Chicken Fajita Pasta Skillet Recipe

If you’re craving something that’s bursting with flavor but doesn’t require a million pots and pans, let me introduce you to my all-time favorite Chicken Fajita Pasta Skillet Recipe. This dish is like a fiesta in your mouth – tender chicken, sautéed peppers and onions, mixed into creamy pasta all cooked together in one pan. Seriously, it’s a total weeknight game-changer that I can’t wait for you to try.

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Ingredients You’ll Need

Each ingredient plays a crucial role in building those mellow, rich, spicy fajita flavors alongside creamy pasta goodness. I always look for fresh veggies and good quality chicken, and you’ll find the fajita seasoning really pulls it all together.

• Olive oil: Use a good quality extra virgin olive oil for a smooth, fruity base.
• Chicken breasts: Boneless and skinless cuts work best for quick, even cooking and easy slicing.
• Large onion: I like yellow onions here for their sweetness when caramelized.
• Green bell pepper: Fresh and crisp peppers add crunch and color – don’t substitute with canned!
• Fajita seasoning: You can use store-bought or mix your own with chili powder, cumin, paprika, garlic powder, and oregano.
• Garlic cloves: Freshly minced is always better – adds depth and aroma.
• Milk: Whole milk makes the sauce creamy, but 2% works too if you want a lighter version.
• Chicken broth: Low sodium helps control the saltiness so you can season yourself.
• Pasta: I prefer penne or rotini since they hold onto sauce well, but any small shape pasta is great.
• Salt and pepper: Adjust these to taste during cooking—remember you can always add more, but not less!
• Parmesan cheese: Freshly grated for the best melt and flavor, it brings a lovely, salty finish to the dish.

Variations

I love how adaptable this Chicken Fajita Pasta Skillet Recipe is—you can turn it into something new every time without losing the essence. Personally, I tweak it depending on what I have on hand or who’s coming over.

• Spicy kick: Add a diced jalapeño or a pinch of cayenne pepper for an extra punch – my family goes crazy for the heat!
• Veggie boost: Toss in sliced mushrooms, zucchini, or cherry tomatoes for added texture and nutrition; great way to sneak in more veggies.
• Dairy-free: Swap milk for coconut milk and parmesan for nutritional yeast to make it vegan-friendly without sacrificing creaminess.
• Protein swap: Try this recipe with shrimp or ground turkey if you want a quicker cook or to change things up.

How to Make Chicken Fajita Pasta Skillet Recipe

Step 1: Cook the Chicken Perfectly

Add your olive oil to a large Dutch oven or deep skillet and heat it over medium-high heat. Once it’s shimmering, add the chicken strips. Cook them until they’re no longer pink—about 5 minutes. You’re aiming for a nice golden exterior without overcooking, which keeps the chicken juicy. I like to stir occasionally to brown the pieces evenly.

Step 2: Sauté the Veggies and Season

Into the same skillet, toss in your sliced onions and green bell peppers. Cook until the onions turn translucent and start to brown, roughly 5 minutes. This part really amps up the flavor by coaxing out natural sweetness. Then, add minced garlic and your fajita seasoning. Stir everything together and let it cook for an extra 2 minutes so the spices bloom—this little trick always takes the dish to the next level.

Step 3: Let’s Cook the Pasta Right In

Pour in the chicken broth, milk, and uncooked pasta straight into the pan. Give everything a good stir to combine. It’ll seem like a lot of liquid at first, but trust me—it all gets soaked up. Let this simmer gently, stirring occasionally, for about 20 minutes until the pasta is tender and the sauce thickens up beautifully. Taste and season with salt and pepper to your liking.

Step 4: Stir in the Cheese and Serve Warm

Finally, fold in the grated Parmesan cheese while the pasta is still hot so it melts into a creamy finish. Serve immediately—you’ll love how rich and comforting this dish feels after all those layers of flavor.

How to Serve Chicken Fajita Pasta Skillet Recipe

Garnishes

I like to top each serving with some fresh chopped cilantro and a squeeze of lime juice for brightness. A dollop of sour cream or a handful of diced avocado adds a lovely creamy contrast, too. Sometimes, I even sprinkle extra chili flakes if we want a little heat.

Side Dishes

This recipe is pretty complete on its own, but if you want sides, a simple green salad with a citrus vinaigrette or some warm, buttery corn on the cob pairs wonderfully. I also love serving it with tortilla chips—you get that extra crunch to complement the creamy pasta.

Creative Ways to Present

For a casual dinner party, I’ve served this Chicken Fajita Pasta Skillet Recipe in mini cast iron skillets at each place setting—it looks inviting and keeps the pasta warm longer. Another fun twist is serving it stuffed inside bell pepper halves for an extra veggie boost and cute presentation.

Make Ahead and Storage

Storing Leftovers

After it cools to room temperature, I store leftovers in airtight containers in the fridge for up to 3 days. It reheats well and often tastes even better the next day once the flavors meld together.

Freezing

Freezing this dish is possible, but I recommend skipping the cheese beforehand. Freeze the pasta in portion-sized containers. When ready to eat, thaw overnight in the fridge, then reheat on the stovetop, stirring in fresh Parmesan cheese at the end to maintain creaminess.

Reheating

I usually reheat leftovers gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce. The microwave works too—just cover and heat in short bursts to avoid drying it out.

FAQs

Final Thoughts

I absolutely love how this Chicken Fajita Pasta Skillet Recipe stays flavorful and comforting without a bunch of fuss. When I first tried making fajita-inspired pasta, I struggled to get the seasoning right and keep the sauce just creamy enough. This version let me nail it—simple, all-in-one, and downright delicious. If you’re looking for a family-friendly dinner that impresses but won’t stress you out, this one’s a keeper. Give it a go—I promise it’ll become a new favorite in your recipe rotation!

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