Pin it The first time I made this skillet, my kitchen smelled like a Tex-Mex restaurant in full swing. My husband wandered in from the garage, nose in the air, asking what on earth I was making. We stood around the stove watching the peppers soften and the cheese melt into that gorgeous creamy sauce.
My sister came over for dinner last month and watched me toss everything into the skillet. She kept saying there was no way it would come together properly. But when she took that first bite, she literally stopped talking mid sentence and reached for seconds.
Ingredients
- Chicken breasts: Cut them thin against the grain so they stay tender and soak up all that fajita seasoning
- Chili powder and cumin: The backbone of fajita flavor, do not skip these
- Smoked paprika: This is what gives the chicken that authentic fajita smokiness
- Bell peppers: Use three different colors for visual appeal and slight flavor differences
- Red onion: Sweeter than white onion and prettier in the final dish
- Pasta: Penne or rotini catch the creamy sauce in all their ridges and curves
- Chicken broth: Creates the base of the sauce while adding depth
- Heavy cream: Essential for that velvety restaurant style texture
- Cheddar and mozzarella: Cheddar brings sharpness while mozzarella adds the perfect melt
Instructions
- Marinate the chicken:
- Toss the strips with olive oil and all those beautiful spices plus lime juice. Let them sit for at least 10 minutes so the flavors really penetrate.
- Boil the pasta:
- Cook it in salted water until al dente. Drain it well and set it aside while you work on everything else.
- Sear the chicken:
- Get your skillet screaming hot and cook the marinated strips until they are nicely browned and cooked through. Remove them to a plate so they do not overcook.
- Soften the vegetables:
- In the same skillet, cook the peppers and onions until they start to get tender and fragrant. Add the garlic at the end so it does not burn.
- Combine everything:
- Put the chicken back in and add the cooked pasta, broth, and cream. Let it all come together and simmer for a couple minutes.
- Add the cheese:
- Turn the heat down low and stir in both cheeses until they melt into a gorgeous creamy sauce that coats every piece of pasta.
Pin it This recipe has become my go to when friends need comfort food but want something more exciting than plain pasta. Last week my neighbor texted me at 10 PM asking for the recipe because her family was still talking about it.
Making It Ahead
You can marinate the chicken up to 24 hours in advance and chop all the vegetables earlier in the day. Just keep everything refrigerated in separate containers. The actual cooking comes together in under 20 minutes when you are ready.
Spice Adjustments
I have learned that not everyone handles heat the same way. Start with the spices as written then taste the sauce before serving. Keep hot sauce on the table for the heat seekers in your family.
Serving Suggestions
A crisp green salad with citrus vinaigrette cuts through the richness beautifully. I also like to put out extra lime wedges and some pickled jalapeños for people to customize their bowls.
- Warm some tortilla wraps on the side for a fajita pasta hybrid
- Offer sour cream for those who want even more creaminess
- This reheats surprisingly well for lunch the next day
Pin it There is something so satisfying about watching this colorful dish come together in one pan. It is the kind of meal that makes weeknight cooking feel special.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs are an excellent substitute and will provide a juicier, more flavorful result. They handle longer cooking times well and work beautifully in creamy sauces.
- → How can I add more heat to this dish?
Increase the spice level by adding 1/2 teaspoon cayenne pepper to the marinade or serve the finished dish with hot sauce on the side. You can also add sliced jalapeños during cooking or as a garnish.
- → Is this dish gluten-free?
Traditional pasta contains gluten, but you can easily make this gluten-free by using certified gluten-free pasta. All other ingredients are naturally gluten-free, so check labels for any additives.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc complements the creamy sauce and spiced chicken beautifully. For a non-wine option, try a cold Mexican lager to balance the rich, cheesy flavors.
- → Can I prepare this dish ahead of time?
You can marinate the chicken and chop vegetables in advance. However, cook the pasta fresh just before serving to prevent it from becoming mushy. The assembled dish is best enjoyed immediately while the sauce is creamy.
- → What pasta shapes work best for this skillet?
Penne and rotini are ideal choices as their shapes trap the creamy sauce. Farfalle or rigatoni also work well. Avoid long thin pasta like spaghetti, which can become tangled in the skillet.