Save My roommate walked in while I was dumping everything into one skillet, and she raised an eyebrow like I was about to wreck dinner. Twenty minutes later she was scraping the bottom of her bowl with a fork. This chicken fajita pasta skillet was born out of exhaustion and a refusal to wash more than one pan, but it turned into something I actually crave now. The colors alone make it feel like a celebration, even on a Tuesday night. It's messy, satisfying, and unapologetically quick.
I first made this for a friend who claimed she hated one pot meals because they always turned out bland. She stood in my kitchen, skeptical, as I stirred the pasta into the broth and told her to just wait. When I pulled the lid off and that steam hit us, both smoky and creamy at once, she grabbed a fork before I could even plate it. Now she texts me every few weeks asking if I remember the pepper chicken pasta thing, and I send her the same photo of my messy skillet every time.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the seasoning without drying out.
- Red, yellow, and green bell peppers: The mix of colors isn't just pretty, it adds layers of sweetness and a slight bitterness that balances the spice.
- Onion: Slice it thin so it softens into the sauce and almost melts by the time the pasta is done.
- Garlic: Fresh is key here because it blooms in the hot oil and fills the kitchen with that unmistakable smell.
- Penne or rotini pasta: These shapes grab onto the sauce and seasoning better than smooth noodles.
- Olive oil: Use it to sear the chicken and soften the vegetables without any sticky mess.
- Low sodium chicken broth: This is what cooks the pasta and builds the base of the sauce, so don't skip the low sodium or it gets too salty.
- Heavy cream: Just half a cup turns the broth silky and rich without making it heavy.
- Chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne: This blend is what makes it taste like fajitas, smoky and warm with just enough kick.
- Shredded cheddar or Monterey Jack cheese: It melts into the hot pasta and creates these gooey pockets that make you want to keep digging in.
- Cilantro and lime wedges: A handful of cilantro and a squeeze of lime at the end wakes everything up and adds brightness.
Instructions
- Sear the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium high heat and add the chicken strips seasoned with half the spice mix. Let them sizzle and brown for 4 to 5 minutes, then pull them out and set them aside.
- Cook the peppers and onion:
- Add the rest of the oil to the same skillet and toss in the sliced peppers and onion. Let them soften and char a little, about 5 minutes, then stir in the garlic and cook for another minute until it smells amazing.
- Combine everything:
- Put the chicken back in the skillet along with the uncooked pasta, chicken broth, and cream. Stir it all together and bring it to a gentle boil.
- Simmer until tender:
- Lower the heat to medium low, cover the skillet, and let it simmer for 12 to 15 minutes, stirring now and then. The pasta will cook in the broth and soak up all that flavor.
- Melt the cheese:
- Once the pasta is tender and most of the liquid is gone, sprinkle the cheese over the top. Cover again for about 2 minutes until it melts into a gooey layer.
- Garnish and serve:
- Finish with a handful of chopped cilantro and serve with lime wedges on the side. Squeeze that lime over your bowl right before you dig in.
Save The first time I brought this to a potluck, someone asked if I had catered it. I laughed because my skillet still had crusty bits stuck to the side and I'd thrown it together in less time than it took her to arrive. But that's the thing about this dish, it looks and tastes like you tried hard, even when you didn't. It became my go to whenever I wanted to feel like I had my life together, even if I absolutely did not.
Swaps and Adjustments
I've made this with whole wheat pasta when I was trying to eat better, and it worked just fine, maybe even a little heartier. If you want it lighter, swap the heavy cream for half and half or even evaporated milk, though it won't be quite as silky. I've also tossed in sliced jalapeños when I wanted more heat, and once I used turkey instead of chicken because that's what I had. It's a forgiving recipe that bends to whatever your fridge is offering.
Storing and Reheating
Leftovers keep in the fridge for up to three days in a sealed container, and honestly they taste even better once the spices have had time to settle. Reheat it in a skillet over low heat with a splash of broth or water to loosen the sauce, or microwave it in a bowl covered with a damp paper towel so it doesn't dry out. I've eaten this cold straight from the fridge more than once, and I'm not ashamed.
Serving Suggestions
This is filling enough to stand alone, but sometimes I'll serve it with a simple side salad or tortilla chips and salsa if I'm feeding a crowd. A dollop of sour cream on top is never a bad idea, and neither is a little extra cheese if you're feeling reckless.
- Add a handful of black beans or corn for extra texture and a little sweetness
- Serve with warm flour tortillas on the side for scooping
- Top with avocado slices or guacamole for creaminess
Save This skillet has pulled me through more weeknights than I can count, and it never feels like a compromise. It's the kind of meal that makes you feel capable and a little bit proud, even when everything else is chaos.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. Penne, rotini, fusilli, or any short pasta works well. The key is choosing a shape that holds the creamy sauce nicely. Avoid very thin pastas that may overcook.
- → How do I prevent the pasta from becoming mushy?
Use uncooked pasta and monitor the simmering time carefully. Stir occasionally and check for doneness around the 12-minute mark. The pasta continues cooking slightly as it sits, so slightly al dente is ideal.
- → What can I substitute for heavy cream?
Half-and-half, evaporated milk, or Greek yogurt work as lighter alternatives. For dairy-free, use coconut milk or cashew cream. Adjust quantities based on desired creaminess.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to restore creaminess.
- → Can I make this ahead of time?
Prepare vegetables and marinate chicken in fajita seasoning up to 8 hours ahead. Cook the full dish just before serving for best texture and flavor, as prolonged sitting affects the pasta's consistency.
- → What heat level does this have?
The base recipe has mild-to-medium heat from the chili powder and smoked paprika. Cayenne pepper is optional for extra kick. Adjust spice levels to preference or add fresh jalapeños for more heat.