Pin it The kitchen still smells like smoked paprika whenever I make this dish on Tuesday nights, a ritual that started when my college roommate Sarah and I craving something between taco Tuesday and pasta night accidentally invented this skillet marvel. We had leftover fajita seasoning from weekend grilling and half a box of penne sitting on the counter, so why not throw everything into one pan and see what happens
Last month my neighbor Maria knocked on my door while this was simmering, drawn by the incredible aroma wafting through the hallway. She ended up staying for dinner and now requests this skillet every time her kids visit, claiming its the only way shell eat bell peppers without complaining
Ingredients
- Chicken breasts: Cutting them thin against the grain ensures every bite stays tender and absorbs all that fajita seasoning
- Chili powder and cumin: The backbone of authentic fajita flavor, adjust based on your familys heat tolerance
- Smoked paprika: This is what gives the dish that subtle smoky depth without firing up the grill
- Bell peppers: Using all three colors creates visual appeal and slight sweetness variations that make each forkful interesting
- Penne or rotini pasta: These shapes hold onto the creamy sauce better than spaghetti, preventing that sad soupy situation
- Heavy cream and cheese blend: The cheddar brings sharpness while mozzarella creates that gorgeous stretchy factor everyone loves
Instructions
- Marinate the chicken:
- Toss the strips with all those spices and lime juice, then let them sit while you prep everything else. This step is worth the ten minutes it takes
- Cook the pasta:
- Get it going in salted water but keep it al dente since it will cook more in the sauce later
- Sear the chicken:
- Hot skillet, sizzling meat, let it develop those gorgeous browned bits on the outside before removing
- Soften the vegetables:
- They should still have some crunch, not turn into mush, so keep an eye on them as they sauté
- Combine everything:
- Pasta, chicken, veggies, broth and cream come together for the most incredible moment when the sauce thickens around every component
- Add the cheese:
- Turn the heat down first so it melts into silkiness instead of separating into an oily mess
Pin it My daughter now requests this for her birthday dinner every year, and watching her serve herself seconds with that guilty smile makes all the vegetable chopping worth it. Something magical happens when TexMex meets Italian comfort food in a single pan
Make It Your Own
Chicken thighs work beautifully if you prefer dark meat, just be aware they need slightly longer cooking time. I have made this with shrimp too, added in the last two minutes so they do not turn rubbery
Serving Suggestions
A crisp green salad with lime vinaigrette cuts through the richness perfectly. My husband insists on crushed tortilla chips on top for that essential crunch factor
Storage And Reheating
This keeps in the fridge for three days though the pasta will soak up more sauce over time. Add a splash of cream when reheating to bring back that luscious texture
- Freeze individual portions for those nights when cooking feels impossible
- The flavors actually develop more depth after sitting overnight
- Reheat gently on the stove rather than the microwave to prevent sauce separation
Pin it Twist of lime right before serving brightens everything and makes each plate feel special. Enjoy those delicious TexMex pasta nights
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, absolutely. Chicken thighs are an excellent substitution and will yield a juicier, more flavorful result since they contain more fat than breasts.
- → How can I make this spicier?
Add 1/2 teaspoon of cayenne pepper to the marinade for extra heat, or serve with hot sauce on the side. You can also increase the chili powder or add sliced jalapeños for additional kick.
- → Is this dish gluten-free?
The base is not gluten-free due to regular pasta. However, you can easily make it gluten-free by substituting certified gluten-free pasta. The remaining ingredients are naturally gluten-free.
- → What pasta shapes work best?
Penne and rotini are excellent choices because their ridged surfaces and shapes trap the creamy sauce well. You could also use farfalle or rigatoni for a similar effect.
- → Can I prepare this ahead of time?
You can marinate the chicken up to 8 hours ahead, and prepare the vegetables in advance. However, assemble and cook the dish just before serving for the best texture and flavor.
- → What beverage pairs well with this dish?
A crisp Sauvignon Blanc complements the fresh peppers and lime notes beautifully. A Mexican lager is another excellent pairing that enhances the Tex-Mex flavors.