Save My neighbor knocked on my door one Tuesday holding three peppers from her garden and asking if I had any quick ideas. I was staring at leftover chicken and a box of penne, so I threw everything into my biggest skillet with some spices I'd been hoarding. The smell that filled my kitchen in under half an hour made her stand at the stove and refuse to leave until I plated her a bowl. That night, this pasta became my favorite excuse to use up whatever peppers I can find.
I made this for my kids on a night when I was too tired to argue about vegetables. They devoured the peppers without a single complaint because everything was coated in that creamy, cheesy sauce. My youngest asked if we could have fajita pasta every week, and I realized I'd accidentally won dinner. Now it shows up on our table whenever I need something quick, satisfying, and guaranteed to empty every bowl.
Ingredients
- Boneless, skinless chicken breasts: Cut them into thin strips so they cook fast and soak up the seasoning, and if they are uneven, just pound them a bit first.
- Red, yellow, and green bell peppers: The trio brings sweetness and color, and I've learned that slightly charred edges add a smoky depth you cannot skip.
- Medium onion: Slice it thin so it softens into the sauce and nearly melts, adding a subtle sweetness that balances the spice.
- Garlic: Freshly minced garlic blooms in the hot oil and fills your kitchen with that irresistible aroma, so do not use the jarred stuff here.
- Penne or rotini pasta: These shapes grab onto the creamy sauce and hold bits of pepper and chicken in every forkful.
- Olive oil: Use it to sear the chicken and vegetables, creating a flavorful base that coats the bottom of the skillet.
- Low sodium chicken broth: This is what cooks the pasta and keeps the dish from getting too salty, so you control the seasoning yourself.
- Heavy cream: It makes the sauce luxuriously silky and clings to every piece of pasta, turning this into comfort food.
- Chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne: This blend is the heart of fajita flavor, smoky and warm with just enough kick if you add the cayenne.
- Shredded cheddar or Monterey Jack cheese: It melts into gooey pockets on top and ties everything together with that stretchy, cheesy finish.
- Fresh cilantro and lime wedges: A handful of cilantro and a squeeze of lime brighten the whole dish right before serving, adding a fresh pop.
Instructions
- Sear the Chicken:
- Heat a tablespoon of olive oil in your largest skillet over medium high heat, then add the chicken strips and half the fajita seasoning. Let them sizzle and brown for about four to five minutes, then pull them out and set them aside so they do not overcook.
- Cook the Peppers and Onion:
- Pour in the remaining oil, toss in the sliced peppers and onion, and let them sauté for five minutes until they soften and get those beautiful charred edges. Stir in the garlic and cook for one more minute until your kitchen smells amazing.
- Combine and Simmer:
- Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream, stirring everything together. Bring it to a gentle boil, then reduce the heat to medium low, cover, and let it simmer for twelve to fifteen minutes, stirring occasionally until the pasta is tender and the liquid is mostly absorbed.
- Melt the Cheese:
- Remove the lid, sprinkle the shredded cheese all over the top, then cover again for about two minutes until it melts into a gooey layer. Do not skip this step, it is what makes every bite irresistible.
- Garnish and Serve:
- Scatter chopped cilantro over the skillet and serve it with lime wedges on the side. A good squeeze of lime right before you dig in makes all the flavors pop.
Save One evening, I made this for a friend who was going through a rough week and just needed something warm and easy. She sat at my kitchen table, twirling pasta on her fork, and said it tasted like a hug. We didn't talk much, but that skillet between us said everything. Food like this doesn't need fancy plating or perfect technique, it just needs to show up when it matters.
Making It Your Own
I have swapped the chicken for shrimp when I am feeling fancy, and it cooks even faster, taking just two to three minutes in the skillet. Sometimes I toss in sliced jalapeños with the peppers if I want more heat, or I stir in a handful of black beans at the end for extra heartiness. If you are out of heavy cream, half and half or even evaporated milk works fine, though the sauce will be a bit lighter. Whole wheat pasta adds a nutty flavor and more fiber, and I have also used gluten free pasta for friends with dietary needs without losing any of the texture.
What to Serve Alongside
This skillet is filling on its own, but a simple side salad with lime vinaigrette cuts through the richness and adds a crisp contrast. I have also served it with warm flour tortillas on the side for anyone who wants to scoop bites like a fajita wrap. A bowl of tortilla chips and salsa works too, especially if you want something to munch on while the pasta simmers. For drinks, a cold beer or a fizzy lime soda pairs perfectly with the smoky, zesty flavors.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have mingled. I reheat portions in a skillet over medium heat with a splash of broth or water to loosen the sauce, stirring gently until warmed through. You can also microwave it in a covered dish, stirring halfway through, though the skillet method keeps the pasta from drying out.
- Freeze individual portions in freezer safe containers for up to two months, then thaw overnight in the fridge before reheating.
- Add a squeeze of fresh lime and a sprinkle of cheese when reheating to bring back that just cooked brightness.
- If the pasta seems dry after storing, stir in a little cream or broth to revive the sauce.
Save This dish has become my go to whenever I need something that feels special without any fuss. I hope it lands on your table on a night when you need exactly that, a vibrant, cozy skillet that makes everyone lean in and ask for seconds.
Recipe Q&A
- → Can I use a different pasta shape?
Yes, any short pasta like rotini, rigatoni, or fusilli works well. Avoid long pasta like spaghetti as it's harder to manage in a skillet.
- → How do I prevent the pasta from overcooking?
Use uncooked pasta and simmer for 12-15 minutes, stirring occasionally. The pasta absorbs the broth as it cooks, so monitor closely in the final minutes.
- → Can I make this ahead?
This dish is best served fresh, but you can prep ingredients the night before. Store cut vegetables and chicken separately, then cook when ready to eat.
- → What if I don't have heavy cream?
Substitute with half-and-half, evaporated milk, or sour cream thinned with a splash of milk. Each will create a slightly different texture but works well.
- → How can I add more heat?
Increase cayenne pepper, add sliced jalapeños during cooking, or include a pinch of red pepper flakes. Start small and adjust to your preferred spice level.
- → Is this gluten-free?
Yes, use gluten-free pasta and verify your chicken broth is certified gluten-free. Most other ingredients are naturally gluten-free.