Save The smell of sizzling peppers always pulls me straight into the kitchen, no matter what I'm doing. I threw this together on a Tuesday when I had leftover bell peppers turning soft in the crisper and a craving for something bold. The skillet bubbled away while I answered emails, and by the time I looked up, dinner was practically done. It tasted like fajita night but without the assembly line of tortillas and toppings. One pan, one fork, zero regrets.
I made this for my sister when she came over after a long shift, too tired to think about food but too hungry to ignore it. She sat at the counter with a glass of wine while I stirred the pasta, and by the time I plated it, she'd perked up enough to steal a taste straight from the pan. She said it reminded her of our favorite Tex-Mex spot but without the drive or the wait. We ate in comfortable silence, scraping our plates clean, and she left with a container of leftovers tucked under her arm.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and stay tender, the key is even strips so nothing dries out.
- Red, yellow, and green bell peppers: The trio adds sweetness and color, plus a little char from the skillet makes them taste like summer.
- Medium onion: Thinly sliced onion softens into the sauce and adds a subtle sweetness that balances the spice.
- Garlic: Just two cloves, minced fine, they bloom in the hot oil and make the whole kitchen smell incredible.
- Penne or rotini pasta: These shapes grab onto the sauce and seasoning, turning every bite into a flavor bomb.
- Olive oil: Keeps everything from sticking and adds a smooth richness to the base.
- Low-sodium chicken broth: This is what cooks the pasta and creates a silky sauce, low sodium lets you control the salt.
- Heavy cream: A splash makes the sauce creamy and luxurious without overwhelming the spices.
- Chili powder, cumin, smoked paprika, oregano: The fajita blend that gives this dish its soul, smoky, earthy, and just a little fiery.
- Salt, black pepper, cayenne: Season to your taste, cayenne is optional but I never skip it.
- Shredded cheddar or Monterey Jack: Melts into gooey perfection on top, sealing in all the flavors.
- Fresh cilantro and lime wedges: Bright, fresh, and essential, they wake up every bite right before serving.
Instructions
- Brown the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken strips and half the fajita seasoning. Sauté until the edges are golden and the chicken is nearly cooked through, about 4 to 5 minutes, then remove and set aside.
- Cook the peppers and onion:
- Add the remaining olive oil to the skillet and toss in the sliced peppers and onion, letting them soften and char slightly for about 5 minutes. Stir in the garlic and cook for another minute until it smells amazing.
- Combine and simmer:
- Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream, stirring to combine. Bring it 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 and sprinkle the shredded cheese evenly over the top. Cover again for about 2 minutes until the cheese melts into a gooey layer.
- Garnish and serve:
- Top with chopped cilantro and serve with lime wedges on the side for squeezing. The lime juice brightens everything up and makes each bite pop.
Save One night I doubled the batch for a potluck, and it disappeared so fast I barely got a second helping. A friend who claimed she did not like one-pan meals came back for thirds and asked for the recipe on a napkin. It became my go-to whenever I wanted to feed people without spending the whole evening in the kitchen. There is something about a skillet full of color and spice that makes everyone feel at home.
Choosing Your Pasta Shape
Penne and rotini both work beautifully here because their ridges and curves catch the sauce, but I have also used bowties when that is all I had. The key is picking a shape sturdy enough to simmer without turning mushy. Avoid angel hair or anything too delicate, it will fall apart before the liquid reduces. If you want to go gluten-free, use a brown rice or chickpea pasta and keep an eye on the texture since they can get soft faster.
Adjusting the Heat Level
I like a little kick, so I always add the cayenne, but my neighbor cannot handle spice and she skips it entirely without losing any flavor. If you are cooking for a crowd with mixed preferences, leave the cayenne out of the skillet and set out hot sauce or sliced jalapeños on the side. You can also dial up the smoked paprika for more depth without extra heat. Taste as you go and remember you can always add more spice, but you cannot take it back.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better after the flavors have had time to settle in. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, or microwave in short bursts, stirring in between. The pasta will soak up more liquid as it sits, so do not be surprised if it looks a little drier the next day.
- Add a squeeze of fresh lime juice right before serving leftovers to bring back that bright, zesty flavor.
- If the pasta seems too thick, stir in a few tablespoons of cream or broth while reheating.
- Store any extra cilantro and lime wedges separately so they stay fresh and vibrant.
Save This dish has become my weeknight anchor, the one I turn to when I need something fast, filling, and just bold enough to shake off a long day. It never lets me down.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can prep all ingredients in advance and store them separately. However, this dish is best enjoyed fresh as the pasta can absorb excess liquid if left sitting. Cook it just before serving for optimal texture.
- → What pasta works best for this skillet dish?
Penne or rotini are ideal as they hold the creamy sauce well. You can also use farfalle or bow-tie pasta. Whole-wheat varieties work great for added fiber and nutrition.
- → How do I adjust the spice level?
Add more cayenne pepper for heat or reduce it for a milder version. Fresh jalapeños mixed into the peppers also add a nice kick. Start with less seasoning and taste as you cook to find your preferred level.
- → Can I make this with a lighter cream option?
Absolutely. Half-and-half or evaporated milk work well as substitutes for heavy cream. For an even lighter version, use additional chicken broth or unsweetened milk with a tablespoon of cornstarch to thicken.
- → What proteins can I swap for chicken?
Turkey strips, shrimp, or beef strips are excellent alternatives. Adjust cooking times based on the protein you choose—shrimp cooks faster than chicken or beef.
- → Is this dish freezer-friendly?
This dish is best consumed fresh, but leftovers store well in the refrigerator for up to 3 days. Freeze without the cheese for best results, then reheat gently and add cheese before serving.