Chicken Fajita Pasta Skillet
This creamy, zesty Chicken Fajita Pasta Skillet brings all the bold flavors of fajitas into a hearty pasta dish. With seasoned chicken, sautéed peppers and onions, and a creamy spiced sauce, it’s a satisfying dinner ready in about 35 minutes—perfect for weeknights.
Time
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
Chicken & Pasta
2 tablespoons olive oil
1 lb (450 g) boneless, skinless chicken breasts (cut into bite-size strips)
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
8 oz (225 g) penne or rotini pasta
Vegetables
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
Sauce
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half for lighter)
1 cup shredded cheddar or Mexican blend cheese
Juice of 1 lime
2 tablespoons fresh cilantro, chopped
Instructions
Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
Season Chicken
In a bowl, toss chicken strips with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Cook Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high.
Add chicken and cook 4–5 minutes until golden and cooked through. Transfer to a plate.
Sauté Vegetables
In the same skillet, add remaining olive oil.
Add bell peppers and onion, cooking 5–6 minutes until softened and slightly charred.
Make the Sauce
Stir in garlic and cook 30 seconds.
Add chicken broth and bring to a simmer.
Reduce heat, stir in heavy cream. Let it bubble for 2–3 minutes until slightly thickened.
Combine Everything
Return chicken to the skillet. Add pasta and shredded cheese. Toss until pasta is coated and cheese is melted.
Finish & Serve
Stir in lime juice and sprinkle with fresh cilantro.
Serve hot with extra lime wedges if desired.
Notes & Tips
Use rotisserie chicken for a faster version.
For a spicier kick, add ½ teaspoon cayenne or sliced jalapenos.
Swap heavy cream with Greek yogurt for a lighter, tangier option.
Works well with whole-wheat pasta or gluten-free pasta.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, but the sauce may thicken. Add a splash of chicken broth or milk when reheating.
Q: Can I use shrimp instead of chicken?
A: Absolutely! Just cook shrimp 2–3 minutes per side before adding to the skillet.
Q: How can I make it healthier?
A: Use whole-grain pasta, substitute light cream or milk, and add extra veggies like zucchini or mushrooms.
Nutritional Information
Calories: ~520
Protein: 35 g
Carbohydrates: 45 g
Fat: 22 g
Fiber: 5 g
Sodium: 720 mg