Fajita Chicken Pasta Skillet (Print View)

Tex-Mex inspired skillet with tender spiced chicken, colorful bell peppers, onions, and creamy cheese pasta sauce.

# Components:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), cut into thin strips
02 - 1 tablespoon olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Juice of 1/2 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 green bell pepper, thinly sliced
15 - 1 medium red onion, thinly sliced
16 - 2 cloves garlic, minced

→ Pasta & Sauce

17 - 10 oz penne or rotini pasta
18 - 1 2/3 cups chicken broth
19 - 1/2 cup heavy cream
20 - 1 cup shredded cheddar cheese
21 - 1/2 cup shredded mozzarella cheese

→ Garnishes

22 - Fresh cilantro, chopped
23 - Lime wedges
24 - Sliced jalapeños

# Method:

01 - In a medium bowl, combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Toss thoroughly to coat chicken evenly and marinate for 10 minutes.
02 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly and set aside.
03 - Heat a large deep skillet over medium-high heat. Add marinated chicken and cook for 4 to 5 minutes until browned and cooked through. Transfer chicken to a clean plate.
04 - In the same skillet, add a splash of olive oil if needed. Sauté bell peppers and red onion for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute more.
05 - Return cooked chicken to the skillet with vegetables. Add cooked pasta, chicken broth, and heavy cream. Stir well to combine and bring to a gentle simmer.
06 - Reduce heat to low and add cheddar and mozzarella cheeses. Stir continuously until cheeses melt completely and the sauce becomes creamy and evenly coats the pasta.
07 - Taste and adjust seasoning as needed with additional salt and pepper. Serve immediately in bowls, garnished with fresh cilantro, lime wedges, and sliced jalapeños if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so youre not stuck washing a mountain of pots.
  • The creamy, cheesy sauce clings to every piece of pasta and feels indulgent without being fussy.
  • It tastes like fajitas and mac and cheese had a baby, and that baby is delicious.
02 -
  • Don't skip marinating the chicken, even for just 10 minutes, it makes a huge difference in flavor.
  • Add the cheese off the heat or on very low heat, high heat can make it grainy and separated instead of smooth.
  • If the sauce looks too thick, splash in a bit more broth or pasta water to loosen it up.
03 -
  • Use a deep skillet or a large sauté pan with high sides, it makes stirring everything together so much easier.
  • Save a cup of pasta water before you drain it, it's a lifesaver if you need to thin the sauce later.
  • Let the chicken rest for a minute after cooking, it stays juicier when you add it back to the skillet.
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