Fajita Chicken Pasta Skillet (Printable)

Tender fajita-seasoned chicken, crisp bell peppers, and pasta tossed in a creamy cheese sauce with Tex-Mex flavors.

# What You Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb 2 oz), 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

# Directions:

01 - In a bowl, combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Toss to coat evenly and let marinate for 10 minutes.
02 - Cook pasta in salted boiling water according to package instructions. Drain 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. Remove chicken to a plate.
04 - In the same skillet, add a splash of olive oil if needed. Sauté bell peppers and 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 to combine and bring to a gentle simmer.
06 - Reduce heat to low and add cheddar and mozzarella cheeses. Stir until cheeses melt completely and the sauce becomes creamy and coats the pasta evenly.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, lime wedges, and sliced jalapeños if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the stress or the takeout box.
  • The creamy cheese sauce somehow feels indulgent while the fajita spices keep everything bright and alive.
  • It's flexible enough to double for a crowd or easy enough to scale down when it's just you and leftover hunger.
02 -
  • Don't overcrowd the skillet when you sear the chicken, or it'll steam instead of brown—work in batches if you need to, because that golden crust is where the flavor lives.
  • If your sauce breaks or looks grainy, turn the heat to low and whisk in a splash of cold cream; it almost always comes back together, and nobody needs to know it happened.
03 -
  • Use smoked paprika instead of regular paprika—it adds a depth that regular paprika simply doesn't reach, and it's worth keeping in your spice drawer.
  • Don't let the cream sauce simmer too aggressively or the cheese will break; keep it gentle and low, stirring often, and you'll end up with something silky instead of grainy.
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