# Ingredient List:
→ 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
# Cooking 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 to coat evenly and let marinate for 10 minutes.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
03 - Heat a large deep skillet over medium-high heat. Add marinated chicken in a single layer and cook for 4–5 minutes, turning occasionally, until browned on all sides and cooked through. Transfer chicken to a plate.
04 - Add a splash of olive oil to the same skillet if needed. Add bell peppers and onion, sautéing for 4–5 minutes until softened and slightly charred. Add minced garlic and cook for 1 minute until fragrant.
05 - Return chicken to the skillet with vegetables. Add cooked pasta, chicken broth, and heavy cream. Stir well to combine and bring to a gentle simmer.
06 - Reduce heat to low. Gradually stir in cheddar and mozzarella cheeses until fully melted and the sauce becomes creamy and coats the pasta evenly. Taste and adjust seasoning as needed.
07 - Divide among serving plates and garnish with fresh cilantro, lime wedges, and sliced jalapeños if desired. Serve immediately while hot.
