# What You'll Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into thin strips
02 - 1 tablespoon olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Juice of 1/2 lime
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 green bell pepper, thinly sliced
15 - 1 medium red onion, thinly sliced
16 - 2 cloves garlic, minced
→ Pasta & Sauce
17 - 10 oz penne or rotini pasta
18 - 1 2/3 cups chicken broth
19 - 1/2 cup heavy cream
20 - 1 cup shredded cheddar cheese
21 - 1/2 cup shredded mozzarella cheese
→ Garnishes
22 - Fresh cilantro, chopped
23 - Lime wedges
24 - Sliced jalapeños
# Directions:
01 - Combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice in a bowl. Toss thoroughly to coat all pieces evenly. Let marinate for 10 minutes at room temperature.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and set aside, reserving a small amount of pasta water if needed later.
03 - Heat a large, deep skillet over medium-high heat. Add marinated chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until browned on all sides and cooked through to an internal temperature of 165°F. Transfer chicken to a clean plate and tent with foil to keep warm.
04 - Add a splash of olive oil to the same skillet if needed. Add sliced bell peppers and red onion. Sauté for 4–5 minutes, stirring frequently, until vegetables begin to soften and develop slight char marks. Add minced garlic and cook for 1 additional minute until fragrant.
05 - Return cooked chicken to the skillet with the vegetables. Add cooked pasta, chicken broth, and heavy cream. Stir gently to combine all ingredients. Bring mixture to a gentle simmer, stirring occasionally to prevent sticking.
06 - Reduce heat to low. Gradually add shredded cheddar and mozzarella cheeses, stirring constantly until fully melted and sauce becomes smooth and creamy. Continue stirring until sauce evenly coats all pasta and vegetables. Remove from heat.
07 - Taste the dish and adjust seasoning with additional salt and pepper if desired. Serve immediately while hot, garnished generously with fresh chopped cilantro, lime wedges, and sliced jalapeños for those who enjoy extra heat.
