Chicken Fajita Pasta Skillet (Printer Version)

Vibrant one-pan Tex-Mex dish with tender chicken, peppers, onions, and pasta in zesty fajita seasoning.

# What You'll Need:

→ 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 - 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 or to taste
16 - ¼ teaspoon black pepper
17 - ¼ teaspoon cayenne pepper, optional for heat

→ 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 Prepare:

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 blend. Sauté for 4 to 5 minutes until browned and nearly cooked through. Transfer cooked chicken to a plate and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; cook for approximately 5 minutes until softened and lightly charred. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return reserved chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir thoroughly to combine and bring mixture to a gentle boil.
04 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta reaches desired tenderness and most liquid is absorbed.
05 - Remove lid and sprinkle shredded cheese evenly over the skillet surface. Cover and cook for approximately 2 minutes until cheese melts completely.
06 - Remove from heat and garnish with fresh chopped cilantro. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so you're not stuck washing a mountain of dishes after dinner.
  • The pasta soaks up all that smoky, spiced broth and turns incredibly flavorful without any extra steps.
  • It tastes like restaurant fajitas but comes together faster than ordering takeout.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip pulling the chicken out after browning, it will turn rubbery if it simmers the whole time with the pasta.
  • Stir the pasta every few minutes while it cooks or the bottom pieces will stick and burn.
  • If the skillet looks too dry before the pasta is done, add a splash more broth or water to keep it from scorching.
03 -
  • Use a deep skillet with a lid, a shallow pan will overflow and make a mess when the pasta bubbles up.
  • Slice the chicken against the grain so it stays tender and doesn't get chewy.
  • Let the peppers char a little before stirring, those dark edges add a smoky sweetness you can't get any other way.
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