Chicken Fajita Pasta Skillet (Printable)

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

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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, or to taste
16 - ¼ teaspoon black pepper
17 - ¼ teaspoon cayenne pepper, optional for additional 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:

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 for 4 to 5 minutes until chicken is browned and nearly cooked through. Remove chicken and set aside.
02 - Add remaining olive oil to the same skillet. Add sliced peppers and onion; sauté for approximately 5 minutes until softened and slightly 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 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 reaches desired tenderness and most liquid is absorbed.
05 - Remove lid and sprinkle cheese evenly over the surface. Cover again and let stand for approximately 2 minutes until cheese is completely melted.
06 - Garnish with chopped fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The fajita spices soak into the pasta as it cooks, giving every bite a smoky, zesty punch.
  • It feels indulgent but comes together in less time than ordering takeout.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip the browning step for the chicken; that caramelization adds flavor you can't get any other way.
  • Stir the pasta occasionally while it simmers or the bottom pieces will stick and burn.
  • If the liquid absorbs too fast and the pasta isn't done, add a splash more broth and keep cooking.
  • Let the dish rest for a minute or two after cooking so the sauce thickens up and clings to the pasta.
03 -
  • Use a deep skillet with a lid; a shallow pan will make the liquid evaporate too fast and leave the pasta undercooked.
  • Taste the sauce before adding the cheese and adjust the salt or spice level; it's your last chance to tweak it.
  • Let the cheese melt with the lid on instead of stirring it in; it creates a gooey, melted layer that looks gorgeous when you serve it.
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