Chicken Fajita Pasta Skillet

My neighbor once knocked on my door holding a skillet so heavy she needed both hands, asking if I had any lime wedges. She'd made too much of something she called fajita pasta and thought I might want to try it. One bite and I was texting her for the recipe before I even finished chewing. The way the smoky paprika clung to every piece of penne, the way the peppers had that slight char but still had snap, it was the kind of dish that made you wonder why anyone would ever order takeout again. I've been making my own version ever since, and it's become my go-to when I need dinner on the table fast but still want it to feel like an event.

I made this for my sister's birthday dinner last spring, and she kept sneaking back into the kitchen for seconds when she thought no one was looking. By the end of the night, the skillet was scraped clean and she was asking if I could make it again for her actual party the next weekend. It's one of those recipes that makes you look like you tried really hard when you actually just threw everything into one pan and let it do its thing. Now every time she visits, she checks the fridge to see if I have peppers and chicken, which is her not-so-subtle way of requesting it.

Ingredients

• Boneless, skinless chicken breasts (450 g): Cutting them into thin strips helps them cook faster and gives you more surface area for that gorgeous browning.
• Red, yellow, and green bell peppers: The trio of colors isn't just pretty, each one has a slightly different sweetness that builds layers of flavor.
• Medium onion: Slice it thin so it melts into the sauce and adds that savory backbone without being too sharp.
• Garlic (2 cloves): Mince it fine and add it near the end so it gets fragrant without turning bitter.
• Penne or rotini pasta (250 g): These shapes grab onto the sauce and seasoning better than smooth noodles.
• Olive oil (2 tablespoons): Use it in two stages, once for the chicken and once for the veggies, to keep everything from sticking.
• Low-sodium chicken broth (600 ml): This is what cooks the pasta and becomes the base of your creamy sauce.
• Heavy cream (120 ml): Just enough to make everything luscious without feeling too heavy.
• Chili powder, cumin, smoked paprika, oregano, salt, black pepper, cayenne: This is your fajita seasoning mix, and the smoked paprika is the secret that makes people ask what you did differently.
• Shredded cheddar or Monterey Jack cheese (100 g): It melts into a blanket over the top and adds that final creamy, salty hit.
• Fresh cilantro and lime wedges: The brightness at the end wakes everything up and makes it taste restaurant-quality.

Instructions

Sear the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Toss the chicken strips with half the spice blend and cook until they get golden brown edges, about 4 to 5 minutes, then set them aside.

Cook the Veggies:

Add the remaining oil and throw in your peppers and onion, letting them sizzle and char slightly for about 5 minutes. Stir in the garlic and cook just until it smells amazing, about a minute.

Combine and Simmer:

Return the chicken to the skillet, then add the uncooked pasta, broth, and cream. Give it a good stir, bring it to a gentle boil, then drop the heat to medium-low and cover.

Let It All Come Together:

Simmer for 12 to 15 minutes, stirring now and then, until the pasta is tender and has soaked up most of the liquid. The sauce should look creamy and cling to everything.

Melt the Cheese:

Sprinkle the cheese over the top, cover again, and let it melt for about 2 minutes. Remove from heat, garnish with cilantro, and serve with lime wedges on the side.

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One night I made this after a particularly exhausting day, and my partner walked in just as I was squeezing lime over the top. He said the smell alone made him forget about the flat tire he'd just dealt with. We ate straight from the skillet at the counter, too hungry to bother with plates, and it felt like the kind of meal that resets your whole evening. That's the magic of a dish like this, it doesn't just feed you, it reminds you that good food doesn't have to be complicated to feel like everything's going to be okay.

Making It Your Own

I've swapped in whole-wheat pasta when I'm feeling virtuous, and it holds up just fine, maybe even better because it has more texture. If you want to lighten things up, half-and-half works in place of the cream, though you'll lose a bit of that silky richness. Sometimes I toss in sliced jalapeños with the peppers when I'm in the mood for heat, and once I added a can of black beans because that's what I had, and it turned into a whole new meal. The beauty of a skillet dish like this is that it's forgiving and adaptable, so trust your instincts and use what makes sense for your kitchen.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they're fantastic cold for lunch straight out of the container. When you reheat it, add a splash of broth or water to loosen the sauce, because the pasta will have absorbed a lot of the liquid overnight. I usually reheat it gently on the stove over low heat, stirring often, but the microwave works too if you cover it with a damp paper towel to keep it from drying out. Just know that the cheese won't be quite as gooey as it was fresh, but the flavors will have deepened in a way that almost makes up for it.

Serving Suggestions

This is hearty enough to stand on its own, but sometimes I'll throw together a quick side salad with lime vinaigrette to balance out the richness. Warm tortillas on the side are great for scooping up any extra sauce, and they make the meal feel even more like fajita night. If you're feeding a crowd, set out bowls of sour cream, salsa, and extra cheese so people can customize their plates.

• A cold beer or a margarita pairs beautifully with the smoky, spicy flavors.
• For kids, leave the cayenne out of their portion and let them sprinkle cheese on top themselves.
• Leftovers make an excellent filling for quesadillas the next day.

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This is the kind of recipe that earns a permanent spot in your weeknight rotation, the one you make without thinking because you know it works every single time. I hope it becomes as much of a comfort in your kitchen as it has in mine.

Frequently Asked Questions

→ Can I use a different pasta shape?

Yes, penne and rotini work wonderfully, but you can also use fusilli, rigatoni, or even spaghetti broken into pieces. Choose a pasta shape that holds sauce well.

→ How do I prevent the pasta from becoming mushy?

Keep the lid on and maintain a gentle simmer. Stir occasionally to ensure even cooking. The pasta should be al dente when most of the liquid is absorbed, typically around 12-15 minutes.

→ Can I make this ahead of time?

This dish is best served fresh from the skillet. However, you can prepare the ingredients ahead and store them separately. Cook everything when ready to serve for the best texture and flavor.

→ What cheese alternatives work best?

Monterey Jack, Pepper Jack, or Mexican blend cheeses complement the fajita flavors beautifully. For a lighter option, use reduced-fat versions or finish with queso fresco for a crumbly texture.

→ How do I adjust the spice level?

Start with the base fajita seasoning without cayenne pepper. Add cayenne gradually to your heat preference, or serve sliced jalapeños on the side so guests can customize their spice level.

→ Is this dish freezer-friendly?

The cooked skillet can be cooled and frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth to restore creaminess.