Save The skillet was still warm from dinner when my neighbor peeked over the fence and asked what smelled so good. I had just tossed the last of the pasta with melted cheddar, and the kitchen smelled like a taco shop crossed with an Italian trattoria. She laughed when I told her it was fajita chicken pasta, as if I had made up the name on the spot. I handed her a bowl through the gap in the fence, and by the next morning, she was texting me for the recipe.
I made this on a Tuesday night when I was too tired to think but too hungry to order out. The chicken sizzled in the pan, filling the kitchen with smoky paprika and cumin, and suddenly I felt awake again. My brother walked in, grabbed a fork, and ate half the skillet before I could plate it. He still asks for it every time he visits, and I pretend it is a hassle even though it takes less than an hour.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up all the spices; thighs work too if you want something juicier and more forgiving.
- Chili powder, cumin, smoked paprika: This trio is the soul of fajita flavor, and the smoked paprika adds a campfire edge that makes everything taste intentional.
- Bell peppers (red, yellow, green): The mix of colors is not just pretty, each one has a slightly different sweetness that builds layers of flavor.
- Red onion: It softens into sweet, caramelized ribbons that melt into the sauce and add a slight tang.
- Penne or rotini pasta: The ridges and tubes grab onto the creamy sauce and hold onto little bits of chicken and pepper.
- Chicken broth and heavy cream: Together they create a sauce that is rich but not heavy, coating everything without drowning it.
- Cheddar and mozzarella cheese: Cheddar brings sharpness, mozzarella brings stretch, and together they melt into pure comfort.
- Lime juice: A squeeze at the end wakes up the whole dish and cuts through the richness like a little shock of sunshine.
Instructions
- Marinate the chicken:
- Toss the chicken strips with olive oil, all the spices, and lime juice in a bowl, making sure every piece is coated. Let it sit for 10 minutes while you prep the vegetables, so the flavors sink in.
- Cook the pasta:
- Boil the pasta in salted water until just tender, then drain and set it aside. It will finish cooking in the skillet later, so do not worry if it is slightly firm.
- Sear the chicken:
- Heat your skillet over medium-high and add the marinated chicken in a single layer. Let it sizzle undisturbed for a couple minutes, then stir and cook until browned and cooked through, about 4 to 5 minutes total.
- Sauté the vegetables:
- Remove the chicken to a plate, add a splash of oil if the pan looks dry, then toss in the peppers and onion. Cook until they soften and start to char at the edges, about 4 to 5 minutes, then stir in the garlic for one more minute.
- 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 simmer gently for a couple minutes so the pasta soaks up some of the liquid.
- Melt in the cheese:
- Turn the heat to low and add the cheddar and mozzarella, stirring constantly until the cheese melts into a creamy, glossy sauce. Taste and adjust the salt, pepper, or lime juice as needed.
Save One night I made this for a potluck, and someone asked if it was from a meal kit because it looked so put together. I took it as a compliment even though it made me laugh, because the whole thing came together in one pan while I was half paying attention to a podcast. It is the kind of dish that makes you look like you tried harder than you did, and I have never once complained about that.
Making It Your Own
If you want more heat, stir in half a teaspoon of cayenne with the other spices or scatter sliced jalapeños on top before serving. I have also swapped the chicken for shrimp, which cooks even faster and tastes incredible with the lime and paprika. You can use any short pasta shape you have on hand, rigatoni and farfalle both work beautifully, and gluten-free pasta holds up just as well if that is what you need.
What to Serve It With
This skillet is filling enough to stand alone, but a simple side salad with lime vinaigrette or a handful of tortilla chips adds a nice crunch. I like to put out lime wedges, extra cilantro, and a bottle of hot sauce so everyone can customize their bowl. A cold Mexican lager or a crisp white wine cuts through the richness and makes it feel like a real dinner party, even if it is just you and the leftovers.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat like a dream on the stovetop with a splash of broth or water to loosen the sauce. The microwave works too, just stir halfway through and add a tiny bit of liquid so the pasta does not dry out. I have never tried freezing it because it never lasts long enough, but I imagine it would hold up fine if you let it cool completely first.
- Taste the sauce before serving and adjust the lime or salt, because cheese can dull the brightness.
- Use a deep skillet or a wide sauté pan so everything fits without crowding.
- If you are doubling the recipe, work in batches for the chicken so it sears instead of steams.
Save This is the kind of recipe I come back to when I need something easy but crave something exciting. It reminds me that good food does not have to be complicated, just generous and a little bit bold.
Kitchen Guide
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs are an excellent substitute. They contain more fat and stay juicier during cooking, delivering even more flavorful results in this skillet dish.
- → How do I make this spicier?
Add 1/2 teaspoon cayenne pepper to the chicken marinade for extra heat. You can also serve alongside hot sauce for guests to customize their spice level.
- → Is this gluten-free?
Standard penne or rotini contains gluten. Use certified gluten-free pasta to make this entire dish gluten-free while maintaining the same delicious texture and taste.
- → What pasta shapes work best?
Penne and rotini are ideal for trapping the creamy sauce. Other short pasta shapes like farfalle or rigatoni also work well. Avoid long thin pastas that don't hold the sauce as effectively.
- → Can I make this ahead of time?
Marinate the chicken up to 4 hours in advance. Prep vegetables beforehand too. However, assemble and cook just before serving to keep the pasta from absorbing excess sauce and becoming mushy.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the flavors beautifully. For beer lovers, a Mexican lager provides a refreshing, cooling contrast to the spiced chicken and creamy sauce.