Save The smell of fajita spices sizzling in a skillet has always made my stomach growl, but adding pasta to that equation? That was a happy accident born from one of those I dont know what to make and the fridge is looking sparse kind of Tuesday nights. I had half a box of penne staring at me, some chicken thighs that needed cooking, and a trio of bell peppers that were threatening to go sad and wrinkly if I didnt use them immediately. My roommate walked in mid-cooking, took one whiff of the spices hitting the hot pan, and literally sat down at the kitchen table without saying a word, fork in hand, waiting.
I made this for my sister last month when she was recovering from surgery and needed something comforting but not boring. She took three bites and looked up with this little surprised smile, said this tastes like a restaurant meal but feels like a hug. Now she texts me every other week asking when Im coming over to make that pasta thing again.
Ingredients
- Chicken breasts: Thighs stay juicier but either works beautifully here, just slice them thin so they soak up all that marinade
- Fajita spices: The smoked paprika is non negotiable here, its what gives the dish that authentic Tex-Mex depth
- Bell peppers: Using all three colors makes it look gorgeous on the plate and each brings a slightly different sweetness
- Pasta: Penne or rotini catch the creamy sauce in all their little crevices, fusilli would work too
- Heavy cream: Dont substitute half and half here, you need that richness to stand up to the bold spices
- Cheddar and mozzarella: The cheddar brings sharpness while mozzarella adds that perfect melty stretch
Instructions
- Marinate the chicken:
- Combine the chicken strips with olive oil and all those beautiful spices in a bowl, let them hang out for 10 minutes while you chop your vegetables. The lime juice starts working immediately, tenderizing the meat.
- Cook the pasta:
- Get your pasta going in salted boiling water, cook it until just shy of al dente since itll finish cooking in the sauce later. Drain and set aside, but save a splash of pasta water just in case.
- Sear the chicken:
- Heat your largest deep skillet over medium-high heat until its practically smoking. Add the chicken in a single layer and let it develop a gorgeous crust, about 4 to 5 minutes. Resist the urge to stir constantly, those browned bits are flavor gold.
- Sauté the vegetables:
- In the same skillet, add those colorful pepper slices and onions, cook them until theyre soft and starting to caramelize slightly. Toss in the minced garlic for just one minute so it doesnt turn bitter.
- Bring it all together:
- Return the chicken to the pan with the veggies, add the cooked pasta, chicken broth, and heavy cream. Let everything bubble together for a minute so the flavors start mingling.
- Melt the cheese:
- Turn the heat down to low and sprinkle in both cheeses, stirring constantly until you have this velvety, gorgeous sauce that coats every single piece of pasta.
- Finish and serve:
- Taste it and adjust the salt if needed, then serve immediately with whatever garnishes speak to you. Fresh cilantro and a squeeze of lime wake everything up beautifully.
Save This recipe has become my go-to for potlucks because it travels well and people always ask for the recipe. Last summer I made it for a crowd of eight at our annual block party and watched three different people take photos of their plates before even taking a bite. Thats when you know a dish has staying power.
Making It Ahead
You can marinate the chicken up to 24 hours in advance which actually intensifies the flavor. The vegetables can be sliced earlier in the day and stored in the refrigerator, just keep them separate so they dont get soggy. If you want to prep the entire dish ahead, cook everything except adding the cream and cheese, then reheat gently and finish with the dairy right before serving.
Spice Level Adjustments
The recipe as written has a gentle warmth that most people find family-friendly. If you want to turn up the heat, add half a teaspoon of cayenne to the marinade or offer hot sauce at the table. I once accidentally dumped in a full teaspoon of cayenne and while my spice-loving brother went wild for it, my mom was chugging milk between bites. Know your audience.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. For beer drinkers, a cold Mexican lager or light amber ale works wonderfully. If youre keeping it non-alcoholic, try sparkling water with plenty of lime or a slightly sweet iced tea to balance the spices.
- Serve with a simple green salad dressed with lime vinaigrette
- Warm tortillas on the side never hurt anyone
- Keep extra hot sauce handy for the heat seekers in your life
Save Theres something so satisfying about a dish that looks impressive but comes together with such humble ingredients. I hope this becomes one of those recipes you turn to again and again, the kind that makes your kitchen smell like happiness.
Recipe Help
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken strips for up to 4 hours in the refrigerator. This allows the flavors to deepen before cooking.
- → What pasta works best for this dish?
Penne and rotini are ideal because their ridges and shape hold the creamy sauce well. Fusilli or farfalle also work beautifully.
- → How do I make this spicier?
Add 1/2 teaspoon cayenne pepper to the chicken marinade, or serve with hot sauce and sliced jalapeños for adjustable heat.
- → Can I use a different protein?
Absolutely. Shrimp, turkey, or even beef work wonderfully. Adjust cooking times based on your chosen protein.
- → Is this dish freezer-friendly?
Yes, cool completely and store in an airtight container for up to 3 months. Reheat gently on the stovetop with a splash of broth to restore creaminess.
- → What should I pair with this skillet?
Serve with a crisp Sauvignon Blanc, Mexican lager, or refreshing agua fresca. A simple green salad or cilantro-lime rice complements it perfectly.