Save The first time I made this skillet, my kitchen smelled like a fajita joint and an Italian nonna's kitchen had collided in the most spectacular way. I'd originally planned to make plain fajitas, but spotted some penne lurking in the pantry and decided to improvise.
Last summer, I served this at a casual dinner with friends and watched the conversation stop completely as everyone took their first bites. They asked for the recipe before I'd even finished clearing the table.
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Ingredients
- Boneless chicken breasts: Cut into thin strips so they absorb the marinade quickly and cook evenly in the skillet
- Chili powder and cumin: The foundation of fajita flavor, giving the chicken that signature Tex-Mex warmth
- Smoked paprika: Adds a subtle smoky depth that mimics grill flavor even on the stovetop
- Tri-color bell peppers: Red, yellow, and green bring sweetness and vibrant color to every bite
- Red onion: Sweeter than yellow onion and caramelizes beautifully in the hot skillet
- Penne or rotini pasta: Short pasta with ridges holds the creamy sauce better than long noodles
- Chicken broth and heavy cream: Combine to create a silky base that's rich but not overwhelming
- Sharp cheddar and mozzarella: Cheddar brings tang while mozzarella contributes perfect meltability
- Fresh lime juice: Brightens the whole dish and cuts through the rich cheese sauce
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Instructions
- Marinate the chicken:
- Toss chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Let it sit for 10 minutes while you prep everything else.
- Boil the pasta:
- Cook pasta in salted boiling water until just shy of al dente, about one minute less than package directions. The pasta will finish cooking in the sauce later.
- Sear the chicken:
- Heat a large deep skillet over medium-high heat. Add marinated chicken in a single layer and cook undisturbed for 4 to 5 minutes until nicely browned and cooked through. Remove to a plate.
- Soften the vegetables:
- Add a splash of olive oil to the same skillet. Sauté bell peppers and onion for 4 to 5 minutes until they start to caramelize at the edges. Add minced garlic and cook for 1 minute more until fragrant.
- Bring it all together:
- Return chicken to the skillet. Add cooked pasta, chicken broth, and heavy cream. Stir everything together and bring to a gentle simmer, letting the liquid reduce slightly.
- Melt the cheese:
- Reduce heat to low and gradually add shredded cheddar and mozzarella. Stir constantly until melted into a creamy sauce that clings to the pasta. Taste and adjust seasoning if needed.
- Finish and serve:
- Serve hot while the cheese is at its creamiest, topped with fresh cilantro, lime wedges, and sliced jalapeños for anyone craving extra heat.
Pin it This recipe transformed my chaotic weeknight dinners into something my family genuinely gets excited about. My husband now requests it by name whenever he's had an especially long day at work.
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Making It Your Own
After making this dozens of times, I've learned that chicken thighs stay juicier than breasts, though both work beautifully. Sometimes I throw in sliced zucchini or corn kernels when I want to stretch the vegetables.
Heat Levels and Spices
The spice blend as written creates a family-friendly warmth. When I'm cooking for spice lovers, I add half a teaspoon of cayenne to the chicken marinade and pass hot sauce at the table.
What to Serve Alongside
A crisp green salad with a citrus vinaigrette cuts through the richness perfectly. Simple roasted asparagus or steamed broccoli also balance the heavy pasta dish without competing flavors.
- Keep extra lime wedges on hand for squeezing over individual portions
- The leftovers reheat surprisingly well for next-day lunch
- This freezes for up to three months if you portion it first
Pin it Grab a fork and enjoy thisTex-Mex comfort classic.
Frequently Asked Questions
- → Can I prepare the chicken marinade ahead of time?
Yes, you can marinate the chicken for up to 8 hours in the refrigerator. This actually enhances the flavor. Just remove it 15 minutes before cooking to bring it closer to room temperature.
- → What pasta works best for this dish?
Penne and rotini are ideal because their texture catches and holds the creamy sauce well. Any medium-sized pasta with ridges or spirals works great. For gluten-free diets, use certified gluten-free pasta with the same cooking time.
- → How can I make this spicier?
Add 1/2 teaspoon of cayenne pepper to the chicken marinade, include sliced jalapeños in the cooking process, or serve with hot sauce on the side. Adjust heat gradually to your preference.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are actually recommended for juicier results. They handle the longer cooking time better and absorb the spices wonderfully. Use the same cooking time and marinade.
- → What should I serve with this skillet dish?
Pair with a crisp Sauvignon Blanc or Mexican lager. For sides, consider a fresh green salad, cilantro lime rice, or warm flour tortillas. The lime wedges and jalapeños add brightness and heat to each bite.
- → Can I make this dairy-free?
Yes, substitute heavy cream with coconut cream or cashew cream, and use dairy-free cheese alternatives. The sauce will be slightly different in texture but still delicious and flavorful.
