Save The first time I made this fajita chicken pasta, my kitchen smelled like a Tex-Mex cantina and my roommate wandered in asking what restaurant I'd ordered from. The sizzling peppers and that smoky chicken hitting the hot pan created this incredible aroma that filled the entire apartment. I'd been craving something different than our usual weeknight rotation and this vibrant, cheesy skillet ended up being exactly what we needed.
Last winter during a particularly brutal cold snap, my sister came over feeling defeated after a rough week at work. I threw this skillet together while she sat at the counter, and watching her face light up when that first creamy, spicy forkful hit her mouth was honestly better than any restaurant meal we could have grabbed. She asked for the recipe before she even finished her plate.
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Ingredients
- 2 large chicken breasts: Cutting them into thin strips helps them cook evenly and absorb all those fajita spices quickly
- 2 teaspoons chili powder and spices: This combination creates that authentic fajita flavor without needing a store-bought packet
- 3 bell peppers: Using red, yellow, and green gives you beautiful color variety and slightly different sweetness levels
- 300 g penne or rotini pasta: The shapes catch the creamy sauce perfectly in their ridges and curves
- 400 ml chicken broth: This forms the base of your sauce and adds depth that water alone cannot provide
- 120 ml heavy cream: Essential for that restaurant-quality velvety texture in the final sauce
- Shredded cheddar and mozzarella: The blend gives you both sharp flavor and incredible melt factor
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Instructions
- Marinate the chicken:
- Combine your chicken strips with olive oil and all those spices in a bowl, letting them soak up flavor for just 10 minutes while you prep everything else.
- Cook the pasta:
- Boil your pasta according to the package directions, drain it, and set it aside for later.
- Sear the chicken:
- Heat your large deep skillet over medium-high heat, add the marinated chicken, and cook for 4 to 5 minutes until beautifully browned and fully cooked through.
- Sauté the vegetables:
- In the same pan, cook your sliced peppers and onions for 4 to 5 minutes until softened, adding the garlic for just 1 minute at the end.
- Bring it all together:
- Return the chicken to the skillet with vegetables, then add the cooked pasta, chicken broth, and heavy cream, stirring everything together and letting it come to a gentle simmer.
- Add the cheese:
- Reduce the heat to low and stir in both cheeses until melted into a gorgeous creamy sauce that coats every piece of pasta.
Save This recipe has become my go-to whenever friends come over for casual dinners because it looks impressive but secretly comes together in under an hour. Theres something about scraping that last bit of cheesy pasta from the skillet that makes people feel genuinely cared for.
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Making It Your Own
Ive discovered that swapping in chicken thighs makes this even juicier if you dont mind a little extra cooking time. The dark meat holds up beautifully to all those bold spices.
Perfecting the Heat Level
My family runs the gamut from spice-averse to heat-seeking, so I usually serve with jalapeños on the side. That way everyone can customize their own bowl without me having to make separate versions.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. The acidity balances that creamy sauce and refreshes your palate between bites.
- Squeeze fresh lime over each portion right before serving
- Keep extra hot sauce on the table for the spice lovers
- Offer a simple green salad to round out the meal
Save Trust me, this skillet will become one of those recipes you find yourself making on repeat. Theres nothing quite like gathering around a steaming pan of cheesy, spicy pasta with people you love.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, penne and rotini work well because they hold onto the creamy sauce. Short pasta like macaroni, fusilli, or bow ties would also be excellent choices.
- → Is this dish spicy?
The seasoning blend provides mild to medium heat. You can adjust by adding cayenne pepper or hot sauce for extra spice, or reduce the chili powder for a milder version.
- → Can I make this ahead?
You can marinate the chicken and slice vegetables up to a day in advance. The dish is best served fresh, but leftovers reheat well in the microwave with a splash of cream or broth.
- → What can I substitute for heavy cream?
Half-and-half works for a lighter sauce, though it will be less creamy. evaporated milk is another option, but avoid milk as it may curdle when simmering.
- → Can I add other vegetables?
Corn, black beans, or zucchini would complement the Tex-Mex flavors. Add them when sautéing the peppers and onions so they cook through properly.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to restore the sauce's consistency.
