Cheesy Chicken Fajita Pasta Skillet

Fajitas trace their sizzle to Tex-Mex ranch cooking along the Texas-Mexico border, where peppers and onions met seared meat. This one-skillet pasta folds those bold flavors into creamy penne with melted Mexican cheese for easy family comfort.

Serves 5 · 15 min prep · 30 min cook

Estimate for one serving

• 640 cal
• 41g protein
• 52g carbs
• 29g fat
• 4g fiber

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Ingredients

• 1.25 lb boneless skinless chicken breasts, sliced thin
• 12 oz penne or rotini pasta
• 3 tbsp fajita seasoning blend
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 2 bell peppers (red and green), sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2.5 cups chicken broth
• 3/4 cup heavy cream
• 1.5 cups shredded Mexican cheese blend
• 4 oz cream cheese, cubed
• 1/4 cup fresh cilantro, chopped
• 1 lime lime wedges
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Season the thinly sliced chicken with fajita seasoning, salt, and pepper. Heat olive oil in a large deep skillet or braiser over medium-high heat.
2. 2Add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through; transfer to a clean plate. Do not wipe the pan.
3. 3Add remaining oil, then the sliced onion and bell peppers. Cook 5–6 minutes, stirring occasionally, until softened and lightly charred at the edges. Stir in garlic and remaining fajita seasoning for 30 seconds.
4. 4Pour in the fire-roasted tomatoes and chicken broth, scraping the bottom of the pan. Bring to a boil, then stir in the uncooked pasta.
5. 5Reduce heat to a steady simmer, cover, and cook 12–14 minutes, stirring once halfway, until pasta is al dente and most liquid is absorbed.
6. 6Stir in heavy cream and cubed cream cheese until melted and smooth. Return the cooked chicken and any juices to the skillet and fold everything together.
7. 7Sprinkle the shredded Mexican cheese over the top, cover again for 2 minutes off heat so it melts into a gooey blanket.
8. 8Finish with chopped cilantro and a squeeze of fresh lime. Serve straight from the skillet while the cheese is stretchy and the peppers still have bite.