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Easy Chicken Fajita Pasta Skillet

Close-up of creamy chicken fajita pasta with penne, seasoned chicken, and colorful sliced bell peppers.
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Make this quick weeknight pasta dinner that combines seasoned chicken, bell peppers, and onions in a creamy, Tex-Mex inspired sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 2 bell peppers (one red, one green), sliced
  • 1 packet (about 1 ounce) fajita seasoning mix
  • 12 ounces penne or rotini pasta
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 1/4 cup chopped fresh cilantro, for garnish
  • 2 tablespoons sour cream or Greek yogurt, for serving
  • 1 lime, cut into wedges

Instructions

  1. Season the chicken pieces evenly with half of the fajita seasoning mix.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the sliced onion and bell peppers to the same skillet. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Stir in the remaining fajita seasoning mix and cook for 1 minute until fragrant.
  5. Pour in the chicken broth and bring the mixture to a boil. Add the dry pasta to the skillet. Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
  6. Stir in the heavy cream and return the cooked chicken to the skillet. Heat through for 2 minutes.
  7. Remove the skillet from the heat. Stir in the shredded cheese until the sauce is smooth and creamy.
  8. Serve immediately with fresh cilantro sprinkled on top, a dollop of sour cream, and a lime wedge for squeezing over the dish.

Notes

  • For a spicier dish, add 1/4 teaspoon of cayenne pepper with the fajita seasoning.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth or milk during the final step.
  • You can substitute pre-cooked rotisserie chicken for faster preparation.

Nutrition

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