Fajita Chicken Pasta Skillet

The smell of fajita spices sizzling in a skillet stops me in my tracks every single time. It was a Tuesday evening when I first threw together this Tex-Mex pasta creation—frantic, hungry, and working with whatever I had in the fridge. My roommate walked in, followed the aroma like a cartoon character, and demanded to know when we were having THIS again. Now it is the dinner request that actually gets people to show up on time.

Last summer my neighbor could smell the peppers and spices from her porch and showed up with a bag of tortilla chips, insisting she crash our dinner. We ended up eating on the back patio as the sun went down, passing the skillet around and barely talking between bites. Sometimes the best meals happen when you stop overthinking everything and just let the flavors do their thing.

Ingredients

• Chicken breasts: Cutting them thin means they cook fast and stay tender in every bite
• Chili powder, cumin, smoked paprika: The holy trinity of fajita flavor that makes this dish sing
• Red, yellow, green bell peppers: The more colors you use, the more beautiful and vibrant this becomes
• Red onion: Adds a slight sweetness that plays perfectly with the spices
• Penne or rotini pasta: The ridges and curves grab onto that creamy sauce like nothing else
• Chicken broth: Creates the base of the sauce while adding depth
• Heavy cream: Makes everything rich and luxurious without being too heavy
• Cheddar and mozzarella: The classic cheese combo that melts beautifully and coats every noodle

Instructions

Marinate the chicken:

Toss those thin strips with all the spices and lime juice, then let them sit while you prep everything else

Cook the pasta:

Get it going in salted water, drain it a minute early since it will finish cooking in the sauce later

Sear the chicken:

Sizzle it in your hot skillet until it is browned and smells incredible, then set it aside on a plate

Soften the vegetables:

Toss in those colorful peppers and onions, letting them get tender but still maintaining some crunch

Bring it all together:

Return the chicken to the pan, add the pasta, pour in the broth and cream, and let it simmer into something magical

Melt in the cheese:

Lower the heat, stir in both cheeses, and watch the sauce transform into pure comfort food

Save

This recipe has become my go-to when friends need cheering up or when Tuesday feels overwhelming. Something about the combination of spicy, creamy, and comforting just works in a way that fixes everything.

Make It Your Own

I have tried this with sliced steak when I wanted something heartier and honestly, it was phenomenal. Shrimp works beautifully too—just cook them quickly so they do not get rubbery. The beauty of a dish like this is how flexible it can be once you understand the basic formula.

The Heat Factor

Some nights I want mild and comforting, other times I need that spice kick that makes me reach for my water glass. Start with the recipe as written, then add cayenne or diced jalapeños until it hits exactly the level you are craving.

Perfect Pairings

A crisp white wine cuts through the richness and balances the spices beautifully. On busy weeknights I keep things simple with a green salad dressed in lime vinaigrette.

• Warm tortillas on the side never hurt anyone
• A dollop of sour cream cools things down when you go heavy on the spices
• Fresh avocado adds creaminess that complements the dish perfectly

Save

There is something deeply satisfying about a one-skillet meal that delivers so much flavor with so little fuss.

Recipe FAQs

→ What pasta shapes work best?

Penne and rotini excel here because their ridges and curves capture the creamy sauce. Short pasta with texture holds the cheese coating better than smooth varieties like spaghetti.

→ Can I make this ahead?

The sauce thickens upon chilling, so store pasta and sauce separately if meal prepping. Reheat gently with a splash of cream or broth to restore consistency.

→ How do I adjust the spice level?

Increase heat with cayenne pepper, diced jalapeños or your favorite hot sauce. For milder flavor, reduce chili powder to one teaspoon and omit pepper garnishes.

→ What cheese substitutions work?

Pepper Jack adds extra kick, while Monterey Jack melts beautifully. A Mexican blend works well too, though avoid pre-shredded cheese which contains anti-caking agents.

→ Is this freezer-friendly?

Dairy-based sauces can separate when frozen. For best results, enjoy freshly made or refrigerate up to three days. The flavors actually develop more depth overnight.