Chicken Fajita Pasta Skillet

My neighbor knocked on my door one Thursday with a skillet still warm in her hands. She'd made too much, she said, but really I think she just wanted to share what she'd stumbled onto: chicken fajitas meeting creamy pasta in one gloriously messy pan. I ate it standing at the counter, and by the time I scraped the last bit of cheese from the edge, I'd already decided this was going into my weekly rotation.

I made this the first time my sister visited with her picky toddler, fully expecting to make a backup box of plain noodles. He ate two bowls and asked if the 'spicy mac and cheese' could be dinner again tomorrow. My sister just stared at me like I'd performed actual magic.

Ingredients

• Boneless, skinless chicken breasts (450 g, cut into thin strips): Slicing them thin means they cook fast and soak up the seasoning, plus every bite gets that charred, savory edge.
• Red, yellow, and green bell peppers (thinly sliced): The mix of colors isn't just pretty, each one adds a slightly different sweetness that balances the spice.
• Medium onion (thinly sliced): It softens into the sauce and adds that essential fajita flavor you can't fake.
• Garlic (2 cloves, minced): Fresh garlic blooms in the hot oil and makes the whole kitchen smell like you've been cooking all day.
• Penne or rotini pasta (250 g): The ridges and tubes catch the creamy sauce, so every forkful is fully loaded.
• Olive oil (2 tablespoons): It helps the chicken get those golden bits stuck to the pan that become the base of all the flavor.
• Low-sodium chicken broth (600 ml): This is what cooks the pasta and carries all the spices, so don't skip the low-sodium part or it gets too salty.
• Heavy cream (120 ml): It turns the broth silky and rich, mellowing out the heat just enough.
• Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This mix is the soul of the dish, smoky and warm with just a hint of kick.
• Shredded cheddar or Monterey Jack cheese (100 g): It melts into gooey pockets and ties everything together like the best kind of glue.
• Fresh cilantro and lime wedges: A handful of cilantro and a squeeze of lime at the end wakes up every flavor like turning up the volume.

Instructions

Sear the chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the chicken strips, and toss them with half the spice mix until they're golden and just cooked through, about 4 to 5 minutes. Pull them out and set them aside so they don't overcook.

Cook the vegetables:

Add the remaining oil to the same skillet, then toss in the peppers and onion, letting them sizzle and char slightly for about 5 minutes. Stir in the garlic and let it cook for a minute until it smells incredible.

Combine and simmer:

Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream, stirring everything together. Bring it to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring now and then until the pasta is tender and most of the liquid has disappeared.

Melt the cheese:

Remove the lid, sprinkle the cheese over the top, cover again, and let it sit for 2 minutes until the cheese melts into a gooey blanket. Garnish with cilantro and serve with lime wedges on the side.

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My dad, who claims he doesn't like 'mixed-up food,' finished his plate and then quietly got up for seconds. He didn't say much, but he did ask if I could text him the recipe, which is the highest compliment I've ever gotten from him.

Making It Your Own

I've made this with whole-wheat pasta when I'm trying to feel virtuous, and with gluten-free rotini for a friend who can't have wheat, both worked perfectly. If you want it lighter, swap the heavy cream for half-and-half or even evaporated milk, it won't be quite as rich but it's still creamy and delicious. For extra heat, I slice up a jalapeño and toss it in with the peppers, or sometimes I just shake in extra cayenne and let people cool it down with sour cream.

What to Serve Alongside

This is hearty enough to stand alone, but I like putting out a bowl of sour cream, some extra shredded cheese, and sliced avocado so people can build their plates. A simple side salad with lime vinaigrette or a handful of tortilla chips for scooping up the saucy bits makes it feel like a full Tex-Mex spread without any extra cooking.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully on the stovetop with a splash of broth or water to loosen things up. The microwave works too, just stir halfway through so it heats evenly. I've even frozen individual portions and reheated them straight from frozen for those nights when I can't be bothered to think.

• Add a squeeze of fresh lime juice right before serving leftovers to brighten everything back up.
• If the pasta has soaked up too much liquid overnight, stir in a little cream or broth when reheating.
• Top reheated portions with fresh cilantro and a sprinkle of cheese to make them taste just-made.

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This is the kind of dinner that makes weeknights feel manageable, even when everything else is chaos. I hope it becomes your go-to too.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and stay juicy during cooking. Cut them into similar-sized strips and add an extra 2-3 minutes to the initial sauté time since thighs are thicker than breasts.

→ What pasta shapes work best?

Penne and rotini are ideal because they catch and hold the sauce. Rigatoni or fusilli also work well. Avoid delicate shapes like angel hair, which may overcook in the simmering liquid.

→ How do I prevent the pasta from becoming mushy?

Use uncooked pasta and stir occasionally while simmering. The pasta cooks in the broth, absorbing liquid gradually. Check at 12 minutes and adjust cooking time based on your pasta brand.

→ Can I make this ahead?

Prepare ingredients in advance, but cook just before serving for best texture. If reheating, add a splash of broth or milk to restore creaminess, as the pasta continues absorbing moisture.

→ What are good side dishes to serve?

Serve with lime wedges, fresh tortillas, or a crisp green salad. Avocado slices, sour cream, and pickled jalapeños make excellent toppings for individual servings.

→ Is this dish freezer-friendly?

Yes, you can freeze leftovers for up to 2 months. Reheat gently on the stovetop with additional broth to restore the creamy sauce consistency, as pasta absorbs liquid during storage.