Save to Pinterest The first time I made this skillet, my kitchen smelled like a fajita stand but with this incredible creamy aroma winding through it. I'd been craving something different than our usual pasta rotation, something with a little kick and lots of color. My husband wandered in from the garage, drawn by the sizzling peppers and that smoky chili fragrance. He stood in the doorway watching me toss everything together, and I knew this was going to be a regular before I even took that first bite.
Last summer, our neighbors were over for dinner on their back patio, and I brought this skillet still bubbling hot. We ate outside with paper plates and citronella candles burning in mason jars. Everyone went quiet after that first bite, just the sound of forks scraping against plates and someone asking for seconds. That night became one of those easy, perfect evenings you remember months later, mostly because nobody wanted the food to run out.
Ingredients
- Chicken breasts: Cutting them into thin strips ensures they cook quickly and absorb all that fajita seasoning evenly
- Chili powder and smoked paprika: These two spices are the backbone of the flavor profile, giving you that authentic Tex-Mex depth
- Bell peppers: Using all three colors makes the dish gorgeous and each variety brings its own sweetness
- Pasta: Penne or rotini works best because the sauce clings to all those ridges and curves
- Heavy cream and cheeses: This creates the luscious creamy element that balances the spices and ties everything together
Instructions
- Marinate the chicken:
- Toss the strips with olive oil and all those spices plus lime juice, then let them sit while you prep everything else
- Cook the pasta:
- Get your pasta going in salted boiling water, then drain it before it's completely done since it will finish cooking in the sauce
- Sear the chicken:
- Crank up the heat on your skillet and cook those spiced strips until they're browned and fragrant, then set them aside
- Soften the vegetables:
- Keep that same skillet going and cook the peppers and onions until they're tender but still have some bite
- Bring it all together:
- Dump everything back into the pan, add the broth and cream, then let it simmer into a gorgeous cheesy sauce that coats every strand
Save to Pinterest My daughter who claims to hate spicy food asked for thirds the first time I served this. She sat there picking out all the chicken pieces first, then going back for the pasta and peppers. Something about how the creamy sauce mellows out those fajita spices makes it approachable even for people who usually shy away from heat.
Make It Your Own
Switch up the protein with shrimp or sliced steak for variation, or make it vegetarian with black beans and extra peppers. The base formula stays solid no matter what you toss in that skillet.
What To Serve Alongside
A crisp green salad with a lime vinaigrette cuts through the richness, or keep it simple with warm tortillas and extra guacamole. Sometimes I just serve it with extra lime wedges and call it dinner.
Storage and Reheating
This dish keeps beautifully in the refrigerator for up to three days, but you might want to splash in a little cream when reheating since the pasta soaks up sauce as it sits.
- Reheat gently over low heat, stirring often to prevent the sauce from separating
- The flavors actually deepen overnight, so leftovers can be even better than the first night
- Freezing works but the texture will change, so I recommend eating it within a few days
Save to Pinterest There is something deeply satisfying about a one-pan meal that tastes this good and looks this vibrant on the table. Hope it becomes one of those recipes you turn to without thinking.
Questions & Answers About This Recipe
- → Can I prepare the chicken marinade ahead of time?
Yes, you can marinate the chicken for up to 4 hours in the refrigerator. This allows the spices to penetrate deeper, intensifying the fajita flavor profile.
- → What pasta shapes work best for this dish?
Penne and rotini are excellent choices as their shapes trap the creamy sauce well. Fusilli, farfalle, or rigatoni also work beautifully. Avoid thin pasta like angel hair, which may become mushy.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicier and more forgiving when cooked. They'll require an additional 2-3 minutes of cooking time to ensure they're fully cooked through.
- → How can I make this spicier?
Add 1/2 teaspoon of cayenne pepper to the marinade for extra heat, or serve individual portions with hot sauce on the side. Fresh jalapeños scattered on top also add pleasant heat and flavor.
- → What can I substitute for heavy cream?
Half-and-half, sour cream, or Greek yogurt can replace heavy cream. Coconut milk offers a different but delicious tropical twist. Adjust quantities slightly as consistency varies.
- → Is this dish freezer-friendly?
It's best served fresh, but you can refrigerate leftovers for up to 3 days. Freeze the sauce separately from pasta for better results when reheating. Thaw overnight and warm gently over low heat.