Chicken Fajita Pasta Skillet (Printable Version)

Tender chicken and bell peppers tossed with pasta in a zesty, creamy skillet dinner.

# The Ingredients You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts, thinly sliced (approximately 1 lb)

→ 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 oz penne or rotini pasta

→ Liquids

08 - 2 tablespoons olive oil
09 - 2 ½ cups low-sodium chicken broth
10 - ½ cup heavy cream

→ Spices & 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)

→ Cheese & Garnish

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

# Step-by-Step Instructions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken strips with half of the fajita seasoning blend and sauté until browned and nearly cooked through, about 4 to 5 minutes. Remove chicken and set aside.
02 - Add remaining olive oil to the same skillet. Sauté sliced bell peppers and onion until softened and slightly charred, approximately 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Return chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir thoroughly and bring mixture 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 shredded cheese evenly across the top, cover again, and cook until cheese melts, about 2 minutes.
06 - Top with chopped cilantro and serve alongside lime wedges.

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means fewer dishes and more time to actually enjoy your meal.
  • The fajita seasoning transforms simple ingredients into something that tastes way more complicated than it actually is.
  • Pasta absorbs all those spiced, creamy juices directly, so every bite tastes like you made something restaurant-quality at home.
02 -
  • The pasta cooks in the skillet right alongside everything else, so use uncooked pasta and trust that the broth amount is calculated just right—don't be tempted to add extra liquid or you'll end up with soup.
  • Those slightly charred edges on your peppers aren't a mistake; they're the difference between good and unforgettable, so don't stir constantly and give them time to sit in that hot skillet.
  • Cream can break if your heat is too high, so once you add it, keep things on medium-low and patient—speed is less important than texture here.
03 -
  • Don't crowd your chicken in the initial sear—give it space to brown instead of steam, even if it means doing it in two batches, because that golden crust is where the flavor lives.
  • If your sauce seems too thick after the pasta finishes cooking, whisk in a splash of broth or water; if it's too thin, give it another uncovered minute on the heat and it'll reduce while you plate everything else.
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