Save to Pinterest The rain was hammering against my kitchen window last Tuesday when I got this sudden craving for something that would warm everything up. I had chicken defrosting and a rainbow of bell peppers that needed using, plus my daughter had been begging for pasta again. The fajita spices were sitting right there on my counter, and somehow combining these two worlds just made perfect sense in that gray, dreary moment.
My roommate walked in halfway through cooking and immediately asked what smelled so incredible. The sizzling peppers and onions caramelizing with those smoky spices filled the entire apartment. We ended up eating straight from the skillet standing at the counter because waiting to plate it properly seemed like torture.
Ingredients
- Chicken breasts: Cut them into thin, even strips so they cook quickly and absorb all that fajita marinade evenly
- Fajita spices: Chili powder, cumin, and smoked paprika create that authentic Tex-Mex flavor we all crave
- Bell peppers: Using all three colors adds sweetness and makes the dish look gorgeous on the plate
- Red onion: Its natural sweetness pairs perfectly with the spicy chicken
- Pasta: Penne or rotini catches the creamy sauce in every single bite
- Heavy cream: Creates that luxurious, velvety texture that makes everything feel special
- Cheddar and mozzarella: The combo gives you sharp flavor plus perfect meltability
Instructions
- Marinate the chicken:
- Combine the chicken strips with olive oil and all those beautiful spices, then let them sit for 10 minutes to really soak in the flavor
- Cook the pasta:
- Boil it in salted water until just al dente, because it will cook more in the sauce later
- Sear the chicken:
- Get your skillet nice and hot so the chicken gets a gorgeous brown crust, about 4 to 5 minutes per side
- Soften the vegetables:
- Keep some texture in those peppers and onions so every bite has something satisfying to chew
- Bring it all together:
- Pour in the broth and cream, let everything bubble together, then melt in the cheeses until you have this silky, coating sauce
Save to Pinterest Last Friday I made this for dinner with my parents, and my dad actually went back for thirds. He kept saying how much he loved that the pasta wasnt just a side dish but actually part of the main event. Watching him scrape up every last bit of that cheesy sauce made me realize this recipe is definitely staying in rotation.
Making It Your Own
Chicken thighs work beautifully here if you prefer darker meat, and they stay juicy even if you cook them a little longer. Sometimes I add corn or black beans to stretch it further and add more tex mex flair.
Perfect Pairings
A crisp Sauvignon Blanc cuts through all that rich creaminess, but a cold Mexican lager works just as well. Simple roasted broccoli or a green salad with citrus vinaigrette balances out the hearty pasta.
Getting Ahead
You can marinate the chicken up to 24 hours in advance, and slicing all the vegetables ahead of time makes the actual cooking feel effortless. Leftovers reheat beautifully with a splash of milk to bring the sauce back to life.
- Double the recipe because it disappears incredibly fast
- Keep extra lime wedges on hand for squeezing over the top
- Have some hot sauce ready for anyone who wants to kick up the heat
Save to Pinterest There is something about this dish that just makes people gather around the stove, chatting and waiting for that first bite. I hope it brings that same warmth to your kitchen too.
Recipe FAQ
- → Can I make this dish ahead of time?
Yes, you can prepare the components ahead. Marinate the chicken up to 24 hours in advance, and chop the vegetables. The dish is best served fresh, but leftovers reheat well in the microwave or on the stovetop with a splash of cream or broth to loosen the sauce.
- → What pasta shapes work best?
Penne and rotini are excellent choices because their ridges and curves hold the creamy sauce beautifully. Short pasta shapes like macaroni, farfalle, or gemelli also work well. Avoid long noodles like spaghetti as they're difficult to eat in this skillet style.
- → How can I make it spicier?
Add cayenne pepper to the chicken marinade, incorporate diced jalapeños with the vegetables, or serve with hot sauce. You can also use pepper jack cheese instead of mild cheddar for an extra kick without overpowering the other flavors.
- → Can I use chicken thighs instead?
Absolutely. Chicken thighs are more forgiving and stay juicy even with longer cooking. Cut them into similar-sized strips, though they may need an extra minute or two to cook through compared to breasts.
- → Is this freezer-friendly?
The dish freezes well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating. The pasta may absorb more liquid, so add a splash of cream or broth when reheating to restore the creamy texture.
- → What vegetables can I add?
Beyond the classic fajita vegetables, try adding corn kernels, black beans, or diced zucchini. Spinach or kale can be stirred in at the end to wilt. Just keep in mind that additional vegetables may alter the cooking time slightly.
