Save The sizzle of peppers hitting a hot skillet instantly pulls me into my kitchen, no matter what kind of day I've had. Something about that vibrant combination of colors and aromas just makes everything feel better. This fajita chicken pasta started as one of those throw-together weeknight experiments when I couldn't decide between Mexican and Italian, and somehow ended up being the best accidental dinner I've ever made.
I first made this on a Tuesday when my refrigerator was full of random ingredients and zero inspiration. My roommate wandered in midway through cooking, drawn by the smell of sizzling peppers and spices, and we ended up eating straight from the skillet while standing at the counter. Sometimes the best meals happen when you're not trying too hard.
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Ingredients
- Chicken breasts: Cutting them thin helps them absorb all those fajita spices quickly and cook evenly
- Bell peppers: Using all three colors makes it gorgeous and each brings a slightly different sweetness
- Pasta: Penne or rotini catch the creamy sauce in their curves perfectly
- Heavy cream: Creates that luscious sauce that brings everything together
- Cheddar and mozzarella: The combo gives you sharpness plus perfect meltiness
- Chili powder and cumin: These two are the backbone of that classic fajita flavor profile
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Instructions
- Marinate the chicken:
- Toss the sliced chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Let it sit while you prep everything else so the flavors really sink in.
- Cook the pasta:
- Boil it in salted water until just shy of al dente since it'll finish cooking in the sauce later. Drain and set aside.
- Sear the chicken:
- Get your skillet nice and hot over medium-high heat. Cook the chicken strips until they're browned and cooked through, about 4-5 minutes, then remove them to a plate.
- Caramelize the vegetables:
- In that same skillet, cook the bell peppers and onions until they're softened and starting to get those gorgeous charred edges. Add the garlic for just one minute so it doesn't burn.
- Build the sauce:
- Return the chicken to the skillet and add the cooked pasta, chicken broth, and heavy cream. Let it come to a gentle simmer and reduce slightly.
- Melt in the cheese:
- Turn the heat down to low and stir in both cheeses until they've melted into a creamy sauce that coats every strand of pasta.
Save This became my go-to for potlasts after I brought it to a friend's housewarming and everyone kept asking for the recipe. There's something about comfort food that also feels a little special that just brings people together around the table.
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Make It Your Own
Sometimes I swap in chicken thighs when I want something with more flavor and juiciness. The fat from thighs melts into the sauce beautifully.
Pairing Ideas
A crisp Sauvignon Blanc cuts through the creaminess perfectly, or go classic with an ice-cold Mexican lager if it's summer and you're feeling casual.
Getting Ahead
You can slice all the vegetables and marinate the chicken up to a day ahead, which makes weeknight cooking feel almost effortless. Everything else comes together so fast.
- Cook the pasta while you prep the vegetables to save time
- Keep the heat medium-high when searing chicken to get good browning
- Let the dish rest for 5 minutes before serving so the sauce thickens slightly
Save Garnish with fresh cilantro and serve with lime wedges so everyone can add that extra brightness if they want. Those little touches make all the difference.
Recipe FAQs
- → Can I make this skillet ahead of time?
Yes, you can prepare the marinated chicken and chopped vegetables up to 24 hours in advance. Store them separately in the refrigerator. The dish is best served fresh, but leftovers reheat well with a splash of cream or broth to restore the sauce's consistency.
- → What pasta shapes work best?
Penne and rotini are excellent choices because their ridges and curves hold the creamy sauce beautifully. Short pasta with texture works better than long strands like spaghetti, which can be tricky to serve in skillet format.
- → How can I make it spicier?
Add cayenne pepper to the chicken marinade, include sliced jalapeños with the bell peppers, or serve with hot sauce. You can also use pepper jack cheese instead of cheddar for an extra kick throughout the dish.
- → Can I use different proteins?
Shrimp cooks faster and works wonderfully with fajita flavors—add it during the last 3-4 minutes of cooking. Sliced steak or pork tenderloin also marinate well, while black beans make a delicious vegetarian alternative when paired with extra vegetables.
- → How do I store leftovers?
Cool completely and store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove with a splash of cream or broth. The pasta will absorb more sauce as it sits, so adding liquid helps restore the creamy texture.
- → Can I make this gluten-free?
Absolutely. Use certified gluten-free pasta and ensure your chicken broth and spices are gluten-free. The dish naturally contains gluten only from the pasta, so this simple swap makes the entire skillet safe for those avoiding gluten.
