Chicken Fajita Pasta Skillet (Printable)

Tender chicken, colorful peppers, and pasta tossed in zesty fajita seasoning in one delicious skillet.

# What You 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 - 2.5 cups low-sodium chicken broth
10 - 0.5 cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon salt, or to taste
16 - 0.25 teaspoon black pepper
17 - 0.25 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 Make It:

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 (chili powder, cumin, paprika, oregano, salt, pepper, and cayenne). Sauté until chicken is browned and nearly cooked through, 4 to 5 minutes. Remove chicken and set aside on 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 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 thoroughly 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 fully cooked and most liquid is absorbed.
05 - Remove lid and sprinkle shredded cheese evenly over the top. Cover again and let sit for approximately 2 minutes until cheese is completely melted.
06 - Garnish with chopped cilantro and serve with lime wedges on the side. Add additional lime juice if desired for enhanced flavor.

# Helpful Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The pasta soaks up all the smoky, spicy flavors while it simmers, becoming the star instead of just a side.
  • You get the thrill of fajitas without the hassle of wrapping anything or setting up a toppings bar.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip the step of removing the chicken before cooking the peppers, overcrowding the pan will steam everything instead of giving you that nice char.
  • Stir the pasta occasionally while it simmers or the bottom layer will stick and you will lose some of that creamy sauce.
  • If the liquid absorbs too quickly and the pasta is not quite done, add a splash more broth or water and cover again for a few minutes.
03 -
  • Use a deep skillet with a lid, a shallow pan will not hold enough liquid and the pasta will not cook evenly.
  • Let the peppers and onions char a little before stirring, those caramelized bits add serious flavor to the final dish.
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes infinitely better.
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