Save My weeknight cooking changed when I accidentally grabbed fajita seasoning instead of taco mix one tired Tuesday. The chicken was already sizzling, peppers waiting on the board, and I just rolled with it. Halfway through, I realized I had pasta boiling and thought, why not combine everything? That improvised skillet became louder and more colorful than anything I'd made in weeks. Now it's the dish I make when I need dinner to feel like a small celebration without the fuss.
I made this for a friend who swore she didn't like one-pan meals because they always tasted watery or bland. She watched skeptically as I stirred the uncooked pasta right into the broth, but when the cream hit and the cheese melted, she stopped talking and just ate. She texted me the next morning asking for the recipe, which is the highest compliment I know. It's become my proof that simple doesn't mean boring.
Ingredients
- Boneless, skinless chicken breasts (450 g): Slice them thin so they cook fast and soak up the seasoning; uneven pieces are fine, they add texture.
- Red, yellow, and green bell peppers: The trio isn't just pretty, each pepper has a slightly different sweetness that builds layers of flavor as they char.
- Medium onion: Thin slices soften into sweet, almost jammy bits that cling to the pasta and balance the spice.
- Garlic (2 cloves, minced): Add it after the peppers so it gets fragrant without burning and turning bitter.
- Penne or rotini pasta (250 g): The ridges and tubes catch all the creamy, seasoned sauce; don't precook it, the skillet does the work.
- Olive oil (2 tablespoons): Just enough to brown the chicken and soften the veggies without making the dish greasy.
- Low-sodium chicken broth (600 ml): This is where the pasta cooks, so low-sodium lets you control the salt and avoid an overly salty finish.
- Heavy cream (120 ml): It turns the broth silky and rich, coating every piece of pasta like a gentle hug.
- Chili powder, cumin, smoked paprika, oregano: These four spices are the backbone of fajita flavor, smoky and warm with just enough earthiness.
- Salt, black pepper, cayenne: Season in layers, tasting as you go; the cayenne is optional but adds a slow-building heat I've come to crave.
- Shredded cheddar or Monterey Jack (100 g): Melts into creamy pockets throughout the pasta; I like cheddar for sharpness, Monterey Jack for mildness.
- Fresh cilantro and lime wedges: The cilantro adds a bright, herbal pop and the lime juice cuts through the richness right before serving.
Instructions
- Sear the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken strips and half the fajita seasoning, letting them sizzle and brown for 4 to 5 minutes. They don't need to be fully cooked yet, just golden on the outside, then remove and set aside.
- Cook the Peppers and Onion:
- Add the remaining olive oil to the same skillet, toss in the sliced peppers and onion, and let them soften and char slightly for about 5 minutes, stirring occasionally. Stir in the minced garlic and cook for 1 minute until the kitchen smells amazing.
- Combine and Simmer:
- Return the chicken to the skillet, then add the uncooked pasta, chicken broth, and cream, stirring everything together and bringing it to a gentle boil. Reduce the heat to medium-low, cover, and let it simmer for 12 to 15 minutes, stirring now and then, until the pasta is tender and most of the liquid has been absorbed into creamy goodness.
- Melt the Cheese:
- Remove the lid, sprinkle the shredded cheese evenly over the top, then cover again for about 2 minutes until the cheese melts into gooey pools. Give it a gentle stir if you like it mixed in, or leave it on top for a cheesy crust.
- Garnish and Serve:
- Scatter chopped cilantro over everything and serve with lime wedges on the side for squeezing. The lime juice brightens every bite and makes the whole dish sing.
Save One night I served this to my sister, who's usually a picky eater and suspicious of anything I call easy. She went quiet after the first bite, then asked if I'd been secretly taking cooking classes. I hadn't, but that moment reminded me that a dish doesn't need to be complicated to make someone feel cared for. Sometimes a skillet full of colorful, creamy pasta is all the love language you need.
Making It Your Own
I've made this with whole-wheat pasta when I wanted something heartier, and with rotini when I felt like the spirals would catch more sauce. You can swap the heavy cream for half-and-half or even evaporated milk if you want it lighter, though the texture will be a bit thinner. If you like heat, throw in sliced jalapeños with the peppers, or stir in a spoonful of salsa at the end for extra zing. The base recipe is forgiving, so follow your cravings and it will still turn out delicious.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when the flavors have had time to marry. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring frequently so the pasta doesn't dry out. You can also microwave it in a covered dish, stirring halfway through, but the skillet method keeps the texture creamier. I've never had leftovers last long enough to freeze, but if you do, thaw in the fridge overnight and reheat the same way.
Serving Suggestions
This skillet is hearty enough to stand alone, but I sometimes serve it with a simple side salad dressed in lime vinaigrette to echo the citrus notes. Warm tortillas or cornbread on the side turn it into a full Tex-Mex feast without much extra effort. If you're feeding a crowd, double the recipe and use your biggest skillet or a wide, deep pan; just keep an eye on the liquid and stir more often.
- Top with diced avocado or a dollop of sour cream for extra richness.
- Serve with tortilla chips on the side for scooping up the creamy bits.
- A cold beer or a tangy margarita pairs perfectly with the smoky, zesty flavors.
Save This is the kind of recipe that makes you look forward to Tuesday nights, the ones that used to feel like a slog. Keep the ingredients on hand, and you'll always have a colorful, comforting dinner ready in less than an hour.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, penne and rotini work best because they hold the creamy sauce well. You can also use fusilli, farfalle, or even small pasta shapes like gemelli. Avoid long pasta like spaghetti as it may break during stirring.
- → What if I don't have heavy cream?
Substitute with half-and-half, evaporated milk, or even full-fat coconut milk for a lighter version. You can also use cream cheese thinned with a bit more broth for added richness.
- → How do I prevent the pasta from becoming mushy?
Use uncooked pasta and add it directly to the broth mixture. Monitor liquid levels while cooking and stir occasionally. The pasta should be al dente when the liquid is mostly absorbed, typically 12-15 minutes on medium-low heat.
- → Can I make this ahead of time?
This dish is best served fresh from the skillet. However, you can prep ingredients the night before and store them separately. Reheat leftovers gently on the stovetop with a splash of broth to restore creaminess.
- → What cheese works best in this dish?
Cheddar and Monterey Jack are ideal choices that melt smoothly and complement fajita flavors. You can also blend in some Cotija or queso fresco for authentic Tex-Mex flair, though reserve some unmelted for topping.
- → How do I adjust the spice level?
Start with less cayenne pepper and add more to taste. For extra heat, include sliced jalapeños or add a pinch of chipotle powder. For milder versions, reduce chili powder and paprika while maintaining cumin for flavor depth.