Save My kitchen smelled like a street fair one Tuesday evening when I threw peppers into a screaming hot skillet and watched them blister. I was tired, hungry, and determined not to order takeout again. What started as desperation turned into this beautifully messy one-pan wonder that my family now requests weekly. The pasta soaks up all that smoky, creamy fajita goodness while everything cooks together, and honestly, it feels like cheating in the best way.
I made this for my neighbor who had just had a baby, and she texted me at midnight asking for the recipe. She said it was the first meal that didnt feel like an obligation, and that stuck with me. Sometimes the best recipes are the ones that feel like a small celebration, even on the most ordinary days.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin is the secret to quick cooking and maximum flavor absorption, plus they stay tender when simmered with the pasta.
- Red, yellow, and green bell peppers: The color trio isnt just pretty, each pepper adds its own subtle sweetness and chars differently, creating little pockets of caramelized flavor.
- Medium onion: Thin slices soften into sweet, silky ribbons that melt into the sauce and add a gentle backbone to the dish.
- Garlic: Minced fine so it blooms quickly in the hot skillet without burning, releasing that unmistakable warm, savory aroma.
- Penne or rotini pasta: The ridges and tubes grab onto the creamy sauce and spices, making every bite satisfying and full of texture.
- Olive oil: Used in two stages to brown the chicken and then soften the vegetables, building layers of flavor in the same pan.
- Low sodium chicken broth: This is your cooking liquid for the pasta, so using low sodium lets you control the salt and prevents the dish from becoming too salty as it reduces.
- Heavy cream: It turns the broth into a luscious, silky sauce that clings to the pasta and balances the bold fajita spices.
- Chili powder, cumin, smoked paprika, oregano: This is your fajita soul, the smoky, earthy, slightly spicy blend that makes the whole dish sing.
- Salt, black pepper, cayenne: Season in stages to build depth, and adjust the cayenne based on how much heat you and your people can handle.
- Shredded cheddar or Monterey Jack: Melts into gooey, golden puddles on top and adds a creamy, tangy richness that ties everything together.
- Fresh cilantro and lime wedges: Brightens the whole dish with a pop of color and freshness, cutting through the richness right before you dig in.
Instructions
- Brown the chicken:
- Heat the oil until it shimmers, then add the chicken strips in a single layer and season with half the spices. Let them sizzle undisturbed for a minute or two before stirring, so they get a nice golden crust.
- Soften the vegetables:
- In the same skillet, toss in the peppers and onions and let them char slightly around the edges. Stir in the garlic at the end so it releases its fragrance without burning.
- Combine and simmer:
- Nestle the chicken back into the skillet, then pour in the uncooked pasta, broth, and cream. Stir everything together and bring it to a gentle boil, then lower the heat.
- Cook the pasta:
- Cover the skillet and let it simmer, stirring every few minutes to prevent sticking. The pasta will cook directly in the creamy broth, soaking up all those fajita flavors as it softens.
- Melt the cheese:
- Once the pasta is tender and the sauce has thickened, sprinkle the cheese over the top. Cover again briefly until it melts into glossy, golden pools.
- Garnish and serve:
- Scatter fresh cilantro over the skillet and serve straight from the pan with lime wedges on the side for squeezing. The lime juice adds a bright, tangy finish that makes everything taste more alive.
Save The first time I served this, my kid scraped the skillet clean with a piece of bread and declared it better than restaurant fajitas. That moment, watching someone I love enjoy something I made with my own hands, is why I keep cooking. Food is memory, and this dish has earned its place at our table.
Making It Your Own
I have swapped in whole wheat pasta when I am trying to feel virtuous, and it works beautifully with just an extra minute or two of cooking time. Sometimes I toss in a handful of black beans or corn for extra texture and color, especially when I have them sitting in the fridge. If you want more heat, slice up a fresh jalapeño and toss it in with the peppers, or drizzle some hot sauce over your bowl at the table. This recipe is forgiving and adaptable, so trust your instincts and use what you have.
Storage and Leftovers
I store leftovers in a sealed container in the fridge for up to three days, and they reheat beautifully in a skillet with a splash of broth or cream to loosen the sauce. The microwave works too, but I find the stovetop keeps the pasta from drying out. Sometimes I even eat it cold straight from the fridge for lunch, and it still tastes ridiculously good. The flavors deepen overnight, so do not be surprised if day two is even better than day one.
Serving Suggestions
I usually serve this straight from the skillet with a simple side salad or some tortilla chips and guacamole. It is hearty enough to stand on its own, but a cold beer or a margarita on the side never hurt anyone. If you are feeding a crowd, double the recipe and use a really large skillet or a wide, shallow pot.
- Top each serving with a dollop of sour cream or Greek yogurt for extra creaminess.
- Serve with warm flour tortillas on the side for scooping up every last bit of sauce.
- Pair it with a crisp romaine salad dressed in lime and olive oil to balance the richness.
Save This is the kind of recipe that makes you feel like a capable, confident cook even on your messiest days. I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, penne or rotini work best because their shapes trap the flavorful sauce. You can also use fusilli, farfalle, or any medium-sized pasta. Avoid long thin pasta like spaghetti, as it tends to break apart during the one-pan cooking process.
- → What can I substitute for heavy cream?
Use half-and-half, evaporated milk, or whole milk for a lighter version. You can also use sour cream mixed with a bit of water, or even coconut milk for a creamier texture. Adjust quantity slightly if using a thinner alternative.
- → How do I make this spicier?
Add sliced jalapeños when sautéing the peppers, increase cayenne pepper to ½ teaspoon, or stir in a dash of hot sauce at the end. For gradual heat, sprinkle additional cayenne or chili powder to taste during cooking.
- → Can I prepare this ahead of time?
Prep all ingredients the night before and store them separately in the refrigerator. The actual cooking must be done fresh since pasta absorbs liquid quickly. You can reheat leftovers gently on the stovetop with a splash of broth to restore creaminess.
- → What type of skillet works best?
A large deep skillet or Dutch oven with a lid is ideal, as you need space for pasta, liquid, and ingredients without overcrowding. A 12-inch skillet ensures even cooking and prevents boiling over. Cast iron or stainless steel conducts heat evenly.
- → Is this dish gluten-free?
Traditional penne contains wheat gluten. For a gluten-free version, use certified gluten-free pasta and ensure your chicken broth is gluten-free, as some brands add thickeners containing gluten. Most spices are naturally gluten-free.