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Chicken Fajita Pasta

A comforting mash-up that brings together sizzling fajita flavors with creamy pasta. Juicy chicken, bell peppers, and a tangy-lime zest embrace al dente noodles in a one-pan-friendly method that is perfect for busy weeknights or a relaxed weekend dinner. Simple pantry staples, bold spices, and a creamy sauce make this dish feel bright and inviting—without sacrificing ease.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 2 boneless, skinless chicken breasts, sliced into thin strips
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 jalapeño (optional), minced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces fettuccine or penne pasta
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup shredded mozzarella or pepper jack cheese
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set aside.
  • Meanwhile, pat the chicken dry and season with half the salt, pepper, and all the cumin, chili powder, smoked paprika, and oregano. Toss to coat evenly.
  • In a large skillet over medium-high heat, heat the olive oil. Sear the chicken in a single layer until lightly browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
  • In the same skillet, add the bell peppers and jalapeño. Sauté until they soften and start to blister, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
  • Pour in the chicken broth and bring to a gentle simmer. Stir in the cream and half of the cheese, allowing it to melt and form a creamy sauce.
  • Return the chicken to the skillet, then add the cooked pasta. Toss to coat, adding reserved pasta water a splash at a time to reach your desired sauciness.
  • Finish with lime juice, remaining cheese, and cilantro if using. Adjust salt and pepper to taste. Serve warm.