Chicken Fajita Pasta Skillet (Printer-friendly)

Tender chicken, colorful peppers, and pasta in a zesty one-pan skillet with fajita seasoning and creamy cheese sauce.

# 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
16 - ¼ teaspoon black pepper
17 - ¼ teaspoon cayenne pepper, optional

→ Cheese and Garnish

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

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half of the fajita spice blend including chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Sauté for 4 to 5 minutes until browned and nearly cooked through. Transfer chicken to a plate and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté for about 5 minutes until softened and lightly charred. 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 and cover with a lid. Simmer for 12 to 15 minutes, stirring occasionally, until pasta is cooked through and most liquid is absorbed.
05 - Remove lid and sprinkle shredded cheese evenly over the top. Cover again and cook for approximately 2 minutes until cheese is completely melted.
06 - Garnish with chopped cilantro and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking itself.
  • The fajita spices soak into the pasta while it simmers, giving every bite that smoky, zesty warmth.
  • It looks impressive with all those colorful peppers, but the technique is so simple you can chat on the phone while making it.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't skip the step of removing the chicken before cooking the peppers; overcrowding the pan steams everything instead of giving you those lovely charred edges.
  • Stir the pasta occasionally while it simmers or the bottom pieces will stick and burn, which I learned the hard way on my second attempt.
  • If the liquid absorbs too fast and the pasta isn't quite tender, add a splash more broth or water and cover again for a few minutes.
  • Taste before serving and adjust the salt and spice; every broth and cheese brand is different, and a pinch more seasoning can make it pop.
03 -
  • Use a deep skillet with a tight-fitting lid so the pasta steams evenly and doesn't dry out or overflow.
  • Slice the chicken against the grain for the most tender bites, and keep the strips roughly the same size so they cook evenly.
  • Add a squeeze of lime juice right before serving, not during cooking, so the bright citrus flavor stays fresh and lively.
  • If your skillet isn't big enough, cook the pasta separately and toss it with the chicken and veggies at the end; it's not quite one-pan anymore, but it still tastes amazing.
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