Chicken Fajita Pasta Skillet (Printable)

A vibrant one-pan dish with tender chicken, colorful peppers, onions, and pasta tossed in zesty fajita seasoning.

# 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 - 2 1/2 cups low-sodium chicken broth
10 - 1/2 cup heavy cream

→ Spices & Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon cayenne pepper, optional

→ Cheese & Garnish

18 - 1 cup shredded cheddar or Monterey Jack cheese
19 - Fresh cilantro, chopped for garnish
20 - Lime wedges for serving

# Directions:

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 until browned and nearly cooked through, 4 to 5 minutes. Remove chicken and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion, sautéing until softened and slightly charred, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return 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 with lid, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid, sprinkle shredded cheese over the top, and cover again until cheese is completely melted, about 2 minutes.
06 - Garnish with chopped fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually sit down and eat.
  • The pasta absorbs the fajita spices and cream as it cooks, creating layers of flavor you just cant get from boiling pasta separately.
  • It looks impressive enough for company but is forgiving enough for a chaotic weeknight when youre running on fumes.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Stir the pasta occasionally while it simmers, especially in the first few minutes, or it will stick to the bottom and scorch.
  • If the liquid evaporates too quickly and the pasta isnt quite tender, add a splash more broth or water and cover again.
  • Dont skip the lime wedges, that bright acidity at the end is what takes this from good to unforgettable.
03 -
  • Use a deep skillet with a tight fitting lid to trap steam and cook the pasta evenly without drying out.
  • Let the chicken rest for a minute after browning so it stays juicy and doesnt overcook while the pasta finishes.
  • Taste the sauce before adding the cheese and adjust the salt and spices, because you can always add more but you cannot take it back.
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