Fajita Chicken Pasta Skillet (Print View)

Vibrant Tex-Mex skillet with spiced chicken, bell peppers, onions, and pasta in a creamy cheese sauce. Quick, easy, and serves 4.

# Components:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into thin strips
02 - 1 tablespoon olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Juice of 1/2 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 green bell pepper, thinly sliced
15 - 1 medium red onion, thinly sliced
16 - 2 cloves garlic, minced

→ Pasta & Sauce

17 - 10 oz penne or rotini pasta
18 - 1 2/3 cups chicken broth
19 - 1/2 cup heavy cream
20 - 1 cup shredded cheddar cheese
21 - 1/2 cup shredded mozzarella cheese

→ Garnishes

22 - Fresh cilantro, chopped
23 - Lime wedges
24 - Sliced jalapeños

# Directions:

01 - In a bowl, combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Toss to coat evenly and let marinate for 10 minutes.
02 - Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
03 - Heat a large, deep skillet over medium-high heat. Add marinated chicken and cook for 4-5 minutes until browned and cooked through. Remove chicken to a plate.
04 - In the same skillet, add a splash of olive oil if needed. Sauté bell peppers and onion for 4-5 minutes until softened. Add minced garlic and cook for 1 minute more.
05 - Return chicken to the skillet with the vegetables. Add cooked pasta, chicken broth, and heavy cream. Stir to combine and bring to a simmer.
06 - Reduce heat to low and add cheddar and mozzarella cheeses. Stir until cheeses melt completely and the sauce is creamy and coats the pasta evenly.
07 - Taste the mixture and adjust seasoning as needed with additional salt and pepper.
08 - Serve hot, topped with fresh cilantro, lime wedges, and sliced jalapeños if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The fajita spices bring warmth and depth without any complicated steps or hard to find ingredients.
  • It tastes like a restaurant dish but costs a fraction and comes together in under an hour.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip the marinade time, even 10 minutes makes a huge difference in how the chicken tastes.
  • Use a deep skillet or you'll end up with pasta spilling over the sides when you stir everything together.
  • Add the cheese off the heat or on very low heat to prevent it from breaking and turning grainy.
  • If the sauce looks too thick, splash in a bit more broth or pasta water to loosen it up.
03 -
  • Use freshly grated cheese instead of pre shredded, it melts smoother and doesn't have that coating that can make the sauce grainy.
  • Let the chicken rest on the plate while you cook the vegetables, it stays juicier that way and won't overcook when you add it back in.
  • Taste the sauce before serving and add a squeeze of lime or a pinch of salt, those final adjustments make all the difference.
  • If you like heat, toss in some diced jalapeños with the peppers or drizzle hot sauce over each serving.
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