Fajita Chicken Pasta Skillet

The smell of sizzling peppers and spices hitting a hot skillet takes me back to my first apartment, where I discovered that Mexican flavors could transform literally anything into dinner. This pasta happened by accident one Tuesday when I was craving fajitas but only had a box of penne in the pantry. Now it is the dinner my friends actually text me about days later.

I made this for my sister last winter when she was visiting and she literally scraped her plate clean. She is not someone who normally finishes everything but she kept saying wait one more bite just to make sure I got the seasoning right. We ended up sitting at the table for an hour just talking and picking at the last bits of cheese.

Ingredients

• Chicken breasts: Cut them into thin strips against the grain so they stay tender and absorb all that fajita marinade
• Chili powder and cumin: These two spices are the foundation of the fajita flavor so do not skimp on them
• Bell peppers: Using all three colors makes the dish look gorgeous and adds slightly different sweet notes
• Red onion: It becomes sweet and mellow when cooked which balances the creamy sauce beautifully
• Penne or rotini pasta: The ridges and curves catch all that cheesy sauce in every bite
• Chicken broth: This creates the base for the sauce and adds depth without making it too heavy
• Heavy cream: Do not substitute this because it is what makes the sauce velvety and rich
• Cheddar and mozzarella: The cheddar brings sharp flavor while mozzarella makes it stretchy and melty
• Lime: Fresh lime juice cuts through the creaminess and brightens the whole dish

Instructions

Marinate the chicken:

Combine the chicken strips with olive oil chili powder cumin smoked paprika garlic powder onion powder oregano salt pepper and lime juice in a bowl. Let it sit for 10 minutes while you prep everything else.

Cook the pasta:

Boil the pasta in salted water until al dente then drain it and set it aside. Do not overcook it because it will finish cooking in the sauce later.

Sear the chicken:

Heat your large deep skillet over medium high heat and cook the marinated chicken for 4 to 5 minutes until browned and cooked through. Remove it to a plate leaving those flavorful browned bits in the pan.

Cook the vegetables:

Add a little more oil to the skillet if needed then saute the sliced peppers and onion for 4 to 5 minutes until softened. Add the minced garlic and cook for just 1 minute more until fragrant.

Combine everything:

Put the chicken back into the skillet with the vegetables then add the cooked pasta chicken broth and heavy cream. Stir it all together and let it come to a gentle simmer.

Melt in the cheese:

Turn the heat down to low and stir in the cheddar and mozzarella until melted and creamy. Taste it and add more salt or pepper if needed then serve immediately.

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This recipe has become my go to when I need to feed a crowd but want something that feels special. Last summer I made it for a neighborhood potluck and three people asked for the recipe before they even finished their plates. Something about the combination of comfort food pasta and bold Tex Mex spices just works.

Making It Your Own

I have learned that chicken thighs work beautifully here and stay even juicier than breasts. Sometimes I add corn or black beans if I want to stretch it to feed more people. The recipe is forgiving and flexible which is why it has stuck around in my regular rotation.

Serving Suggestions

A crisp green salad with a lime vinaigrette cuts through the richness perfectly. I also like putting out extra hot sauce and sliced jalapeños so everyone can customize their heat level. Cold beer or chilled white wine pairs wonderfully with the spicy creamy flavors.

Storage and Reheating

This keeps well in the fridge for up to four days and actually reheats beautifully. I add a splash of cream or milk when warming it up to bring the sauce back to life. The pasta will absorb more liquid overnight so do not worry if it looks thicker the next day.

• Freeze individual portions for up to three months if you want meal prep options
• Reheat gently on the stove rather than the microwave to maintain the creamy texture
• Sprinkle fresh cheese on top after reheating to make it taste freshly made

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There is something so satisfying about a one skillet meal that tastes like it came from a restaurant. This fajita pasta is comfort food with a little twist and I hope it becomes a regular in your kitchen too.

FAQs About This Recipe

→ Can I prepare this dish ahead of time?

Yes, you can marinate the chicken for up to 8 hours in advance. Cook everything fresh when ready to serve for the best texture and creamiest sauce.

→ What pasta works best for this dish?

Penne or rotini are ideal because their shapes catch and hold the creamy sauce. However, any medium-sized pasta will work. Use gluten-free pasta if needed.

→ How can I make this dish spicier?

Add 1/2 teaspoon cayenne pepper to the marinade, include sliced jalapeños in the sauté, or serve with hot sauce on the side for adjustable heat.

→ Can I substitute the cream for a lighter option?

You can replace heavy cream with half-and-half or a combination of Greek yogurt and sour cream, though the sauce will be slightly less rich.

→ What wine pairs well with this meal?

A crisp Sauvignon Blanc or a Mexican lager complements the flavors beautifully. The acidity cuts through the creaminess perfectly.

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicier and more forgiving, though they may take slightly longer to cook through. They're excellent for this dish.