Chicken Fajita Pasta Skillet

My skillet was a mess of colors before I even realized what I was making. I'd grabbed every pepper in the crisper, sliced an onion without a plan, and suddenly thought: this needs fajita seasoning and pasta. The whole thing came together in under an hour, and my kids scraped their plates clean without a single complaint. That's when I knew this wasn't just dinner, it was going to be a regular.

I made this for a friend who swore she didn't like Tex-Mex. She had three servings and texted me the next day asking for the recipe. There's something about the way the pasta soaks up all that seasoned broth and cream that makes it feel comforting instead of sharp. Even picky eaters forget they're eating vegetables when everything is tangled up with cheese and lime.

Ingredients

• 2 large boneless, skinless chicken breasts (about 450 g), cut into thin strips: Thin strips cook fast and soak up the seasoning better than chunks, plus they're easier to twirl with pasta on a fork.
• 1 red bell pepper, thinly sliced: Red peppers bring sweetness and a pop of color that makes the dish feel alive.
• 1 yellow bell pepper, thinly sliced: Yellow peppers add a mild, fruity note that balances the smokiness of the spices.
• 1 green bell pepper, thinly sliced: Green peppers have a slightly bitter edge that rounds out the sweeter reds and yellows.
• 1 medium onion, thinly sliced: Onions soften and caramelize just enough to add depth without overpowering the other flavors.
• 2 cloves garlic, minced: Fresh garlic makes everything smell like a restaurant kitchen and adds a warm, savory backbone.
• 250 g (8 oz) penne or rotini pasta: Short pasta shapes hold onto the sauce and seasonings better than long noodles, making every bite flavorful.
• 2 tablespoons olive oil: Olive oil keeps the chicken and vegetables from sticking and adds a subtle richness to the base.
• 600 ml (2 ½ cups) low-sodium chicken broth: Low-sodium broth lets you control the salt level and keeps the sauce from tasting too salty as it reduces.
• 120 ml (½ cup) heavy cream: Heavy cream makes the sauce luscious and helps it cling to the pasta without feeling too heavy.
• 2 teaspoons chili powder: Chili powder brings warmth and a little smokiness without making the dish spicy.
• 1 teaspoon ground cumin: Cumin adds an earthy, toasty flavor that makes the whole dish smell amazing.
• 1 teaspoon smoked paprika: Smoked paprika gives the skillet a hint of campfire char without lighting anything on fire.
• ½ teaspoon dried oregano: Oregano adds a subtle herbal note that ties the fajita flavors together.
• ½ teaspoon salt (or to taste): Salt wakes up all the other flavors, but start with less since the broth and cheese add their own.
• ¼ teaspoon black pepper: Black pepper adds a gentle bite that doesn't compete with the other spices.
• ¼ teaspoon cayenne pepper (optional, for heat): Cayenne brings real heat, so skip it if you're feeding kids or add more if you like things spicy.
• 100 g (1 cup) shredded cheddar or Monterey Jack cheese: Cheese melts into the pasta and creates creamy pockets of richness in every scoop.
• Fresh cilantro, chopped (for garnish): Cilantro adds a bright, fresh finish that cuts through the richness and makes the dish feel lighter.
• Lime wedges (for serving): A squeeze of lime at the end brightens everything and makes the flavors pop like magic.

Instructions

Sear the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken strips and sprinkle with half the fajita seasoning. Sauté until the chicken is browned and nearly cooked through, about 4 to 5 minutes, then remove and set aside.

Cook the Peppers and Onions:

Add the remaining olive oil to the skillet, toss in the sliced peppers and onion, and sauté until they're softened and slightly charred, about 5 minutes. Stir in the garlic and cook for 1 minute until it smells incredible.

Combine and Simmer:

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

Melt the Cheese:

Remove the lid, sprinkle the shredded cheese over the top, and cover again for about 2 minutes until the cheese is melted and gooey. Garnish with chopped cilantro and serve with lime wedges on the side.

Save

The first time I served this, my husband looked at me and said it tasted like our favorite Tex-Mex place, but better because he didn't have to put on shoes. That's the magic of one-pan dinners: they feel special without the effort, and everyone gets to stay cozy at home. Now it's the dish I make when I want to impress someone without actually stressing out.

Swaps and Substitutions

If you don't have heavy cream, half-and-half or even evaporated milk will work, though the sauce will be a little thinner. Whole-wheat pasta adds a nutty flavor and extra fiber, and it holds up well to the creamy sauce. You can also use rotisserie chicken instead of raw chicken breasts, just shred it and stir it in during the last few minutes of simmering.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and they actually taste better the next day once the flavors have had time to meld. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce, or microwave in short bursts, stirring between each one. The pasta will soak up more liquid as it sits, so don't be shy about adding a little extra moisture when you reheat.

Serving Suggestions

This skillet is hearty enough to stand alone, but it's even better with a simple side salad or warm tortillas on the side. I like to put out extra lime wedges, sour cream, and sliced jalapeños so everyone can customize their plate. A cold beer or a glass of iced tea rounds out the meal perfectly, especially on a busy weeknight when you just want to sit down and enjoy.

• Serve with a crisp green salad dressed in lime vinaigrette to balance the richness.
• Warm flour tortillas make great scoops if you want to turn this into a hybrid taco night.
• Top individual servings with a dollop of sour cream or a sprinkle of extra cheese for an indulgent finish.

Save

This is the kind of recipe that makes you feel like a kitchen hero without breaking a sweat. It's colorful, cozy, and gone before you know it.

Recipe Questions & Answers

→ Can I use a different pasta shape?

Yes, any medium-sized pasta works well. Penne, rotini, or fusilli are ideal choices. Cook times may vary slightly depending on thickness.

→ What can I substitute for heavy cream?

Half-and-half, evaporated milk, or even coconut cream create similar results. For a lighter version, use milk mixed with a cornstarch slurry.

→ How do I prevent the pasta from becoming mushy?

Use uncooked pasta and add it directly to the broth. Stir occasionally and cook just until tender. The residual heat will continue softening it slightly after removing from heat.

→ Can I make this ahead of time?

Best served fresh, but leftovers keep for 3 days refrigerated. Reheat gently on the stovetop with a splash of broth to restore creaminess.

→ How do I make it spicier?

Add sliced jalapeños, increase cayenne pepper to ½ teaspoon, or finish with hot sauce. Adjust to your heat preference at the end.

→ Is this gluten-free?

Use gluten-free pasta and check that your chicken broth is certified gluten-free. Most other ingredients are naturally gluten-free.