Save to Pinterest The first time I made this skillet, my kitchen smelled like my favorite Tex-Mex restaurant had moved in. My roommate poked her head in, drawn by the sizzling peppers and that signature fajita spice blend hitting the hot oil. We ended up eating straight from the skillet, standing at the counter, too impatient to bother with plates. Sometimes the best dinners happen when you're just hungry and throw things together.
I've started making this whenever friends come over for casual dinners because it feels impressive but takes zero effort. Last month, my sister asked for the recipe before she'd even finished her first bowl. There's something about the combination of smoky spices, sweet peppers, and melted cheese that makes everyone instantly happy.
Ingredients
- Chicken breasts: Cutting them into thin strips helps them cook quickly and absorb all that fajita seasoning
- Chili powder, cumin, and smoked paprika: This trio creates that classic fajita flavor profile everyone recognizes
- Bell peppers: Using three colors makes the dish beautiful and adds slightly different sweet notes
- Pasta: Penne or rotini catches the creamy sauce in all those little crevices
- Heavy cream: This creates the velvety base that brings everything together
- Cheddar and mozzarella: The cheddar adds sharpness while mozzarella makes it perfectly stretchy
Instructions
- Marinate the chicken:
- Toss the chicken strips with olive oil and all the spices until every piece is coated. Let it sit for 10 minutes while you chop the vegetables.
- Cook the pasta:
- Boil the pasta in salted water until just shy of al dente. Drain it and set aside, remembering it will cook more in the sauce later.
- Sear the chicken:
- Heat your skillet over medium-high heat and add the chicken. Cook for 4 to 5 minutes until browned and cooked through, then remove to a plate.
- Soften the vegetables:
- In the same skillet, cook the peppers and onion for 4 to 5 minutes until they're tender. Add the garlic for just 1 minute so it doesn't burn.
- Bring it all together:
- Return the chicken to the skillet and add the pasta, chicken broth, and cream. Let everything simmer together for a couple minutes.
- Melt in the cheese:
- Lower the heat and stir in both cheeses until they've melted into a creamy sauce that coats every strand of pasta.
Save to Pinterest This recipe became my go-to for those nights when I want comfort food but something with a little more excitement than plain pasta. My husband now requests it whenever he's had a rough day at work.
Making It Your Own
I've played around with this recipe enough to know what works. Chicken thighs stay juicier if you don't mind the extra minute of prep. Sometimes I throw in corn kernels or black beans when I want to stretch it to feed more people.
Getting The Texture Right
The secret is pulling the vegetables out before they turn to mush. You want them tender but still with a little bite, so they stand up to the pasta. I've learned to trust my instincts more than the exact timer.
Serving Ideas That Work
A crisp green salad with a lime vinaigrette cuts through the richness beautifully. I also like setting out small bowls of toppings so everyone can customize their portion.
- Fresh cilantro adds a bright pop that balances the cream
- Extra lime wedges let people adjust the acidity
- Sliced jalapeños on the side satisfy the heat seekers
Save to Pinterest This skillet has become one of those recipes I can make without even thinking, the one that always brings people back for seconds. Hope it finds a regular spot in your dinner rotation too.
Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can marinate the chicken up to 4 hours ahead. Cook the pasta and store separately. When ready to serve, reheat the skillet over medium heat, add the pasta, and combine with the sauce. Add a splash of broth or cream if needed to maintain a creamy consistency.
- → What's the best way to prevent the sauce from breaking?
Add the heavy cream after removing the skillet from high heat and reducing to low. Stir constantly when adding the cheese to ensure smooth melting. If the sauce appears too thick, whisk in additional broth one tablespoon at a time until you reach the desired consistency.
- → Can I use a different type of pasta?
Absolutely. Penne and rotini work well, but you can also use fettuccine, linguine, or even shells. Avoid very thin pasta like angel hair, as it may become mushy. For gluten-free options, certified gluten-free pasta works perfectly with this dish.
- → How do I adjust the spice level?
To increase heat, add cayenne pepper to the marinade or serve with hot sauce on the side. For milder flavors, reduce the chili powder and smoked paprika by half. Jalapeños can be omitted or added generously as a garnish depending on your heat preference.
- → What are good side dishes to serve with this skillet?
Consider a simple green salad with lime vinaigrette, Mexican street corn, or cilantro-lime rice. A crisp Sauvignon Blanc or Mexican lager pairs wonderfully with the flavors. Warm tortillas or cornbread are also excellent accompaniments.
- → Can I make this dairy-free?
Yes. Replace heavy cream with coconut milk or cashew cream, and use dairy-free cheese alternatives. Use certified gluten-free pasta if needed. The flavor will be slightly different but still delicious and creamy.