Chicken Fajita Pasta Skillet (Printable)

Tender chicken, colorful peppers, and pasta tossed in zesty fajita seasoning in one skillet. Quick weeknight dinner.

# 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 - 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 Steps:

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 including chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer to a plate.
02 - Add remaining olive oil to the same skillet. Add sliced peppers and onion; sauté until softened and slightly charred, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Return the chicken to the skillet. Add uncooked pasta, chicken broth, and cream. Stir well to combine and bring to a gentle boil.
04 - Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid, sprinkle cheese evenly over the top, and cover again until cheese is completely melted, about 2 minutes.
06 - Garnish with chopped cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is fast and you can actually relax after eating.
  • The smoky, spiced chicken mingles with creamy pasta and sweet peppers in a way that feels indulgent but comes together on a weeknight.
  • It's flexible enough to handle whatever peppers or cheese you have on hand, and it still tastes like you planned it all along.
02 -
  • Don't skip the step of removing the chicken before cooking the peppers, or the chicken will overcook and turn rubbery while the vegetables soften.
  • Stir the pasta occasionally while it simmers so it doesn't stick to the bottom of the skillet and scorch.
  • If the sauce looks too thick before the pasta is done, add a splash more broth or water to keep everything loose and creamy.
03 -
  • Use a deep skillet with a lid so the pasta has room to cook evenly without bubbling over the sides.
  • Taste the sauce before adding the cheese and adjust the seasoning with more salt, cumin, or a pinch of cayenne if it needs a boost.
  • Let the skillet rest for a minute or two after you turn off the heat so the sauce thickens up and clings to the pasta beautifully.
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