetables:

Add the remaining olive oil to the same skillet, toss in the sliced peppers and onion, and sauté for about 5 minutes until they soften and char slightly. Stir in the minced garlic and cook for 1 minute until fragrant.

Combine and simmer:

Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream. Stir everything together and bring to a gentle boil.

Cook the pasta:

Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally. The pasta should be tender and most of the liquid absorbed.

Melt the cheese:

Remove the lid, sprinkle the shredded cheese over the top, cover again, and let it melt for about 2 minutes. The cheese should be gooey and irresistible.

Garnish and serve:

Sprinkle chopped cilantro over the skillet and serve with lime wedges on the side. Squeeze the lime over your portion right before eating for a burst of brightness.

Save

One evening, I made this for a potluck and brought the skillet still warm, wrapped in towels. People kept coming back for seconds, and someone asked if I'd catered it. I just smiled and said it took me less than an hour, and I only dirtied one pan. That's the magic of this dish, it looks and tastes like you put in serious effort, but you actually spent most of the time just letting it simmer. It's the kind of recipe that makes you feel like a kitchen hero without the stress.

Choosing Your Peppers

The mix of red, yellow, and green peppers isn't just for looks, each color brings a slightly different flavor. Red and yellow are sweeter and softer, while green has a sharper, more vegetal bite that cuts through the richness of the cream. If you can only find two colors, that's fine, the dish will still be vibrant and delicious. I've even made this with all red peppers when that's what was on sale, and it turned out beautifully sweet and colorful. The key is to slice them thin so they cook evenly and get those charred edges that add a little smokiness.

Making It Lighter or Spicier

If you want to dial back the richness, swap the heavy cream for half-and-half or even evaporated milk, you'll lose a bit of creaminess but the flavor stays strong. For extra heat, toss in sliced jalapeños with the peppers or bump up the cayenne to half a teaspoon. I once added a whole diced jalapeño and a pinch of red pepper flakes because my friend loves spice, and we were both sweating happily by the end of the meal. You can also use whole-wheat or chickpea pasta for added fiber and protein, just keep an eye on the cooking time since some alternative pastas absorb liquid differently. This recipe is forgiving, so don't be afraid to adjust it to your taste.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have melded. When reheating, add a splash of chicken broth or water to loosen the sauce, because the pasta will have absorbed more liquid as it sat. I usually reheat it gently on the stovetop over low heat, stirring occasionally, but the microwave works too if you cover it with a damp paper towel to keep it from drying out.

• Store in a shallow container so it cools quickly and evenly.
• Reheat only the portion you plan to eat to preserve the texture of the rest.
• Add a squeeze of fresh lime and a pinch of cilantro after reheating to bring back that just-cooked brightness.

Save

This skillet has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It's proof that you don't need a lot of time or fancy ingredients to make something that feels special and tastes like a celebration.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, penne and rotini work well, but you can also use fettuccine, bow ties, or any medium pasta shape. Avoid very thin pasta like angel hair, as it may become too soft.

→ How do I prevent the pasta from becoming mushy?

Use uncooked pasta and simmer covered for 12-15 minutes, stirring occasionally. The pasta cooks in the broth absorption method, so checking frequently helps achieve the perfect texture.

→ What can I substitute for heavy cream?

Half-and-half, evaporated milk, or full-fat coconut milk work well. For a lighter version, use Greek yogurt stirred in after cooking, or simply reduce the cream and add more broth.

→ Is this dish freezer-friendly?

Yes, you can freeze it before adding cheese and garnish. Cool completely, store in an airtight container, and reheat gently on the stovetop with a splash of broth to restore creaminess.

→ How can I make this spicier?

Add fresh sliced jalapeños, increase cayenne pepper to ½ teaspoon, or stir in hot sauce. You can also use pepper jack cheese instead of cheddar for extra heat.

→ What sides pair well with this dish?

Serve with lime wedges, fresh cilantro, sliced avocado, or a simple green salad. Corn tortillas or cilantro-lime rice complement the fajita flavors nicely.