Save My neighbor knocked on my door one evening with a bag of bell peppers from her garden, more than she could use. I had chicken thawing and a box of penne in the pantry, so I started tossing things into a skillet without much of a plan. The smell of cumin and paprika hit the air, and suddenly it felt like I was making something that belonged at a backyard cookout. That improvised dinner turned into this recipe, and now it's the one I make when I want color, comfort, and minimal cleanup all at once.
I made this for my brother's family on a Tuesday night when they stopped by unannounced. The kids, who usually turn their noses up at anything green, devoured the bell peppers without a single complaint. My brother looked at me like I'd performed a miracle. I didn't tell him it was just the cheese doing all the heavy lifting.
Ingredients
- Chicken breasts: Slicing them thin means they cook fast and soak up all that fajita seasoning, plus they stay tender instead of drying out.
- Chili powder, cumin, and smoked paprika: This trio is the backbone of the fajita flavor, smoky and warm without overwhelming the dish.
- Bell peppers (red, yellow, green): The mix of colors makes the skillet look alive, and each one adds a slightly different sweetness.
- Red onion: It softens into the sauce and adds a hint of sharpness that balances the creaminess.
- Penne or rotini pasta: Both shapes have ridges and pockets that catch the sauce, so every bite is packed with flavor.
- Chicken broth: It loosens the sauce and adds savory depth without making it too heavy.
- Heavy cream: This is what makes the sauce silky and luxurious, coating everything in a velvety layer.
- Cheddar and mozzarella cheese: Cheddar brings sharpness, mozzarella brings stretch, and together they melt into something irresistible.
- Lime juice: A squeeze at the end brightens everything and cuts through the richness like a little wake up call.
Instructions
- Marinate the chicken:
- Toss the chicken strips with olive oil, all the spices, and lime juice in a bowl. Let it sit for 10 minutes so the flavors can seep in and the chicken gets a head start on being delicious.
- Cook the pasta:
- Boil the pasta in salted water until al dente, then drain and set it aside. It'll finish cooking in the skillet later, so don't overdo it now.
- Sear the chicken:
- Heat your skillet over medium high and add the marinated chicken. Cook for 4 to 5 minutes, stirring occasionally, until it's browned and cooked through, then transfer it to a plate.
- Sauté the vegetables:
- In the same skillet, add a little more oil if it looks dry, then toss in the bell peppers and onion. Cook for 4 to 5 minutes until they soften, then stir in the garlic for another minute until it smells amazing.
- Combine everything:
- Return the chicken to the skillet along with the cooked pasta, chicken broth, and heavy cream. Stir it all together and let it come to a gentle simmer so the flavors start to meld.
- Melt in the cheese:
- Lower the heat and add the cheddar and mozzarella. Stir constantly until the cheese melts into a creamy sauce that coats every piece of pasta and chicken.
- Adjust and serve:
- Taste it and add more salt, pepper, or lime juice if needed. Serve it hot, topped with cilantro, lime wedges, and jalapeños if you like a kick.
Save One night I made this for a potluck, and someone asked if I'd catered it. I laughed and told them it took me less than an hour and one pan. They didn't believe me until I walked them through it the next week in their own kitchen. Now it's their go to for impressing people without the stress.
Swaps and Substitutions
If you want a richer, juicier bite, swap the chicken breasts for boneless thighs. They have more fat and stay moist even if you overcook them slightly. For a lighter version, use half and half instead of heavy cream, though the sauce won't be quite as luscious. And if you're avoiding gluten, just use your favorite gluten free pasta, it works perfectly as long as you don't overcook it.
Spice Level Adjustments
This recipe sits at a mild to medium heat, which is perfect for most people. If you want more fire, stir in half a teaspoon of cayenne with the other spices, or serve it with hot sauce on the side so everyone can customize their own plate. I've also added diced jalapeños to the skillet with the garlic, and that gives it a fresh, bright heat that builds as you eat.
Serving and Storage
This skillet is best served right away while the cheese is still gooey and the pasta is hot. Leftovers keep well in the fridge for up to three days, though the sauce thickens as it cools. When you reheat it, add a splash of broth or water and stir it over low heat to bring back that creamy texture.
- Pair it with a simple side salad or tortilla chips and guacamole.
- A cold Mexican lager or a crisp Sauvignon Blanc complements the flavors beautifully.
- Garnish generously, the cilantro and lime really do make it pop.
Save This is the kind of dinner that feels like a celebration even on a random weeknight. Make it once, and I promise it'll end up in your regular rotation.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, you can marinate the chicken for up to 8 hours in the refrigerator. However, it's best to cook the pasta fresh just before serving to maintain its texture. You can prep and slice all vegetables the day before and store them in airtight containers.
- → What can I substitute for heavy cream?
You can use half-and-half, sour cream thinned with milk, or a combination of Greek yogurt and milk for a lighter option. For dairy-free, try coconut cream or cashew cream blended until smooth. The sauce may be slightly thinner, so adjust the amount to your preference.
- → How do I make this spicier?
Add 1/2 teaspoon cayenne pepper to the chicken marinade, or increase the chili powder to 1 tablespoon. You can also serve hot sauce on the side, add sliced fresh jalapeños during cooking or as garnish, or top individual servings with pickled jalapeños for controlled heat.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are actually preferred for this dish because they stay juicier and more flavorful during cooking. Use the same weight, about 600 grams, cut into thin strips. They may take 1-2 minutes longer to cook through completely.
- → What pasta shapes work best for this?
Penne and rotini are ideal because their shapes catch and hold the creamy sauce. Fusilli, farfalle, and rigatoni also work wonderfully. Avoid thin pasta like angel hair or spaghetti, which can get mushy when combined with the sauce.
- → Can I make this gluten-free?
Yes, simply substitute certified gluten-free pasta in equal amounts. The rest of the ingredients are naturally gluten-free. Always check labels on spice blends and broths to ensure they haven't been processed with wheat products.