Fajita Chicken Pasta Skillet

The first time I made this skillet, my kitchen smelled like a Mexican cantina meets Sunday pasta night. I was experimenting with leftover fajita seasoning and a half-empty box of penne, expecting something edible at best. But when those peppers hit the hot pan with the spices, something magical happened. My roommate wandered in, drawn by the aroma, and we ended up eating straight from the skillet standing at the counter.

Last winter, during a particularly brutal week, I made this for friends who'd just moved into their first apartment. We sat on boxes eating from mismatched bowls, and they kept asking what made it taste so special. It was just spices and cream coming together, but sometimes simple combinations feel like comfort itself.

Ingredients

• Chicken breasts: Cutting them thin means they absorb all that fajita flavor and cook quickly
• Chili powder, cumin, and smoked paprika: This trio creates that authentic fajita taste we all know and love
• Tri-color bell peppers: Using all three colors makes the dish vibrant and slightly sweet
• Penne or rotini pasta: The ridges and curves hold onto that creamy sauce perfectly
• Heavy cream: Creates that velvety texture that ties everything together
• Cheddar and mozzarella blend: Sharp cheddar brings flavor while mozzarella adds incredible melt

Instructions

Marinate the chicken:

Toss the chicken strips with olive oil and all those wonderful spices until every piece is coated. Let them sit for about 10 minutes while you prep the vegetables.

Get the pasta going:

Boil the pasta in salted water until just shy of al dente since it will cook more in the sauce later. Drain it but don't rinse—that starch helps the sauce cling.

Sear the chicken:

Heat your biggest skillet over medium-high heat and cook the chicken until browned on the outside and cooked through. Set it aside on a plate.

Soft the peppers:

In that same flavorful skillet, cook the sliced peppers and onions until they're tender-crisp. Add the garlic for just a minute so it doesn't burn.

Bring it together:

Add the chicken back in along with the pasta, broth, and cream. Let it simmer until the liquid reduces and coats everything in a glossy sauce.

Melt the cheese:

Lower the heat and stir in both cheeses until melted and creamy. Taste it and adjust seasonings if needed.

Save

This became my go-to when someone needs a pick-me-up dinner. Something about the combination of comfort food carbs and bright, spicy flavors just works.

Make It Your Own

Sometimes I swap in chicken thighs because they stay juicier, especially if I need to reheat leftovers the next day. The texture difference is subtle but worth it if you're not rushed.

Heat Level Options

The recipe as written is family-friendly with just gentle warmth. When I'm cooking for spice lovers, I add half a teaspoon of cayenne directly into the sauce, or let everyone add hot sauce at the table.

Serving Suggestions

A crisp green salad with lime dressing cuts through the richness beautifully. Keep the sides simple since this dish is already so flavorful.

• Warm some tortilla wraps on the side for makeshift fajita pasta burritos
• Offer extra lime wedges because that acid really brightens each bite
• Keep chopped cilantro handy for a fresh finish

Save

There's something deeply satisfying about a one-pan meal that feels this special. Hope it becomes a regular in your kitchen rotation too.

Recipe Help & Answers

→ Can I use different pasta shapes?

Absolutely. While penne and rotini work beautifully because their ridges hold the creamy sauce, you can substitute with fusilli, macaroni, or even short pasta like shells. Just avoid long noodles like spaghetti as they're difficult to toss in this style of skillet preparation.

→ How can I make this dish spicier?

For extra heat, add ½ teaspoon of cayenne pepper to the chicken marinade, or incorporate sliced jalapeños with the bell peppers. You could also use pepper jack cheese in place of some cheddar, or serve with your favorite hot sauce on the side so everyone can adjust their own spice level.

→ Can I prepare this ahead of time?

You can marinate the chicken up to 24 hours in advance and slice the vegetables earlier in the day. However, for best results, cook the dish just before serving as the creamy sauce is at its most luscious when freshly made. Leftovers reheat beautifully with a splash of milk to restore creaminess.

→ What can I use instead of heavy cream?

Half-and-half will work, though the sauce will be slightly less rich. For a lighter version, you can use evaporated milk or whole milk, but you may want to increase the cheese slightly to maintain the creamy texture. Just avoid substituting with low-fat milk as it won't provide the same velvety consistency.

→ Is this suitable for meal prep?

Yes, this dish meal preps wonderfully. Portion into airtight containers and refrigerate for up to 4 days. When reheating, add a tablespoon of milk or broth and warm gently over medium heat, stirring occasionally. The pasta will absorb some sauce as it sits, so that extra liquid helps restore the creamy texture.

→ Can I make this gluten-free?

Simply swap the regular pasta for your favorite gluten-free variety—corn or rice-based penne works particularly well. Double-check that your chicken broth, spices, and cheese are certified gluten-free as well. The cooking method remains exactly the same, and you'll still achieve that deliciously creamy result.