Chicken Fajita Pasta Skillet (Print Version)

Vibrant one-pan Tex-Mex dish with tender chicken, colorful peppers, and pasta tossed in zesty fajita seasoning. Quick and flavorful.

# What You'll Need:

→ Poultry

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 - 2.5 cups low-sodium chicken broth
10 - 0.5 cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon salt or to taste
16 - 0.25 teaspoon black pepper
17 - 0.25 teaspoon cayenne pepper, optional

→ Cheese and 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 of the fajita spice blend. Sauté until browned and nearly cooked through, approximately 4 to 5 minutes. Transfer chicken to a plate and set aside.
02 - Add remaining olive oil to the skillet. Add sliced peppers and onion; sauté until softened and lightly charred, about 5 minutes. Stir in 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 well to combine and bring to a gentle boil.
04 - Reduce heat to medium-low, cover with lid, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid and sprinkle shredded cheese evenly over the top. Cover again and let sit until cheese is completely melted, approximately 2 minutes.
06 - Garnish with fresh chopped cilantro and serve with lime wedges on the side.

# Additional Tips::

01 -
  • Everything cooks in one skillet, so youre not left with a sink full of pots and pans after a long day.
  • The pasta soaks up all the fajita flavors as it cooks, making every bite ridiculously satisfying.
  • Its colorful enough to impress guests but easy enough to make on a Tuesday when youre half asleep.
  • Leftovers somehow taste even better the next day when all the flavors have had time to become best friends.
02 -
  • Don't skip the step of removing the chicken before cooking the peppers, or it will steam instead of getting that nice sear.
  • Stir the pasta occasionally while it simmers or the bottom pieces will stick and turn mushy.
  • If the sauce looks too thick before the pasta is done, add a splash more broth to keep things moving.
03 -
  • Use a deep skillet with a lid, or you'll end up with pasta water bubbling over onto your stove.
  • Let the chicken rest for a minute after searing so it stays juicy when you add it back in.
  • Taste the sauce before serving and add a pinch more salt or a squeeze of lime if it needs brightening.
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