Pin it The first time I made this skillet, my kitchen smelled like a Tex-Mex cantina with fajita spices hitting hot oil and the promise of something creamy and comforting. I was craving fajitas but wanted pasta, so I threw both ideas into one pan and hoped for the best. My husband walked in mid-cooking and asked what kind of magic was happening on the stove. That accidental fusion has become one of our most requested weeknight dinners.
Last Tuesday, I came home exhausted and made this for dinner. My daughter took one bite and announced it was better than the fajita place we love downtown. Watching her scrape the creamy cheese sauce off her plate made all those recipe experiments worth it.
Ingredients
- 2 large boneless skinless chicken breasts: Cut them into thin strips against the grain so they stay tender during cooking
- 1 tablespoon olive oil: Use this to coat the chicken before adding the spices
- 2 teaspoons chili powder: This builds the foundation of that fajita flavor we love
- 1 teaspoon ground cumin: Essential for that authentic Tex-Mex taste
- 1 teaspoon smoked paprika: This adds depth and a subtle smoky aroma
- 1/2 teaspoon garlic powder: Rounds out the spice blend perfectly
- 1/2 teaspoon onion powder: Works with the fresh onion to layer the flavor
- 1/2 teaspoon dried oregano: A classic fajita seasoning component
- 1/2 teaspoon salt: Enhances all the other spices
- 1/4 teaspoon black pepper: Adds just enough heat without overwhelming
- Juice of 1/2 lime: Brightens everything and mimics that restaurant fajita sizzle
- 1 red bell pepper: Thinly slice it for sweetness and color
- 1 yellow bell pepper: Adds more beautiful color to the final dish
- 1 green bell pepper: Completes the classic fajita pepper trio
- 1 medium red onion: Thinly sliced for that perfect fajita texture
- 2 cloves garlic: Minced fresh garlic beats jarred every time
- 300 g penne or rotini pasta: These shapes hold the creamy sauce beautifully
- 400 ml chicken broth: Creates the base for our silky sauce
- 120 ml heavy cream: This transforms the broth into restaurant-style richness
- 120 g shredded cheddar cheese: Sharp cheddar gives the sauce its character
- 60 g shredded mozzarella cheese: Adds that perfect melt and creaminess
Instructions
- Marinate the chicken:
- Combine chicken strips with olive oil and all the spices in a bowl then squeeze in that lime juice and toss until every piece is coated. Let it sit for 10 minutes while you prep everything else.
- Cook the pasta:
- Boil the pasta in salted water according to the package then drain it and set it aside. Do not rinse it with water or the sauce will not stick properly later.
- Sear the chicken:
- Heat your largest deep skillet over medium-high heat and add the marinated chicken. Cook for 4 to 5 minutes until browned and cooked through then remove it to a plate.
- Cook the vegetables:
- Add a splash more oil to the same skillet if it looks dry and toss in your sliced peppers and onion. Sauté for 4 to 5 minutes until softened then add the garlic and cook for just 1 minute more.
- Combine everything:
- Return the chicken to the skillet along with the cooked pasta chicken broth and heavy cream. Stir everything together and bring it to a gentle simmer.
- Add the cheese:
- Reduce the heat to low and sprinkle in both cheeses. Stir until completely melted and the sauce coats every piece of pasta in creamy goodness.
- Season and serve:
- Taste the sauce and add more salt or pepper if it needs it then serve hot with your favorite garnishes scattered on top.
Pin it This recipe saved me during a busy holiday season when I had to feed surprise guests. The empty pans and multiple requests for the recipe told me everything I needed to know.
Making It Your Own
I have made countless variations of this depending on what is in my fridge. Sometimes I add corn kernels or black beans for extra texture and nutrition. Other times I swap in different pasta shapes based on what the kids are feeling that week.
Perfecting the Sauce
The secret to that velvety restaurant-style sauce is patience when melting the cheese. Keep the heat low and stir constantly until every shred disappears into the cream. Rush this step and you will end up with a separated oily mess.
Serving Suggestions
This skillet stands on its own as a complete meal but I love serving it with a crisp green salad dressed with lime vinaigrette. The cool crunch balances the rich creamy pasta perfectly.
- Warm some tortilla on the side for scooping up every last bite
- Keep extra hot sauce handy for the spice lovers at your table
- Serve immediately because pasta dishes like this do not reheat well
Pin it There is something deeply satisfying about a one-pan meal that tastes like it took hours to perfect. Hope this becomes a staple in your kitchen like it has in mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can marinate the chicken for up to 4 hours in advance. Cook the pasta separately and store it with a light coating of olive oil. Combine everything just before serving for the best texture and creaminess.
- → What if I don't have smoked paprika?
Regular paprika works well as a substitute. You can also use additional chili powder or cayenne pepper for deeper flavor and more heat.
- → How do I prevent the sauce from breaking?
Keep the heat on low when adding cheese and stir constantly. Add the cream gradually and ensure the broth is heated through before introducing dairy products.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicier and have more flavor. Increase cooking time by 2-3 minutes since they're thicker than breast strips.
- → What are good side dishes to serve with this?
A fresh green salad, corn tortillas, or garlic bread complement this dish perfectly. A crisp Sauvignon Blanc or Mexican lager pairs nicely as well.
- → How do I make this gluten-free?
Simply use certified gluten-free pasta in place of regular penne or rotini. Check all other ingredients for gluten, particularly the broth and spice blends.