Chicken Fajita Pasta Skillet

The smell of charred peppers and garlic hit me the moment I walked through my neighbor Sofia's door. She was stirring something in a deep skillet, one hand on her hip, laughing about how she'd accidentally doubled the paprika but it turned out better that way. When she served me a bowl of this pasta, I couldn't believe it all came from one pan. I went home that night and made it three times that week, tweaking the spice blend until my kitchen smelled like a Tex-Mex dream every evening.

I made this the first time my brother brought his new girlfriend over for dinner. I was nervous about impressing her, but this dish saved me. She grabbed seconds before anyone else even finished their first plate, and my brother whispered that I'd just secured my spot as favorite sibling. The way the cheese melted into the pasta, clinging to every piece of chicken and pepper, made the whole table go quiet for a moment.

Ingredients

• Boneless, skinless chicken breasts (450 g): Slice them thin so they cook fast and soak up the seasoning; I learned the hard way that thick strips stay bland in the center.
• Red, yellow, and green bell peppers: The trio gives you that classic fajita look and a slight sweetness that balances the spice, plus they char beautifully in a hot skillet.
• Medium onion: Thinly sliced onion turns soft and a little caramelized, adding a subtle backbone to the whole dish.
• Garlic (2 cloves, minced): Fresh garlic blooms in the oil and makes your kitchen smell like a restaurant; don't skip this step even if you're tempted.
• Penne or rotini pasta (250 g): These shapes grab onto the creamy sauce and hold bits of pepper and chicken in every forkful.
• Olive oil (2 tablespoons): Just enough to brown the chicken and soften the vegetables without making things greasy.
• Low-sodium chicken broth (600 ml): This is where the pasta cooks and picks up all that savory depth, so use good broth if you can.
• Heavy cream (120 ml): A small pour makes the sauce silky and rich, binding everything together at the end.
• Chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne: This spice blend is the soul of the dish; the smoked paprika especially gives it that campfire-kissed edge.
• Shredded cheddar or Monterey Jack (100 g): Melts into gooey pockets that cling to the pasta, and cheddar brings a sharp tang that cuts through the cream.
• Fresh cilantro and lime wedges: The brightness at the end lifts everything and makes each bite feel fresher than the last.

Instructions

Brown the chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the chicken strips with half the fajita seasoning, and sauté until browned and nearly cooked through, about 4 to 5 minutes. Remove the chicken and set it aside so it doesn't overcook while the vegetables soften.

Cook the peppers and onion:

Add the remaining olive oil to the same skillet, toss in the sliced peppers and onion, and sauté until they soften and char slightly, about 5 minutes. Stir in the minced garlic and cook for 1 minute until the kitchen fills with that unmistakable garlic aroma.

Combine and simmer:

Return the chicken to the skillet, add the uncooked pasta, chicken broth, and cream, then stir everything together and bring it to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Melt the cheese:

Remove the lid, sprinkle the shredded cheese over the top, and cover again for about 2 minutes until the cheese melts into a gooey blanket. Garnish with chopped cilantro and serve with lime wedges on the side.

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One rainy Tuesday, I made this for myself after a long day and ate it straight from the skillet while standing at the counter. The steam rose up, fogging my glasses, and I remember thinking that sometimes the best meals are the ones you don't have to share. That night, this dish became my comfort food, the thing I reach for when I need something hearty and bright at the same time.

Making It Your Own

You can swap the chicken for shrimp if you want it done even faster, or use sliced steak if you're feeling fancy. I've also thrown in black beans and corn when I had them sitting in the pantry, and it turned into a heartier, almost burrito-bowl vibe. If you like heat, add sliced jalapeños with the peppers or a dash of hot sauce at the end.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of broth or cream to loosen the sauce, because the pasta soaks up liquid as it sits. I usually warm it gently in a skillet over medium heat, stirring often, and it tastes almost as good as the first night.

Serving Suggestions

This skillet stands strong on its own, but a simple side salad with lime vinaigrette or a basket of warm tortillas makes it feel like a full spread. I love serving it with a dollop of sour cream or a sprinkle of crumbled queso fresco on top for extra richness.

• Offer extra lime wedges at the table so everyone can adjust the brightness to their taste.
• A cold beer or a pitcher of iced tea with mint pairs perfectly with the smoky, creamy flavors.
• If you have picky eaters, set out the cilantro and cheese on the side so they can customize their bowls.

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This dish has a way of turning a regular weeknight into something a little more special without any extra fuss. I hope it becomes one of those recipes you reach for when you want comfort, color, and just one pan to wash.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, any pasta works well. Penne, rotini, rigatoni, or farfalle all hold the sauce beautifully. Adjust cooking time slightly based on your pasta's thickness.

→ How do I make this spicier?

Add diced jalapeños with the peppers, increase cayenne pepper to ½ teaspoon or more, or stir in a dash of hot sauce at the end. Taste as you go to reach your preferred heat level.

→ Can I prepare this ahead of time?

You can prep ingredients in advance by cutting vegetables and chicken. For best results, cook the skillet fresh, though leftovers store well in the refrigerator for up to 3 days.

→ What's a good substitute for heavy cream?

Use half-and-half, evaporated milk, or Greek yogurt for a lighter version. Sour cream works too but stir it in after removing from heat to prevent curdling.

→ Is this gluten-free?

Use gluten-free pasta and ensure your chicken broth is certified gluten-free. The spices and other ingredients are naturally gluten-free, making it easy to adapt.

→ Can I add more vegetables?

Absolutely. Zucchini, mushrooms, corn, or cherry tomatoes are excellent additions. Add them with the peppers and onions, adjusting sauté time as needed.