Save The first time I made this, I was trying to use up leftover fajita seasoning from taco Tuesday and whatever vegetables were languishing in my crisper drawer. My husband walked in mid-cook and immediately asked what smelled so incredible. That night, we stood at the stove eating straight from the skillet instead of bothering with plates.
My sister-in-law stayed over last winter when she was going through a rough breakup, and this skillet became our comfort food of choice. We made it three times that week, tweaking the spice level each time, and somehow the cooking together was just as healing as the eating.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them against the grain into thin strips ensures every bite stays tender and absorbs all that marinade flavor
- 1 tablespoon olive oil: This coats the chicken and helps the spices cling to every surface
- 2 teaspoons chili powder: The backbone of your fajita flavor, providing that earthy heat we all love
- 1 teaspoon ground cumin: Adds that distinctive Tex-Mex aroma that fills your kitchen while cooking
- 1 teaspoon smoked paprika: This is the secret ingredient that makes people ask what you did differently
- 1/2 teaspoon garlic powder: Rounds out the spice blend without burning like fresh garlic might
- 1/2 teaspoon onion powder: Provides a savory depth that complements the fresh onions perfectly
- 1/2 teaspoon dried oregano: A Mediterranean twist that bridges the gap between Italian and Mexican flavors
- 1/2 teaspoon salt: Essential for bringing all the spices together and enhancing the natural flavors
- 1/4 teaspoon black pepper: Just enough to provide a subtle background heat
- Juice of 1/2 lime: The acid cuts through the creaminess and brightens every single bite
- 3 bell peppers (red, yellow, green): Using all three colors makes this dish visually stunning and adds different sweetness levels
- 1 medium red onion: Red onion has a milder bite than white and beautiful color when cooked
- 2 cloves garlic: Fresh minced garlic adds that punch of aromatic flavor right at the end
- 300 g penne or rotini pasta: These shapes catch the sauce in their crevices better than smooth noodles
- 400 ml chicken broth: This creates the base of your sauce and infuses every strand of pasta
- 120 ml heavy cream: What transforms this from a good dish into something absolutely crave-worthy
- 120 g shredded cheddar cheese: Provides the sharp, tangy backbone of your cheese sauce
- 60 g shredded mozzarella cheese: Adds the perfect amount of stretch and mild creaminess
- Fresh cilantro, lime wedges, jalapeños: These garnishes are optional but highly recommended for brightness
Instructions
- Marinate the chicken:
- Combine all the spices with olive oil and lime juice in a bowl, add the chicken strips, and let them sit while you prep everything else. This step is worth every minute.
- Cook the pasta:
- Boil your pasta in salted water until just shy of al dente since it will finish cooking in the sauce later. Drain it but do not rinse.
- Sear the chicken:
- Heat your largest skillet over medium-high heat and cook the marinated chicken until it is browned and cooked through. Remove it to a plate and do not wipe the skillet.
- Cook the vegetables:
- In the same flavorful skillet, sauté your peppers and onions until they are softened and starting to char in spots. Add the garlic for just one minute so it does not turn bitter.
- Combine everything:
- Return the chicken to the skillet, add the cooked pasta, pour in the broth and cream, and stir gently to bring all the flavors together.
- Melt the cheese:
- Lower the heat and stir in both cheeses until they are completely melted and the sauce coats every piece of pasta and chicken.
- Season and serve:
- Taste your creation and adjust the salt or lime if needed. Top with fresh cilantro and extra lime wedges for that restaurant-style finish.
Save Last summer, my neighbor smelled this cooking and came over with a six-pack, claiming he had been working in his yard all afternoon. We ended up sitting on my back porch eating this skillet straight from the pan while the sun went down.
Making It Your Own
I have learned that chicken thighs work beautifully here if you prefer darker meat. The extra fat keeps everything incredibly moist and adds another layer of flavor to the sauce.
Heat Management
My kids cannot handle much spice, so I often reduce the chili powder and add hot sauce at the table instead. This way everyone can customize their own heat level without compromising the dish.
Leftover Magic
This skillet somehow tastes even better the next day when the flavors have had time to marry. I add a splash of milk when reheating to bring the sauce back to life.
- The cheese sauce thickens in the fridge, so do not be alarmed by the texture
- This recipe doubles beautifully for meal prep or feeding a crowd
- A squeeze of fresh lime right before serving wakes up all the flavors
Save There is something deeply satisfying about a one-skillet meal that tastes like it came from a restaurant kitchen. Enjoy every bite.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs are an excellent substitute and will provide a juicier, more flavorful result. Use about 600g of thighs and adjust cooking time slightly if needed.
- → How can I make this dish spicier?
Add 1/2 teaspoon of cayenne pepper to the marinade or serve with hot sauce on the side. You can also include sliced jalapeños in the sauté or as a garnish.
- → Is this dish gluten-free?
Standard pasta contains gluten, but you can easily make this dish gluten-free by using certified gluten-free pasta. All other ingredients are naturally gluten-free.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the Tex-Mex flavors beautifully. Alternatively, a Mexican lager beer is an excellent choice for casual dining.
- → Can I prepare this dish ahead of time?
You can marinate the chicken up to 4 hours in advance. However, assemble and cook the skillet fresh for best results, as the pasta absorbs liquid if stored too long.
- → What if I don't have heavy cream?
You can substitute with sour cream, Greek yogurt, or even whole milk mixed with a bit of cornstarch. The sauce may be slightly less rich but still delicious.