Fajita Chicken Pasta Skillet

The smell of sizzling peppers and onions hitting a hot skillet takes me back to my first apartment kitchen, where I discovered that Tex-Mex flavors could transform practically anything into something special. This fajita chicken pasta happened on a Tuesday night when I had half a bell pepper lingering in the crisper drawer and a serious craving for something cheesy but not quite mac and cheese. Now it is the recipe my sister requests every time she visits, because somehow the combination of smoky spices, tender chicken, and that creamy cheese sauce just works.

Last winter my neighbor popped over while I had this simmering on the stove and ended up staying for dinner. She said the aroma coming through the open window reminded her of her favorite Tex-Mex place in Austin, and I took that as the highest compliment. We ate standing at the kitchen counter with wine glasses in hand, which is honestly how the best meals often happen.

Ingredients

• Chicken breasts: Cutting them into strips helps them cook quickly and absorb all that marinade flavor
• Fajita spices: Chili powder, cumin, and smoked paprika create that authentic Tex-Mex flavor profile
• Bell peppers: Using three colors makes the dish vibrant and each pepper brings slightly different sweetness
• Red onion: Adds a mild sweetness that balances the spices beautifully
• Pasta: Penne or rotini catches all that creamy sauce in every bite
• Heavy cream: Creates the silky base for the cheese sauce without being too heavy
• Cheddar and mozzarella: This combo gives you sharp flavor plus perfect meltability

Instructions

Marinate the chicken:

Combine chicken strips with olive oil and all the spices, making sure every piece gets coated. Let it sit for about 10 minutes while you prep the vegetables.

Cook the pasta:

Boil pasta in salted water until just slightly underdone since it will finish cooking in the sauce later.

Sear the chicken:

Cook the marinated chicken in a hot skillet until browned on the outside and cooked through, about 4 to 5 minutes. Remove to a plate but keep those flavorful juices in the pan.

Soften the vegetables:

Add peppers and onions to the skillet and cook until they start to caramelize, then add garlic for just one minute so it does not burn.

Bring it all together:

Return chicken to the pan, add cooked pasta, then pour in chicken broth and cream. Let everything simmer together for a couple minutes.

Add the cheese:

Lower the heat and stir in both cheeses until melted into a creamy sauce that clings to every strand of pasta and piece of chicken.

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This recipe has become my go-to for busy weeknights when I want something comforting but still special. Last month my niece asked if I could teach her how to make it, and watching her get confident seasoning the chicken was such a joy. Recipes that bring people into the kitchen with you are the keepers.

Making It Your Own

I have found that swapping chicken thighs for breasts makes the dish even more succulent, though breasts cook a bit faster. Sometimes I throw in some corn kernels or black beans if I want to stretch it to feed more people. The beauty of this dish is how forgiving it is once you understand the basic technique.

Worth The Splurge

Good quality cheese makes a huge difference here so I buy blocks and shred them myself. Pre-shredded cheese has anti-caking agents that prevent it from melting into that silky sauce we are after. Also fresh limes for that final squeeze of brightness really tie everything together.

Serving Suggestions

This is one of those dishes that feels complete on its own but a simple green salad with cilantro lime dressing keeps it feeling fresh. The leftovers reheat beautifully for lunch the next day, which is honestly almost better than the first night.

• Serve with extra lime wedges on the table
• Keep some hot sauce handy for the spice lovers
• Warm tortillas on the side never hurt anyone

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I hope this recipe finds its way into your regular rotation the way it has in mine. There is something so satisfying about a dish that comes together in one skillet but still feels like you put your heart into it.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, any short pasta works well. Penne, rotini, fusilli, or even macaroni will hold the creamy sauce beautifully. Just adjust cooking time according to package directions.

→ How can I make this dish spicier?

Add cayenne pepper to the chicken marinade, include sliced jalapeños with the bell peppers, or serve with hot sauce. You could also use pepper jack cheese instead of mild cheddar.

→ Can I prepare this ahead of time?

Marinate the chicken up to 24 hours in advance. You can also slice the vegetables earlier in the day. However, it's best to cook the dish fresh, as pasta can absorb too much sauce if reheated.

→ What can I substitute for heavy cream?

Half-and-half works for a lighter version, though the sauce will be less rich. For dairy-free options, use full-fat coconut milk or a creamy cashew blend, though the flavor profile will change slightly.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce. Microwave reheating works but may dry out the pasta slightly.