Chicken Fajita Pasta Skillet (Print Version)

Vibrant one-pan dish with tender chicken, colorful peppers, onions, and pasta tossed in zesty fajita seasoning.

# Components:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1 pound), cut into thin strips

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 medium onion, thinly sliced
06 - 2 cloves garlic, minced

→ Pasta

07 - 8 ounces penne or rotini pasta

→ Liquids

08 - 2 tablespoons olive oil
09 - 2 1/2 cups low-sodium chicken broth
10 - 1/2 cup heavy cream

→ Spices and Seasonings

11 - 2 teaspoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon cayenne pepper, optional for heat

→ Cheese and Garnish

18 - 1 cup shredded cheddar or Monterey Jack cheese
19 - Fresh cilantro, chopped for garnish
20 - Lime wedges for serving

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and season with half the fajita seasoning blend. Sauté until browned and nearly cooked through, 4 to 5 minutes. Transfer chicken to a plate and set aside.
02 - Add remaining olive oil to the same skillet. Add sliced peppers and onion; sauté until softened and slightly charred, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Return cooked chicken to the skillet. Add uncooked pasta, chicken broth, and heavy cream. Stir to combine and bring to a gentle boil.
04 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 - Remove lid and sprinkle cheese evenly over the top. Cover again and cook until cheese is melted, about 2 minutes.
06 - Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup happens while you eat instead of after.
  • The peppers get those charred edges that taste like summer even in February.
  • Leftovers somehow taste better the next day when the pasta soaks up all the creamy fajita flavors.
02 -
  • If your skillet isn't big enough, the pasta won't cook evenly and you'll end up with crunchy bits, use at least a 12-inch deep skillet.
  • Stir the pasta more often than you think you need to, it wants to stick to the bottom once the liquid gets low.
  • Don't skip bringing the liquid to a full boil before covering, or your pasta timing will be completely off.
03 -
  • Toast your cumin and paprika in the dry skillet for 30 seconds before adding the oil, it wakes up the spices and makes the whole dish smell incredible.
  • If the sauce looks too thick before the pasta is done, add broth a quarter cup at a time instead of panicking and drowning it.
  • Let the skillet rest off the heat for two minutes before serving, the sauce thickens up and clings to everything perfectly.
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