Pin it The first time I made this skillet, my kitchen filled with that incredible fajita spice aroma that usually only happens at Mexican restaurants. My husband wandered in from the garage, drawn by the smell of cumin and peppers hitting hot oil. We ended up eating standing at the counter because waiting for plates seemed unreasonable. Now its the request I get most often when anyone asks whats for dinner.
Last Tuesday, I made this for my friend who swears she hates pasta dishes. She texted me the next morning asking for the recipe and confessed she had seconds. Something about how the peppers get those sweet charred edges while the chicken stays tender just works.
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Ingredients
- Chicken breasts: Thin strips cook faster and absorb more marinade, but thighs work if you prefer darker meat
- Chili powder, cumin, and smoked paprika: This trio creates that classic fajita flavor profile we all crave
- Three colors of bell peppers: The mix looks beautiful and each variety brings slightly different sweetness
- Red onion: Sweeter than white onions and holds up better to high heat cooking
- Penne or rotini pasta: Short pasta shapes catch the creamy sauce in every bite
- Chicken broth: Forms the base of your sauce and adds depth without being too heavy
- Heavy cream: Essential for that velvety texture that makes this dish feel indulgent
- Cheddar and mozzarella blend: Cheddar brings sharpness while mozzarella adds that perfect melt
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Instructions
- Marinate the chicken:
- Toss chicken strips with olive oil and all the spices plus lime juice. Let it sit for 10 minutes while you prep the vegetables.
- Cook the pasta:
- Boil pasta according to package directions, drain, and set aside. Do not rinse.
- Sear the chicken:
- Cook marinated chicken in a hot skillet until browned and cooked through, about 5 minutes. Remove to a plate.
- Sauté the vegetables:
- Cook peppers and onions until softened and starting to char at edges. Add garlic for the last minute.
- Combine everything:
- Return chicken to the skillet with vegetables. Add pasta, broth, and cream. Simmer until sauce thickens slightly.
- Add the cheese:
- Reduce heat to low. Stir in both cheeses until melted and sauce is creamy and coats everything.
- Finish and serve:
- Taste and adjust seasoning. Top with cilantro, lime wedges, or jalapeños if you like extra heat.
Pin it My sister served this at her weeknight dinner party and everyone assumed it came from a fancy Tex-Mex place. The way the creamy sauce clings to each pasta piece while the peppers still have that slight crunch is what makes people ask for seconds.
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Making It Your Own
Sometimes I add corn kernels or black beans when I want to stretch the recipe to feed more people. Both additions work beautifully with the existing flavors.
Perfect Pairings
A crisp green salad with lime vinaigrette cuts through the richness perfectly. If you drink, a cold Mexican lager or chilled white wine balances the spice nicely.
Storage and Prep
This reheats surprisingly well for a pasta dish, though the sauce does thicken in the fridge. I like to splash in a little extra cream when warming up leftovers.
- The chicken can be marinated up to 24 hours ahead
- Cut all your vegetables the night before for faster weeknight cooking
- Store leftovers in an airtight container for up to 3 days
Pin it Hope this skillet brings as many happy moments to your table as it has to mine.
Recipe FAQs
- → Can I use different pasta shapes?
Absolutely. While penne and rotini work beautifully because they hold the creamy sauce well, you can use macaroni, shells, or even gluten-free pasta alternatives. Just adjust cooking time according to package instructions.
- → How spicy is this dish?
As written, it's mildly spiced with a pleasant warmth from the chili powder and spices. The fajita seasoning provides flavor without overwhelming heat. You can easily increase the spice by adding cayenne pepper or fresh jalapeños as garnish.
- → Can I make this ahead of time?
You can prep the ingredients in advance—slice the vegetables, cut the chicken, and mix the spices. However, it's best cooked and served fresh, as the creamy sauce thickens upon standing. If reheating, add a splash of cream or broth to restore consistency.
- → What can I substitute for heavy cream?
Half-and-half works for a lighter sauce, though it won't be quite as rich. For a dairy-free option, coconut milk adds creaminess but will impart a subtle coconut flavor that complements the Tex-Mex spices surprisingly well.
- → Can I cook the pasta directly in the skillet?
This method uses pre-cooked pasta for better texture control. Cooking raw pasta directly in the skillet can result in uneven cooking and a gummy texture. Boiling separately ensures perfectly al dente pasta that absorbs just the right amount of sauce.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce. The pasta may absorb more liquid overnight, so adding moisture during reheating helps restore the creamy texture.
