This is the kind of one-pan meal that makes you feel like you pulled off something way more impressive than you did.
It’s creamy, spicy, loaded with tender chicken and peppers, and comes together fast—no boiling water or draining pasta required.
It takes all the best parts of chicken fajitas and spins them into a cheesy skillet pasta that’s hearty and full of flavor.
The fajita seasoning coats everything, the pasta soaks up the sauce, and the chicken stays juicy thanks to the quick sear. Plus, there’s no pile of dishes at the end.
It’s the kind of weeknight recipe that actually feels fun to cook—and even better to eat.
Why This Skillet Works So Well
You get the flavor of sizzling fajitas, the comfort of pasta, and the convenience of a one-pan dish.
It’s spicy, creamy, filling, and ridiculously easy to pull off.
- All in one pan – No boiling, draining, or juggling pots.
- Fajita seasoning builds the flavor – Spices do all the heavy lifting.
- Loaded with veggies – Bell peppers and onions make it colorful and fresh.
- Melty, cheesy finish – The final sprinkle ties it all together.
- Customizable heat and protein – Swap the chicken or spice level based on what you like.
From fridge to table in under 40 minutes—and most of that is just letting it simmer.
What You’ll Need to Make It
Simple, everyday ingredients that pull together fast.
- Chicken Breast or Thighs – Sliced thin so it cooks quickly and stays juicy.
- Pasta – Penne, rotini, or even shells. Pick something that holds sauce.
- Bell Peppers – A mix of red, yellow, or green adds color and sweetness.
- Onion – Sliced thin for that classic fajita feel.
- Garlic – Fresh minced adds sharpness to the base.
- Fajita Seasoning – Use store-bought or mix up your own with chili powder, cumin, paprika, and garlic powder.
- Chicken Broth & Heavy Cream – For the rich, saucy base.
- Shredded Cheese – Cheddar, pepper jack, or a Mexican blend all melt well.
- Olive Oil, Salt & Pepper – For cooking and seasoning throughout.
Want to go smoky or spicy? Add chipotle powder or diced green chiles.
How to Make Chicken Fajita Pasta in One Skillet
This one moves fast, so have everything chopped and ready before you start.
- Sauté the chicken – In a large skillet, heat olive oil and sear the chicken strips until browned. Remove and set aside.
- Cook the veggies – In the same pan, add sliced onions and bell peppers. Sauté until soft and slightly charred.
- Add garlic and seasoning – Stir in minced garlic and fajita seasoning. Toast briefly to release the flavor.
- Pour in liquids and pasta – Add uncooked pasta, chicken broth, and cream. Stir everything together and bring to a simmer.
- Let it simmer – Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce is thickened.
- Add chicken and cheese – Return the chicken to the pan, sprinkle in shredded cheese, and stir until melted and creamy.
Serve hot, straight from the skillet, or garnish with lime wedges and cilantro if you’re feeling fancy.
What to Serve with It
This skillet meal is hearty on its own, but these sides make it pop even more.
| Side Dish | Why It Works |
|---|---|
| Crisp Green Salad | Adds freshness and cuts the richness |
| Tortilla Chips | Scoop up the saucy bits or crumble over the top |
| Cilantro Lime Rice | Bright and zesty—classic fajita pairing |
| Roasted Corn or Elote | Sweet, smoky, and bold flavors work well here |
| Guacamole or Avocado Slices | Creamy balance to the heat |
| Simple Black Beans | Extra protein and fiber without extra work |
Or keep it simple with a cold drink and call it a night.
How to Store and Reheat It
One of the best things about this pasta—it reheats like a dream.
The sauce stays creamy and the chicken holds up well in the fridge.
Storage Tips
- Cool completely before transferring.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for longer storage, but leave out the cheese until after reheating.
Reheating Tips
- Stovetop: Reheat over low heat with a splash of broth or milk to loosen the sauce.
- Microwave: Stir halfway through and cover loosely to avoid drying out.
- Add fresh cheese on top after heating – It brings the creaminess back to life.
Perfect for lunches or a second dinner without starting over.
Chicken Fajita Pasta FAQ
Can I use cooked or leftover chicken?
Yes—skip the sauté step and add it in with the cheese at the end to warm through.
Can I make it dairy-free?
Use a plant-based cream and skip the cheese—or try a dairy-free cheese blend.
What kind of pasta works best?
Short shapes like penne or rotini hold sauce well and cook evenly in the skillet.
Is it spicy?
Not too spicy as written, but you can always turn up the heat with jalapeños, chipotle powder, or hot sauce.
Can I make it vegetarian?
Definitely. Skip the chicken and load it up with extra peppers, onions, mushrooms, or even black beans.
Chicken Fajita Pasta Skillet
Equipment
- Large skillet with lid For sautéing and simmering
- Wooden Spoon For stirring during cook time
Ingredients
- 1 pound chicken breast sliced thin
- 8 ounces uncooked pasta penne or rotini
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 3 cloves garlic minced
- 1 packet fajita seasoning or 2 tbsp homemade
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheese cheddar or Mexican blend
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt and pepper, and sear until browned. Remove from skillet and set aside.
- In the same skillet, sauté onions and bell peppers until softened. Stir in garlic and fajita seasoning.
- Add uncooked pasta, chicken broth, and heavy cream. Stir and bring to a simmer. Cover and cook 12–15 minutes, stirring occasionally.
- Return the cooked chicken to the skillet and add shredded cheese. Stir until melted and creamy. Adjust seasoning as needed.
- Serve hot with optional lime wedges, cilantro, or jalapeño slices on top.
Notes
- Use rotisserie chicken to speed things up.
- Sub Greek yogurt or light cream for a lighter version.
- Add corn, black beans, or diced tomatoes for extra texture.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.