Save The first time I made this skillet dish, my roommate walked in and announced someone was making fajitas, then looked completely baffled when she saw pasta going into the pan. That happy collision of Tex-Mex flavors and comfort food has become one of those weeknight miracles I turn to when I want something that feels like a treat but comes together in under an hour.
Last winter during a particularly brutal cold snap, my sister came over feeling defeated by a rough week at work. I set this bubbling skillet on the table, and halfway through her first bowl, she looked up and said this is exactly what I needed right now. Sometimes food really does fix everything.
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Ingredients
- Chicken breasts: Cutting them into thin strips against the grain helps them stay tender and absorb all that wonderful fajita seasoning
- Fajita spice blend: The smoked paprika is what gives this dish its signature depth, so do not skip it
- Bell peppers: Using all three colors is not just pretty, each pepper brings its own subtle sweetness to the party
- Pasta: Penne or rotini works best because those ridges and curves hold onto the creamy sauce beautifully
- Heavy cream: This creates that velvety texture that makes the dish feel indulgent without needing a roux
- Cheddar and mozzarella blend: Cheddar brings sharp flavor while mozzarella contributes that gorgeous cheese pull
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Instructions
- Marinate the chicken:
- Combine your chicken strips with olive oil and all those aromatic spices in a bowl, letting them sit for at least 10 minutes so the flavors really sink into the meat.
- Cook the pasta:
- Boil your pasta in salted water until just shy of al dente since it will finish cooking in the sauce later.
- Sear the chicken:
- Heat your large deep skillet over medium high heat and cook the marinated chicken until nicely browned and cooked through, about 4 to 5 minutes.
- Sauté the vegetables:
- In that same skillet, cook your sliced peppers and onions until they start to soften and get those lovely charred edges.
- Combine everything:
- Add the chicken back in along with the cooked pasta, chicken broth, and heavy cream, letting it all simmer together.
- Add the cheese:
- Turn the heat to low and stir in your cheeses until they melt into that gorgeous creamy sauce we are here for.
Save This recipe has become my go-to for birthday dinners when the request is something cozy but special. There is something about watching people take that first bite, eyes widening as the creamy sauce hits the fajita spices, that reminds me why I love cooking so much.
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Make It Your Own
Chicken thighs work beautifully here if you prefer darker meat, and they stay juicy even if you accidentally overcook them slightly. For extra heat, try adding diced jalapeños along with the bell peppers or serve with hot sauce on the side.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, though a cold Mexican lager works just as well. A simple green salad with lime vinaigrette helps balance all that creamy goodness.
Make Ahead Strategy
You can marinate the chicken up to 24 hours in advance, and slice all your vegetables earlier in the day to make dinner prep nearly effortless. The finished skillet reheats surprisingly well, though you may need to splash in a little cream when warming it up.
- Gluten free pasta works perfectly if you need to accommodate dietary restrictions
- The spice blend can be mixed in bulk and stored for future batches
- Extra lime wedges on the table let everyone brighten their portion to taste
Save There is something deeply satisfying about a one pan meal that tastes like it came from a restaurant kitchen but leaves you with minimal cleanup. That is the kind of weeknight victory worth savoring.
Q&A About the Recipe
- → Can I make this ahead of time?
Yes, you can prepare the components in advance. Marinate the chicken up to 24 hours ahead, chop vegetables, and cook the pasta. Store everything separately in the refrigerator, then combine and reheat gently with a splash of cream or broth to restore the sauce's consistency.
- → What pasta shapes work best?
Penne and rotini are ideal because their ridges and curves hold the creamy sauce well. Short pasta with texture works better than long strands like spaghetti. You could also use fusilli, macaroni, or gluten-free alternatives if needed.
- → How can I make this spicier?
Add cayenne pepper to the chicken marinade, use pepper jack cheese instead of cheddar, or serve with hot sauce. Sliced jalapeños as a garnish also provide extra heat. For milder flavor, reduce the chili powder to 1 teaspoon.
- → Can I use chicken thighs instead?
Absolutely. Boneless skinless chicken thighs work beautifully and stay juicier than breasts. They may need an extra minute or two of cooking time. Cut them into strips just like you would with breast meat.
- → How should I store leftovers?
Cool completely and store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop over medium-low heat, adding a splash of cream or broth to loosen the sauce. The pasta may absorb more liquid as it sits.
- → Can I make this dairy-free?
Substitute coconut milk or cashew cream for heavy cream, and use dairy-free cheese shreds. The flavor and texture will differ slightly, but the Tex-Mex spices will still shine through. Nutritional yeast can also add cheesy flavor.
