Chicken Fajita Pasta Skillet (Printable Version)

Tender chicken, colorful peppers, and pasta combined in one skillet with zesty fajita seasoning. Quick and flavorful.

# 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 - 2 and 1/2 cups low-sodium chicken broth
10 - 1/2 cup heavy cream

→ Spices & Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon cayenne pepper, optional

→ Cheese & Garnish

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

# How To Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half the fajita spice blend. Sauté for 4 to 5 minutes until browned and nearly cooked through. Transfer to a plate.
02 - Add remaining olive oil to the skillet. Sauté sliced peppers and onion until softened with slight char, approximately 5 minutes. Add 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 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 liquid is mostly absorbed.
05 - Remove lid and sprinkle cheese evenly over the mixture. Cover again and heat for 2 minutes until cheese melts completely.
06 - Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet so cleanup is almost laughably easy
  • The peppers get a little charred and sweet, which makes every bite feel restaurant quality
  • It tastes indulgent but comes together faster than ordering takeout
  • Leftovers somehow taste even better the next day when the spices have settled in
02 -
  • Don't overcook the chicken in the first step because it goes back in the skillet and will finish cooking with the pasta
  • Stir the pasta a few times while it simmers or it can stick to the bottom and burn
  • If the liquid absorbs too fast and the pasta isn't done yet, add a splash more broth or water
  • Let the skillet rest for a minute or two after you turn off the heat so the sauce thickens up
03 -
  • Use a deep skillet with a lid so everything fits comfortably and the steam stays in while the pasta cooks
  • Taste the sauce before adding the cheese and adjust the salt or spice level, because once the cheese melts in it's harder to fix
  • Let the chicken rest on the cutting board for a minute after slicing so it stays juicy and doesn't dry out in the pan
  • If you want the peppers extra charred, cook them a little longer before adding the garlic, it adds a smoky depth that's worth the extra minute
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