Chicken Fajita Pasta Skillet (Printable)

Vibrant one-pan dish combining tender chicken, colorful peppers, and pasta in zesty fajita seasoning. Quick weeknight dinner.

# What You'll Need:

→ Meats

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 - 2½ cups low-sodium chicken broth
10 - ½ cup heavy cream

→ Spices & Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
17 - ¼ teaspoon cayenne pepper, optional for heat

→ Cheese & Garnish

18 - 1 cup shredded cheddar or Monterey Jack cheese
19 - Fresh cilantro, chopped for garnish
20 - Lime wedges for serving

# How-To Steps:

01 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken strips and season with half of the fajita seasoning including chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Sauté until browned and nearly cooked through, 4 to 5 minutes. Remove chicken and set aside.
02 - Add the remaining olive oil to the same skillet. Add sliced peppers and onion; sauté until softened and slightly charred, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Return the chicken to the skillet. Add uncooked pasta, chicken broth, and cream. Stir to combine and bring to a gentle boil.
04 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
05 - Remove lid, sprinkle cheese over the top, and cover again until cheese is melted, approximately 2 minutes.
06 - Garnish with chopped cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The pasta absorbs all the smoky, zesty fajita flavors while it simmers in the broth.
  • Colorful peppers and melted cheese make it look like you tried way harder than you did.
  • It reheats beautifully the next day, sometimes tasting even better.
02 -
  • If you skip removing the chicken after browning, it will overcook and turn rubbery while the pasta simmers.
  • Stir the pasta occasionally during simmering or it will stick to the bottom and scorch, ruining the whole skillet.
  • Use low sodium broth because the seasoning and cheese already add plenty of salt, and you can always adjust at the end.
  • Let the skillet rest for a minute after cooking so the sauce thickens up and clings to the pasta instead of pooling at the bottom.
03 -
  • Cut your chicken and vegetables while the skillet heats so everything is ready to go and the cooking flows smoothly.
  • Toast the spices in the hot oil for thirty seconds before adding the chicken to deepen their flavor and wake up the aromatics.
  • Use a deep skillet with a lid so the pasta has room to simmer without bubbling over, and you can trap the steam to cook everything evenly.
  • Taste the sauce before serving and adjust the salt, spice, or lime to match your mood that day.
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