Pin It Rainy Tuesday nights used to mean takeout menus spread across the counter until the night my cousin Maya tossed a bag of fajita seasoning toward my pasta pot with a laugh that changed everything.
My roommate walked in during that first experimental batch and literally stood over the stove eating straight from the pan with the wooden spoon still in hand.
Ingredients
- Chicken breasts: Cutting them thin against the grain ensures every bite stays tender even after absorbing all those bold spices
- Fajita spices: The smoked paprika and cumin blend creates that authentic Tex-Mex aroma that fills the entire kitchen
- Tri-color bell peppers: Using all three colors adds sweetness and makes the dish look absolutely gorgeous on the plate
- Penne or rotini pasta: These shapes catch the creamy sauce in their ridges and hold onto every bit of flavor
- Heavy cream: This transforms the broth into a velvety sauce that clings perfectly to each noodle and vegetable
- Cheddar and mozzarella blend: The cheddar brings sharp tang while mozzarella creates those irresistible cheese pulls
Instructions
- Marinate the chicken:
- Coat the strips thoroughly with all those spices and let them sit while you chop everything else.
- Boil the pasta:
- Cook it to al dente since it will absorb more sauce later in the skillet.
- Sear the chicken:
- Get those nice brown bits on the chicken then move it aside to build flavor layers.
- Soften the vegetables:
- Let the peppers and onions get slightly charred at the edges for that authentic fajita taste.
- Build the sauce:
- Add the liquids and pasta then let everything simmer together until the sauce thickens.
- Melt the cheese:
- Stir constantly off the heat until you have that perfect gooey consistency.
Pin It This recipe has become the most requested dish at every potluck and family gathering since that rainy Tuesday.
Make It Your Own
Substitute chicken thighs for breasts if you prefer darker meat or toss in sliced black beans during the last few minutes for extra protein and texture.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness while a cold Mexican lager complements the smoky spices beautifully.
Serving Suggestions
Set up a small garnish station with fresh cilantro lime wedges and sliced jalapeños so everyone can customize their bowl to their preferred heat level.
- Crushed tortilla chips on top add satisfying crunch
- A dollop of sour cream cools things down nicely
- Extra lime wedges brighten every serving
Pin It Watch how quickly this skillet becomes your go-to comfort food with just enough kick to keep things interesting.
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. They may require an extra 2-3 minutes of cooking time to ensure they're fully cooked through.
- → How do I make this dish gluten-free?
Simply use certified gluten-free pasta instead of regular penne or rotini. Check all ingredient labels, particularly the chicken broth, to ensure they don't contain hidden gluten.
- → Can I add more heat to this dish?
Absolutely. Stir in 1/2 teaspoon of cayenne pepper into the spice marinade, or serve with hot sauce on the side for guests to adjust heat levels individually.
- → What pasta shapes work best?
Penne and rotini are ideal choices because their shapes hold the creamy sauce well. You can also use fusilli, bow-tie pasta, or any medium-sized pasta that catches the sauce effectively.
- → Can I prepare this ahead of time?
You can marinate the chicken and chop the vegetables several hours in advance. However, cook the pasta and assemble the skillet fresh for best results, as reheating may make the pasta mushy.
- → What wine or beverage pairs well with this dish?
A crisp Sauvignon Blanc complements the citrus and spice notes beautifully. For beer lovers, a cold Mexican lager or light IPA works wonderfully with the Tex-Mex flavors.