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A bowl of Chicken Fajita Pasta with penne, sliced bell peppers, and seasoned chicken in a creamy sauce.
Layla

Chicken Fajita Pasta

Creamy, cheesy pasta loaded with sizzling chicken and peppers in one skillet - weeknight comfort with a Tex-Mex kick.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 lb boneless skinless chicken breasts cut into 1/2-inch strips
  • 2 medium bell peppers mixed colors, sliced into strips
  • 1 medium yellow onion sliced into strips
  • 2 tbsp olive oil divided
  • 2 tbsp fajita seasoning store-bought or homemade
For the Pasta
  • 12 oz penne pasta uncooked
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1.5 cups shredded Mexican cheese blend divided
  • 1 tbsp fresh lime juice
For Serving
  • 1/4 cup fresh cilantro chopped
  • sour cream optional

Equipment

  • Large Deep Skillet or Dutch Oven
  • Tongs
  • Liquid measuring cup

Method
 

Prep
  1. Toss chicken strips with 1 tablespoon fajita seasoning until evenly coated. Set aside.
Cook the Chicken and Vegetables
  1. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip and cook 2 minutes more until just cooked through. Transfer to a plate.
  2. Add remaining 1 tablespoon oil to the skillet. Add peppers and onion with remaining 1 tablespoon fajita seasoning. Cook for 5-6 minutes, stirring occasionally, until softened and slightly charred at the edges.
Build the Pasta
  1. Stir in uncooked penne, chicken broth, and heavy cream. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-14 minutes, stirring once halfway through, until pasta is al dente and most liquid is absorbed.
  2. Return chicken to the skillet along with any accumulated juices. Stir in 1 cup cheese and lime juice until melted and creamy. Top with remaining 1/2 cup cheese, cover, and let stand off heat for 2 minutes until cheese melts.
Serve
  1. Sprinkle with cilantro and serve hot with sour cream on the side if desired.

Notes

Don't skip the lime juice at the end - it brightens all the rich flavors. For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be slightly less velvety. This reheats beautifully; add a splash of broth when warming to loosen the sauce.