Save The first time I made this skillet, it was because my teenage son came home from soccer practice absolutely starving and I had zero time for anything elaborate. What I ended up with was this chaotic, colorful mess of Tex-Mex comfort food that made him pause mid-bite and actually say wow. Now whenever those bell peppers start hitting the hot oil, the whole kitchen fills with this sizzling fajita scent that pulls everyone out of their rooms.
Last summer, my neighbors smelled this cooking through their open windows and actually texted me asking what I was making. I ended up bringing over a container, and now its the dish they request whenever we do potluck dinners. Theres something about the combination of sizzling peppers and melty cheese that just feels like gathering around the table together.
Ingredients
- 2 boneless chicken breasts: Cut them into thin strips so they cook quickly and absorb all those fajita spices
- 1 tablespoon olive oil: Coats the chicken and helps those spices stick to every surface
- 2 teaspoons chili powder: The backbone of that classic fajita flavor we all love
- 1 teaspoon ground cumin: Adds that earthy, warm depth that makes fajitas taste like fajitas
- 1 teaspoon smoked paprika: Gives the chicken this gorgeous color and subtle smoky undertone
- 1/2 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
- 1/2 teaspoon onion powder: Sweet savory background note that ties everything together
- 1/2 teaspoon dried oregano: A little herbal freshness to balance the rich cheese sauce
- 1/2 teaspoon salt: Enhances all the other spices without overwhelming them
- 1/4 teaspoon black pepper: Just enough subtle heat to wake up your palate
- Juice of 1/2 lime: Brightens everything up and cuts through the creamy sauce
- 3 bell peppers (red yellow green): The colorful trio that brings sweetness and that classic fajita crunch
- 1 medium red onion: Sliced thin so it caramelizes slightly in the skillet
- 2 cloves garlic: Minced fresh because nothing compares to that aromatic punch
- 300 g penne or rotini pasta: Short pasta catches all that creamy sauce in every forkful
- 400 ml chicken broth: Creates the base for our creamy sauce while cooking the pasta
- 120 ml heavy cream: Transforms the broth into this velvety, luscious coating
- 120 g cheddar cheese: Sharp cheese that gives the sauce real flavor personality
- 60 g mozzarella cheese: Melts into gorgeous stretchy strands throughout
- Fresh cilantro: Sprinkled on top for that pop of herbal freshness
- Lime wedges: Extra squeeze right before serving makes everything sing
Instructions
- Marinate the chicken:
- Toss those chicken strips with olive oil and all your spices in a bowl until every piece is coated in that red-orange spice blend. Let it hang out for 10 minutes while you chop your vegetables and boil water.
- Get your pasta going:
- Cook your pasta in salted boiling water until its just shy of al dente since itll finish in the sauce later. Drain and set it aside but dont rinse it.
- Sear the spicy chicken:
- Heat up your large deep skillet over medium-high heat until its nice and hot. Add that marinated chicken in a single layer and let it cook undisturbed for 4 to 5 minutes until its browned and cooked through.
- Sauté the rainbow vegetables:
- In that same skillet with all those flavorful chicken bits, add your bell peppers and onion slices. Cook them for 4 to 5 minutes until theyre softened and starting to caramelize in spots, then toss in the garlic for just 1 minute.
- Build the creamy sauce:
- Pile everything back into the skillet—chicken, vegetables, and that cooked pasta. Pour in the chicken broth and heavy cream, stir it all together, and let it come to a gentle simmer.
- Melt in the cheese:
- Turn the heat down to low and sprinkle in both cheeses, stirring constantly until theyve completely melted into this gorgeous creamy sauce that coats every single piece of pasta.
- Season and serve:
- Taste it and adjust salt or pepper if it needs it. Serve it up hot with cilantro scattered on top and lime wedges on the side for squeezing over.
Save This recipe became my daughters most requested birthday dinner because she says it tastes like a restaurant meal but better. Theres something about twirling your fork through those cheesy, spice-coated noodles while catching bites of tender chicken that just makes people happy.
Making It Your Own
Sometimes I swap in chicken thighs instead of breasts and they stay even juicier through the cooking process. For extra heat, a half teaspoon of cayenne pepper mixed into the chicken marinade gives this dish a real kick without being overwhelming.
What To Serve With It
A crisp green salad with a lime vinaigrette cuts through the richness perfectly. I also like putting out warm tortillas on the table because everyone loves scooping up every last bit of that sauce.
Storage And Reheating
This actually reheats beautifully for lunch the next day, though you might need to splash in a little extra cream or broth when warming it up. The flavors seem to meld even more after a night in the refrigerator.
- Store in an airtight container for up to 4 days
- Reheat gently on the stove with a splash of liquid
- The pasta will absorb more sauce as it sits, so dont panic if it looks thicker
Save Theres nothing quite like watching people dive into this skillet and immediately reach for seconds. Hope it becomes a weeknight favorite in your house too.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs are an excellent substitute and will provide a juicier result. Use about the same quantity and adjust cooking time slightly if needed, ensuring they're cooked through.
- → How can I make this spicier?
Add 1/2 teaspoon of cayenne pepper to the marinade for extra heat, or serve the finished dish with hot sauce on the side for those who prefer more spice.
- → Is this suitable for a gluten-free diet?
Yes, simply substitute the pasta with certified gluten-free penne or rotini. Everything else in the dish is naturally gluten-free, making it an easy adaptation.
- → Can I prepare this dish ahead of time?
You can marinate the chicken and chop the vegetables several hours in advance. Cook the pasta fresh just before serving to maintain texture, then combine everything in the skillet.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the Tex-Mex flavors beautifully, or choose a Mexican lager for a more casual pairing that echoes the cuisine.
- → Can I use different cheeses?
Absolutely. Monterey Jack, Colby, or a Mexican blend work wonderfully. Avoid very soft cheeses that won't melt smoothly into the creamy sauce.