Pin it The first time I made this, my roommate wandered in mid-cooking and announced our apartment smelled like a Tex-Mex cantina. That sizzle of spices hitting hot chicken, the way peppers soften into sweet ribbons, it all creates this incredible aroma that pulls everyone to the kitchen. Now it is the recipe I make when I want something that feels like comfort food but with a little kick.
Last summer I served this at a casual dinner party and watched two friends who claimed they hated bell peppers go back for seconds. Something about how the vegetables caramelize slightly in the skillet changes everything. Now it is my go-to when I need to feed a crowd without spending hours at the stove.
Ingredients
- Chicken breasts: Cutting them into strips helps them absorb the marinade quickly and cook evenly
- Chili powder, cumin, smoked paprika: This trio creates that authentic fajita flavor profile everyone recognizes
- Tri-color bell peppers: The mix adds both sweetness and visual appeal to the final dish
- Red onion: It mellows beautifully during cooking and adds a subtle sweetness
- Garlic: Fresh minced garlic kicks in right at the end for that aromatic finish
- Penne or rotini pasta: The shapes hold the creamy sauce better than smooth noodles
- Chicken broth: Use good quality broth since it forms the base of your sauce
- Heavy cream: This creates that luscious, restaurant-style texture
- Cheddar and mozzarella blend: Cheddar brings sharpness while mozzarella adds the perfect melt
- Fresh lime juice: Brightens the entire dish and cuts through the richness
Instructions
- Marinate the chicken:
- Combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. Let it sit while you prep everything else.
- Get the pasta going:
- Cook pasta in salted boiling water until just shy of al dente since it will finish cooking in the sauce later.
- Sear the chicken:
- Heat your skillet over medium-high heat, add the marinated chicken, and cook for 4 to 5 minutes until browned and cooked through. Remove to a plate but keep those flavorful drippings in the pan.
- Caramelize the vegetables:
- Add bell peppers and onion to the same skillet and sauté for 4 to 5 minutes until softened. Toss in garlic for the last minute so it does not burn.
- Build the sauce:
- Return chicken to the skillet with vegetables, then add cooked pasta, chicken broth, and heavy cream. Stir everything together and bring to a gentle simmer.
- Melt in the cheese:
- Reduce heat to low and stir in cheddar and mozzarella until melted and the sauce coats each piece of pasta beautifully.
- Finish with fresh touches:
- Serve hot with cilantro, lime wedges, and jalapeños on the side so everyone can customize their heat level.
Pin it My daughter now requests this for her birthday dinner every year. Something about the combination of pasta with those familiar fajita flavors just works in ways that surprise you every time.
Making It Your Own
I have found that chicken thighs stay juicier if you want to make the switch. The extra fat content makes a difference in the final texture, especially if you are reheating leftovers the next day.
Getting the Heat Right
Start with the spice blend as written and adjust from there. Some nights I add a pinch of cayenne while other times I keep it milder for the kids at the table. Let everyone add their own heat at the end with jalapeños or hot sauce.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully, or go with a cold Mexican lager if you want to lean into the Tex-Mex theme. A simple green salad with lime vinaigrette balances the richness perfectly.
- Serve with warm tortillas on the side for scooping up any extra sauce
- Avocado slices add a cool contrast to the spices
- Extra lime wedges are essential for that final bright squeeze
Pin it This skillet has become one of those recipes I can make without even thinking, the one that always disappears before I can pack up leftovers.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs are an excellent substitute and will provide a juicier, more flavorful result. They handle cooking slightly longer without drying out, making them ideal for this one-skillet preparation.
- → How can I add more heat to this dish?
Increase the spice level by adding 1/2 teaspoon of cayenne pepper to the marinade, or serve individual portions with hot sauce on the side for those who prefer extra heat.
- → Is this dish suitable for a gluten-free diet?
Absolutely. Simply substitute certified gluten-free pasta for the regular penne or rotini, and verify that all other ingredients, particularly the spice blends, are certified gluten-free.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc complements the Tex-Mex flavors beautifully, or opt for a cold Mexican lager for a more casual pairing that echoes the cuisine.
- → Can I prepare components ahead of time?
Yes, marinate the chicken up to 4 hours in advance, and slice all vegetables the day before. Cook the pasta fresh just before assembling to ensure the best texture and flavor.
- → What can I substitute for heavy cream?
Use half-and-half, whole milk combined with a bit of butter for richness, or Greek yogurt for a tangy twist. Each will yield slightly different results, so adjust cheese quantities accordingly.