Fajita Chicken Pasta Skillet

The smell of sizzling peppers and spices filling my tiny apartment kitchen transports me back to that Tuesday I decided Tex-Mex and Italian belonged in the same pan. My roommate walked in, nose twitching, asking what on earth I was making, and by the time we sat down with bowls of this creamy, smoky pasta, she was already planning when I could cook it again.

I first made this on a rainy night when I wanted something comforting but craved bold flavors. The marinated chicken turned out perfectly spiced, those bell peppers sweetened in the heat, and when everything came together in that cheesy sauce, I knew this was the kind of dinner you make when you need to turn an ordinary evening into something special.

Ingredients

• 2 large chicken breasts: Cutting them into thin strips helps them absorb all those wonderful spices and cook quickly
• 1 tablespoon olive oil: This coats the chicken and helps the spices cling to every surface
• 2 teaspoons chili powder: The backbone of that fajita flavor we are building here
• 1 teaspoon ground cumin: Adds that earthy, warm depth that makes everything taste better
• 1 teaspoon smoked paprika: This gives the chicken that beautiful smoky note
• 1/2 teaspoon garlic powder: Because fresh garlic burns easily in high heat cooking
• 1/2 teaspoon onion powder: Rounds out all the other spices beautifully
• 1/2 teaspoon dried oregano: A little nod to the Italian side of this fusion
• 1/2 teaspoon salt: Essential for bringing all the flavors forward
• 1/4 teaspoon black pepper: Just enough to add a gentle background heat
• Juice of 1/2 lime: Brightens everything and cuts through the rich cream sauce later
• 3 bell peppers, any colors: The more colors, the more beautiful and varied the sweetness
• 1 medium red onion: Red onion has a milder, sweeter flavor that works perfectly here
• 2 cloves garlic, minced: Fresh garlic adds that aromatic punch at the end
• 300 g penne or rotini pasta: These shapes catch all the sauce in their crevices
• 400 ml chicken broth: Creates the base of our creamy sauce without being too heavy
• 120 ml heavy cream: This is what makes everything luxurious and coating
• 120 g shredded cheddar: Sharp cheddar gives us that classic cheese flavor
• 60 g shredded mozzarella: Mozzarella melts into that beautiful, gooey texture

Instructions

Marinate the chicken:

Combine the chicken strips with olive oil and all the spices in a bowl, then squeeze in that lime juice and toss everything until the chicken is evenly coated. Let it sit for about 10 minutes while you prep your vegetables.

Cook the pasta:

Boil your pasta in salted water until it is just al dente, then drain and set it aside. Do not rinse it because the starch helps the sauce cling later.

Sear the chicken:

Heat your large deep skillet over medium high heat and add the marinated chicken. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through, then transfer it to a plate.

Soften the vegetables:

In the same skillet, sauté the sliced bell peppers and onion for 4 to 5 minutes until they start to soften and smell amazing. Add the minced garlic for just 1 minute more so it does not burn.

Combine everything:

Return the chicken to the pan with the vegetables, then add the cooked pasta, chicken broth, and heavy cream. Stir everything together and bring it to a gentle simmer.

Melt in the cheese:

Reduce the heat to low and stir in the cheddar and mozzarella cheeses until they are completely melted and the sauce is creamy and coats the pasta beautifully.

Season and serve:

Taste the pasta and adjust the seasoning if needed, then serve it hot with whatever garnishes make you happy.

Save

Last week I made this for my friend who claims she does not like spicy food, and she went back for seconds. The heat is gentle, warming rather than overwhelming, and when you take that first bite of creamy, cheesy pasta with tender spiced chicken, you understand why some flavor combinations were meant to find each other.

The Pasta Choice

I have tried different pasta shapes, and penne or rotini really shine here because the sauce gets caught inside and all over them. Longer noodles like spaghetti just become a tangled mess, and the sauce tends to slide right off.

Make It Your Own

Sometimes I add corn kernels or black beans when I want to bulk it up, and my neighbor loves throwing in sliced mushrooms. The creamy sauce is incredibly forgiving, so feel free to use whatever vegetables you need to use up.

Serving Suggestions

A simple green salad with a citrus vinaigrette cuts through the richness perfectly. I have also served this alongside crusty garlic bread for a truly indulgent dinner that everyone talks about for days.

• Squeeze extra lime over each bowl right before eating
• Keep hot sauce on the table for the spice lovers
• This reheats beautifully for lunch the next day

Save

There is something magical about taking two cuisines you love and watching them create something even better together in your own kitchen.

Questions & Answers for Recipes

→ Can I use different pasta shapes?

Yes, penne and rotini work exceptionally well as their ridges capture the creamy sauce. Fusilli, farfalle, or macaroni also make excellent substitutes. Just adjust cooking time according to package instructions.

→ How spicy is this dish?

The fajita seasoning provides mild to moderate heat. For more kick, add cayenne pepper to the marinade or serve with sliced jalapeños and hot sauce on the side.

→ Can I make it ahead?

You can marinate the chicken up to 24 hours in advance. The complete dish reheats beautifully—add a splash of cream or broth when warming to restore the sauce's creamy texture.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove with a tablespoon of cream or broth to loosen the sauce. Freezing is not recommended as the creamy sauce may separate.

→ Can I use chicken thighs instead?

Absolutely. Boneless, skinless chicken thighs offer juicier results and hold up beautifully to the bold fajita spices. Adjust cooking time by 1-2 minutes to ensure they're cooked through.