Save to Pins I stumbled onto this combination during a Tuesday night when I had half a packet of fajita seasoning leftover from weekend tacos and a craving for something pasta-related but different. The sizzling peppers hit that spot between comfort food and something vibrant, and now it's the recipe my sister texts me for at least once a month when she needs dinner that feels special but doesn't require a sink full of dishes.
Last winter, my neighbor mentioned she was having one of those days where nothing sounded good for dinner. I brought over a container of this pasta, still warm from the skillet, and she texted me an hour later saying she and her husband had already fought over the last serving. Sometimes the best recipes are the ones that accidentally become someone else's comfort food.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them thin means they absorb the fajita spices quickly and cook through before the peppers get mushy
- 1 tablespoon olive oil: This coats the chicken in the marinade and helps those spices really cling to every strip
- 2 teaspoons chili powder: The backbone of that fajita flavor we're building
- 1 teaspoon ground cumin: Essential for the Tex-Mex profile without overwhelming the dish
- 1 teaspoon smoked paprika: This adds depth and that slightly smoky restaurant quality
- 1/2 teaspoon garlic powder: Works alongside the fresh garlic for layers of flavor
- 1/2 teaspoon onion powder: Rounds out the marinade with subtle sweetness
- 1/2 teaspoon dried oregano: A classic Tex-Mex addition that pairs perfectly with cumin
- 1/2 teaspoon salt: Keeps everything balanced without making it salty
- 1/4 teaspoon black pepper: Just enough to wake up all the other spices
- Juice of 1/2 lime: The acid tenderizes the chicken and brightens the whole dish
- 1 red bell pepper: Adds sweetness and that classic fajita color
- 1 yellow bell pepper: Different peppers bring slightly different sweet notes
- 1 green bell pepper: Provides a slight bitterness that balances the cream sauce later
- 1 medium red onion: Sweetens as it cooks and gives those beautiful purple streaks
- 2 cloves garlic: Fresh minced garlic blooms in the hot oil and perfumes everything
- 300 g penne or rotini pasta: These shapes catch the creamy sauce in all their ridges and curves
- 400 ml chicken broth: Creates the base of our sauce without being too heavy
- 120 ml heavy cream: Turns the broth into something velvety and luxurious
- 120 g shredded cheddar cheese: Sharp enough to cut through the richness
- 60 g shredded mozzarella cheese: Melts into that perfect gooey texture
- Fresh cilantro: Bright herbal finish that makes everything taste fresh
- Lime wedges: Extra acid at the table lets everyone adjust to their liking
Instructions
- Marinate the chicken:
- Toss the chicken strips with olive oil and all those beautiful spices until every piece is evenly coated. Let it sit for about 10 minutes while you prep everything else, or longer if you have the time.
- Cook the pasta:
- Boil your pasta in salted water until it's just shy of al dente since it'll finish cooking in the sauce later. Drain it and set it aside, reserving a splash of pasta water just in case.
- Sear the chicken:
- Heat your large deep skillet over medium-high heat and add the marinated chicken. Let it sizzle for 4 to 5 minutes until it's browned on the outside and cooked through, then remove it to a plate.
- Soften the vegetables:
- In that same skillet, sauté the bell peppers and onion for 4 to 5 minutes until they're softened and fragrant. Toss in the minced garlic for just 1 minute so it doesn't burn.
- Bring it all together:
- Return the chicken to the skillet and add the cooked pasta, chicken broth, and heavy cream. Stir everything together and let it come to a gentle simmer.
- Melt in the cheese:
- Reduce the heat to low and sprinkle in the cheddar and mozzarella. Stir until the cheeses melt completely and you have a creamy sauce that coats every strand of pasta.
- Taste and adjust:
- This is your moment to add more salt, a squeeze of lime, or even a pinch more spice if it needs it.
- Finish and serve:
- Plate it up while it's hot and let everyone add their own cilantro, lime wedges, or sliced jalapeños at the table.
Save to Pins My daughter turned her nose up at peppers until she watched me make this and saw how pretty they looked sizzling in the pan. Now she asks for the extra colorful pieces on her plate, which I count as a parenting win disguised as dinner.
Making It Your Own
Sometimes I swap in chicken thighs when I want something even juicier, and honestly, the extra fat just makes the sauce that much more luxurious. If you're feeding someone who runs from anything spicy, dial back the chili powder to a teaspoon and maybe skip the jalapeño garnish.
The Pasta Secret
I've learned that undercooking the pasta by just a minute or two is crucial because it finishes in that creamy skillet sauce. This way, the starch releases into the liquid and helps everything cling together instead of sliding off the noodles.
Get Ahead Like A Pro
On Sundays, I'll slice all the peppers and onions and marinate the chicken in a zip-top bag so weeknight dinner becomes more about assembling than cooking. The marinated chicken actually tastes even better after sitting in the fridge for a day.
- Gluten-free pasta works perfectly here if that's something you need
- Add a can of black beans for extra protein and fiber
- The leftovers reheat surprisingly well with a splash of cream
Save to Pins This is the kind of dinner that makes people linger at the table a little longer, chasing the last creamy noodles around their bowls. That's always the sign of a keeper in my book.
Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can marinate the chicken up to 4 hours in advance. However, the skillet is best served immediately after assembly to maintain the creamy sauce texture and pasta quality.
- → What pasta shapes work best for this dish?
Penne and rotini are ideal choices as they hold the creamy sauce well. You can also use farfalle, fusilli, or rigatoni for similar results.
- → How do I make this dish spicier?
Add cayenne pepper to the chicken marinade, include sliced jalapeños in the vegetables, or serve with hot sauce on the side. Even a quarter teaspoon of cayenne adds noticeable heat.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are actually preferred by many cooks for this dish because they stay juicier during cooking. Use about 600g of thighs and follow the same cooking instructions.
- → What beverages pair well with this meal?
A crisp Sauvignon Blanc complements the fresh cilantro and lime elements beautifully. Mexican lagers and pale ales also work wonderfully to balance the richness of the creamy sauce.
- → How do I make this gluten-free?
Simply substitute certified gluten-free pasta for regular pasta. All other ingredients are naturally gluten-free. Always verify ingredient labels for any potential cross-contamination.