Chicken Fajita Pasta Skillet
This creamy chicken fajita pasta is made in one skillet with bold flavor, juicy chicken, colorful peppers, and melted cheese. Dinner in under 40 minutes.
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 tablespoon homemade
- 2 cups chicken broth
- ½ 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.
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