Save The first time I made this skillet, my roommate wandered into the kitchen asking what smelled like a taco truck collided with an Italian restaurant. That moment of kitchen chaos accidentally created something magical. Now whenever the weather turns gray, this colorful one-pan meal brings warmth to the table faster than you can say comfort food.
Last Tuesday, I was running late for dinner with friends and threw this together in a panic. They ended up lingering at the table for two hours, picking at the last bits of cheese and asking when I would make it again. Sometimes the best meals come from a little hurry and a lot of hunger.
Ingredients
- Chicken breasts: Cut them thin so they soak up all that fajita seasoning quickly
- Chili powder, cumin, smoked paprika: This trio creates that authentic Tex-Mex flavor profile
- Bell peppers: The mix of red, yellow, and green makes this dish pop on the plate
- Red onion: Slices add sweetness that balances the spices perfectly
- Pasta: Penne or rotini catches the creamy sauce in every bite
- Heavy cream and chicken broth: Together they make a silky base that is not too heavy
- Cheddar and mozzarella: Sharp cheddar brings flavor while mozzarella adds that perfect stretch
Instructions
- Season the chicken:
- Coat strips in olive oil and spices, letting them sit for at least 10 minutes so the flavors really sink in.
- Boil the pasta:
- Cook pasta until just shy of al dente since it will finish in the sauce later.
- Sear the chicken:
- Get a nice golden brown on the strips in your hot skillet, then set them aside to rest.
- Soften the vegetables:
- Let the peppers and onions get slightly charred at the edges for that fajita truck flavor.
- Build the sauce:
- Combine everything with broth and cream, letting it simmer until the pasta absorbs all those flavors.
- Melt the cheese:
- Lower the heat and stir in cheeses until the sauce becomes glossy and coats every piece.
Save My dad still talks about the night I served this with ice-cold beer and we sat on the back porch watching fireflies. Food tastes better when it is shared with people who make you laugh.
Make It Your Own
Swap in chicken thighs if you want more richness or throw in some corn kernels for sweetness. Sometimes I add a can of black beans to stretch the recipe and make it even more hearty.
Perfect Pairings
A crisp white wine cuts through the creamy sauce while a cold Mexican lager matches those Tex-Mex spices. A simple green salad with lime dressing balances out the richness nicely.
Serving Suggestions
Set out bowls of fresh cilantro, extra lime wedges, and maybe some sliced jalapeños for the heat seekers. Letting everyone customize their own plate makes dinner feel like a party.
- Squeeze fresh lime right before serving to brighten all the flavors
- Sprinkle extra cheese on top if you want an even gooier dish
- Keep some hot sauce handy for guests who love the burn
Save There is something deeply satisfying about a meal that looks impressive but comes together in under an hour. This skillet has saved more weeknight dinners than I can count.
Recipe Help & FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs are an excellent substitute. They contain more fat and tend to stay juicier during cooking, resulting in even more tender and flavorful meat. Adjust cooking time slightly as thighs may take an extra 2-3 minutes.
- → How do I make this spicier?
Add 1/2 teaspoon of cayenne pepper to the chicken marinade for extra heat, or serve with hot sauce on the side. You can also include sliced jalapeños as a garnish for additional kick and fresh flavor.
- → Is this dish gluten-free?
Traditional penne pasta contains gluten. Substitute with certified gluten-free pasta to make the entire dish gluten-free. All other ingredients are naturally gluten-free, but always check labels for cross-contamination.
- → What wines pair well with this skillet?
A crisp Sauvignon Blanc complements the fresh peppers and lime juice beautifully. Alternatively, a Mexican lager beer pairs wonderfully with the Tex-Mex spices and creamy sauce.
- → Can I prepare this ahead of time?
You can marinate the chicken several hours in advance. However, cook the dish fresh when ready to serve, as the pasta can absorb too much sauce if left sitting. Leftovers store well in the refrigerator for 3-4 days.
- → What type of pasta works best?
Penne and rotini are ideal as their shapes trap and hold the creamy sauce beautifully. Fusilli or rigatoni are equally good choices. Avoid thin pasta like angel hair, which can become mushy in the sauce.