Ingredients

Instructions

1. 1

   Toss the diced chicken breasts with 1 tablespoon of the fajita seasoning until evenly coated.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the pot and set aside.

3. 3

   In the same pot, add the sliced bell peppers and onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the chicken broth, heavy cream (or milk), remaining fajita seasoning, and the dry macaroni. Stir well to combine.

5. 5

   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.

6. 6

   Remove from heat. Stir in the cream cheese and shredded cheddar cheese until melted and the sauce is creamy.

7. 7

   Add the cooked chicken back into the pot and stir to combine. Garnish with fresh cilantro before serving.