Chicken Fajita Pasta Skillet (Printable)

Vibrant one-pan dish with tender chicken, colorful peppers, onions, and pasta in zesty fajita seasoning for quick dinners.

# What You'll Need:

→ 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 and 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
16 - ¼ teaspoon black pepper
17 - ¼ 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

# 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 seasoning mixture. Sauté until browned and nearly cooked through, approximately 4 to 5 minutes. Transfer to a plate and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté until softened and lightly charred, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return the 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 is tender and most liquid is absorbed.
05 - Remove lid and sprinkle cheese evenly over the top. Cover again and let sit for approximately 2 minutes until cheese is completely melted.
06 - Garnish with chopped cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you're not stuck washing a mountain of pots while your dinner gets cold.
  • The pasta absorbs all the fajita flavors as it simmers, which means every bite tastes like it's been marinating for hours.
  • It's flexible enough to handle whatever peppers or cheese you have on hand, and it still turns out vibrant and satisfying.
  • You get that restaurant-style sizzle and color without leaving your kitchen or spending extra money.
02 -
  • Don't skip the step of removing the chicken before cooking the vegetables, if you leave it in, the chicken will overcook and turn rubbery while the peppers soften.
  • Stir the pasta occasionally during the simmer so it doesn't stick to the bottom of the skillet and scorch, which can make the whole dish taste bitter.
  • Use low-sodium broth because the fajita seasoning and cheese already bring plenty of salt, and you can always add more at the end if needed.
03 -
  • Let the chicken get a good sear before you move it around in the pan, that caramelization is where the deep flavor lives.
  • If the pasta looks too dry near the end of cooking, add a quarter cup of broth at a time and stir until it reaches the consistency you want.
  • Taste the dish before serving and adjust the salt and lime, those final tweaks make the difference between good and unforgettable.
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